Chicken Pot Pie with Biscuits
A comforting chicken pot pie topped with flaky biscuits, perfect for busy weeknights.
Ingredients
Filling Ingredients
- 3 whole whole chicken breasts (roasted and shredded) Using roasted chicken adds depth of flavor.
- 4 cups high-quality chicken stock Use low-sodium versions if desired.
- 2 cubes chicken bouillon cubes
- 12 tablespoons unsalted butter 1.5 sticks, divided.
- 2 cups chopped yellow onions
- 3/4 cup all-purpose flour Essential for making the roux.
- 1/4 cup heavy cream
- 2 cups medium-diced carrots (blanched)
- 1 package (10 oz) frozen peas
- 1/2 cup minced fresh parsley
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
Biscuit Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder For biscuits.
- 1 teaspoon salt For biscuits.
- 12 tablespoons cold unsalted butter (diced) For biscuits.
- 1/2 cup cold buttermilk For biscuits.
Instructions
Preparation
- Step 1: Roast the Chicken - Start by roasting your chicken breasts until cooked through. Shred the chicken once it cools.
- Step 2: Sauté the Vegetables - In a large pot, melt butter and sauté chopped onions until translucent. Add blanched carrots and cook a bit longer.
- Step 3: Make the Roux - Sprinkle flour into the pot, stirring for about 2 minutes. It’s ready when light golden brown with a nutty aroma.
- Step 4: Add the Stock - Slowly pour in the chicken stock while stirring to prevent lumps.
- Step 5: Season the Sauce - Add chicken bouillon, heavy cream, salt, and pepper; stir until well combined.
- Step 6: Combine the Filling - Stir in shredded chicken and frozen peas, mix well and remove from heat.
- Step 7: Fill the Dish - Transfer the filling into a baking dish, smoothing it out evenly.
- Step 8: Prepare the Biscuits - In a separate bowl, mix biscuit flour, baking powder, and salt. Cut in cold butter until crumbly.
- Step 9: Cut the Biscuits - Add cold buttermilk to form a soft dough, roll out and cut into rounds.
- Step 10: Bake Until Golden - Place biscuits on top of the filling and bake until biscuits are golden brown.
Notes
Always roast chicken ahead of time to save on prep. Use cold butter for flaky biscuits. Ensure roux cooks fully to avoid raw flour taste. Chop veggies ahead for quicker prep. Double recipe for a crowd.