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–+ servings

Chicken Pot Pie with Biscuits

A comforting, hearty chicken pot pie topped with golden, flaky biscuits. Filled with tender chicken, carrots, peas, and a creamy sauce, this classic American comfort food is made easier and even more delicious with a simple biscuit topping.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 6 servings
Calories 485 kcal

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small yellow onion chopped
  • 2 medium carrots peeled and diced
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon chopped fresh thyme
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 3 cups cooked chicken shredded
  • 1 cup frozen peas
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter cold and cubed
  • 1 cup whole milk

Instructions
 

  • Preheat your oven to 400°F.
  • Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until vegetables begin to soften.
  • Stir in garlic, salt, pepper, and thyme. Cook for 1 more minute until fragrant.
  • Sprinkle 3 tablespoons flour over the vegetables and stir constantly for 1 to 2 minutes until the flour is well incorporated and begins to brown slightly.
  • Slowly whisk in the chicken broth and milk, scraping up any bits from the bottom of the pan. Bring the mixture to a simmer and cook for 5 to 6 minutes until it thickens.
  • Stir in the shredded chicken and peas. Simmer for an additional 2 minutes, then remove from heat.
  • In a large bowl, whisk together 2 cups flour, baking powder, and salt. Cut in 6 tablespoons cold butter using a pastry cutter or fingertips until it resembles coarse crumbs.
  • Add 1 cup milk and stir until just combined. Do not overmix. Turn dough out onto a floured surface and gently press into a ¾ inch thick disc. Cut into biscuits using a cutter or knife.
  • Top the chicken filling with biscuits, spacing them slightly apart. Place the skillet in the preheated oven.
  • Bake for 30 to 35 minutes, until the biscuits are golden brown and the filling is bubbling.
  • Let rest for 5 minutes before serving.

Nutrition

Calories: 485kcalCarbohydrates: 37gProtein: 26gFat: 26gSodium: 780mgFiber: 3gSugar: 6g
Keyword chicken pot pie, biscuit topping, comfort food, family meal
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