Description
This hearty Chicken Pot Pie with Biscuits combines tender chicken and vegetables in a creamy sauce topped with flaky baked biscuits, creating a comforting and delicious meal perfect for family dinners or special occasions.
Ingredients
Scale
Filling
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1/2 cup heavy cream
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 1 can (about 8 pieces) refrigerated biscuit dough
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the pot pie.
- Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing for about 3 minutes until they soften and become fragrant.
- Add Vegetables: Add the diced carrots and celery to the skillet and cook for an additional 5 minutes until the vegetables are tender but still retain some texture.
- Make Roux: Sprinkle the all-purpose flour over the vegetables and stir well to coat evenly. Cook this mixture for 2 minutes to eliminate the raw flour taste.
- Add Broth: Gradually pour in the chicken broth while stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for about 5 minutes until it thickens into a creamy sauce.
- Combine Filling Ingredients: Stir in the heavy cream, cooked chicken, frozen peas, dried thyme, salt, and black pepper. Mix thoroughly and remove the skillet from heat.
- Transfer Filling: Pour and spread the filling mixture evenly into an oven-safe baking dish, ensuring a level surface for the biscuit topping.
- Add Biscuit Topping: Arrange the refrigerated biscuit dough pieces evenly on top of the chicken mixture to cover the surface.
- Apply Egg Wash: Brush the tops of the biscuits with the beaten egg to help create a golden, glossy crust during baking.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes or until the biscuits are golden brown and cooked through.
- Cool and Garnish: Remove the pot pie from the oven, let it cool slightly for safe serving, and garnish with chopped fresh parsley to add a bright, fresh touch.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- If you prefer a thicker filling, cook the mixture a bit longer before transferring to the baking dish.
- Frozen peas can be substituted with fresh peas or other vegetables like corn or green beans.
- For a richer flavor, use homemade chicken broth instead of store-bought.
- If biscuits brown too quickly, cover loosely with foil during baking.
- Make sure not to overcrowd the skillet while sautéing to ensure even cooking of the vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
