Ultimate Chicken Pot Pie with Biscuit Topping
Equipment
- Deep dish pie pan
- Large pot
- Mixing bowl
- spoon
Ingredients
- 4 chicken breasts
- 1 can 10.5 oz cream of chicken soup
- 1 cup chicken broth
- 1 cup milk
- 1 bag 12 oz frozen peas and carrots
- 5-6 boiled eggs peeled and sliced
- Salt and pepper to taste
- 1 stick 1/2 cup butter, melted
- 1 can 10 ct. flaky biscuits
Instructions
Cook the Chicken:
- Boil the chicken breasts in a large pot until fully cooked.
- Shred or chop the chicken into bite-sized pieces.
Cook the Vegetables:
- Cook the frozen peas and carrots according to package instructions.
Prepare the Sauce:
- In a mixing bowl, combine the cream of chicken soup, chicken broth, milk, melted butter, salt, and pepper.
- Simmer the mixture until the sauce thickens.
Assemble the Pot Pie:
- In a deep dish pie pan, layer the cooked chicken, followed by a layer of the sauce mixture.
- Add a layer of cooked peas and carrots on top of the sauce.
- Arrange the sliced boiled eggs on top of the vegetables.
- Repeat the layers of sauce and chicken until the pan is filled, ending with a layer of biscuits on top.
- Tear the biscuits into pieces and arrange them to completely cover the filling.
Bake the Pot Pie:
- Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown and cooked through.
- Let it cool slightly before serving.
Notes & Wine Advice
Wine Pairing
Enjoy this hearty meal with a glass of medium-bodied Merlot or a crisp Chardonnay to complement the rich flavors of the pot pie.Nutrition values
Calories: 450 kcal | Carbohydrates: 30 g | Protein: 28 g | Fat: 24 g | Sugar: 3 g