Mom's Fabulous Chicken Pot Pie with Biscuit Crust

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 243.1
  • Total Fat: 10.0 g
  • Cholesterol: 59.0 mg
  • Sodium: 403.4 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 17.6 g

View full nutritional breakdown of Mom's Fabulous Chicken Pot Pie with Biscuit Crust calories by ingredient

Number of Servings: 8


    1/3 C Butter
    2 Small Onion chopped
    6 Celery ribs, chopped
    3 C Carrots, chopped
    1 1/3 C frozen peas
    3 Tbs chopped fresh parsley
    1/2 tsp dried thyme
    1/2 C Flour
    4 C Low sodium chicken broth
    1 1/3 Fat free Half-and-Half
    3 to 4 (about 2 chicken breasts) C cooked chicken, chopped into bite size pieces
    1 (16.3 oz) can refrigerated flaky style biscuits
    (I used Pillsbury Grands, Reduced Fat)
    (Not included in calculations, add separately for nutritional info)
    Salt and Pepper to taste
    (Not included in calculations)

    OPT (Not included in calculations)
    1 Egg Yolk, beaten
    1 Tbs water


1. Preheat oven to 350F
2. Melt butter in skillet over medium-low heat, cook onion, celery, and carrots until celery is tender (about 15 min) stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry (about 5 min). Whisk in chicken broth and half-and-half and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper and mix in PRE-COOKED chicken meat.
3. Transfer the chicken, vegetables, and sauce into a 2 qt baking dish. Arrange biscuits on top of filling.
4. OPT: In small bowl, beat egg yolk with water; brush egg yolk on biscuits.
5. Bake in oven until biscuits are golden brown and the pie filling is bubbling (20-25 min)
Let rest 10 min before serving.

Serving Size: Makes about 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CURIOUSCAT123.