American 50 min

Chicken Pot Pie with Biscuit Topping

Name: Chicken Pot Pie with Biscuit Topping
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 lbs cooked chicken breast, shredded; 2 cups frozen peas and carrots; 1 cup frozen corn; 1 medium onion, diced; 3 cloves garlic, minced; 3 cups chicken broth; 1 cup whole milk; 4 tablespoons butter; ⅓ cup all-purpose flour; 1 teaspoon dried thyme; Salt and black pepper to taste; 1 can (16 oz) refrigerated biscuit dough

comfort-foodhigh-proteinmeal-prep

Ingredientsfor 2

540

Cal

42g

Protein

48g

Carbs

18g

Fat

12 lbs cooked chicken breast, shredded
22 cups frozen peas and carrots
31 cup frozen corn
41 medium onion, diced
53 cloves garlic, minced
63 cups chicken broth
71 cup whole milk
84 tablespoons butter
9⅓ cup all-purpose flour
101 teaspoon dried thyme
11Salt and black pepper to taste
121 can (16 oz) refrigerated biscuit dough

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Instructions

1
Preheat oven to 375°F. Melt butter in a large oven-safe skillet over medium heat. Add onion and cook 5 minutes until softened. Add garlic and thyme, cooking 1 minute. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
2
Slowly whisk in chicken broth, then milk, in a steady stream to prevent lumps. Bring to a simmer and cook, stirring frequently, for 6–8 minutes until the sauce is thick enough to coat the back of a spoon heavily.
3
Stir in shredded chicken, peas and carrots, and corn. Season generously with salt and pepper. The filling should be very flavorful since the biscuits will be bland by comparison. Transfer to a 9x13 baking dish if your skillet isn't oven-safe.
4
Arrange biscuits on top of the filling, spacing them evenly — they'll expand as they bake. Bake at 375°F for 25–30 minutes until the biscuits are deeply golden and cooked through, and the filling is bubbling visibly around the edges. Let rest 10 minutes before serving.