Description
Chicken Pot Pie with Biscuits loaded with tender chicken, veggies, and creamy gravy, topped with buttery biscuits. Comforting and crowd-pleasing.
Ingredients
Scale
- 2 tablespoons butter (28g)
- 2 tablespoons olive oil (30ml)
- 1 large onion, diced (about 1 cup/150g)
- 2 medium carrots, diced (about 1 cup/128g)
- 2 celery stalks, diced (about ¾ cup/100g)
- 3 cloves garlic, minced (about 1 tablespoon/9g)
- ⅓ cup all-purpose flour (42g)
- 3 cups chicken broth (720ml)
- ½ cup heavy cream (120ml)
- 3 cups cooked chicken, shredded or cubed (about 450g)
- 1 cup frozen peas (150g)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons fresh rosemary, chopped (or ¾ teaspoon dried)
- Salt and pepper to taste
- 2 cups all-purpose flour (250g)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons cold unsalted butter, cubed (85g)
- ¾ cup cold buttermilk (180ml)
Instructions
- Step 1: Prepare the Filling Base Preheat your oven to 425°F (220°C). In a large, deep skillet or Dutch oven, melt the butter with olive oil over medium heat. Add the diced onions, carrots, and celery, cooking until they begin to soften, about 5-7 minutes. Stir occasionally to prevent burning. Add the minced garlic and cook for another 30 seconds until fragrant. The aroma at this stage sets the foundation for your **Chicken Pot Pie with Biscuits**.
- Step 2: Create the Sauce Sprinkle the flour over the vegetable mixture and stir constantly for 2 minutes to cook out the raw flour taste. This creates a roux that will thicken your filling perfectly. Gradually whisk in the chicken broth, about a cup at a time, ensuring you work out any lumps before adding more liquid. Once all the broth is incorporated, bring the mixture to a gentle simmer and cook for 3-4 minutes until it starts to thicken.
- Step 3: Complete the Filling Stir in the heavy cream, shredded chicken, frozen peas, thyme, and rosemary. Season generously with salt and freshly ground pepper. Let the filling simmer for 2-3 minutes to warm through and allow the flavors to meld. The filling should be creamy but not too thick—it will continue to thicken as it bakes. Transfer the filling to a 9×13-inch baking dish or a deep 10-inch cast iron skillet. Your **chicken and vegetable pot pie** filling is now ready for its biscuit topping.
- Step 4: Make the Biscuit Dough In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Pour in the cold buttermilk and stir just until the dough comes together—overmixing will result in tough biscuits.
- Step 5: Top and Bake Turn the dough onto a lightly floured surface and gently pat it to about ¾-inch thickness. Using a 2½-inch round cutter, cut out biscuits and arrange them on top of the filling, leaving small gaps between them. Brush the tops with a little extra buttermilk or melted butter for a golden finish. Bake your **Chicken Pot Pie with Biscuits** for 22-25 minutes, until the biscuits are golden brown and the filling is bubbling around the edges.
- Step 6: Rest and Serve Allow your **Chicken Pot Pie with Biscuits** to rest for 5-10 minutes before serving. This resting period allows the filling to set slightly so it doesn’t run all over your plate when served. Garnish with a sprinkle of fresh thyme leaves for a professional touch before bringing it to the table.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 biscuit-topped portion
- Calories: 450 calories per serving
- Sugar: 7 grams
- Sodium: 750 mg
- Fat: 28 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 18 grams
- Cholesterol: 90 mg