Description
This Chicken Pot Pie with Biscuits features a creamy chicken and vegetable filling topped with fluffy, golden biscuits. It’s the ultimate comfort food—rich, savory, and heartwarming, making it the perfect meal for cozy nights and family gatherings.
Ingredients
Scale
For the Filling:
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup frozen peas and carrots
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream or milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Biscuit Topping:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
Instructions
- Prepare the Filling:
Preheat the oven to 375°F (190°C). In a large skillet, melt the butter over medium heat. Add the diced onion and garlic and sauté for 2-3 minutes until softened. Stir in the flour and cook for 1-2 minutes to create a roux. Gradually add the chicken broth and heavy cream, whisking constantly until the mixture thickens. - Add the Chicken and Vegetables:
Add the shredded chicken, peas, carrots, thyme, salt, and pepper. Stir until combined and let the mixture simmer for 5-7 minutes until heated through. Remove from heat. - Make the Biscuit Topping:
In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Gradually add the milk, stirring until just combined. - Assemble the Pie:
Pour the chicken mixture into a greased 9×13-inch baking dish. Drop spoonfuls of the biscuit dough evenly over the top of the filling. - Bake:
Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling. Let it cool for a few minutes before serving.
Notes
- You can add other vegetables, like potatoes or corn, for more variety.
- For extra flavor, sprinkle shredded cheese over the biscuit topping before baking.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes