Biscuit Pot Pie
Biscuit Pot Pie is the perfect marriage of hearty comfort food and rustic simplicity. Unlike traditional pot pies with a pastry crust, this version uses buttery, flaky biscuits as a topping, which makes it faster and easier to prepare. Packed with tender chicken and vegetables in a creamy sauce, it’s ideal for cozy weeknight dinners, family gatherings, or when you’re simply craving something warm and satisfying. It’s a dish that feels like a hug in every bite.
Ingredients:
For the Filling:
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked, shredded chicken (or turkey)
- 1 cup frozen peas
- Salt and pepper to taste
- 1/2 teaspoon dried thyme (optional)
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold butter, cubed
- 3/4 cup milk (plus more if needed)
How To Make Biscuit Pot Pie :
- Preheat oven to 400°F (200°C).
- Make the filling:
In a large skillet or saucepan, melt butter over medium heat. Sauté onion, garlic, carrots, and celery until tender (about 5-7 minutes). Stir in flour and cook for 1 minute to form a roux. - Slowly add chicken broth and milk, stirring constantly until the mixture thickens (5-7 minutes). Add the cooked chicken, peas, thyme (if using), salt, and pepper. Simmer for 2-3 minutes, then pour into a greased 9×13-inch baking dish.
- Make the biscuits:
In a large bowl, whisk together flour, baking powder, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk until a dough forms. - Turn the dough out onto a lightly floured surface, pat it out to about 1/2-inch thick, and cut into rounds or squares.
- Place biscuit dough evenly on top of the filling. Bake for 25–30 minutes, or until biscuits are golden brown and the filling is bubbly.
- Let cool for 5 minutes before serving. Enjoy!
