Chicken Biscuit Pot Pie
Ingredients
- ¼ cbutter
- 1 smallyellow onion
chopped small, about 1 cup
- ½ ccelery
sliced very thin, about 2 ribs
- ⅓ call-purpose flour
- 1 ½ cchicken broth
- 1 cmilk
- ½ tspkosher salt
- ¼ tspblack pepper
- ¼ tspcelery seed
- 4 ccooked chicken
diced into ½-inch pieces
- 2 cfrozen mixed vegetables
- 2 call-purpose flour
- 2 ½ tspbaking powder
- 1 tspkosher salt
- 1 tbspsugar
- ⅓ cbutter
grated
- 1 cmilk
plus more only as needed
Directions
To make the filling
- 1
Preheat oven to 425°F. Butter a 9x13 baking dish and set aside. In a large deep skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
- 2
Add the milk and salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes. Add the chicken and vegetables. Stir to mix throughout. Pour the mixture into the prepared baking dish and set aside.
To make the topping
- 1
In a mixing bowl, stir together the flour, baking powder, salt, and sugar. Grate the butter and dump it into the bowl with the dry ingredients. Use a fork to mix in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
- 2
Gradually stir in milk – do not dump all the milk in at once! Add just enough milk until the dough pulls away from the side of the bowl. It should still look somewhat dry and be a bit sticky. Scoop the dough over the filling in the baking dish. (The largest scoop in this set is perfect for this.)
- 3
Bake for 14-18 minutes in the preheated oven, until the topping is golden brown, the biscuits are flaky, and the filling is bubbling. Cool for at least 10 minutes before serving.
Chicken Biscuit Pot Pie
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Ratings & Reviews
Based on 3 ratings
Rating Breakdown
About this Recipe
There's nothing quite like a comforting, hearty pot pie to warm the soul, and this Chicken Biscuit Pot Pie delivers on every promise of classic comfort food. Forget the frozen versions; this recipe brings restaurant-quality flavors and textures right to your dinner table with a homemade touch.
This isn't just any pot pie; it's a complete meal where tender chunks of savory chicken and vibrant vegetables are simmered in a rich, creamy sauce, all crowned with a golden, homemade biscuit topping. The combination of a robust filling and a buttery, flaky biscuit crust offers a delightful textural contrast that sets this dish apart from traditional pastry-topped pies.
Prepare for a truly satisfying experience. Each spoonful brings together juicy diced chicken, perfectly cooked mixed vegetables, and a creamy, well-seasoned sauce that's both savory and incredibly comforting. The buttery, fluffy biscuits on top become wonderfully golden, soaking up just enough of the flavorful gravy as it bakes. This substantial dish is designed to feed six, making it perfect for family dinners or a cozy gathering.
While the recipe shines as written, you can easily adapt it to your pantry. Feel free to experiment with different frozen vegetables like peas, carrots, or green beans. For a richer flavor, consider adding a pinch of dried thyme or poultry seasoning to the filling. If you don't have fresh celery, you can increase the onion slightly, though the celery adds a distinct aromatic note.
This Chicken Biscuit Pot Pie is the ultimate feel-good meal, ideal for cozy evenings or a comforting weekend dinner with loved ones. Serve it directly from the casserole dish for a rustic, inviting presentation.