Ingredients
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¼ cup butter
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1 small onion, chopped
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3 medium celery ribs, chopped
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3 medium carrots, chopped
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⅔ cup frozen peas
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3 tablespoons chopped fresh parsley
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¼ teaspoon dried thyme
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¼ cup all-purpose flour
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2 cups lower-sodium chicken broth
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⅔ cup half-and-half cream
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salt and ground black pepper to taste
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3 cups cooked chicken, cut into bite-size pieces
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1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands)
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1 large egg yolk, beaten
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1 tablespoon water
Directions
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Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
![an overhead view of all ingredients for mom's famous chicken pot pie with biscuit top gathered on a marble countertop.]()
Dotdash Meredith Food Studios
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Melt butter in a skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring occasionally, until tender, about 15 minutes. Stir in peas, flour, parsley, and thyme and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.
![an overhead view of peas, carrots, onions, celery, parsley and flour cooking in a skillet.]()
Dotdash Meredith Food Studios
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Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken, and season with salt and pepper.
![an overhead view of broth and half and half stirred into cooked vegetables.]()
Dotdash Meredith Food Studios
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Transfer chicken, vegetables, and sauce into a 7x11-inch baking dish. Arrange biscuits on top of the filling. Beat egg yolk with water in a small bowl. Brush mixture over the biscuits.
![an overhead view of chicken pot pie casserole topped with raw biscuits being brushed with an egg mixture.]()
Dotdash Meredith Food Studios
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Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbly, 20 to 25 minutes. Remove from the oven and let rest for 10 minutes before serving.
![mid-low view of chicken pot pie with a biscuit crust served in a casserole dish]()
DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts (per serving)
| 412 | Calories |
| 23g | Fat |
| 30g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 412 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 10g | 50% |
| Cholesterol 65mg | 22% |
| Sodium 708mg | 31% |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 2g | 6% |
| Protein 20g | 39% |
| Vitamin C 5mg | 6% |
| Calcium 77mg | 6% |
| Iron 3mg | 14% |
| Potassium 159mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
