Imported by Jade
This easy homemade chicken pot pie is a family favorite dinner. The creamy pot pie filling is loaded with chicken, vegetables, and topped with tender, buttery buttermilk biscuits. You will love this warm, comforting, and delicious meal!
Servings: 8
Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min
Ingredients
- 1/4 Cup Unsalted Butter
- 1/2 Large Yellow Onion, (Diced)
- 3 Medium Carrots, (Chopped)
- 2 Celery Ribs, (Chopped)
- 3 Cloves Garlic, (Minced)
- 1/3 Cup All Purpose Flour
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Black Pepper
- 3 Cups Chicken Broth Or Stock
- 1 Cup Heavy Cream
- 3 1/2 Cups Shredded Chicken, (We Use Rotisserie Chicken)
- 1 Cup Frozen Peas
- 2 Tablespoons Minced Fresh Italian Parsley
- 2 Cups All Purpose Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Granulated Sugar
- 3/4 Teaspoon Kosher Salt
- 1 Cup Cold Buttermilk
- 1/2 Cup Unsalted Butter, (Melted And Cooled Slightly)
- 2 Tablespoons Melted Butter, (For Brushing On Biscuits)
Instructions
- Preheat the oven to 425 degrees F.
- In a deep 12-inch cast iron skillet or oven safe Dutch oven, melt the butter over medium high heat. Add the onion, carrots, and celery; cook until tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 1 minute.
- Stir in flour until lightly browned, about 1 minute. Add the thyme, salt, and pepper.
- Slowly pour in the chicken broth and heavy cream. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 3 to 5 minutes.
- Stir in the chicken, peas, and parsley. Season with additional salt and pepper, if necessary. Turn off the heat and set aside while you make the biscuits.
- To make the biscuits, whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl. Set aside.
- In a medium bowl, combine cold buttermilk and the 1/2 cup slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.
- Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl.
- Use a large cookie scoop or a greased 1/4 cup measuring cup to scoop out the dough. Drop the biscuit dough on top of the filling, leaving a little space between each biscuit because they will spread a little in the oven. Brush with the extra melted butter.
- Carefully transfer the skillet to the hot oven and bake for 14 to 17 minutes or until the biscuits are lightly golden brown on top.
- Remove from oven and let stand for 10 minutes before serving.