Description
This comforting Chicken Pot Pie with Biscuits is a hearty and flavorful dish featuring shredded chicken and vegetables in a creamy sauce, topped with golden, fluffy biscuits. Perfect for a family meal, it combines a rich filling with an easy biscuit topping baked to perfection.
Ingredients
Scale
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 celery stalk, chopped
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk (or heavy cream for extra richness)
- 1 cup frozen peas
For the Biscuit Topping:
- 1 can refrigerated biscuits (or homemade biscuits)
- 1 tablespoon melted butter (for brushing on top)
- ½ teaspoon dried parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
- Sauté Vegetables: In a large oven-safe skillet, melt butter over medium heat. Add onion, garlic, carrots, and celery. Cook for 3-4 minutes until the vegetables are softened and fragrant.
- Add Flour: Sprinkle the flour over the cooked vegetables and stir well to coat, which will help thicken the filling.
- Incorporate Liquids: Gradually whisk in the chicken broth and milk, stirring continuously to avoid lumps and creating a smooth sauce.
- Simmer Sauce: Allow the mixture to simmer for about 5 minutes until it thickens to a creamy consistency.
- Add Seasonings and Chicken: Stir in the cooked chicken, frozen peas, thyme, poultry seasoning, salt, and black pepper. Let the filling simmer for an additional 2-3 minutes to meld flavors, then turn off the heat.
- Add Biscuit Topping: Arrange the refrigerated biscuits evenly on top of the chicken filling in the skillet.
- Prepare for Baking: Brush the biscuits with melted butter and sprinkle with dried parsley for extra flavor and a golden finish.
- Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes until the biscuits are puffed and golden brown.
- Cool and Serve: Allow the pot pie to cool for 5 minutes before serving warm, ensuring the filling sets slightly for easier slicing and serving.
Notes
- You can use homemade biscuits instead of refrigerated ones for a fresher biscuit topping.
- For a richer filling, substitute whole milk with heavy cream.
- Adjust seasoning to taste, especially salt and pepper.
- Ensure the skillet you use is oven-safe to avoid transferring the filling to another dish.
- Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven for best texture.