Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits is a comforting and hearty dish that’s filled with tender chicken, savory vegetables, and a creamy sauce, all topped with fluffy, golden biscuits.

It’s not overly complicated or time-consuming either. I think it’s a perfect meal for a cozy dinner or family gathering, and if you’re not a fan of certain vegetables, feel free to substitute them. It will still be undeniably delicious! If you’re looking for a warm & satisfying dinner that’s not overly heavy, you’ve come to the right place. When you combine a rich, creamy chicken filling with light and fluffy biscuits, you get the perfect comfort food. The addition of fresh herbs just sends it over the top. I’ve really been in the mood for homey, nostalgic meals and this chicken pot pie with biscuits reminds me of family dinners and comforting evenings. Not a fan of some veggies? Don’t worry, it’s still delicious with your favorites.

Kitchen Equipment Needed:

• Large skillet
• Medium mixing bowl
• Measuring cups and spoons
• Whisk
• Baking dish (9×13 inch)
• Wooden spoon or spatula

Ingredients:

For the Filling:

• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk
• 3 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) cold butter, cubed
• 3/4 cup milk

Directions:

For the Filling:

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
3. Add the carrots and celery and cook until they begin to soften, about 5 minutes.
4. Sprinkle the flour over the vegetables and stir well to combine. Cook for another minute to eliminate the raw flour taste.
5. Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps.
6. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
7. Stir in the shredded chicken, frozen peas, dried thyme, dried parsley, salt, and pepper. Cook for another 2-3 minutes until everything is well combined and heated through.
8. Pour the filling into a 9×13 inch baking dish.

For the Biscuits:

1. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the milk, stirring just until the dough comes together.
4. Drop the biscuit dough by spoonfuls onto the chicken filling in the baking dish, spacing them evenly.

To Bake:

1. Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.
2. Remove from the oven and let cool slightly before serving.

Enjoy this Chicken Pot Pie with Biscuits as a cozy and delightful meal. It’s perfect for family dinners or a comforting evening in, and sure to become a favorite in your home!