Description
Hearty chicken pot pie with biscuits brings comfort straight to your dinner table, packed with tender chicken and creamy vegetables nestled under a golden, flaky biscuit topping. Warm, satisfying, and perfect for chilly evenings when your family craves something delicious and homemade.
Ingredients
Scale
Protein:
- 2 cups chicken, shredded
Vegetables:
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- ½ cup onion, chopped
Base and Seasonings:
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 can refrigerated biscuits
Instructions
- Warm your oven to a precise 425°F, creating the perfect environment for a golden, bubbling pot pie.
- Melt ⅓ cup butter in a large saucepan over medium heat, allowing it to become smooth and glossy.
- Toss in ½ cup chopped onions, 1 cup diced carrots, and 1 cup diced celery, sautéing until the vegetables soften and release their aromatic flavors.
- Sprinkle ⅓ cup all-purpose flour over the vegetables, stirring to coat and create a roux that will thicken your filling.
- Season with 1 teaspoon salt and ½ teaspoon pepper, distributing the spices evenly throughout the mixture.
- Slowly pour 1 ¾ cups chicken broth and ⅔ cup milk into the pan, whisking constantly to prevent lumps and create a silky sauce.
- Continue stirring until the sauce thickens and coats the back of your spoon, about 3-4 minutes.
- Fold in 2 cups shredded cooked chicken and 1 cup peas, ensuring everything is well combined and heated through.
- Transfer the steaming mixture into a pie dish, spreading it evenly to create a hearty base.
- Carefully arrange refrigerated biscuit dough across the top, covering the entire surface.
- Slide the dish into the preheated oven and bake for exactly 30 minutes, watching for a beautiful golden-brown biscuit topping.
- Remove from the oven and let the pot pie rest for 5 minutes to allow the filling to set and cool slightly.
Notes
- Chop vegetables into uniform small pieces to ensure even cooking and a consistent texture throughout the dish.
- Leftover roasted or rotisserie chicken works perfectly and saves time in preparing this comforting meal.
- For a gluten-free version, substitute all-purpose flour with cornstarch or a gluten-free flour blend and use gluten-free biscuit mix on top.
- Enhance flavor by adding fresh thyme or rosemary to the vegetable mixture, which brings a delightful herbal note to the pot pie.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg