Description
This comforting Chicken Pot Pie features a savory filling loaded with tender shredded chicken, fresh vegetables, and a creamy thyme-infused sauce, all topped with flaky, cheddar chive biscuits. A perfect homemade dish combining rich flavors and satisfying textures for a cozy family meal.
Ingredients
Scale
For the Chicken Pot Pie Filling
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 1/2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 cup whole milk
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
For the Cheddar Chive Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded cheddar cheese
- 2 tbsp fresh chives, chopped
- 3/4 cup buttermilk (or regular milk)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie and biscuits.
- Cook Vegetables: In a large skillet, melt the butter over medium heat. Add diced onion, garlic, carrots, and celery. Cook for about 5-7 minutes until the vegetables are tender and fragrant.
- Add Peas and Chicken: Stir in the frozen peas and shredded cooked chicken, combining them evenly with the cooked vegetables.
- Thicken Filling: Sprinkle the flour over the skillet mixture and stir thoroughly to coat. Cook for 2-3 minutes to remove the raw flour taste.
- Add Liquids: Gradually pour in the chicken broth while stirring constantly, then add the whole milk. Bring the mixture to a simmer and cook for another 5-7 minutes until the filling thickens to a creamy consistency.
- Season Filling: Add dried thyme, salt, and freshly ground black pepper to taste. Remove the skillet from heat and set aside.
- Mix Dry Ingredients for Biscuits: In a large bowl, whisk together flour, baking powder, baking soda, garlic powder, and salt until well combined.
- Incorporate Butter: Add the cold cubed butter to the dry ingredients. Use a pastry cutter or fingers to work the butter into the flour until the mixture resembles coarse crumbs with small pea-sized butter pieces.
- Add Cheese and Chives: Stir in shredded cheddar cheese and chopped fresh chives evenly throughout the biscuit dough mixture.
- Add Liquid: Gradually pour in the buttermilk (or regular milk), mixing gently just until the dough comes together. Avoid overmixing to keep biscuits tender.
- Shape Biscuits: On a lightly floured surface, gently roll out the dough to about 1-inch thickness. Use a round biscuit cutter or glass to cut out individual biscuits.
- Arrange Biscuits: Place the cut biscuits onto a baking sheet lined with parchment paper.
- Assemble Pie: Pour the prepared chicken pot pie filling into a large oven-safe baking dish (such as a 9×13-inch dish). Arrange the cheddar chive biscuits on top of the filling, slightly overlapping edges.
- Bake: Place the assembled dish in the preheated oven. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
- Cool and Serve: Remove the pot pie from the oven and allow it to cool for a few minutes before serving. This helps the filling set slightly for easier serving.
Notes
- Rotisserie chicken can be a convenient shortcut for cooked chicken.
- Make sure the butter for the biscuits is cold to achieve flaky layers.
- Do not overwork biscuit dough to maintain tenderness.
- You can substitute buttermilk with regular milk plus 1 tsp vinegar or lemon juice to mimic buttermilk acidity.
- Fresh chives provide the best flavor but dried chives can be used if necessary.
- Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven to maintain biscuit crispness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
