Chicken Pot Pie with Flaky Biscuit Topping
Equipment
- Large Oven-Safe Skillet
- Mixing Bowl
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 1 cup frozen peas
- 2 cups chicken broth
- 1/2 cup heavy cream
- 4 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons cold butter, cubed
- 2/3 cup milk
Instructions
- Preheat the oven to 400 degrees F. Melt 2 tablespoons of butter in a large oven-safe skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides.
- Add the onion, carrots, and celery to the skillet. Cook for 5 minutes until the vegetables begin to soften.
- Sprinkle the 1/4 cup flour and thyme over the chicken and vegetables. Stir for 1 minute, then slowly pour in the chicken broth while stirring to avoid lumps.
- Add the heavy cream, frozen peas, salt, and pepper. Simmer for 3 minutes until the sauce thickens slightly. Remove the skillet from the heat.
- In a mixing bowl, whisk together the 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Stir in the milk just until a soft dough forms.
- Drop spoonfuls of the biscuit dough over the filling in the skillet. Bake for 20 to 25 minutes until the biscuits are golden and the filling is bubbling.
Notes
Use cold butter straight from the fridge when making the biscuit dough to keep the layers flaky. If you have leftover cooked chicken, stir it in after the sauce thickens to shorten the cooking time even more. Leftovers reheat well in a 350-degree oven to keep the biscuits from turning soggy.
Course: Main Course
Cuisine: American
Equipment: Large Oven-Safe Skillet, Mixing Bowl
Cuisine: American
Equipment: Large Oven-Safe Skillet, Mixing Bowl