Description
This comforting Chicken Pot Pie with Biscuits is a hearty, homey dish that combines creamy chicken and vegetables with a flaky biscuit topping. The savory filling is rich and creamy, while the golden, soft biscuits on top make it a perfect meal for a cozy family dinner.
Ingredients
Scale
For the Filling:
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 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
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add diced onion and garlic and sauté for 2-3 minutes, until softened.
- Stir in flour and cook for 1-2 minutes to form a roux. Gradually add chicken broth and heavy cream, whisking constantly until the sauce thickens.
- Add the shredded chicken, peas, carrots, thyme, salt, and pepper. Stir well and let the mixture simmer for 5 minutes, until heated through and thickened. Remove from heat.
- In a separate bowl, prepare the biscuit topping by combining flour, baking powder, and salt. Cut in cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Gradually add milk and stir until just combined. Do not overmix.
- Pour the chicken mixture into a greased 9×13-inch baking dish. Drop spoonfuls of the biscuit dough over the top of the filling, leaving some space between each.
- 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
- Feel free to add other veggies like potatoes, corn, or green beans for more variety.
- For extra flavor, sprinkle some grated cheese on top of the biscuits before baking.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes