Description
This comforting Chicken Pot Pie with Biscuits recipe features a creamy chicken and vegetable filling topped with flaky, golden refrigerated biscuit dough. Ready in just under an hour, it combines tender chicken, peas, carrots, and celery in a rich sauce thickened with flour and enhanced with thyme and a touch of cream. Perfectly baked until the biscuits are golden brown, it makes a hearty and satisfying meal for any day of the week.
Ingredients
Scale
Filling Ingredients
- 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
Topping and Garnish
- 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 ensure it’s hot and ready for baking the pot pie.
- Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté for about 3 minutes until softened and fragrant.
- Cook Vegetables: Add the diced carrots and celery to the skillet. Continue cooking for 5 minutes until the vegetables become tender but still hold their shape.
- Add Flour: Sprinkle the all-purpose flour over the cooked vegetables and stir well to coat everything evenly. Cook for an additional 2 minutes to eliminate the raw flour taste.
- Make Sauce: Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for about 5 minutes until thickened into a creamy sauce.
- Combine Filling: Stir in the heavy cream, cooked chicken, frozen peas, dried thyme, salt, and black pepper. Mix thoroughly to combine all ingredients and then remove the skillet from heat.
- Transfer Filling: Pour the prepared filling mixture into an oven-safe baking dish, spreading it out evenly.
- Top with Biscuits: Arrange the refrigerated biscuit dough pieces evenly on top of the chicken mixture, covering the surface.
- Apply Egg Wash: Brush the tops of the biscuits with the beaten egg to promote a golden, glossy crust when baked.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the biscuits are puffed up and golden brown.
- Cool and Garnish: Remove from the oven and let the pot pie cool slightly for easier serving. Garnish with freshly chopped parsley for a bright touch.
Notes
- You can use leftover cooked chicken or rotisserie chicken to save time.
- For a dairy-free version, substitute the butter and heavy cream with plant-based alternatives.
- If you prefer a thicker filling, increase the flour amount slightly or simmer the sauce longer before adding chicken.
- Fresh or frozen peas both work well; just thaw frozen peas before adding.
- Ensure the biscuits are evenly spaced to bake thoroughly and avoid sogginess in the center.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
