Description
Chicken pot pie with biscuits fills the table with rich, creamy comfort. Fluffy biscuits and hearty filling make it unforgettable.
Ingredients
Scale
Proteins:
- 3 cups cooked chicken, diced
Vegetables:
- 2 leeks, white and light green parts only, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
Liquid and Seasoning Base:
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons sherry
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
Biscuit Topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold butter, cubed
- ¾ cup milk
Instructions
- Warm your oven precisely to 425°F, positioning the rack in the center for even cooking.
- Melt 3 tablespoons butter in a large skillet over medium heat until it shimmers slightly.
- Add 2 sliced leeks, 2 diced carrots, and 2 chopped celery stalks, sautéing until vegetables soften and become translucent, about 5 minutes.
- Sprinkle ¼ cup flour over the vegetables, stirring constantly for 1 minute to cook out the raw flour taste.
- Slowly pour 2 cups chicken broth and 1 cup heavy cream into the skillet, whisking continuously to prevent lumps from forming.
- Stir in 2 tablespoons sherry, creating a rich and smooth sauce.
- Fold in 3 cups diced cooked chicken, 1 cup frozen peas, and 2 teaspoons fresh thyme leaves.
- Simmer the mixture for 5 minutes, allowing flavors to meld together.
- Season generously with salt and pepper to your taste preferences.
- In a separate bowl, combine 2 cups flour, 1 tablespoon baking powder, and ½ teaspoon salt.
- Cut 6 tablespoons cold butter into tiny cubes, then work them into the flour mixture until it resembles coarse crumbs.
- Pour ¾ cup milk into the dry ingredients, stirring until the dough just comes together.
- Transfer the chicken filling into a 9×13 inch baking dish, spreading it evenly.
- Drop spoonfuls of biscuit dough across the surface, leaving small gaps between each dollop.
- Slide the dish into the preheated oven and bake for 22-25 minutes, until biscuits turn golden brown and filling bubbles around the edges.
- Remove from the oven and allow the pot pie to rest for 5 minutes before serving, letting the filling settle and cool slightly.
Notes
- Use room temperature butter for the biscuits to ensure a flakier, more tender texture.
- Chop vegetables into similar-sized pieces so they cook evenly and create a consistent filling.
- If your filling seems too thick, add a splash more broth to reach the perfect creamy consistency.
- Swap out sherry with white wine or additional chicken broth if you prefer a non-alcoholic version, and consider using gluten-free flour for those with dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 536 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 110 mg