30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chicken Pot Pie With Biscuit Topping
A comforting and hearty chicken pot pie with a flaky biscuit topping, perfect for a family dinner.
Total Time
90
Yield
6
Calories
450 cal
Difficulty
Easy
Cuisine
American
(0 reviews)
What You'll Need
Equipment:
Large pot or Dutch oven, 9-inch baking dish, Mixing bowl, Whisk •
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Instructions
Preheat oven to 375°F (190°C). Season Chicken with salt and pepper.
In a large pot or Dutch oven, brown Chicken over medium-high heat. Remove Chicken and set aside.
Add Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes.
Stir in Butter from Sauce ingredients, then flour and cook for 1 minute.
Gradually whisk in Chicken broth and Milk from Sauce ingredients, bringing to a simmer. Add thyme, salt, and pepper.
Return Chicken to the pot. Add Frozen peas. Simmer for 10-15 minutes, or until Chicken is cooked through and sauce has thickened.
While Chicken simmers, prepare Biscuit Topping: In a bowl, whisk together flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
Stir in Milk until just combined. Do not overmix.
Pour Chicken mixture into a 9-inch baking dish. Drop Biscuit Topping by spoonfuls over the Chicken mixture.
Bake for 20-25 minutes, or until biscuits are golden brown and filling is bubbly.
