Chicken Pot Pie with Buttermilk Biscuit Crust

Name: Chicken Pot Pie with Buttermilk Biscuit Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbs butter; 1 recipe Buttermilk Biscuits; 3 mediums carrots, peeled and cut into 1/4 inch thick; 3 celery ribs, cut 1/4 inch thick; 680 grams boneless, skinless chicken breast and/or thighs; 532 milliliters chicken broth; 1 teaspoon dried thyme; 118 milliliters flour; 79 milliliters minced fresh parsley; 2 garlic cloves, minced; 355 milliliters milk; 2 Tbs olive oil; 1 large onion, chopped fine; 177 milliliters frozen peas, thawed; 0 teaspoons pepper; 1 teaspoons salt

You can never have too many main course recipes, so give Chicken Pot Pie with Buttermilk Biscuit Crust a try. One serving contains 726 calories, 36g of protein, and 50g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have chicken breast and/or thighs, milk, parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Stir the chicken and veggies into the sauce. Season to taste with salt and pepper. Stir in peas and parsley and pour into a baking dish. Top with biscuits.

Ingredients you will need

Salt And Pepper

Biscuits

Whole Chicken

Parsley

Sauce

Peas

Equipment you will use

Baking Pan

Bake at 400 degrees for 30 minutes.Freezer Tips: Want to freeze this recipe? Freeze the unbaked filling and biscuits separate from the each other. To freeze the biscuits, lay them in a flat layer inside a gallon size freezer Ziploc bag so they dont stick together. When ready to bake, thaw the filling and biscuits, assemble as usual and bake according to recipe instructions.

Ingredients you will need

Biscuits

Equipment you will use

Oven