“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.

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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)

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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.

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