Description
A comforting and creamy chicken pot pie stew topped with warm biscuits, perfect for a cozy meal.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup mixed vegetables (peas, carrots, corn, green beans)
- 2 cups chicken broth
- 1 cup milk or cream
- 2 tbsp butter
- 2 tbsp flour
- ½ tsp garlic powder
- ½ tsp black pepper
- Salt to taste
- 4 baked biscuits for topping
- Fresh parsley for garnish
Instructions
- In a pot, melt butter over medium heat and whisk in flour to form a roux.
- Gradually pour in chicken broth and milk, whisking until thickened.
- Add shredded chicken and mixed vegetables; stir well.
- Season with garlic powder, salt, and pepper.
- Simmer for 10–12 minutes until vegetables are tender and stew is creamy.
- Spoon into bowls and top with a warm biscuit.
- Garnish with chopped parsley before serving.
Notes
- For a richer flavor, use cream instead of milk.
- Feel free to customize the mixed vegetables based on your preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg