Chicken Pot Pie with Pillsbury Crust

Chicken Pot Pie with Pillsbury Crust
Ali Rosen

Ingredients

  • 4 Tablespoons  butter
  • 1 Cup  carrots, diced
  • onion, diced
  • 2 Cups  cubed chicken breasts
  •   One 16-ounce can Pillsbury biscuit dough
  • 1/2 Cup  all-purpose flour
  • 2 Cups  chicken stock
  • 1/2 Cup  peas

Chicken pot pie is quintessential comfort food. Yet the crust can often scare people off — most store-bought pie crusts are not thick and rich enough for a pot pie, but making it from scratch can turn an easy weekday meal into a long production.

For this recipe we cheat a little bit by substituting Pillsbury biscuits for crust. The result creates a flaky, full topping for a dish you can make easily.

Click here to see 101 Ways to Cook Chicken

Directions

Preheat the oven to 400 degrees.

Melt the butter in a sauté pan over medium heat. Add the carrots and onions and cook for about 5 minutes. Add the chicken and cook for another 5 minutes, stirring occasionally. Meanwhile, roll out the dough so that it is smooth. Make sure it is approximately the size of a 1-quart roasting pan.

When the chicken is almost cooked (but still a bit under), add the flour and chicken stock. Stir until the flour is fully incorporated and the mixture thickens. At the last moment, add the peas and stir them in, but don't allow much time to cook. Transfer the mixture to the roasting pan, add the dough to the top (just like you would on a pie), and put it in the oven until the crust on top is browned, about 12-15 minutes.

Nutrition

Calories per serving:

572 calories

Dietary restrictions:

Daily value:

29%

Servings:

4
  • Fat 105g 161%
  • Carbs 289g 96%
  • Saturated 49g 247%
  • Fiber 17g 69%
  • Trans 6g
  • Sugars 43g
  • Monounsaturated 15g
  • Polyunsaturated 3g
  • Protein 53g 107%
  • Cholesterol 137mg 46%
  • Sodium 5,612mg 234%
  • Calcium 224mg 22%
  • Magnesium 83mg 21%
  • Potassium 1,287mg 37%
  • Iron 16mg 90%
  • Zinc 3mg 17%
  • Phosphorus 363mg 52%
  • Vitamin A 1,316µg 146%
  • Vitamin C 46mg 76%
  • Thiamin (B1) 1mg 66%
  • Riboflavin (B2) 1mg 55%
  • Niacin (B3) 14mg 70%
  • Vitamin B6 1mg 37%
  • Folic Acid (B9) 231µg 58%
  • Vitamin B12 0µg 2%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 12%
  • Vitamin K 38µg 47%
Have a question about nutritional data? Let us know.
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