Description
A comforting and hearty Chicken Pot Pie with fluffy biscuit topping, filled with tender chicken and vegetables in a creamy sauce. This easy-to-make recipe combines savory flavors with a golden, flaky biscuit crust for a family-friendly dish perfect for any occasion.
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
Biscuit 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 prepare 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 softened and fragrant.
- Cook vegetables: Add diced carrots and celery to the skillet and cook for an additional 5 minutes until the vegetables are tender but still retain some bite.
- Make roux: Sprinkle the flour over the sautéed vegetables and stir well to coat evenly. Cook for 2 minutes to remove the raw flour taste.
- Add broth and thicken: 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 the sauce thickens to a creamy consistency.
- Add cream and chicken: Stir in the heavy cream, cooked chicken, frozen peas, dried thyme, salt, and black pepper. Mix thoroughly until fully combined and remove the skillet from heat.
- Transfer filling: Pour the chicken and vegetable filling into an oven-safe baking dish, spreading it out evenly.
- Add biscuit topping: Arrange the refrigerated biscuit dough pieces evenly over the filling, covering it completely.
- Egg wash: Brush the tops of the biscuits with the beaten egg to achieve a shiny, golden crust when baked.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the biscuits are fully cooked and golden brown on top.
- Garnish and serve: Remove the pot pie from the oven and allow it to cool slightly. Garnish with freshly chopped parsley before serving.
Notes
- For a gluten-free version, use gluten-free flour and gluten-free biscuit dough.
- You can substitute frozen mixed vegetables for peas if desired.
- Leftover cooked chicken works perfectly in this recipe, making it a great way to use up rotisserie chicken.
- If you prefer a thicker filling, reduce the chicken broth slightly or add more flour.
- To save time, prepare the filling a day ahead and refrigerate; assemble and bake when ready to serve.
