Biscuit Pot Pie Directions:
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Preheat oven to 400°F.
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In a large oven-safe cast iron skillet, melt butter over medium heat.
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Sauté onion, garlic, carrots, and celery for 5–7 minutes until softened.
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Stir in flour and cook 1 minute to form a roux.
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Gradually pour in chicken broth and milk while stirring.
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Cook 5–7 minutes until thickened.
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Add shredded chicken, peas, thyme, salt, and pepper. Simmer for 2–3 minutes.
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Remove skillet from heat but do not transfer filling—leave it in the skillet.
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In a mixing bowl, whisk together flour, baking powder, and salt.
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Cut in cold butter until mixture resembles coarse crumbs.
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Add milk and stir until dough forms.
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Pat dough to 1/2-inch thickness on a floured surface, and cut into rounds.
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Place biscuit rounds directly over the filling in the skillet.
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Bake skillet uncovered for 25–30 minutes, until biscuits are deep golden and filling is bubbly.
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Let rest for 5 minutes before serving.
WW Points Calculation:
Land O’Lakes Light Butter, 4 tbsp – 6.00
Vegetables – 0.00
Gold Medal All-Purpose Flour, 2 1/3 cups – 25.00
Swanson Chicken Broth – 0.00
Fairlife Milk, 1 3/4 cups – 1.00
Shredded Chicken Breast – 0.00
Birds Eye Sweet Peas – 0.00
Total Points: 32.00
Servings: 8
Points per serving: 4.00
Nutrition Information:
Calories: 230
Fat: 8g
Protein: 17g
Carbohydrates: 24g
Sugar: 4g
Sodium: 420mg
I'm waiting for your comments! Enjoy!
