Mom’s Chicken and Biscuit Pot Pie

Mom’s Chicken and Biscuit Pot Pie requires approximately 35 minutes from start to finish. One serving contains 257 calories, 14g of protein, and 11g of fat. For $1.42 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 5. 211 person were impressed by this recipe. It is brought to you by Simple Nourished Living. If you have cooked chicken breast, celery, buttermilk biscuits, and a few other ingredients on hand, you can make it. Several people really liked this main course. With a spoonacular score of 52%, this dish is solid. Try Chicken and Biscuit Pot Pie, Biscuit-topped Chicken Pot Pie, and Chicken Pot Pie with Biscuit Topping for similar recipes.

Servings: 5

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

¼ teaspoon freshly ground black pepper

1 tablespoon butter

1 package (6 ounces) refrigerated buttermilk biscuits

2 stalks celery, chopped

1-1/2 cups chicken broth

1-1/2 cups cooked chicken breast, chopped

1 tablespoon Dijon mustard

¼ teaspoon dried thyme

½ cup evaporated milk

2 tablespoons all-purpose flour

3 garlic cloves, minced

2 cups frozen mixed vegetables (corn, carrots, peas and green beans)

1 medium onion, chopped

Equipment:

baking pan

whisk

bowl

oven

Cooking instruction summary:

Preheat the oven to 425 degrees. Spray a 3-quart shallow baking dish with nonstick spray.In a medium bowl, whisk together the broth, evaporated milk, flour, mustard and pepper until well blended.In a large nonstick skillet, melt the butter over medium heat. Add the onion, celery, garlic, thyme and cook, stirring occasionally, until softened, about 5 minutes. Stir in the mixed vegetables, chicken and broth mixture. Increase heat to medium high and cook, stirring frequently, until the mixture comes to a boil and thickens, about 5 minutes more. Pour the mixture into the prepared baking dish.Arrange the biscuits on top of the chicken mixture and cook until the filling is bubbly and the biscuits are golden brown, 10-15 minutes.

 

Step by step:


1. Preheat the oven to 425 degrees. Spray a 3-quart shallow baking dish with nonstick spray.In a medium bowl, whisk together the broth, evaporated milk, flour, mustard and pepper until well blended.In a large nonstick skillet, melt the butter over medium heat.

2. Add the onion, celery, garlic, thyme and cook, stirring occasionally, until softened, about 5 minutes. Stir in the mixed vegetables, chicken and broth mixture. Increase heat to medium high and cook, stirring frequently, until the mixture comes to a boil and thickens, about 5 minutes more.

3. Pour the mixture into the prepared baking dish.Arrange the biscuits on top of the chicken mixture and cook until the filling is bubbly and the biscuits are golden brown, 10-15 minutes.


Nutrition Information:

Quickview
301k Calories
16g Protein
11g Total Fat
34g Carbs
13% Health Score
Limit These
Calories
301k
15%

Fat
11g
18%

  Saturated Fat
3g
24%

Carbohydrates
34g
12%

  Sugar
5g
6%

Cholesterol
37mg
13%

Sodium
642mg
28%

Get Enough Of These
Protein
16g
32%

Vitamin A
3912IU
78%

Phosphorus
331mg
33%

Vitamin B3
6mg
32%

Selenium
17µg
25%

Manganese
0.46mg
23%

Vitamin B1
0.32mg
21%

Vitamin B2
0.31mg
18%

Vitamin C
14mg
17%

Fiber
4g
17%

Vitamin B6
0.33mg
17%

Folate
64µg
16%

Potassium
508mg
15%

Iron
2mg
15%

Calcium
127mg
13%

Magnesium
44mg
11%

Copper
0.15mg
8%

Vitamin B5
0.76mg
8%

Zinc
1mg
8%

Vitamin K
7µg
7%

Vitamin E
0.7mg
5%

Vitamin B12
0.21µg
3%

covered percent of daily need
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