Chicken Pot Pie

Chicken Pot Pie
Servings: 4 Yield: 5 cups chicken mixture Prep 30 mins Bake 400° 20 mins to 25 mins


  • 3 tablespoons all-purpose flour
  • 1/4 cup whipping cream
  • 1/4 cup unsalted chicken broth
  • 1/4 teaspoon ground black pepper
  • 1 pound skinless, boneless chicken thighs, cut into 3/4-inch cubes
  • 2 cups sliced cremini mushrooms
  • 2 carrots, sliced into 1/4-inch rounds
  • 1 small leek, white part only, halved, rinsed, and cut into julienne strips
  • 1/2 cup frozen peas
  • 1 12 ounce package (10) refrigerated buttermilk biscuits

Make It

1. Preheat oven to 400 degrees F. Cut four 24x15-inch sheets of parchment paper. Fold each sheet in half, forming 15x12-inch rectangles. Cut a heart shape from one of the rectangles. Use this as a guide to cut 3 more hearts from the remaining rectangles. Set hearts aside.

2. In a large bowl whisk together the flour, cream, broth, and pepper until smooth. Add the chicken and toss to coat. Add the mushrooms, carrots, leek, and peas; toss to coat.

3. Working with one at a time, unfold the parchment and mound 1/4 of the chicken mixture on one side of the heart, leaving a 3-inch border. Place 2 biscuits on each mound (refrigerate the remaining biscuits and bake another time).

4. Starting at the top of the heart, make a 1/2-inch folded edge, creasing crisply. Working your way around again, make overlapping 1/2-inch folds. Twist the tip of the heart and tuck it under the packet. Place packets on a large baking sheet (they may overlap). Bake for 20 to 25 minutes or until biscuits are golden and chicken is no longer pink.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 451, Fat, total (g): 17, chol. (mg): 128, sat. fat (g): 8, carb. (g): 43, Monounsaturated fat (g): 3, Polyunsaturated fat (g): 3, Trans fatty acid (g): , fiber (g): 2, sugar (g): 10, pro. (g): 30, vit. A (IU): 5685, vit. C (mg): 7, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 9, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 44, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 820, Potassium (mg): 588, calcium (mg): 40, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.