Cozy Chicken Pot Pie with Flaky Biscuit Topping Recipe

Chicken Pot Pie with Flaky Biscuit Topping

This recipe creates a comforting and satisfying chicken pot pie with a flaky, buttery biscuit topping. It emphasizes fresh ingredients and homemade flavor.

Yields: 6-8 servings Prep time: 30 minutes Cook time: 1 hour 15 minutes

Ingredients:

For the Chicken Pot Pie Filling:

• 1 tablespoon olive oil

• 1 large onion, chopped

• 2 carrots, peeled and chopped

• 2 celery stalks, chopped

• 8 oz cremini mushrooms, sliced

• 1 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup all-purpose flour

• 4 cups chicken broth

• 1 cup frozen peas

• 1 cup frozen corn

• 2 cups cooked chicken, shredded (rotisserie chicken works great!)

• 1/4 cup chopped fresh parsley
  

For the Biscuit Topping:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1/2 cup (1 stick) cold unsalted butter, cut into cubes

• 1 cup cold milk
  

Equipment

• Large Dutch oven or pot

• 9x13 inch baking dish
  

  
  

Get Started:

1. Preheat oven to 400°F (200°C).
   

Make the Chicken Pot Pie Filling:

1. Heat olive oil in a large Dutch oven or pot over medium heat.

2. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.

3. Add mushrooms and cook until softened, about 3-5 minutes more.

4. Stir in thyme, rosemary, salt, and pepper.

5. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.

6. Gradually whisk in chicken broth until smooth.

7. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally, until thickened.

8. Stir in frozen peas, corn, and cooked chicken.

9. Remove from heat and stir in parsley.
   

Make the Biscuit Topping:

1. In a large bowl, whisk together flour, baking powder, and salt.

2. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

3. Gradually stir in cold milk until just combined. Do not overmix.
   

Assemble and Bake:

1. Pour the chicken pot pie filling into a 9x13 inch baking dish.

2. Drop spoonfuls of biscuit dough over the filling, leaving some filling exposed.

3. Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.

4. Let stand for 10 minutes before serving.
   

Tips for Success:

• For a richer flavor, use homemade chicken broth.

• Feel free to add other vegetables like potatoes, green beans, or parsnips.

• To prevent soggy biscuits, make sure the filling is hot before topping with the dough.

For a golden brown biscuit topping, brush with melted butter or an egg wash before baking.

Chicken Pot Pie