This recipe combines the rich flavors of a traditional chicken pot pie with a quick and easy biscuit topping. It’s the perfect cozy meal for family dinners, offering warmth and comfort in every bite.
Preparation time: 20 minutes
Cooking time: 25 minutes
Serving: 4-6 servings
Equipment: Large skillet, pie dish or oven-safe skillet, pastry cutter (optional)
Recipe: Chicken Pot Pie with Biscuit Crust
For the filling:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cups cooked chicken, shredded
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup peas (frozen or fresh)
- 1/2 cup corn (frozen or fresh)
- Salt and pepper to taste
- 1 teaspoon dried thyme
For the biscuit crust:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
Directions:
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for about 5 minutes, or until the vegetables are softened.
- Stir in the shredded cooked chicken, then sprinkle with the flour. Stir constantly for about 2 minutes to cook the flour and coat the chicken and vegetables.
- Gradually add the chicken broth and milk, stirring continuously until the sauce thickens and becomes creamy. This should take about 3-4 minutes.
- Add the peas, corn, thyme, salt, and pepper to taste. Stir to combine and cook for another 2 minutes. Remove from heat.
- Pour the chicken mixture into a large pie dish or an oven-safe skillet, spreading it evenly.
- To make the biscuit crust, in a mixing bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the milk just until the dough comes together, being careful not to overmix.
- Drop spoonfuls of biscuit dough over the chicken mixture, covering as much of the surface as possible.
- Bake in the preheated oven for 20-25 minutes, or until the biscuit topping is golden brown and cooked through.
- Let the pot pie cool for a few minutes before serving.
This Chicken Pot Pie with Biscuit Crust is the ultimate comfort food. The creamy filling and the fluffy, buttery biscuits create a delightful balance of textures and flavors that your whole family will love. Serve it hot, and enjoy!
