Homestyle Chicken Pot Pie with Biscuit Topping

- 3 cups cooked chicken, shredded (rotisserie chicken works best) - 1 cup carrots, diced - 1 cup celery, diced - 1 cup peas (fresh or frozen) - 2 medium potatoes, peeled and diced - 1/2 cup onion, chopped - 1/4 cup butter - 1/4 cup all-purpose flour - 2 cups chicken broth - 1 cup milk - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and pepper to taste

Homestyle Chicken Pot Pie with Biscuit Topping

Discover the ultimate comforting chicken pot pie that will warm your heart and home. This recipe features a creamy filling loaded with tender rotisserie chicken and vibrant veggies, all topped with a fluffy biscuit layer that adds an extra touch of comfort. Perfect for busy weeknights and cozy gatherings, this dish is easy to prepare, allowing you to create a delicious meal that brings family and friends together. Experience the nostalgia and satisfaction of homemade comfort food today.

Print Recipe Pin Recipe

Ingredients

For the Filling:

2 cups cooked chicken, diced (rotisserie chicken works great for ease)

1 cup carrots, diced

1 cup celery, diced

1 cup frozen peas

1 cup potatoes, peeled and cut into small cubes

1/2 cup onion, finely chopped

4 tablespoons unsalted butter

1/3 cup all-purpose flour

3 cups chicken broth

1 teaspoon dried thyme

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

For the Biscuit Topping:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons unsalted butter, cold and cut into small cubes

3/4 cup milk

Instructions

Prepare the Filling:

- In a large pot, melt 4 tablespoons of butter over medium heat. Once melted, add the chopped onion, diced carrots, and celery. Sauté them for about 5 minutes, stirring occasionally, until they begin to soften and become fragrant.

- Sprinkle the flour over the sautéed vegetables and stir to combine. Cook this mixture for about 1 minute to form a roux, stirring continuously.

- Gradually whisk in the chicken broth, ensuring there are no lumps. Continue to cook, stirring often, until the mixture begins to simmer and thicken, about 5-7 minutes.

- Stir in the diced potatoes, cooked chicken, frozen peas, dried thyme, garlic powder, and season with salt and pepper to taste. Mix everything thoroughly, then remove from heat and set aside.

Make the Biscuit Topping:

- In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt, ensuring they are well mixed.

- Add the cold, diced butter to the flour mixture. Use a pastry cutter or your fingers to cut in the butter until the mixture resembles coarse crumbs, with some larger pea-sized pieces remaining for flakiness.

- Pour in the milk and gently stir until just combined. Be cautious not to overmix; it should be slightly lumpy for the best texture.

Assemble the Pie:

- Preheat your oven to 425°F (220°C).

- Carefully transfer the prepared chicken filling into a 9-inch pie dish or a large oven-safe skillet, spreading it evenly.

- Use a spoon or your hands to drop spoonfuls of the biscuit mixture over the chicken filling, allowing space between each mound for the biscuits to rise and expand as they bake.

Bake:

- Place the assembled pot pie into the preheated oven and bake for 25-30 minutes, or until the biscuit topping is golden brown and has cooked through.

Serve:

- Allow the pot pie to cool for about 10 minutes before serving. This resting period will help the filling to settle. Delight in the warm, comforting flavors of this cherished homestyle chicken pot pie!

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 6 servings

- Presentation Tips: Serve the pot pie directly from the pie dish or skillet. Garnish with fresh herbs like thyme or parsley on top for an appealing touch. Enjoy with a side salad for a complete meal!