Here’s a comforting, hearty Chicken Pot Pie with Biscuits—creamy filling topped with fluffy biscuits instead of traditional pie crust. 🐔🥧
🐔 Chicken Pot Pie with Biscuits
Ingredients (Serves 4–6)
For the filling:
- 2 cups cooked chicken, diced or shredded
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1 small onion, diced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk or cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme (optional)
For the biscuits (topping):
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 3/4 cup milk
Instructions
1️⃣ Prepare the Filling
- In a large skillet, melt butter over medium heat.
- Sauté onion, carrots, and celery until softened (~5 minutes).
- Stir in flour and cook 1–2 minutes.
- Gradually whisk in chicken broth and milk until thickened.
- Add chicken, peas, salt, pepper, and thyme. Remove from heat.
2️⃣ Make the Biscuits
- Preheat oven to 400°F (200°C).
- In a bowl, mix flour, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in milk until dough forms.
3️⃣ Assemble
- Pour chicken filling into a greased 9×9-inch baking dish.
- Drop biscuit dough by spoonfuls evenly over the top.
4️⃣ Bake
- Bake 20–25 minutes, until biscuits are golden and cooked through.
5️⃣ Serve
- Let cool 5 minutes and enjoy a warm, hearty pot pie.
💡 Tips
- Vegetable variations: Add corn, green beans, or potatoes.
- Cheesy biscuits: Mix 1/2 cup shredded cheddar into the biscuit dough for extra flavor.
- Make ahead: Filling can be prepared a day in advance; bake with biscuits when ready.
If you want, I can also give a shortcut version using refrigerated biscuit dough for an even faster weeknight Chicken Pot Pie. Do you want that version?
