Chicken Biscuit Pot Pie

Ingredients

• 1.5 pounds Chicken Breast (cut into bite‑size pieces)
• 2 medium Potatoes (peeled and diced to match chicken size)
• 3 tablespoons Unsalted Butter (divided)
• 2 tablespoons All-Purpose Flour (for thickening the filling)
• 1 teaspoon Fresh Thyme (dried or fresh)
• 1 teaspoon Fresh Sage (dried or fresh)
• 2 cups Chicken Stock (low‑sodium)
• 0.5 cup Heavy Cream (cold)
• 1 cup Frozen Peas (thawed)
• 1 box Cheddar Bay Biscuit Mix (about 15 oz, follow package directions)
• to taste pinch Salt
• to taste pinch Black Pepper

Instructions

1. Dice Potatoes

   Peel the potatoes and dice them into pieces roughly the same size as the chicken bite‑size pieces.

   Time: PT5M

2. Boil Potatoes

   Place the diced potatoes in a saucepan, cover with cold water, bring to a boil, and cook until just tender, about 8–10 minutes.

   Time: PT10M

   Temperature: 212°F

3. Prepare Chicken

   Trim any excess fat from the chicken breast and cut into bite‑size pieces. Season lightly with salt and pepper.

   Time: PT5M

4. Cook Chicken

   Melt 2 Tbsp butter in a large skillet over medium heat. Add the chicken pieces and sauté until they are no longer pink, about 5 minutes. Remove and set aside.

   Time: PT5M

   Temperature: medium heat

5. Sweat Vegetables & Herbs

   In the same skillet add the remaining 1 Tbsp butter. Add any diced onions, carrots, or celery you like, then sprinkle thyme and sage. Cook, stirring, until the vegetables are softened, about 4 minutes.

   Time: PT5M

   Temperature: medium heat

6. Add Potatoes and Flour

   Stir the boiled potatoes into the skillet, then sprinkle the flour over everything. Cook, stirring constantly, for 2 minutes to eliminate the raw flour taste.

   Time: PT2M

   Temperature: medium heat

7. Combine Chicken and Stock

   Return the cooked chicken to the pan, pour in the chicken stock, and stir to combine. Bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: simmer

8. Finish the Filling

   When the sauce reaches your desired thickness, stir in the cold heavy cream and frozen peas. Adjust seasoning with salt and pepper.

   Time: PT5M

   Temperature: low heat

9. Prepare Biscuit Dough

   Follow the directions on the Cheddar Bay biscuit mix box to make the dough. Mix just until combined; do not over‑mix.

   Time: PT5M

10. Assemble Pot Pie

    Preheat the oven to 400°F. Transfer the chicken‑pot filling to a 9×13‑inch baking dish. Drop spoonfuls of biscuit dough over the top, spacing them evenly, or spread the dough for a full‑cover crust.

    Time: PT5M

    Temperature: 400°F

11. Bake

    Bake for 30–35 minutes, or until the biscuit tops are golden brown and have risen.

    Time: PT35M

    Temperature: 400°F

12. Rest and Serve

    Remove the pot pie from the oven and let it rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

40 g

Fat

18 g

Fiber

4 g