Chicken Pot Pie (with a whole wheat biscuit crust)
With a whole wheat biscuit topping instead of a traditional pie crust, this one-pot chicken pot pie recipe comes together in a jiffy! Made with 100% clean, real ingredients. The coziest comfort food out there.
Add onions, celery, carrots, broccoli, and rosemary and saute until tender (about 5 minutes).
Add all-purpose flour (2 tablespoons); stir until vegetables are coated. Add peas (1 cup).
Add chicken stock (2 cups) and stir (gravy should begin to thicken). Season with salt and pepper liberally.
Add cooked chicken (2 cups) and 1 cup of the milk. Stir, heat through, and turn off heat once it is thickened.
Meanwhile, mix together whole wheat flour (1.5 cups), baking powder (1 teaspoon), remaining 4 tablespoons butter (melted), and remaining 1 cup milk in a small bowl. Season with salt. Stir until combined.
Spoon biscuit dough on top of chicken mixture (it does not have to be evenly spread- it will expand while cooking and float to the top).
Bake in oven for 30 minutes, or until golden brown on top.
Notes
Chicken fat (schmaltz) can be used in place of the butter in the base and in the biscuits, if you have it available.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.