Cozy Chicken Pot Pie with Flaky Biscuit Topping
Equipment
- Large skillet
- 9-inch baking dish
- Mixing bowl
- Oven
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the biscuit topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 3/4 cup milk
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Melt 3 tablespoons of butter in a large skillet over medium heat.
- Add the onion, carrots, and celery to the skillet. Cook for 5 minutes until the vegetables soften slightly.
- Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth and milk until the mixture thickens.
- Add the cooked chicken, frozen peas, thyme, salt, and pepper. Stir everything together and remove the skillet from the heat.
- Transfer the filling to a 9-inch baking dish and spread it evenly.
- In a mixing bowl, combine 2 cups flour, baking powder, and salt. Cut in the cold butter until the mixture looks like coarse crumbs.
- Pour in 3/4 cup milk and stir just until a dough forms. Drop spoonfuls of the dough over the filling.
- Bake for 25 minutes until the biscuits turn golden and the filling bubbles at the edges. Let it rest for 5 minutes before serving.
Notes
Use cold butter straight from the fridge when making the biscuit dough to keep the layers flaky. If the filling seems too thick after it cools a bit, stir in a splash of broth before adding the topping. Leftovers store well in the refrigerator for up to three days and reheat best in a 350-degree oven to restore the biscuit texture.
Course: Main Course
Cuisine: American
Equipment: Large skillet, 9-inch baking dish, Mixing bowl, Oven
Cuisine: American
Equipment: Large skillet, 9-inch baking dish, Mixing bowl, Oven