Classic Chicken Pot Pie
A cozy, biscuit-topped chicken pot pie with creamy herb gravy, peas, carrots, and tender chicken. This single-serve rendition blends comforting flavors of the American classic with a flaky biscuit crown for a weeknight dinner that feels homemade.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 6 servings)Ingredients(scaled)
- ⅓ cup cooked chicken, diced
- ⅙ cup diced carrots
- ⅙ cup peas
- ⅙ cup creamed corn (optional)
- ⅔ tablespoons butter
- ⅔ tablespoons all-purpose flour
- ¼ cup milk
- ⅛ cup chicken broth
- ⅛ teaspoon dried thyme
- Salt and pepper to taste
- ⅙ cup biscuit mix (or drop biscuit mix)
- ⅔ tablespoons milk (for biscuit topping)
Instructions
- Preheat oven to 375°F. Sauté carrots in butter until slightly tender, 3 min.
- Stir in flour; cook 1 min until pale. Add milk and broth; simmer until thickened, 2-3 min.
- Fold in chicken, peas, corn, thyme, salt, and pepper; simmer 1-2 min.
- Pour into a small ovenproof dish. Mix biscuit mix with 2 tbsp milk until thick; drop spoonfuls on top.
- Bake 20-25 min until biscuit tops are golden and filling bubbles. Let rest 5 min.
Chef’s Pro Tips
- Quickly chill the chicken to shred it tenderly.
- Brown butter in step 1 for a nutty aroma.
- Add a splash of white wine to the gravy for brightness.
Serving Suggestions
Serve with a simple green salad or steamed green beans for a complete plate.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave until steaming.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 34 |
| carbs | 38 |
| fat | 22 |
| fiber | 4 |
Community Ratings & Comments
No ratings yet. Be the first!
Comments
No comments yet. Be the first to leave one!