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Cozy Chicken Pot Pie with Biscuits

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A comforting homemade chicken pot pie topped with fluffy golden biscuits, combining tender chicken, creamy veggies, and a buttery biscuit crust for a hearty meal.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1/3 cup all-purpose flour (gluten-free flour can substitute)
  • 2 cups chicken broth (low sodium recommended)
  • 1 cup whole milk or cream (or almond milk for dairy-free)
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup whole milk or buttermilk

Instructions

  1. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes.
  2. Stir in the minced garlic, diced carrots, frozen peas, and corn. Cook for another 3-4 minutes until the carrots start to soften.
  3. Sprinkle 1/3 cup of all-purpose flour evenly over the veggies. Stir constantly for 2 minutes to cook the flour and prevent clumps.
  4. Slowly pour in 2 cups of chicken broth while whisking to avoid lumps. Then add 1 cup of milk or cream. Continue stirring as the mixture thickens, about 5-7 minutes, until it coats the back of a spoon.
  5. Stir in the shredded chicken, 1 teaspoon dried thyme, salt, and black pepper to taste. Remove from heat and set aside.
  6. In a mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Add 6 tablespoons of cold, cubed butter.
  7. Cut the butter into the flour mixture using a pastry cutter, fork, or fingertips until crumbly with pea-sized bits of butter remaining.
  8. Pour in 3/4 cup of whole milk or buttermilk. Stir gently until just combined; do not overmix.
  9. Pour the chicken filling into a 9×9 inch baking dish, spreading evenly. Dollop spoonfuls of biscuit dough on top, leaving small gaps between them.
  10. Bake in a preheated oven at 425°F (220°C) for 20-25 minutes, or until the biscuits are golden brown and cooked through.
  11. Let the pot pie cool for 5 minutes before serving.

Notes

Keep butter cold for flaky biscuits. Do not overmix biscuit dough to avoid tough biscuits. Cook the roux thoroughly to remove raw flour taste. Use rotisserie or leftover chicken for convenience. If biscuits brown too quickly, tent with foil halfway through baking. For richer biscuits, brush tops with melted butter after baking.

Nutrition

Keywords: chicken pot pie, biscuits, comfort food, homemade, easy dinner, creamy chicken, savory pie, cozy meal

Find it online: https://yumnode.com/cozy-chicken-pot-pie-with-biscuits-easy-homemade-comfort-meal-recipe/