Creamy Chicken and Biscuits Recipe - Chicken Pot Pie with Biscuits

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

biscuit dough

🥗Healthier: whole wheat biscuit mix

💰Cheaper: homemade biscuit dough

Whole wheat adds fiber and nutrients.

Heat a 12-inch cast iron skillet over medium heat and add 1 teaspoon of olive oil and 1 teaspoon of butter.

Add 1 medium chopped sweet onion and 1 to 2 stalks of finely diced celery to the skillet and sauté until softened.

Sprinkle in 1/4 cup of all-purpose flour, whisking it into the oil, butter, onion, and celery mixture until combined.

Gradually pour in 2 cups of chicken broth, whisking continuously to avoid lumps, and allow it to cook together.

Add 1/4 cup of half and half to the mixture and continue whisking until combined.

Stir in 2 small skinned and cubed potatoes and 1 pound of cubed boneless skinless chicken tenders.

Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of chicken bouillon, mixing well.

Bring the mixture to a boil, then reduce heat to medium and let it simmer until the chicken is cooked through and no longer pink.

Add 1 cup of frozen corn, 1 cup of frozen peas, and 1 cup of frozen carrots to the skillet, mixing gently to combine.

Place buttermilk biscuits evenly on top of the mixture in the skillet.

Optional: Brush the biscuits with an egg wash for a golden finish.

Preheat the oven to 400 degrees Fahrenheit and bake for about 20 minutes, keeping an eye on the biscuits to prevent burning.

Once baked, remove from the oven and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens