Description
This comforting Chicken Pot Pie with Biscuits combines tender chicken, hearty vegetables, and a creamy sauce topped with golden, flaky refrigerated biscuits. Perfect for a cozy family dinner, this easy one-dish meal delivers classic flavors and satisfying textures in under an hour.
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
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 with biscuits.
- 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 they become soft and fragrant.
- Cook Vegetables: Add the diced carrots and celery to the skillet. Cook for another 5 minutes or until the vegetables are tender but still holding shape.
- Add Flour: Sprinkle the flour over the vegetables in the skillet, stirring well to coat everything evenly. Cook for an additional 2 minutes to remove the raw flour taste.
- Make Sauce: 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 it thickens into a creamy sauce.
- Combine Filling: Stir in the heavy cream, cooked chicken, frozen peas, dried thyme, salt, and black pepper until well incorporated. Remove the skillet from heat when fully combined.
- Transfer to Baking Dish: Pour and spread the filling mixture evenly into an oven-safe baking dish.
- Add Biscuit Topping: Arrange the refrigerated biscuit dough pieces evenly on top of the chicken filling, covering the surface.
- Egg Wash: Brush the tops of the biscuit dough lightly with the beaten egg to achieve a golden-brown finish while baking.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and cooked through.
- Serve: Remove the pot pie from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving.
Notes
- Use cooked leftover chicken or rotisserie chicken for convenience.
- You can substitute frozen mixed vegetables for carrots, celery, and peas if desired.
- For a lighter version, substitute half-and-half for heavy cream.
- Brush biscuits with milk instead of egg wash for a softer crust.
- Make sure to stir constantly when adding broth to avoid lumps in the sauce.
- Let the pot pie cool slightly before serving to avoid burns from hot filling.
