Chicken Pot Pie with Biscuits
from kristineskitchenblog.comThis chicken pot pie with biscuits is an easy way to make homemade chicken pot pie! This comforting dish has chicken and vegetables in a creamy sauce, topped with flaky biscuits. Make it with rotisserie chicken, leftover chicken or leftover Thanksgiving turkey. For planning purposes, note that you'll need to freeze the butter for at least 20 minutes before making the biscuits.
Servings: 5 servings
Calories: 692kcal
Ingredients
For the pot pie filling:
- 4 tablespoons unsalted butter
- 1 yellow onion chopped (1 ½ cups)
- 3 carrots chopped small (2 cups)
- 3 ribs celery chopped small
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup flour
- 1 ¾ cups low sodium chicken broth
- 1 cup milk
- 2 cups shredded or chopped cooked chicken
- 1 cup frozen peas
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 5 tablespoons unsalted butter frozen for at least 20 minutes
- ¾ cup whole milk plus more for brushing
Instructions
- Preheat oven to 425° F.
Make the Filling
- In a 12-inch or larger oven-safe pan, melt the butter over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the garlic, thyme, salt, pepper and flour. Cook, stirring, for 1 minute.
- Stir in the broth and milk and cook, stirring, until the mixture begins to bubble and thickens slightly, about 4-5 minutes. It will continue to thicken a little more as it bakes.
- Turn off the heat and stir in the chicken and peas.
Make the Biscuits
- Whisk together the flour, baking powder and salt in a large bowl. Use a box grater to shred the butter and stir it into the bowl with the dry ingredients. Use a fork to stir in the milk until the dough clumps together.
- Transfer the dough to a floured cutting board. Pat it down into a 3/4-inch thick round with your hands. Use a biscuit cutter or drinking glass to cut round biscuits.
- Place the biscuits on top of the pot pie. Brush the biscuits with a little bit of milk. This will help the tops to brown in the oven.
- Bake the pot pie for 15-18 minutes, until the biscuits are golden brown on top and the filling is bubbly.
- Carefully remove the pan from the oven as it will be very hot. Serve.
Notes
- If you do not have an oven-safe pan that can go from stove top to oven, you may prepare the filling on the stove and then transfer it to a casserole dish to bake in the oven.
- Frozen Vegetables: To save time chopping, use 4 cups of frozen mixed vegetables in place of the carrots and celery. Stir them in along with the chicken and peas.
- Turkey Pot Pie: This recipe works great with leftover Thanksgiving turkey.
Nutrition
Serving: 1/5 recipe | Calories: 692kcal | Carbohydrates: 65g | Protein: 44g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 147mg | Sodium: 879mg | Fiber: 8g | Sugar: 12g
