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High Calorie Chicken Lunch: Chicken Pot Pie with Biscuit Top Recipe

Name: High Calorie Chicken Lunch: Chicken Pot Pie with Biscuit Top Recipe
Total time: 70 min
Yield: 340 g
Ingredients: rotisserie chicken (shredded) 3 cups; unsalted butter 4 tbsp; yellow onion (diced) 1 cup; celery (chopped) 1 cup; carrots (chopped) 1 cup; all-purpose flour 1 3/4 cup; chicken broth 2 cups; whole milk 2 cups; frozen peas 1 cup; biscuits (refrigerated, ready-to-bake) 6 pieces; salt 1 tsp; black pepper 0.5 tsp; dried thyme 1 tsp; garlic powder 0.5 tsp

Creamy chicken filling under a golden biscuit lid. This high calorie chicken lunch is what comfort food was invented for — warm, filling, nostalgic.

Cook 70 min Difficulty NORMAL 620 kcal

#high protein

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Ingredients

Main ingredients

rotisserie chicken (shredded) 3 cups
unsalted butter 4 tbsp
yellow onion (diced) 1 cup
celery (chopped) 1 cup
carrots (chopped) 1 cup
all-purpose flour 1 3/4 cup
chicken broth 2 cups
whole milk 2 cups
frozen peas 1 cup
biscuits (refrigerated, ready-to-bake) 6 pieces

Seasonings/Sauce

salt 1 tsp
black pepper 0.5 tsp
dried thyme 1 tsp
garlic powder 0.5 tsp

Nutrition summary

Carbohydrates 58 g 37%

Protein 35 g 23%

Fat 26 g 40%

Serving size 340g

Cooking steps

1

Preheat oven to 400°F. In a large skillet over medium heat, melt the butter and sauté onion, celery, and carrots for 5 minutes until softened.
2

Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
3

Slowly pour in chicken broth and milk, stirring continuously, then bring to a gentle simmer. Cook for 5–7 minutes until the sauce thickens.
4

Add shredded chicken, peas, salt, pepper, thyme, and garlic powder. Stir well and simmer for an additional 3 minutes to combine flavors.
5

Pour the filling into a 9x13-inch baking dish. Place biscuits evenly on top of the filling. Bake for 25–30 minutes until the biscuits are golden brown and the filling bubbles around the edges. Let rest for 5 minutes before serving.

Personalized Q&A

Q. What's the key ingredient in this Chicken Pot Pie with Biscuit Top recipe?

The key ingredient is shredded rotisserie chicken, which provides hearty protein and rich flavor. The creamy filling is built around this chicken and balanced by vegetables and a golden biscuit topping.

Q. How do you ensure the filling is creamy without being runny?

Cooking the flour for a couple of minutes with the sautéed vegetables eliminates the raw taste and allows it to thicken the sauce effectively. Pouring in milk and chicken broth slowly and simmering until thickened ensures the filling stays creamy—not soupy—when baked.

Q. How can I prevent the biscuits from being undercooked on the bottom?

Bake at 400°F and ensure your sauce is hot before adding the biscuits. This helps the biscuit bottoms start cooking immediately. Place the filling in a preheated dish and space biscuits apart, so the steam cooks them evenly.

Q. What is the nutritional breakdown per serving for this recipe?

Each serving contains approximately 620 kcal, 58g carbohydrates (37%), 35g protein (23%), and 26g fat (40%). This reflects its high-calorie, protein-rich nature, ideal for a filling lunch.

Q. Which ingredient adds most of the flavor to the filling?

The combination of sautéed onions, celery, carrots, thyme, and garlic powder deeply flavors the creamy filling. Especially, the dried thyme and garlic powder bring savory warmth to the dish.

High Calorie Chicken Lunch: Chicken Pot Pie with Biscuit Top Recipe

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