Description
A hearty and comforting chicken pot pie topped with flaky, buttery biscuits. This dish combines tender chicken, vegetables, and a creamy sauce, all baked under golden-brown biscuits for the ultimate comfort food experience.
Ingredients
Scale
For the Crust:
- For the filling:
- 2 cups cooked chicken, shredded or diced
- 1/4 cup unsalted butter
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- For the biscuit topping:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 1 egg (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and heavy cream. Bring to a simmer and cook until thickened, about 3-5 minutes.
- Add chicken, peas, salt, pepper, and thyme. Stir to combine, then remove from heat.
- Pour filling into a 9×13-inch baking dish or divide among individual ramekins.
- For the biscuits: In a bowl, whisk together flour, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in buttermilk until just combined (do not overmix).
- Drop biscuit dough by spoonfuls over the filling (about 8-10 biscuits).
- Whisk egg with 1 tbsp water and brush over biscuits.
- Bake for 25-30 minutes until biscuits are golden and filling is bubbly.
- Let cool for 5 minutes before serving.
Notes
For extra flavor, add 1/2 tsp garlic powder to the filling. Leftovers can be refrigerated for 3 days. Reheat in oven at 350°F for best texture. Frozen mixed vegetables can substitute for peas.