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Creamy Chicken Pot Pie with Flaky Biscuit Topping
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large skillet
  • 9x9 baking dish
  • Mixing bowl

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups all-purpose flour (for biscuits)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt (for biscuits)
  • 1/4 cup cold butter, cubed (for biscuits)
  • 3/4 cup milk

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Melt 3 tablespoons butter in a large skillet over medium heat. Add the diced onion, sliced carrots, and diced celery. Cook for 5 minutes until the vegetables begin to soften.
  • Stir in 3 tablespoons flour and cook for 1 minute. Slowly pour in the chicken broth while stirring to avoid lumps. Add the heavy cream, dried thyme, salt, and black pepper. Simmer for 3 minutes until the sauce thickens.
  • Add the shredded chicken and frozen peas. Stir to combine and remove the skillet from heat. Transfer the filling to a 9x9 inch baking dish.
  • In a mixing bowl, combine 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 until a soft dough forms.
  • Drop spoonfuls of the biscuit dough over the filling. Bake for 20 to 25 minutes until the biscuits turn golden and the filling bubbles around the edges.

Notes

For the flakiest biscuits, keep the butter cold and avoid overmixing the dough. If the filling seems too thick after simmering, add a splash more broth before adding the topping. Leftovers reheat well in the oven at 350 degrees F for 15 minutes to keep the biscuits crisp.
Course: Main Course
Cuisine: American
Equipment: Large skillet, 9x9 baking dish, Mixing bowl