Description
A creamy chicken and vegetable filling topped with golden, flaky biscuits—this American comfort dish delivers warmth and texture. Perfectly balanced, it’s a nourishing twist on a classic, ideal for busy weeknights or cozy gatherings.
Ingredients
1.5 lbs boneless, skinless chicken breast
2 tbsp olive oil
1 onion, diced
2 carrots, sliced
2 celery stalks, diced
1 cup frozen peas
1 cup frozen corn
3 garlic cloves, minced
1 cup chicken broth (no alcohol)
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 bay leaf
2 tbsp butter (or plant-based alternative)
Biscuit Topping:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup softened butter (or vegan alternative)
3/4 cup buttermilk (or non-dairy yogurt)
1 tbsp honey (optional, for sweet notes)
Instructions
Preheat oven to 375°F (190°C)
Season chicken with 1/2 tsp salt and black pepper
Heat 1 tbsp olive oil in a large skillet, cook chicken until no longer pink; set aside
Add 1 tbsp olive oil to the pan, sauté onions, carrots, celery, and garlic until tender
Stir in flour to create a roux, gradually add broth and bay leaf
Bring to a simmer, add chicken, peas, corn, and remaining seasoning
Let thicken (~15 min), stirring occasionally
For biscuits: Mix flour, baking powder, salt, and cold butter until crumbly
Fold in buttermilk (add honey if using)
Drop spoonfuls onto filling and bake 40-45 min until bubbly and golden
Notes
Freeze unbaked dish for up to 2 months (add 10-15 min to cook time)
For gluten-free: Use 1 cup rice flour + 1 tbsp xanthan gum in biscuit topping
Vegan: Substitute chicken broth and replace chicken with tofu or cauliflower
Leftovers keep in fridge 3-4 days
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg