Description
This Chicken Pot Pie with Biscuits is a comforting and hearty dish featuring a creamy chicken and vegetable filling topped with fluffy homemade biscuits. The recipe combines sautéed fresh vegetables, tender shredded chicken, and a rich sauce made with cream and chicken broth, all baked together in an oven-safe pan for a satisfying meal perfect for family dinners.
Ingredients
Scale
Biscuits
- 2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons very cold salted butter
- 3/4 cup whole milk
Filling
- 4 tablespoons salted butter
- a few sprigs of thyme
- 4 shallots, minced (about 1/2 cup)
- 4 cloves garlic, minced
- 4 carrots, peeled and sliced thinly (about 2 1/2 cups)
- 4 celery stalks, chopped (about 1 cup)
- 2 teaspoons coarse kosher salt, divided
- 1/3 cup flour
- 1/2 cup dry white wine (or substitute with chicken broth)
- 2 cups chicken broth
- 2 cups whole milk
- 1/2 cup heavy cream (or substitute with whole milk)
- 4 cups shredded chicken (rotisserie chicken recommended)
- 1 ten-ounce bag frozen peas
- tiny squeeze of lemon juice
- salt and pepper to taste
Instructions
- Prepare Biscuits: Preheat the oven to 425°F. In a large bowl, mix together the flour, baking powder, sugar, and 1/2 teaspoon kosher salt. Grate the very cold salted butter and work it into the dry mix with your hands until incorporated. Add the whole milk and gently stir with a fork to form a dough.
- Shape Biscuits: Turn the dough out onto a clean surface. Fold the dough over a few times to create a 1-2 inch thick layer. Roll into a flat block and cut out 6-8 biscuits using a biscuit cutter, glass rim, or knife. Set aside while preparing the filling.
- Cook Filling Base: In a large oven-safe Dutch oven or heavy pan, melt the 4 tablespoons of salted butter over medium heat. Add the minced shallots, garlic, and thyme sprigs, sautéing for about 5 minutes until softened and fragrant.
- Add Vegetables: Add the sliced carrots, chopped celery, and 1 teaspoon of the coarse kosher salt to the pan. Sauté the vegetables for another 5 minutes until they begin to soften.
- Make Roux and Sauce: Sprinkle the 1/3 cup flour over the vegetables and cook for 1-2 minutes, stirring constantly to remove the raw flour taste. Pour in the white wine (or chicken broth substitute) and let it simmer until the liquid has mostly evaporated and thickened.
- Add Liquids Gradually: Slowly add the chicken broth, whole milk, and heavy cream in portions, stirring well and allowing the mixture to thicken each time before adding more. This will create a thick, creamy sauce.
- Combine Filling Ingredients: Stir in the shredded chicken and frozen peas. Season the filling with the remaining salt, freshly ground black pepper, and a small squeeze of lemon juice. Remove and discard the thyme sprigs.
- Assemble and Bake: Evenly arrange the prepared biscuits on top of the filling in the Dutch oven or pan. Brush the tops of the biscuits with a little milk or melted butter to encourage browning. Place in the preheated oven and bake for 15-20 minutes until the filling is bubbly and the biscuits are golden and cooked through.
- Rest and Serve: Remove the pot pie from the oven and let it rest for 10 minutes before serving. Adjust seasoning with additional salt and pepper if desired. Enjoy your warm, comforting chicken pot pie with biscuits!
Notes
- Using very cold butter for biscuits helps achieve a flaky texture.
- If you prefer, substitute heavy cream with whole milk to reduce richness.
- A rotisserie chicken is a great shortcut for shredded chicken in this recipe.
- The dish should be baked in an oven-safe pan such as a Dutch oven to allow easy stovetop cooking and baking.
- Adjust the biscuit quantity or thickness to serve more or fewer people.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
