Description
A comforting chicken pot pie topped with flaky biscuits, perfect for a weeknight family dinner or a cozy Sunday supper.
Ingredients
- 1 lb boneless, skinless chicken breasts, diced into 1/2-inch pieces
- 1 cup carrots, chopped
- 1 cup peas (fresh or frozen)
- 1 cup celery, chopped
- 1/2 cup onion, chopped
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp freshly ground black pepper
- 1 cup milk (whole or 2%)
- 1 can buttermilk biscuits (8-count)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat 1–2 tablespoons oil or butter in a large skillet over medium heat. Add diced chicken and cook until no longer pink, about 5–7 minutes. Remove chicken to a plate.
- Add more oil if needed, then sauté onion, carrots, and celery until softened, about 4–6 minutes. Stir in the peas during the last 1–2 minutes.
- Reduce heat and sprinkle flour over the vegetables, stirring for 1–2 minutes. Gradually whisk in chicken broth and milk until smooth.
- Add thyme, salt, and pepper, then return chicken and simmer until thickened, about 3–5 minutes.
- Pour the filling into the baking dish, smooth the top, and arrange biscuit rounds on top. Brush with melted butter if desired.
- Bake for 25–30 minutes until biscuits are golden and filling bubbles. Let rest for 5–10 minutes before serving.
Notes
For a richer sauce, replace milk with half-and-half or cream. To make it gluten-free, use GF flour blend and biscuits. You can add diced potatoes for an extra heartiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American