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- 2 cups cooked chicken, shredded or diced - 1 cup carrots, diced - 1 cup celery, diced - 1 cup frozen peas - 1 medium onion, chopped - 3 tablespoons unsalted butter - 1/3 cup all-purpose flour - 2 cups chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - Salt and pepper to taste

Homestyle Chicken Pot Pie with Biscuits

Bring warmth to your table with this cozy homestyle chicken pot pie, featuring a rich filling of tender chicken and fresh veggies, all topped with flaky biscuits. This comforting dish combines nostalgia and incredible flavors, making it a perfect choice for family gatherings or cozy evenings at home. Discover the balance of creamy goodness and delightful textures in every bite. This recipe adds a unique twist to a classic favorite that everyone will love.
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Ingredients
  

For the Chicken Filling:

2 cups cooked chicken, shredded

1 cup carrots, diced

1 cup peas (fresh or frozen)

1 cup potatoes, diced

1 cup celery, diced

1 small onion, diced

3 cloves garlic, minced

1/2 cup chicken broth

1 cup heavy cream

2 tablespoons butter

2 tablespoons all-purpose flour

2 teaspoons dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

For the Biscuit Topping:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup unsalted butter, cold and cubed

3/4 cup milk

Instructions
 

Prepare the Chicken Filling:

    - In a large skillet, melt 2 tablespoons of butter over medium heat. Once the butter has melted, add the diced onions, garlic, carrots, and celery. Sauté the mixture for about 5-7 minutes until the vegetables have softened and the onions are translucent.

      - Sprinkle in the flour, stirring to combine with the vegetables. Cook for an additional minute to create a roux, making sure to break up any lumps.

        - Gradually pour in the chicken broth while stirring continuously to keep the mixture smooth. Follow with the heavy cream, letting the filling simmer for 2-3 minutes until it thickens slightly.

          - Stir in the shredded chicken, peas, diced potatoes, thyme, rosemary, and a pinch of salt and pepper. Mix well and allow it to cook on low heat for another 5 minutes. Once done, remove from the heat and set the filling aside.

            Prepare the Biscuit Topping:

              - Preheat your oven to 400°F (200°C).

                - In a mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.

                  - Pour in the milk and stir gently with a spoon until just combined. Avoid overmixing for the best texture!

                    Assemble the Pot Pie:

                      - Pour the savory chicken filling into a greased 9-inch pie pan or a casserole dish, spreading it out evenly.

                        - Using a spoon, drop dollops of the biscuit dough over the chicken filling, ensuring to cover as much surface area as possible. It’s okay if it’s not perfectly smooth!

                          Bake:

                            - Place the assembled pot pie in the preheated oven and bake for about 25-30 minutes, or until the biscuit topping is golden brown and cooked through.

                              - Once baked, remove from the oven and let it cool for about 5-10 minutes. This allows the filling to set slightly for easier serving.

                                Serve:

                                  - Spoon generous portions of the chicken pot pie onto plates and enjoy this warm, comforting meal with family and friends!

                                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8 servings

                                      - Presentation Tips: Serve the pot pie straight from the dish for a rustic feel, or spoon individual portions into bowls and garnish with fresh herbs like parsley for a pop of color.