Chicken Pot Pie With Biscuits

Load up on healthy veggies, a comforting filling, and savory flavors with this Chicken Pot Pie with Biscuits recipe. It yields six large servings and comes together in about an hour. 

key ingredients

– Butter – Vegetables – Spices – Flour – Almond milk – Chicken stock – Chicken – Peas

Preheat oven to 375F and grease a 10-inch cast iron skillet or a 9x13 dish. In a dutch oven, melt butter and cook onions, carrots, celery, and potatoes until softened. Add onion powder, thyme, salt, pepper, and sprinkle flour, stirring for an additional minute.

Step

1

Slowly add almond milk and chicken stock, then add chicken and peas. Bring to a simmer, let it thicken, and turn off heat.

Step

2

In a separate bowl, mix flour, baking powder, baking soda, and salt. Add cubed butter, blend until crumbly. In another bowl, whisk together yogurt, milk, egg, and honey. Combine with flour to form dough.

Step

3

Pour chicken pot pie filling into the skillet, top with biscuit dough using a large scoop. Place a baking sheet under the skillet and bake for 28-30 minutes until biscuits are golden brown. Let cool for 15 minutes before serving.

Step

4

Hi! I'm Erin, I’m the blogger, recipe developer, food-loving gal behind Erin Lives Whole!

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