Chicken Pot Pie with Biscuits
A comforting chicken pot pie topped with golden, flaky biscuits and a creamy filling packed with tender vegetables.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken or leftovers for convenience.
- 1 cup carrots, diced Fresh or frozen both work.
- 1 cup peas Fresh or frozen.
- 1 cup potatoes, diced Use Yukon Gold or Russet potatoes.
- 1/3 cup onion, chopped Yellow or white onion.
- 1/3 cup butter Unsalted is preferable.
- 1/3 cup all-purpose flour For thickening the sauce.
- 1 3/4 cups chicken broth Low-sodium recommended.
- 1/2 cup milk Whole milk for creaminess.
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme Dried thyme works well.
Biscuit Topping
- 1 package refrigerated or homemade biscuit dough Homemade for best flavor, but store-bought is convenient.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Melt the butter in a large saucepan over medium heat.
- Add the chopped onions and diced carrots. Cook for about 5-7 minutes until tender.
- Stir in the all-purpose flour and cook for an additional minute.
- Gradually add the chicken broth and milk while stirring continuously to avoid lumps.
- Add the shredded chicken, diced potatoes, peas, salt, black pepper, garlic powder, and thyme. Cook for 5-10 minutes, until heated through.
Assembly
- Pour the filling into a baking dish and spread it evenly.
- Top with biscuit dough, covering the filling completely.
Baking
- Bake in the preheated oven for about 30 minutes or until the biscuits are golden brown.
- Let the pie cool for a few minutes before serving.
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Notes
Garnish with fresh herbs like parsley or thyme for an extra touch. Serve with a side salad or steamed vegetables.