Comforting Chicken and Vegetable Pot Pie with Biscuit Topping
A hearty and comforting chicken pot pie, packed with tender chicken and mixed vegetables in a creamy sauce, all topped with fluffy, golden biscuits. Perfect for a satisfying family dinner.
Ingredients
- •2 tablespoons olive oil
- •1 pound boneless, skinless chicken breasts, cooked and shredded or diced
- •1 cup chopped carrots
- •1 cup chopped celery
- •1 cup frozen peas
- •1 cup frozen corn
- •1/2 cup chopped yellow onion
- •2 cloves garlic, minced
- •1/4 cup all-purpose flour
- •2 cups chicken broth
- •1/2 cup milk
- •1/2 teaspoon dried thyme
- •1/4 teaspoon black pepper
- •Salt to taste
- •For the Biscuits:
- •2 cups all-purpose flour
- •1 tablespoon baking powder
- •1/2 teaspoon salt
- •1/2 cup cold unsalted butter, cut into small pieces
- •3/4 cup milk
Dietary Info
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add chopped carrots, celery, and onion and cook for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer, stirring occasionally, until the sauce thickens. Stir in the shredded chicken, frozen peas, frozen corn, dried thyme, black pepper, and salt to taste. Remove from heat.
- 4
Prepare the biscuit topping: In a medium bowl, whisk together 2 cups flour, baking powder, and 1/2 teaspoon salt. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add 3/4 cup milk, mixing until just combined to form a soft dough.
- 5
Drop spoonfuls of biscuit dough over the hot chicken and vegetable mixture in the skillet. Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly. Let stand for a few minutes before serving.
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