Prep Time: 25 mins | Cook Time: 30 mins | Total Time: 55 mins | Difficulty: Medium
Introduction
Warm, comforting, and packed with flavor, this Creamy Chicken Pot Pie with Fluffy Biscuits is the perfect dish for a cozy family dinner. Tender chicken and vegetables are enveloped in a rich, creamy sauce, all topped with light and fluffy biscuits that bake to golden perfection. This classic comfort food is sure to become a household favorite, offering a satisfying combination of textures and flavors in every bite.
Ingredients
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1/2 cup celery, diced
- 1/2 cup onion, finely chopped
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme (optional)
- Salt and pepper to taste
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3/4 cup milk (cold)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Prepare the Filling
In a large skillet, melt the butter over medium heat. Add the onions, carrots, and celery, sautéing until the vegetables are softened, about 5-7 minutes. Stir in the flour and cook for 1-2 minutes until the flour is lightly browned. - Make the Creamy Sauce
Gradually whisk in the chicken broth, ensuring there are no lumps. Add the heavy cream, garlic powder, thyme (if using), salt, and pepper. Bring the mixture to a simmer and cook until it thickens, about 5 minutes. Stir in the cooked chicken and peas. Remove from heat and set aside. - Prepare the Biscuit Dough
In a large bowl, whisk together the flour, baking powder, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Pour in the cold milk and stir until the dough just comes together. Be careful not to overmix. If desired, fold in chopped parsley for added flavor. - Assemble the Pot Pie
Pour the chicken filling into a greased 9×13-inch baking dish. Drop spoonfuls of the biscuit dough on top of the filling, leaving some space between each biscuit to allow them to expand while baking. - Bake the Pot Pie
Preheat your oven to 400°F (200°C). Bake the pot pie for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges. If the biscuits brown too quickly, cover the dish loosely with foil and continue baking. - Serve and Enjoy
Let the pot pie cool slightly before serving. The creamy filling and fluffy biscuits make for a hearty and satisfying meal that’s perfect for any night of the week.
Nutritional Information (per serving)
- Calories: 420 kcal
- Protein: 20g
- Carbs: 35g
- Fat: 22g
Benefits
This Creamy Chicken Pot Pie with Fluffy Biscuits is the ultimate comfort food, combining tender chicken and vegetables in a rich, creamy sauce, all topped with homemade biscuits that are light and fluffy. The dish is not only delicious but also provides a balanced meal with protein, vegetables, and carbs all in one. Perfect for family dinners or gatherings, this pot pie is sure to become a beloved recipe in your kitchen.
FAQ
1. Can I use store-bought biscuits?
Yes, you can use store-bought biscuits if you’re short on time. Simply place them on top of the filling and bake as directed.
2. Can I make this dish ahead of time?
Yes, you can prepare the filling and biscuit dough ahead of time. Store them separately in the refrigerator for up to 24 hours. Assemble and bake when ready to serve.
3. What other vegetables can I add?
Feel free to add vegetables like potatoes, green beans, or mushrooms for extra flavor and texture.
4. Can I make this pot pie with a different protein?
Absolutely! You can substitute the chicken with turkey, beef, or even a vegetarian option like tofu or chickpeas.
5. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
6. Can I freeze this pot pie?
Yes, you can freeze the pot pie before baking. Assemble the pie, cover tightly with foil, and freeze for up to 2 months. Bake from frozen, adding extra time as needed.
