Print

Cozy Chicken Pot Pie with Biscuits

chicken pot pie with biscuits - featured image
Print Recipe

A comforting dish featuring creamy chicken pot pie topped with golden, flaky biscuits, perfect for cozy nights or family gatherings.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk (or unsweetened almond milk for dairy-free)
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, cold and diced
  • 3/4 cup buttermilk (or milk with a splash of vinegar as a substitute)

Instructions

  1. Melt butter in a large skillet over medium heat.
  2. Add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Sprinkle flour over the veggies and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
  5. Gradually whisk in chicken broth and milk. Bring to a simmer and cook for 5–7 minutes until thickened.
  6. Add shredded chicken, peas, corn, thyme, salt, and pepper. Stir to combine, then remove from heat.
  7. Preheat your oven to 400°F (200°C).
  8. In a mixing bowl, combine flour, baking powder, baking soda, and salt.
  9. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
  10. Stir in buttermilk until just combined. Do not overmix.
  11. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Cut into biscuits using a round cutter or knife.
  12. Pour the filling into a greased baking dish.
  13. Arrange the biscuits on top of the filling, leaving a little space between each one.
  14. Bake for 20–25 minutes, or until the biscuits are golden brown and the filling is bubbling.
  15. Let cool for 5 minutes before serving.

Notes

[‘Don’t skip the thickening step to ensure the filling is silky and smooth.’, ‘Keep your butter cold for flaky biscuits.’, ‘Taste the filling before baking and adjust the salt and pepper for bold flavor.’, ‘Leave gaps between biscuits to allow the filling to bubble up.’, ‘Cover the dish loosely with foil if biscuits brown too quickly.’]

Nutrition

Keywords: chicken pot pie, biscuits, comfort food, easy dinner, family meal

Find it online: https://avabake.com/cozy-chicken-pot-pie-with-biscuits-recipe-for-comfort-2/