Name: Chicken Pot Pie with Biscuits
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 6
Ingredients: 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; splash of dry white wine (about 1/2 cup, sub chicken broth); 2 cups chicken broth; 2 cups whole milk; 1/2 cup heavy cream (sub with whole milk if you want); 4 cups shredded chicken (I use a rotisserie chicken); one 10-ounce bag of frozen peas; tiny little squeeze of lemon juice

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

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

splash of dry white wine (about 1/2 cup, sub chicken broth)

2 cups chicken broth

2 cups whole milk

1/2 cup heavy cream (sub with whole milk if you want)

4 cups shredded chicken (I use a rotisserie chicken)

one 10-ounce bag of frozen peas

tiny little squeeze of lemon juice

Chicken Pot Pie with Biscuits

Ingredients

Biscuits

Filling

Steps

Nutrition Facts