Description
This Chicken Pot Pie with Biscuits is a comforting and delicious family dinner, featuring a creamy chicken and vegetable filling topped with golden, flaky biscuits. It’s an easy, quick recipe that’s perfect for busy weeknights and is sure to satisfy with its rich flavor and satisfying textures. A great way to use up leftover chicken!
Ingredients
For the Filling:
- 3 tablespoons butter
- 2 leeks, white and light green parts only, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons sherry
- 3 cups cooked chicken, diced
- 1 cup frozen peas
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
For the Biscuit Topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold butter, cubed
- ¾ cup milk
Instructions
- Preheat the oven to 425°F (220°C).
- For the filling:
- Melt butter in a large skillet over medium heat.
- Add leeks, carrots, and celery. Cook for 5 minutes until softened.
- Stir in flour and cook for 1 minute.
- Gradually add chicken broth and heavy cream, stirring until thickened (about 3-5 minutes).
- Stir in sherry, chicken, peas, thyme, salt, and pepper. Simmer for 5 minutes.
- For the biscuit topping:
- In a bowl, combine flour, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in milk until just combined.
- Pour chicken filling into a 9×13-inch baking dish.
- Drop spoonfuls of biscuit dough on top of the filling.
- Bake for 20-25 minutes until biscuits are golden and the filling is bubbling.
- Let sit for 5 minutes before serving.
Notes
- For extra veggies: Add potatoes, corn, or mushrooms to the filling.
- Quick version: Use store-bought biscuit dough.
- For heat: Add cayenne pepper or hot sauce to the filling.
- Prep Time: 20minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
