Chicken Pot Pie with biscuits is a family favorite. I love how the biscuits have flaky crust like tops. Be careful or you’ll find yourself wanting to eat them all. If pie crust isn’t one of your favorite things to make, you’ll love how easy this recipe is compared to transferring a crust to the top of a casserole. If you’re a crust expert, the biscuit recipe can easily be rolled thin and placed on top. Be sure to cut a few slits in the center if you decide to make a crust instead of biscuits.
Yields: 10 servings | Serving Size: 3/4 cup with 1 biscuit | Calories: 297 | Total Fat: 9 g | Saturated Fat: 5 g | Trans Fat: 0 g | Cholesterol: 27 mg | Sodium: 425 mg | Carbohydrates: 39 g | Sugars: 6 g | Dietary Fiber: 7 g | Protein: 13 g | SmartPoints (Freestyle): 9 |
- Pot Pie Ingredients
- 2 split chicken breasts, bone-in, with skin (skin will be removed later)
- 1/2 cup water
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1/2 cup sliced celery
- 1 medium red potato, chopped into 1/2" pieces
- 1 1/2 cups thinly sliced carrots
- 1 cup frozen peas, thawed
- 1/2 teaspoon black pepper
- Kosher or sea salt to taste
- 3 sprigs freshly chopped thyme (optional, 1 teaspoon dried thyme)
- 2 cups chicken broth, fat free, low sodium
- 2 cups low-fat milk
- 5 tablespoons flour or cornstarch
- Biscuit Ingredients
- 2 cups flour, (I used King Arthur White Whole Wheat)
- 3/4 teaspoon Kosher or sea salt
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 sprigs freshly chopped thyme, (optional 1 teaspoon dried thyme)
- 6 tablespoons cold unsalted butter, cut into small pieces
- 3/4 - 1 cup low-fat buttermilk plus 1 tablespoon for biscuit tops
- Preheat oven to 375 degrees.
- Add chicken to a medium casserole dish, brush with 1/2 tablespoon olive oil and add water to the bottom of the dish, cover and bake until chicken juices run clear when pierced with a fork, about 40 minutes. Chicken should reach an internal temperature of 165 degrees. Allow to cool slightly, remove skin and cut chicken into bite size pieces.
- While chicken is baking, add the remaining 1/2 tablespoon olive oil to a large pot, turn to medium-low heat and saute onion and celery until tender, about 4 minutes. Add carrots and potatoes and continue cooking until tender, about 10 minutes. Reduce heat to low, add cornstarch or flour and stir for 1 minute, or until it is no longer visible. Add peas, broth and milk, stir until slightly thickened, about 5 minutes. Add mixture to a 9" x 13" casserole dish.
- Biscuit Instructions
- Tips: 1) When measuring flour, spoon into measuring cup and level off. It's important not to scoop from the bag as this will pack flour and make a heavier biscuit. 2) Be careful not to over handle biscuit dough...less is better. 3) Do not use a rolling pin, instead, gently pat and shape dough with your hands...this will make a lighter and more tender biscuit.
- Combine dry ingredients in a medium mixing bowl. Cut butter into flour mixture either using a food processor (5 pulses), or using a fork and cut butter into flour by pressing against sides of the bowl until it resembles course crumbs. Add 3/4 cup buttermilk to flour mixture and stir just to combine. Add additional 1/4 cup buttermilk if needed to ensure all flour mixture is moist, but not overly wet.
- Turn biscuit dough onto a lightly floured surface. Using hands, fold dough over 2-3 times, then gently shape the dough until it's a 1" thick circle.
- Using a 2 1/2" biscuit cutter, cut out 10 biscuits. Reshape dough scraps to cut out additional biscuits if needed. Place biscuits on top of pot pie ingredients and brush with remaining one tablespoon buttermilk. Sprinkle biscuits with freshly ground black pepper, if desired. Place dish on center oven rack and bake 30 minutes or until biscuits are golden and vegetables tender.