Chicken Pot Pie with Biscuits
A cozy twist on classic chicken pot pie topped with buttery drop biscuits for an easy one-dish comfort meal.
Ingredients
Filling
- 2 Tbsp unsalted butter
- 1 small onion diced
- 2 carrots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken shredded or cubed
- 1 cup frozen peas
- 1 tsp dried thyme
- salt and pepper to taste
Topping
- 8 canned biscuits separated
Instructions
Filling
- Preheat oven to 400°F and lightly grease a 9-inch pie dish.
- In a skillet over medium heat, melt the butter. Add onion, carrots, and celery; sauté for 5 minutes until softened and a nutty toasted scent emerges.
- Stir in garlic; cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables; stir constantly for 1 minute until the mixture is pale golden.
- Gradually whisk in chicken broth and milk. Bring to a gentle simmer and cook 2–3 minutes until the sauce is silky and thick enough to coat a spoon.
- Fold in chicken, peas, and thyme. Season with salt and pepper. Simmer 1–2 more minutes.
- Pour the filling into the prepared pie dish.
Topping
- Separate biscuits and arrange them on top of the filling.
- Bake for 20 minutes until biscuits have golden edges and the filling is bubbling around the sides.
- Let rest for 5 minutes before serving.
Notes
Allow the pie to rest before serving to set the filling.
Store leftovers in the refrigerator for up to 3 days or freeze for 2–3 months. Reheat in a 350°F oven until warmed through.