Chicken Pot Pie with Biscuits
One of my favorite foods is chicken pot pie. Not because of the pie itself, but because I love the creamy rich chicken filling. Truth be told, I don’t like pie crust!
This recipe is just the filling topped with baked biscuits. It satisfies my soul, especially on cold nights.
I cheated and used canned biscuits, too. That is one of my shortcuts for quick weeknight dinners… mostly from scratch.
We cooked this Live on Facebook a few weeks ago. If you missed it, you can watch below!
But here’s the recipe, in case you’re hungry and want to jump right to dinner.
Chicken Pot Pie with Biscuits
6
-8 servings0
minutes0
minutes30
minutesThis chicken pot pie filling can be served just like it is topped with a baked biscuit or a square of baked puff pastry.
Ingredients
¼ cup butter or margarine
1 cup diced onion
1 teaspoon salt
¼ cup flour
½ cup white wine
1 quart chicken stock
1 cup diced carrots
1 cup cooked shredded chicken
1 cup frozen corn thawed
1 cup frozen peas thawed
¼ cup sour cream
Baked biscuits for topping
Directions
- Melt the butter in a high-sided skillet over medium heat. Add the diced onion to the butter and cook until it just begins to soften. Stir in the salt and continue cooking until the onions are soft. Add the flour to the onions and butter to make a roux, whisking until the flour is incorporated into the butter and onions. Add the white wine and chicken stock and whisk until there are no lumps in the sauce. Stir in the carrots and cook until they are soft, about 10 minutes. Add the chicken, corn, and peas and continue cooking until the chicken and vegetables are heated through. Stir in the sour cream. Ladle the pot pie filling into serving bowls and top with warm baked biscuits.
Did you make this recipe?
Tag @RootedInFoods on Instagram and hashtag it with
Like this recipe?
Follow @RootedinFoods on Pinterest
Connect with Us!
Follow us on Facebook
