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Chicken Pot Pie with Biscuits

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Description

This Chicken Pot Pie with Biscuits is the ultimate comfort food! It features a rich, creamy chicken and vegetable filling, topped with buttery, flaky biscuits. Perfect for a cozy family dinner.

Ingredients

Units Scale

For the Filling:

  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk or half-and-half
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)

For the Biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 3/4 cup cold buttermilk (or whole milk)

Instructions

1. Prepare the Filling:

  1. Preheat the oven to 400°F (200°C).
  2. In a large oven-safe skillet or Dutch oven, melt the butter over medium heat.
  3. Add the onion, carrots, and celery, and sauté until softened (about 5 minutes).
  4. Stir in the garlic and cook for another minute.
  5. Sprinkle the flour over the vegetables, stirring constantly for 2 minutes.
  6. Gradually whisk in the chicken broth and milk, stirring until the mixture thickens (about 5 minutes).
  7. Add the shredded chicken, peas, thyme, salt, and pepper. Stir well and let the mixture simmer while you prepare the biscuits.

2. Make the Biscuits:

  1. In a large bowl, whisk together the flour, baking powder, and salt.
  2. Add the cold butter and use a pastry cutter or fork to work it into the flour until it resembles coarse crumbs.
  3. Pour in the cold buttermilk and stir until just combined (do not overmix).
  4. Turn the dough onto a lightly floured surface, gently pat it into a ¾-inch thickness, and cut into 8-10 biscuits.

3. Assemble and Bake:

  1. Place the biscuits on top of the chicken filling in the skillet.
  2. Brush the tops with a little melted butter (optional).
  3. Transfer to the oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.

Notes

  • For extra flavor, brush the biscuits with garlic butter before baking.
  • Add mushrooms or corn for variety.
  • If you don’t have an oven-safe skillet, transfer the filling to a 9×13-inch baking dish before adding biscuits.

Find it online: https://recipe.ukfinda.com/chicken-pot-pie-with-biscuits/