Chicken Pot Pie with Biscuits
A comforting and hearty chicken pot pie topped with fluffy homemade biscuits. Perfect for a cozy weeknight dinner!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 lb Boneless, skinless chicken breasts cut into 1-inch pieces
- 1 cup Diced carrots
- 1 cup Diced celery
- 1 cup Frozen peas
- 0.5 cup Chopped onion
- 4 tbsp Butter
- 0.33 cup All-purpose flour
- 3 cup Chicken broth
- 0.5 cup Heavy cream
- 1 tsp Dried thyme
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Biscuit Topping
- 2 cup All-purpose flour
- 4 tsp Baking powder
- 0.5 tsp Salt
- 0.5 cup Cold butter cut into cubes
- 0.75 cup Milk
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Bring to a simmer, then stir in chicken, peas, thyme, salt, and pepper.
- Reduce heat and simmer for 15 minutes, or until chicken is cooked through.
- Stir in heavy cream and remove from heat.
- For the biscuits, whisk together flour, baking powder, and salt in a large bowl. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually stir in milk until just combined. Drop spoonfuls of dough onto the chicken mixture.
- Bake for 20-25 minutes, or until biscuits are golden brown.
Notes
For a richer flavor, use homemade chicken broth. You can also add other vegetables like potatoes or mushrooms.