Description
Easy Chicken Pot Pie With Biscuit Crust: A hearty blend of chicken, veggies & creamy filling, crowned with a golden biscuit topping. Quick, home-style comfort!
Ingredients
Scale
- 2 tablespoons (30g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 2 cloves garlic, minced
- 1/3 cup (42g) all-purpose flour
- 2 cups (480ml) chicken broth, preferably low-sodium
- 1 cup (240ml) whole milk
- 3 cups cooked chicken, shredded or cubed (about 1 pound)
- 1 cup (150g) frozen peas
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons (85g) cold unsalted butter, cubed
- ¾ cup (180ml) cold buttermilk
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish or a 12-inch cast iron skillet.
- Melt butter in a large skillet over medium heat. Add onions, carrots, and celery, cooking until softened, about 5-6 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over vegetables and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in chicken broth, then milk. Simmer for 2-3 minutes until beginning to thicken.
- Stir in chicken, peas, thyme, salt, and pepper. Simmer for another 2-3 minutes. Transfer to baking dish if not using an oven-safe skillet.
- In a large bowl, combine flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Add buttermilk and stir just until dough comes together.
- Drop spoonfuls of biscuit dough over the chicken filling, leaving some small gaps for steam to escape.
- Bake for 25-30 minutes until biscuits are golden brown and filling is bubbling.
- Let stand for 5 minutes before serving.