Chicken & Vegetable Pot Pie with Biscuit Topping

Name: Chicken & Vegetable Pot Pie with Biscuit Topping
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive Oil; 450g Boneless, Skinless Chicken Breasts or Thighs, cut into 1-inch cubes; 1 Medium Onion, chopped; 2 Carrots, peeled and diced; 2 stalks Celery, diced; 1 cup Frozen Peas; 1 cup Frozen Corn; 4 tbsp Unsalted Butter; 4 tbsp All-Purpose Flour; 2 cups Chicken Broth; 1 cup Milk (whole or 2%); 1 tsp Dried Thyme; ½ tsp Salt; ¼ tsp Black Pepper; For the Biscuits:; 2 cups All-Purpose Flour; 1 tbsp Baking Powder; ½ tsp Salt; ½ cup (1 stick) Cold Unsalted Butter, cut into small cubes; ¾ cup Milk

(0 Ratings)

As winter lingers in February, a warm and satisfying meal is always welcome. This Chicken & Vegetable Pot Pie with Biscuit Topping is the epitome of comfort food, offering a wholesome and delicious alternative to traditional pastry-topped pies. The rich, creamy filling, brimming with succulent chicken and colorful vegetables, is perfectly complemented by a tender, golden-brown biscuit crust that bakes right on top, soaking up all the delicious flavors. It's a cozy dish perfect for family dinners on chilly evenings.

speichern

Prep Time25 min

Cook Time45 min

Servings6 servings

DifficultyMedium

Equipment

Large Oven-Safe Skillet or Dutch OvenCutting BoardWhiskMixing Bowls

Instructions

1
Preheat oven to 200°C (400°F). Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add cubed chicken and cook until lightly browned on all sides. Remove chicken from the skillet and set aside.
2
Reduce heat to medium. Add chopped onion, carrots, and celery to the skillet. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes. Stir in the frozen peas and corn, and cook for another 2 minutes.
3
Push vegetables to one side, then add butter to the empty side of the skillet. Once melted, sprinkle flour over the butter and stir to create a roux. Cook for 1-2 minutes, then slowly whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
4
Return the cooked chicken to the skillet. Stir in dried thyme, salt, and pepper. Mix well to combine all ingredients in the creamy sauce. Remove from heat.
5
For the biscuits: In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add milk, stirring until just combined to form a soft dough. Do not overmix.
6
Drop spoonfuls of biscuit dough evenly over the chicken and vegetable filling in the skillet. Bake for 25-30 minutes, or until the biscuit topping is golden brown and cooked through, and the filling is bubbly. Let stand for 5-10 minutes before serving.

Nutrition

Calories620 kcal

Protein38g

Fat32g

Carbohydrates

Frequently Asked Questions

Can I use different vegetables?

Yes, feel free to customize with your favorite vegetables. Green beans, potatoes (par-boiled first), mushrooms, or bell peppers would all be delicious additions or substitutions.

Can I make this ahead of time?

You can prepare the chicken and vegetable filling ahead of time and store it in the refrigerator for up to 2 days. When ready to bake, reheat the filling slightly, prepare the biscuit dough fresh, and proceed with baking.

What if my biscuits don't brown?

Ensure your oven is preheated to the correct temperature. If the biscuits are cooked through but not golden, you can briefly place the pot pie under the broiler for 1-2 minutes, watching carefully to prevent burning.

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.