Chicken Pot Pie with Biscuits
This chicken pot pie with biscuits is a delightful twist on a classic comfort food. The creamy chicken and vegetable filling is topped with fluffy, buttery biscuits for a satisfying one-dish meal.Perfect for family dinners or cozy nights in.
Ingredients
For the filling:
- 2 tablespoons butter
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 3 cups cooked chicken cubed
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the biscuit topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold butter cubed
- ¾ cup milk
Instructions
Prepare the filling:
- Sauté onions, carrots, and celery in butter until softened.
- Add garlic, thyme, and rosemary for fragrance.
- Sprinkle in flour to create a roux, then slowly add chicken broth and milk, stirring constantly.
- Once thickened, add cooked chicken and peas. Season to taste.
Make the biscuits:
- Mix flour, baking powder, salt, and cold butter until crumbly.
- Stir in milk until just combined.
- Knead gently and roll out to about 1/2 inch thickness.
- Cut into rounds or squares.
Assemble and bake:
- Pour the filling into a casserole dish or cast-iron skillet.
- Top with biscuits, leaving some space between them.
- Brush biscuits with melted butter or egg wash for a golden finish.
- Bake at 425°F (220°C) for 20-25 minutes until biscuits are golden and filling is bubbling.