Description

Enjoy a comforting classic with this easy Chicken Pot Pie featuring a homemade biscuit topping. The tender chicken and vegetables in a rich, creamy sauce are topped with flaky, buttery biscuits for a cozy, satisfying meal.

Ingredients

– 2 cups all-purpose flour

– 1 pound boneless, skinless chicken breasts, cubed

– 1 cup diced carrots

– 1 cup frozen peas

– 1 onion, diced

– 2 cloves garlic, minced

– 3 tablespoons unsalted butter

– 3 tablespoons all-purpose flour

– 2 cups chicken broth

– 1 cup milk

– 1 teaspoon dried thyme

– Salt and pepper to taste

– 2 cups biscuit mix

– 2/3 cup milk

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Instructions

1. Preheat oven to 400°F.

2. In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

3. Stir in the chicken, carrots, peas, thyme, salt, and pepper. Cook for 5-7 minutes until the chicken is lightly browned.

4. Sprinkle the 3 tablespoons of flour over the mixture and stir to coat. Gradually pour in the chicken broth and milk, stirring constantly until the sauce thickens, about 5 minutes.

5. Transfer the chicken mixture to a 9-inch baking dish.

6. In a medium bowl, stir together the biscuit mix and 2/3 cup milk until a soft dough forms. Drop the dough by large spoonfuls onto the chicken mixture.

7. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Notes

For extra flavor, try adding 1/2 cup of frozen corn or diced potatoes to the filling. Leftover pot pie can be stored in the refrigerator for up to 4 days.

Prep Time: 15
Cook Time: 30
Category: Main Dishes
Method: Baking
Cuisine: American