Description
A comforting chicken pot pie topped with warm, flaky biscuits, perfect for busy weeknights.
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 2 cups chicken broth
- 1 cup milk
- 1/4 cup (4 tbsp) butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 can refrigerated biscuits (8-count)
Instructions
- Preheat the oven to 400°F (200°C). Butter a 9×13-inch baking dish.
- Melt 1/4 cup butter in a large skillet over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 6–8 minutes.
- Sprinkle 1/4 cup flour over the vegetables and stir for 1 minute to form a roux.
- Gradually whisk in 2 cups chicken broth and 1 cup milk until smooth; bring to a simmer and cook until thickened, about 3–5 minutes.
- Stir in shredded chicken, peas, garlic powder, thyme, and season with salt and pepper. Heat until hot.
- Transfer the mixture to the baking dish, smoothing the top.
- Arrange the biscuits in a single layer on top.
- Bake for 25–30 minutes, or until biscuits are golden and filling is bubbling.
- Let the pot pie rest for 5–10 minutes before serving.
Notes
For a richer sauce, use half-and-half instead of milk. Refrigerate leftovers for up to 3–4 days.