Description
This comforting chicken pot pie features a rich, creamy filling packed with tender chicken, carrots, and aromatic vegetables, all topped with golden, flaky biscuits. It is a modern, time-saving twist on a classic favorite that offers the ultimate home-cooked satisfaction without the hassle of traditional pastry crusts. Perfect for busy weeknights, this nourishing meal brings rustic warmth and savory goodness to your table in under an hour.
Ingredients
2 tablespoons unsalted butter
1 small yellow onion, finely diced
2 small carrots, peeled and sliced
2 stalks celery, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
1 3/4 cups chicken broth
1 cup half and half
1 tablespoon chopped fresh herbs (thyme or parsley)
2 cups cooked shredded chicken
1 cup frozen peas
8 store-bought buttermilk biscuits
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet or Dutch oven, melt butter over medium heat.
Add onion, carrots, and celery, sautéing until softened, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
Slowly whisk in the chicken broth and half and half, simmering until the sauce thickens.
Stir in the shredded chicken, peas, and fresh herbs; season with salt and pepper.
Pour the mixture into a 9×9 baking dish or leave in an oven-safe skillet.
Arrange the buttermilk biscuits on top of the filling.
Bake for 15-20 minutes, or until the biscuits are golden brown and the filling is bubbly.
Notes
Ensure your chicken is pre-cooked; rotisserie chicken is a great time-saver. You can substitute half and half with whole milk for a lighter sauce. To store, keep leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain biscuit crispness.