Homestyle Chicken & Biscuit Pot Pie
with Chicken Thighs, Carrots & Celery
Homestyle Chicken & Biscuit Pot Pie
Tender chicken thighs with carrots and celery tucked beneath a golden biscuit topping for a cozy, homestyle pot pie that’s hearty, comforting, and weeknight-friendly.
Ingredients
For 2 servings
- 6 ounce Buttermilk Biscuits
- 6 ounce Carrots
- 2.5 ounce Celery
- 2 unit Chicken Stock Concentrate
- 2 tablespoon Cream Cheese
- 20 ounce Diced Chicken Thighs
- 1 teaspoon Dried Thyme
- 2 tablespoon Flour
- 1 clove Garlic
- 1 unit Onion
Additional Ingredients
- 3 tablespoon Butter
- 2 teaspoon Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Prep Time10m
Total Time50m
Calories930
Protein64g
Carbs60g
Fat49g
Tags:
Protein SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, use a plant-based cream cheese and choose biscuits made without milk. To avoid wheat, swap in a gluten-free flour blend and gluten-free biscuits, keeping the chicken and vegetables the same.
What to serve with it
Serve with a simple green salad or steamed green beans to balance the rich filling. For a heartier plate, add buttery mashed potatoes or roasted vegetables and a crisp cider.
