Description
A warm, flaky-topped chicken pot pie featuring a creamy filling of chicken, carrots, peas, celery, and onions, topped with buttermilk biscuits for weeknight comfort food.
Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 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 chicken broth (low-sodium preferred)
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 cup milk (whole or 2% for a creamier texture)
- 1 can buttermilk biscuits (usually 8 biscuits)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Heat a large skillet over medium heat and add 1 tablespoon oil or butter. Add the diced chicken and cook, stirring occasionally, until no longer pink and just starting to brown, about 5–7 minutes. Transfer chicken to a plate.
- In the same skillet, add the chopped onion, carrots, and celery. Cook, stirring, for 4–6 minutes until softened and translucent. Add the peas for the last 1–2 minutes.
- Sprinkle the flour over the vegetable mixture and stir to coat. Cook 1–2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth while stirring. Add the milk, thyme, salt, and pepper. Return the cooked chicken to the skillet. Simmer, stirring occasionally, until thickened, about 3–5 minutes.
- Pour the hot filling into the baking dish and smooth the top. Arrange the buttermilk biscuits evenly on top.
- Bake for 25–30 minutes, until the biscuits are golden brown and the filling is bubbling. Let rest for 5–10 minutes before serving.
Notes
You can use rotisserie chicken for a quicker preparation. This dish reheats well and can be frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American