Chicken Pot Pie with Biscuits
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Prep Time
45m
Cook Time
15m
Total Time
1h
This chicken pot pie with biscuits is a comforting and hearty dish perfect for cold evenings. The homemade biscuits are fluffy and delicious, while the creamy filling is packed with tender chicken, vegetables, and a hint of thyme. It's a satisfying meal that the whole family will love.
Recipe Options
Ingredients
Servings:
6
Scale:
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0.25
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6
Biscuits
Filling
Steps
1
Preheat the oven to 425 degrees. Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Roll into a flat little block and cut 6-8 biscuits from it using a biscuit cutter, rim of a drinking glass, or… just a knife. Let’s not be too precious here.
2
Melt the butter in a large oven-safe Dutch oven or pan. Add the shallots, garlic, and thyme; sauté for 5 minutes. Add the carrots, celery, and 1 teaspoon of salt; sauté for 5 minutes. Add the flour; let it cook for 1-2 minutes. Add wine; let it sizzle out. The mixture will be sticky and thick. Don’t panic. You’re doing it right. Slowly and gradually, add the chicken broth, milk, and cream. Stir and let it rest a bit after each addition. After a few minutes the mixture should resemble a thick, creamy soup. Add chicken and peas. Season to taste with remaining salt, pepper, and just a tiny bit of lemon juice. Remove sprigs of thyme.
3
Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through. Let rest for 10 minutes before serving and season with salt and pepper to taste! YUM.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories1,042kcal
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Fat51g
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Saturated Fat28g
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Carbohydrates88g
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Fiber6g
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Sugar14g
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Protein54g
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Cholesterol217mg
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Sodium993mg
Percent Daily Values are based on a 2,000 calorie diet.