Description
This chicken pot pie is a warm, homemade dish with tender chicken, vibrant vegetables, and flaky biscuits that provides comfort and satisfaction.
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 3 cups chicken broth
- 1/2 cup milk
- 1/4 cup flour
- 2 tsp thyme
- Salt and pepper to taste
- 1 package refrigerated biscuit dough
Instructions
- Preheat your oven to 400°F (200°C).
- In a large saucepan over medium heat, sauté the chopped onions, diced carrots, celery, and potatoes until softened.
- Stir in the flour and continue cooking for 1 minute to eliminate the raw flour taste.
- Gradually add the chicken broth and milk, stirring until thickened.
- Gently fold in the shredded chicken, peas, thyme, salt, and pepper until everything is well combined.
- Pour the mixture into a baking dish, ensuring it’s spread evenly.
- Top with the refrigerated biscuit dough, placing them closely together.
- Bake for 20 to 25 minutes or until the biscuits are golden brown and cooked through.
- Allow to cool slightly before serving to avoid burning your mouth!
Notes
Use rotisserie chicken for a shortcut. Adjust seasonings to taste and consider creative additions like mushrooms or corn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American