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Creamy Chicken Pot Pie Recipe with Easy Flaky Biscuit Topping

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A comforting and straightforward chicken pot pie featuring a rich, creamy filling and a flaky, buttery biscuit topping that’s perfect for busy weeknights.

Ingredients

Scale
  • 2 cups cooked, shredded or diced chicken breast (rotisserie chicken works great for a shortcut)
  • 1 cup frozen peas and carrots mix
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth (preferably low-sodium)
  • 1 cup whole milk or half-and-half
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Salt and freshly cracked black pepper to taste
  • 2 cups biscuit mix (such as Bisquick or King Arthur)
  • 2/3 cup whole milk or buttermilk
  • 1 tablespoon melted butter (for brushing on top)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add diced onion and celery, cooking for about 5 minutes until softened and fragrant.
  3. Sprinkle 1/4 cup flour over the softened vegetables. Stir constantly with a whisk for 2 minutes to cook the flour without browning it.
  4. Gradually whisk in the chicken broth and milk, stirring continuously to prevent lumps. Cook for 5-7 minutes until the mixture thickens and coats the back of a spoon.
  5. Stir in dried thyme, garlic powder, salt, and pepper. Add the cooked chicken and frozen peas and carrots, stirring to combine. Remove from heat once heated through.
  6. In a mixing bowl, combine biscuit mix with 2/3 cup milk. Stir gently just until combined; the dough will be sticky.
  7. Pour the creamy chicken filling into an oven-safe baking dish (9×9-inch recommended). Drop biscuit dough by large spoonfuls evenly over the filling.
  8. Brush the biscuit tops with melted butter.
  9. Bake uncovered for 20-25 minutes, or until the biscuits are puffed and golden brown.
  10. Let the pot pie rest for 5 minutes before serving.

Notes

If biscuit topping browns too quickly, tent loosely with foil halfway through baking. If filling is too thick before baking, stir in a splash of broth or milk to loosen. Use rotisserie chicken for best texture. Overmixing biscuit dough can make biscuits tough. For dairy-free, substitute coconut milk in filling and almond or oat milk in biscuits. Gluten-free biscuit mix can be used to make recipe gluten-free.

Nutrition

Keywords: chicken pot pie, creamy chicken pot pie, biscuit topping, comfort food, easy dinner, flaky biscuit, weeknight meal

Find it online: https://tempotaste.com/creamy-chicken-pot-pie-recipe-with-easy-flaky-biscuit-topping/