Biscuit Topped Chicken Pot Pie

Biscuit-Topped Chicken Pot Pie

This recipe features a delicious chicken pot pie filling with flaky homemade biscuits on top. It’s a comforting and hearty meal perfect for a cozy dinner.

Ingredients:

For the Filling:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
• 1/2 cup frozen peas
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup chopped mushrooms (optional)
• 1 tablespoon dried thyme
• 1 bay leaf
• 1/2 cup milk
• Salt and freshly ground black pepper, to taste

For the Biscuits:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup buttermilk (or milk with 1 tablespoon vinegar added)

For the Egg Wash (optional):

• 1 egg yolk
• 1 tablespoon milk

Cooking Guide:

1. Preheat the oven to 425°F (220°C).
2. Make the Filling: Heat olive oil in a large Dutch oven or pot over medium heat. Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5-7 minutes.
3. Stir in the shredded chicken, peas, and flour. Cook for 1 minute, stirring constantly.
4. Pour in the chicken broth, thyme, and bay leaf. Bring to a simmer and cook for 10 minutes, or until the vegetables are tender and the sauce thickens slightly. (If the sauce is too thin, whisk in a cornstarch slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water.)
5. Remove bay leaf and stir in the milk. Season with salt and pepper to taste.
6. Make the Biscuits: In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
7. Gradually stir in the buttermilk until a shaggy dough forms. Don’t overmix.
8. Turn the dough out onto a lightly floured surface and knead gently a few times just to bring it together. Pat the dough into a 1-inch thick circle.
9. Cut the dough into rounds using a biscuit cutter or a drinking glass dipped in flour.
10. Transfer the filling to a baking dish.
11. Arrange the biscuit dough rounds on top of the filling, leaving a little space between them. Brush the tops of the biscuits with egg wash (optional) for a golden brown color.
12. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Tips:

• You can use leftover roasted chicken or rotisserie chicken for this recipe.
• For a richer flavor, add cooked chopped mushrooms to the filling.
• If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 3/4 cup of milk and letting it sit for 5 minutes.
• If the biscuit dough becomes too sticky, add a little more flour, but be careful not to overwork the dough.
• Let the pot pie cool for at least 10 minutes before serving to allow the filling to set.
• Enjoy your delicious homemade Chicken Pot Pie with a side salad or roasted vegetables.