Chicken Pot Pie with Cheese Biscuit Topping

A creamy, savory chicken and vegetable filling baked under a golden, cheesy biscuit topping, served with a crisp arugula salad.

• Prep: 25 min
• Cook: 40 min
• Total: 1 hr 5 min
• Servings: 5
• Cuisine: American
• Difficulty: Medium
• Cost: $4.14/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• bake
• savory
• kid-friendly

Ingredients

• 4 tablespoon olive oil (extra virgin)
• 1 pound chicken breast (cut into 1/2-inch cubes)
• 1 yellow onion (diced)
• 2 carrots (diced)
• 2 celeries (diced)
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper (freshly ground)
• 1.25 teaspoon kosher salt
• 0.25 cup all-purpose flour
• 2 cup chicken broth
• 0.5 cup frozen peas
• 0.5 cup frozen corn
• 0.5 cup heavy cream
• 2 cup Bisquick baking mix
• 0.5 cup milk
• 1 cup cheddar cheese (shredded)
• 5 ounce fresh arugula
• 1 tablespoon red wine vinegar

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Heat 2 tablespoons olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add cubed chicken breast and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2. Add diced yellow onion, carrots, and celery to the skillet. Sauté for 5-7 minutes until vegetables begin to soften. Stir in dried thyme, 1/2 teaspoon black pepper, and 1 teaspoon kosher salt.
3. Sprinkle all-purpose flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth until no lumps remain and the mixture thickens. Bring to a simmer.
4. Stir in the cooked chicken, frozen peas, frozen corn, and heavy cream. Remove from heat. Transfer the mixture to a 9x13 inch baking dish if not using an oven-safe skillet.
5. In a medium bowl, combine Bisquick baking mix, milk, and shredded cheddar cheese. Mix until just combined. Drop spoonfuls of the biscuit dough over the top of the chicken filling.
6. Bake for 30-35 minutes, or until the biscuit topping is golden brown and the filling is bubbly. Let stand for 5 minutes before serving.
7. While the pot pie bakes, prepare the arugula salad: In a large bowl, whisk together 2 tablespoons extra virgin olive oil, red wine vinegar, and 1/4 teaspoon kosher salt. Add fresh arugula and toss to coat.
8. Serve the chicken pot pie warm with the fresh arugula salad.

Notes

For a thicker filling, you can reduce the chicken broth by 1/4 cup. Adjust the seasoning of the pot pie and salad to your preference.

Nutrition (per serving)

• Calories: 715
• Protein: 39.8 g
• Carbohydrates: 53.2 g
• Fat: 37.9 g
• Fiber: 6.8 g
• Sodium: 1280 mg
• Saturated Fat: 18.2 g
• Sugar: 7.5 g
• Cholesterol: 125 mg