Chicken Pot Pie with Biscuits Topping
A classic chicken pot pie with biscuits is the perfect comfort meal to make from scratch! Chicken and veggie filling, topped with homemade biscuits. This combination yields the perfect dish to cozy up with on a chilly day.
Ingredients
biscuits -
- 1 1/6 cups all-purpose flour measured then sifted
- 1 Tbsp granulated sugar
- ¼ tsp salt
- ¼ tsp cream of tartar
- 1 Tbsp baking powder
- 4 Tbsp ½ stick unsalted butter
- ½ large egg beat the egg, then use half
- ½ cup half and half
- 1 Tbsp unsalted butter melted for brushing tops
pot pie mixture -
- ½ large onion finely chopped
- 4 Tbsp unsalted butter
- 3 garlic cloves minced
- 3 Tbsp flour
- 1 1/2 cups chicken broth
- ⅔ cup heavy whipping cream
- 1 ½ tsp salt
- ¼ tsp ground black pepper
- 1 lb shredded chicken
- 2 cups frozen vegetables
Instructions
- Follow our easy biscuit recipe to prepare the dough. Don’t bake the biscuits and set the dough aside.
- In a large skillet, saute the onions in the butter until tender.
- Add the garlic to the onions and cook until fragrant.
- Add the flour to the pan and whisk until combined and cooked off.
- Whisk in the chicken broth until smooth, breaking up any clumps.
- Pour in the cream and seasoning, and bring the liquid up to a simmer.
- Cook until the sauce has slightly thickened.
- Stir in the shredded chicken and frozen veggies.
- Add the chicken mixture to a 7x11-inch baking dish and top with dough scoops. Brush the top with melted butter.
- Bake at 350°F for 20-25 minutes.
Notes
- When making the biscuit dough, don’t roll out the dough because you will be scooping it onto the casserole.
- Keep leftover chicken pot pie in the fridge for up to 3 days.
- Reheat leftovers in a pan or the microwave until warmed through.