Chicken Pot Pie With Biscuit Crust

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:

  1. Preheat your oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. Gradually add the chicken broth and milk, stirring continuously until the sauce thickens and becomes creamy. This should take about 3-4 minutes.
  5. Add the peas, corn, thyme, salt, and pepper to taste. Stir to combine and cook for another 2 minutes. Remove from heat.
  6. Pour the chicken mixture into a large pie dish or an oven-safe skillet, spreading it evenly.
  7. 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.
  8. Stir in the milk just until the dough comes together, being careful not to overmix.
  9. Drop spoonfuls of biscuit dough over the chicken mixture, covering as much of the surface as possible.
  10. Bake in the preheated oven for 20-25 minutes, or until the biscuit topping is golden brown and cooked through.
  11. 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!

Chicken Pot Pie With Biscuit Crust

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