Chicken Pot Pie with Biscuits
from kristineskitchenblog.comThis chicken pot pie with biscuits is simple to make. It's filled with tender chicken and vegetables in a creamy sauce with soft, flaky biscuits on top. Make it with rotisserie chicken, leftover chicken or leftover turkey.
Servings: 5 servings
Calories: 692kcal
Ingredients
For the pot pie filling:
- 1/4 cup unsalted butter 4 tablespoons
- 1 yellow onion chopped (1 1/2 cups)
- 3 carrots chopped small (2 cups)
- 3 ribs celery chopped small
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup flour
- 1 3/4 cups low sodium chicken broth
- 1 cup milk
- 2 cups shredded or chopped cooked chicken
- 1 cup frozen peas
For the biscuits*:
- 2 cups flour I used 1 cup of all-purpose flour plus 1 cup of white whole wheat
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons cold unsalted butter cut into small cubes
- 3/4 cup whole milk plus more for brushing
Instructions
- Preheat oven to 425 degrees 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.
- 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. Add the butter to the bowl and use a pastry cutter (or your fingertips) to work the butter into the flour until the largest butter pieces are the size of very small peas. 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
*You may use store-bought refrigerated biscuits to save time.
*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.
Nutrition
Serving: 1/5 recipe | Calories: 692kcal | Carbohydrates: 65g | Protein: 44g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 147mg | Sodium: 879mg | Fiber: 8g | Sugar: 12g
