Chicken Pot Pie with Biscuits
A delightful dish combining tender chicken, vibrant vegetables, and warm biscuits in a creamy filling, perfect for gatherings or cozy dinners.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Use rotisserie or leftover chicken for convenience.
- 1 cup carrots, diced
- 1 cup peas Fresh or frozen peas can be used.
- 1 cup potatoes, diced Any variety of potatoes will work.
- 1/3 cup onion, chopped Use yellow or white onions for sweetness.
Sauce ingredients
- 1/3 cup butter Unsalted butter is preferred.
- 1/3 cup all-purpose flour For thickening the sauce.
- 1 3/4 cups chicken broth Low sodium broth can be used.
- 1/2 cup milk Whole or 2% milk recommended.
- 1 teaspoon salt Adjust according to taste.
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme Fresh or dried thyme works well.
Biscuit topping
- 1 batch refrigerated or homemade biscuit dough Use your favorite recipe or store-bought.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large saucepan over medium heat, melt the butter.
- Add the chopped onions and diced carrots. Cook for about 5 to 7 minutes until tender.
Making the Filling
- Sprinkle the flour over the vegetables and cook for one minute, stirring continuously.
- Gradually add the chicken broth and milk, stirring until smooth.
- Stir in the shredded chicken, diced potatoes, peas, salt, pepper, garlic powder, and thyme. Cook together for another 5 to 10 minutes until heated thoroughly.
- Pour the filling into a baking dish.
Baking
- Top the filling with biscuit dough, spreading it evenly.
- Bake for about 30 minutes or until the biscuits are golden brown.
Serving
- Allow the dish to cool for a few minutes before serving.
- Serve with a green salad or steamed vegetables, with extra biscuits on the side.
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Notes
For a crunchy biscuit top, brush with melted butter before baking.