Introduction
There is something incredibly comforting about a warm and hearty meal that feels like home. East Chicken Pot Pie With Biscuits is one of those dishes that brings back memories of family dinners, cold evenings, and the irresistible aroma of something baking in the oven. It is the kind of meal that makes you pause, sit down, and savor every bite. But what makes this version so special is its simplicity and modern twist.
Traditional chicken pot pie is often made with a buttery pie crust which can take time and skill to prepare. This biscuit-topped variation cuts down on prep time without compromising flavor. The creamy, savory chicken filling is loaded with vegetables and seasoned perfectly. Then comes the crowning glory, a layer of golden biscuits that bake right on top. They soak up the flavors of the filling underneath while staying tender and flaky on the outside.
This dish is ideal for busy weeknights, meal prepping for the week, or impressing guests at a weekend gathering. It is budget-friendly, filling, and incredibly adaptable to whatever you have in your pantry or fridge. Plus, it is a one-pan recipe that saves time on cleanup, making it even more appealing for home cooks of all experience levels.
If you are looking for a reliable go-to comfort food recipe that is both easy and satisfying, this East Chicken Pot Pie With Biscuits is about to become a favorite in your kitchen.
Ingredients Needed
To make this dish, you do not need any fancy or hard-to-find ingredients. Everything used in this recipe is simple and easy to get at any grocery store. The base is made from cooked shredded chicken and a creamy roux, then we mix in vegetables and top it all with biscuit dough before baking. Each ingredient plays a key role in building flavor and texture.
Here is a detailed breakdown of the ingredients you will need, along with an approximate calorie count for each. This helps you keep track of what you are eating and plan your meals better if you are health-conscious.
Ingredients Table
| Ingredient | Quantity | Calories |
|---|---|---|
| Cooked shredded chicken | 2 cups | 340 |
| Unsalted butter | 4 tablespoons | 400 |
| All-purpose flour | 1/4 cup | 110 |
| Chicken broth | 2 cups | 30 |
| Milk (2 percent or whole) | 1 cup | 150 |
| Frozen peas and carrots | 1.5 cups | 90 |
| Chopped onion | 1 medium | 45 |
| Minced garlic | 2 cloves | 10 |
| Salt | 1 teaspoon | 0 |
| Black pepper | 1/2 teaspoon | 0 |
| Fresh thyme (optional) | 1 teaspoon | 2 |
| Refrigerated biscuit dough | 1 can (8 biscuits) | 640 |
Total Calories for the whole dish: Approximately 1817
Calories per serving (6 servings): Around 303
Step-by-Step Cooking Instructions
Start by preheating your oven to 400 degrees Fahrenheit. While the oven is heating, get your ingredients ready and start working on the filling. This is a stovetop-to-oven recipe, so make sure you are using a skillet or pan that is oven-safe.
In a large skillet, melt the butter over medium heat. Once it is melted, add in the chopped onions and minced garlic. Cook these for about three to four minutes or until the onions become soft and translucent. This forms the flavor base for your creamy filling.
Sprinkle the flour into the pan and stir well to combine. Cook this mixture for about one to two minutes. This is called a roux, and it will help thicken your filling. It should start to bubble a little but do not let it brown too much.
Now slowly pour in the chicken broth while whisking to avoid any lumps. Follow with the milk and keep stirring until everything blends smoothly. Let it cook for about five minutes or until it thickens into a creamy sauce.
Add the shredded chicken, frozen peas and carrots, salt, pepper, and thyme. Stir well to mix everything together. Let it simmer for another two to three minutes to allow the flavors to combine.
Once your filling is ready, remove the pan from the heat. Take the biscuit dough and place the biscuits on top of the mixture. Arrange them evenly so that they cover most of the surface. Do not press them down too much.
Place the skillet in the preheated oven and bake for about 15 to 20 minutes. Keep an eye on it after the 15-minute mark. The biscuits should turn golden brown and should be fully cooked on the inside.
Remove the skillet from the oven and let it rest for five minutes before serving. This allows the filling to set slightly and makes it easier to serve.
Tips for Customizing the Recipe
One of the best things about this recipe is how easy it is to customize. Whether you want to make it vegetarian, spice it up, or switch out the protein, the options are endless.
If you want to make a vegetarian version, simply skip the chicken and use mushrooms, white beans, or tofu. You can also use plant-based chicken alternatives if you want the texture of meat without the animal products.
For extra flavor, try adding a splash of white wine while making the roux or mix in some grated cheese with the filling. A sharp cheddar or a mild mozzarella can add richness and depth.
You can also mix up the vegetables. Corn, green beans, diced potatoes, or bell peppers can all be great additions. Use what you have on hand or what is in season.
If you are avoiding gluten, use gluten-free flour to make the roux and substitute gluten-free biscuit dough. For a lower-carb option, you can even top the filling with mashed cauliflower or sweet potato instead of biscuits.
To add a bit of spice, include some red pepper flakes or a small spoonful of hot sauce in the filling. It adds a warm kick without overpowering the dish.
Nutritional Information
Each serving of this dish is approximately 303 calories, which makes it a satisfying yet balanced meal. It contains a good amount of protein from the chicken and a moderate amount of fat from the butter and milk. The vegetables contribute fiber, vitamins, and a subtle sweetness that balances the richness of the creamy filling.
Per Serving (1 of 6)
- Calories: 303
- Protein: 18 grams
- Carbohydrates: 22 grams
- Fat: 16 grams
- Fiber: 3 grams
- Sugar: 4 grams
- Sodium: Around 720 milligrams
These numbers are estimates and may vary based on exact brands and ingredient quantities. If you are following a specific dietary plan, consider using a nutrition calculator with your exact ingredients for more precise values.
Serving Suggestions
East Chicken Pot Pie With Biscuits is a full meal on its own, but you can make it even more special with a few simple sides. A crisp green salad with a tangy vinaigrette pairs beautifully with the creamy filling. Steamed green beans, asparagus, or roasted vegetables are also great choices if you want to add more greens to your plate.
This dish is best served hot, straight from the oven. If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave or warm the whole skillet in the oven at a low temperature to keep the biscuits from getting soggy.
For a cozy dinner, serve this dish with a glass of white wine or a cold glass of iced tea. If you are making it for a holiday or special occasion, add a fruit cobbler or chocolate pudding for dessert.
Conclusion
East Chicken Pot Pie With Biscuits is the ultimate comfort food with a modern twist. It is easy to prepare, full of flavor, and incredibly satisfying. The creamy chicken and vegetable filling combined with buttery golden biscuits creates a meal that feels indulgent without being complicated.
Whether you are cooking for your family, feeding a crowd, or just want a cozy meal after a long day, this dish delivers every time. You can customize it with your favorite ingredients, and it stores well for leftovers too. Try it once and you will find yourself coming back to it again and again.
This recipe is more than just food. It is a little bit of comfort, a little bit of tradition, and a whole lot of flavor.