Chicken Pot Pie with Biscuits
A timeless comfort food combining tender chicken, colorful vegetables, and a creamy sauce encased in fluffy biscuits.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup celery, diced
- 1/2 cup onion, diced
- 1/4 cup flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, cold and cubed
- 3/4 cup milk
Instructions
- Prepare the filling: In a large skillet over medium heat, sauté the onion, carrots, and celery until softened, about 5-7 minutes.
- Thicken the sauce: Stir in the flour and cook for an additional minute.
- Add liquids and seasoning: Gradually add the chicken broth and milk, stirring continuously until the mixture thickens. Add the shredded chicken, peas, garlic powder, thyme, salt, and pepper, mixing well.
- Simmer: Allow the filling to simmer for about 5 minutes until heated through. Remove from heat and transfer to a baking dish.
- Make the biscuits: In a separate bowl, mix the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the milk and stir until just combined.
- Top the filling: Spoon dollops of biscuit dough over the hot chicken filling in the baking dish.
- Bake: Place in a preheated oven at 425°F (220°C) and bake for 20-25 minutes or until the biscuits are golden brown.
- Serve: Let it cool slightly before serving.
Notes
Use rotisserie chicken for a quicker prep; don’t overmix the biscuit dough for fluffy texture.