“Our family loved it! Great comfort food. My kids wanted seconds and it fed five people with one leftover lunch. Yum!”
Biscuit Pot Pie
This comforting casserole puts a cozy spin on the classic pot pie by swapping the traditional pie crust for fluffy, golden biscuits. Packed with tender chicken, hearty vegetables, and a rich creamy sauce, it’s a warm, satisfying meal perfect for any night of the week.
Ingredients
For the Filling
| Ingredient | Quantity |
|---|---|
| Butter | 2 tablespoons |
| Onion, finely diced | 1 small |
| Garlic, minced | 2 cloves |
| Carrots, diced | 2 |
| Celery stalks, diced | 2 |
| All-purpose flour | ⅓ cup |
| Chicken broth | 2 cups |
| Milk | 1 cup |
| Cooked chicken (shredded or chopped) | 2 cups |
| Frozen peas | 1 cup |
| Salt and pepper | To taste |
| Dried thyme (optional) | ½ teaspoon |
For the Biscuits
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tablespoon |
| Salt | ½ teaspoon |
| Cold butter, cubed | ½ cup (1 stick) |
| Milk | ¾ cup (plus more if needed) |
Instructions
1. Preheat the Oven
Set your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish and set it aside.
2. Prepare the Filling
- In a large skillet, melt the butter over medium heat.
- Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes until the vegetables are tender.
- Sprinkle in the flour and cook for 1 minute, stirring constantly to eliminate the raw flour taste.
- Slowly whisk in the chicken broth and milk until the mixture is smooth. Continue stirring until it thickens—about 5–7 minutes.
- Add in the cooked chicken, frozen peas, thyme (if using), and season with salt and pepper to your liking.
- Simmer for a few minutes, then pour the mixture into the prepared baking dish, spreading it out evenly.
3. Make the Biscuit Topping
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the cold butter and cut it into the flour using a pastry cutter or your fingers until it resembles coarse crumbs.
- Pour in the milk and stir until a soft dough forms. Add extra milk one tablespoon at a time if the dough feels too dry.
- Turn the dough onto a floured surface and gently pat it out to ½-inch thickness. Cut into rounds or squares.
4. Assemble and Bake
- Arrange the biscuit pieces over the top of the hot filling in a single layer.
- Bake for 25–30 minutes, or until the biscuits are golden and the filling is bubbling around the edges.
5. Cool and Serve
Let the pot pie rest for 5 minutes before serving. This helps the filling firm up a bit and makes for easier serving.
