Hearty Chicken and Vegetable Pot Pie with Biscuit Topping

Equipment

Ingredients

Instructions

1. 1
   Prepare the filling: In a large oven-safe skillet or Dutch oven (about 10-12 inches), melt 2 tbsp butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.
2. 2
   Make the creamy sauce: Sprinkle the 1/4 cup flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth, then the 1/2 cup milk, ensuring no lumps form. Bring the mixture to a simmer, stirring, until it thickens. Remove from heat.
3. 3
   Combine filling ingredients: Stir in the cooked chicken, frozen peas, frozen corn, dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper into the thickened sauce. Taste and adjust seasonings as needed. Pour the filling into a 9x13 inch baking dish if your skillet is not oven-safe.
4. 4
   Prepare the biscuit topping: In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, and 1/2 tsp salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in 1/2 cup milk until just combined to form a soft dough.
5. 5
   Assemble and bake: Drop spoonfuls of biscuit dough over the hot chicken filling, leaving small gaps in between. You can also roll out the dough and cut it into shapes, then arrange over the filling. Brush the tops of the biscuits with the remaining 1 tbsp milk for a golden finish.
6. 6
   Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbly. Let stand for 5-10 minutes before serving to allow the sauce to set slightly.

Nutrition

Frequently Asked Questions