Chicken Pot Pie with Biscuits
This comforting Chicken Pot Pie with Biscuits is packed with tender chicken, colorful vegetables, and a creamy, savory sauce, all topped with fluffy golden biscuits. It's a hearty, homemade meal that's perfect for family dinners or cozy weeknights.
Ingrédients
- 2 tablespoons butter
- 1 pound boneless skinless chicken breasts, diced
- 1 small onion diced
- 2 medium carrots diced
- 1 cup frozen peas
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup whole milk
- 1/2 teaspoon dried thyme optional
- Salt and pepper to taste
- 1 can refrigerated biscuit dough or homemade biscuits
- Cooking spray or butter for greasing the baking dish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish with butter or cooking spray.
Sauté the chicken and vegetables:
- In a large skillet, melt the butter over medium heat. Add diced chicken and cook until no longer pink, about 5–6 minutes. Remove chicken and set aside. In the same skillet, add diced onions, carrots, and garlic. Sauté until softened, about 4–5 minutes.
Make the sauce:
- Sprinkle the flour over the vegetables and stir to coat. Gradually pour in the chicken broth while stirring constantly. Bring to a simmer and cook until the sauce thickens, about 3 minutes. Stir in the milk, peas, cooked chicken, and thyme. Season with salt and pepper to taste. Simmer for another 2–3 minutes.
Assemble the pot pie:
- Transfer the chicken and vegetable filling to the prepared baking dish. Arrange the biscuit dough evenly over the top of the filling, leaving some space between each biscuit for expansion.
Bake:
- Place the dish in the preheated oven and bake for 20–25 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
Serve and enjoy:
- Let the pot pie cool slightly before serving. Enjoy warm for the ultimate comfort meal!