Chicken Pot Pie with Biscuits
A warm and comforting dish featuring flaky biscuits over a creamy filling of tender chicken and vibrant vegetables, perfect for busy weeknights or family gatherings.
Ingredients
For the filling
- 1 pound chicken breasts, cooked and cubed You can use rotisserie chicken for convenience.
- 1 cup carrots, diced Fresh or frozen can be used.
- 1 cup frozen peas No need to thaw before use.
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 1/4 cup butter
- 1/3 cup all-purpose flour Can substitute with gluten-free flour.
- 2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
For the topping
- 1 batch biscuit dough (homemade or refrigerated/frozen)
Instructions
Preparation
- In a large skillet, melt the butter over medium heat (about 2-3 minutes). Add the chopped onion, diced celery, and carrots. Sauté for 5-7 minutes, or until the vegetables are soft and fragrant.
- Sprinkle in the flour, stirring continuously to form a roux. Cook for about 1-2 minutes until it turns lightly golden, then gradually whisk in the chicken broth, ensuring there are no lumps. Keep whisking for about 3-4 minutes until the mixture is smooth and starts to thicken.
- Stir in the cooked chicken, frozen peas, salt, black pepper, garlic powder, and thyme. Allow it to bubble for about 5 minutes until thickened enough to coat the back of a spoon.
Baking
- Preheat the oven to 400°F (200°C).
- Pour the chicken mixture into a 9x13-inch baking dish, spreading it evenly.
- Top the mixture with biscuit dough, either spooning it over in dollops or rolling it out to fit the dish.
- Bake in the preheated oven for about 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly at the edges.
- Serve warm, and enjoy the satisfaction of a home-cooked meal.
Notes
For a richer filling, you can replace half of the chicken broth with heavy cream. Leftovers can be stored in an airtight container for 3-4 days in the fridge or frozen for 2-3 months.