Description
Chicken pot pie with biscuits is a savory pie filled with tender pieces of chicken, a variety of vegetables, and a creamy sauce. Instead of a pie crust, this version is topped with homemade or store-bought biscuits that bake to a perfect golden brown right on top of the filling, offering a lovely contrast of textures.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound chicken breasts, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 cup celery, chopped
- 1 cup carrots, diced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon thyme
- Salt and pepper, to taste
- 1 can (8 biscuits) refrigerated biscuit dough
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the onion, garlic, celery, and carrots. Cook until the vegetables are softened, about 5 minutes.
- Make the Sauce: Sprinkle the flour over the vegetables, stirring to coat. Gradually add the chicken broth and milk, stirring constantly. Bring the mixture to a simmer and let it thicken, about 2-3 minutes.
- Combine Ingredients: Return the chicken to the skillet along with the peas, corn, and thyme. Season with salt and pepper. Cook for an additional 2 minutes to blend the flavors.
- Prepare for Baking: Transfer the chicken mixture to a greased 9×13 inch baking dish.
- Top with Biscuits: Arrange the biscuits on top of the chicken mixture.
- Bake: Bake in a preheated 375°F (190°C) oven for about 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Serve: Let the dish cool for a few minutes before serving to allow the sauce to thicken slightly.