This 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.


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


Preheat oven to 425 degrees F.

Make the Filling
  1. 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.
  2. Stir in the garlic, thyme, salt, pepper and flour. Cook, stirring, for 1 minute.
  3. 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.
  4. Turn off the heat and stir in the chicken and peas.

Make the Biscuits
  1. 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.
  2. 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.
  3. 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.
  4. Bake the pot pie for 15-18 minutes, until the biscuits are golden brown on top and the filling is bubbly.
  5. Carefully remove the pan from the oven as it will be very hot. Serve.

*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.

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