Chicken Pot Pie with Biscuits Recipe: Hearty and Comforting
Chicken Pot Pie with Biscuits with a hearty, comforting taste.
Ingredients
- 2 tbsp unsalted butter
- 1 medium onion diced
- 2 medium carrots sliced
- 2 celery stalks diced
- 2 garlic cloves minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken shredded
- 1 cup frozen peas
- 1 tsp dried thyme
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 cups all-purpose flour biscuits
- 1 tbsp baking powder
- ½ tsp kosher salt biscuits
- ½ cup unsalted butter cold (biscuits)
- ¾ cup milk biscuits
- Optional: Parsley
- Suggested Pairings: White wine green salad
Instructions
- Preheat the oven to 400°F; grease a 9x13-inch baking dish.
- Melt butter; sauté onion, carrots, celery, and garlic for 5–7 min.
- Add flour; whisk in broth and milk; simmer until thick; add chicken, peas, thyme, salt, and pepper; taste and adjust.
- Mix flour, baking powder, and salt; cut in butter; add milk for biscuit dough; cut into 8–12 pieces.
- Pour filling into dish; top with biscuits; bake 20–25 min.
- Serve in a white ceramic dish with parsley.
Notes
- Use cold butter for flaky biscuits.
- Store in the fridge for 3 days or freeze for 3 months.
- Try a gluten-free or cheesy biscuit variation.
- Pair with mashed potatoes.