Pot Pie with Biscuit Topping Recipe

Name: Pot Pie with Biscuit Topping
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 medium yellow onion, diced; 2 medium carrots, peeled and diced; 2 stalks celery, diced; 3 cloves garlic, minced; 1/3 cup all-purpose flour; 2 cups chicken broth; 1 cup whole milk; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 cups cooked chicken, shredded or cubed; 1 cup frozen peas; 1/2 cup frozen corn kernels; 2 cups all-purpose flour (for biscuits); 1 tablespoon baking powder; 1 teaspoon salt; 1/2 cup cold unsalted butter, cubed; 3/4 cup cold buttermilk

American · Main course · 60 min total

Pot Pie with Biscuit Topping recipe videos

A comforting pot pie filled with tender chicken and vegetables in a creamy sauce, topped with fluffy, golden biscuits.

20
min prep

40
min cook

6
servings

520
kcal/serving

Ingredients

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked chicken, shredded or cubed
1 cup frozen peas
1/2 cup frozen corn kernels
2 cups all-purpose flour (for biscuits)
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cold unsalted butter, cubed
3/4 cup cold buttermilk

Instructions

Preheat oven to 400°F (200°C).
Melt 2 tablespoons butter in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute.
Sprinkle 1/3 cup flour over vegetables and stir to coat. Cook 1 minute.
Gradually whisk in chicken broth and milk. Add thyme, 1/2 teaspoon salt, and pepper. Bring to a simmer, stirring constantly, until thickened, about 3-4 minutes.
Stir in chicken, peas, and corn. Remove from heat.
In a large bowl, whisk together 2 cups flour, baking powder, and 1 teaspoon salt. Cut in 1/2 cup cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Pour in buttermilk and stir just until a soft dough forms.
Drop spoonfuls of biscuit dough over the chicken mixture (about 8-10 biscuits).
Bake until biscuits are golden brown and filling is bubbly, 20-25 minutes. Let cool 5 minutes before serving.

Tips

For a vegetarian version, substitute chicken with mushrooms and use vegetable broth.
Leftovers can be stored in the refrigerator for up to 3 days; reheat in the oven.
To make ahead, prepare filling and biscuits separately; assemble just before baking.

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