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Chicken Pot Pie with Biscuits

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A comforting dish of tender chicken in a creamy vegetable filling, topped with fluffy biscuits.

Ingredients

  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup milk (or a dairy-free alternative)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups all-purpose flour (for biscuits)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt (for biscuits)
  • 1/2 cup butter, cold and cubed
  • 3/4 cup milk (or a dairy-free alternative for biscuits)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Cook the diced onion in a skillet until translucent. Add the minced garlic and cook for another minute.
  3. Stir in the flour and cook for 1-2 minutes to create a roux.
  4. Add the chicken broth and milk, stirring constantly to avoid lumps; simmer until thickened.
  5. Combine the cooked chicken, mixed vegetables, and thyme; season with salt and pepper.
  6. Make the biscuit dough by mixing flour, baking powder, and salt; cut in butter until crumbly.
  7. Stir in the milk until just combined.
  8. Assemble the dish by pouring the filling into a greased pie dish and dropping biscuit dough on top.
  9. Bake for 20-25 minutes until the biscuits are golden brown.
  10. Serve and enjoy your delicious chicken pot pie!

Notes

Use leftover chicken to make this dish quicker. Do not overmix the biscuit dough for best texture.

Find it online: https://www.chickenpalette.com/chicken-pot-pie-with-biscuits/