Description
Comforting chicken pot pie with biscuits brings warmth to family dinner tables across America. Savory chicken, tender vegetables, and flaky biscuit topping create a hearty meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 3 cups cooked chicken (cubed)
- 2 cups chicken broth
- 1 cup milk
- 1 cup frozen peas
Vegetables:
- 1 medium onion (diced)
- 2 carrots (sliced)
- 2 celery stalks (chopped)
- 2 cloves garlic (minced)
Seasonings and Other Ingredients:
- ¼ cup all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Biscuit Topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold butter (cubed)
- ¾ cup milk (0.75 cups)
Instructions
- Caramelize onions, carrots, and celery in butter over medium heat until translucent and tender, approximately 5-7 minutes.
- Infuse the aromatic base with minced garlic, thyme, and rosemary, releasing their fragrant essence for 30-45 seconds.
- Dust the vegetable mixture with flour, creating a silky roux that will naturally thicken the sauce.
- Gradually incorporate chicken broth and milk, whisking continuously to prevent lumps and achieve a smooth, creamy consistency.
- Fold in pre-cooked chicken and sweet green peas, seasoning with salt and pepper to enhance the flavor profile.
- For the biscuit topping, combine dry ingredients in a mixing bowl, then integrate cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Introduce milk to the dry ingredients, gently stirring until just incorporated to maintain a tender texture.
- Lightly knead the dough on a floured surface, rolling to approximately 1/2 inch thickness.
- Cut the dough into rustic rounds or geometric squares for a homemade appearance.
- Transfer the velvety filling into a deep casserole dish or cast-iron skillet.
- Arrange the biscuit pieces atop the filling, allowing small gaps for steam and visual appeal.
- Brush the biscuit surface with melted butter or egg wash to ensure a golden, glossy finish.
- Bake in a preheated oven at 425°F for 20-25 minutes until the biscuits turn a rich golden brown and the filling bubbles enthusiastically.
Notes
- Swap chicken for tofu or jackfruit to create a delightful vegetarian version that’s packed with flavor and protein.
- Enhance the biscuit texture by using cold buttermilk instead of regular milk, creating a more tender and flaky topping.
- Make the recipe gluten-free by substituting all-purpose flour with a blend of almond and rice flour for both filling and biscuits.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg