Main Dishes
Chicken Pot Pie With Biscuits
Description
Chicken Pot Pie with Biscuits is the comfort food meal you need for chilly evenings and anytime you want your dinner to feel like a big warm hug for your soul. Tender chicken and veggies are baked in a creamy sauce with flaky, golden biscuits on top.
Ingredients
- 2 tablespoons extra-virgin olive oil divided
- 3 boneless, skinless chicken thighs or breasts trimmed and cut into 1-inch pieces, about 1 pound
- 1 teaspoon kosher salt plus additional as needed
- 1 cup diced yellow onion about 1 small
- 2 celery stalks diced, about 1 cup
- 3 garlic cloves minced, about 1 tablespoon
- ½ teaspoon dried thyme
- ¼ cup dry white wine or substitute additional broth
- ¼ cup all-purpose flour
- 1 (16-ounce) bag mixed frozen peas, carrots, and corn
- 2 cups low-sodium chicken broth
- ½ cup milk any kind you like
- For the Biscuits
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 tablespoon baking powder I recommend aluminum free
- ½ cup cold unsalted butter cut into cubes, 1 stick
- ½ cup buttermilk plus more as needed, I added 1 more tablespoon
- 1-2 tablespoons milk for biscuit tops
- Flaky salt optional
Directions
- Place a rack in the center of your oven and preheat to 425°F.
- Make the biscuits: In a large mixing bowl, combine the flour, salt, and baking powder. Add the butter and use a pastry cutter or a fork to work it into the flour until the largest bits of flour are the size of peas.
- Add the buttermilk and stir gently to combine, being careful not to overmix. If the batter is still very dry, add more buttermilk, 1 tablespoon at a time, until it just comes together—I added 1 additional tablespoon.
- Turn the dough onto a work surface (no need to flour it) and knead 3 times, until it comes together. Pat into a 1-inch-thick square that is about 6×6 inches and cut into 8 or 9 biscuits with a bench scraper or sharp chef’s knife. When cutting, be sure to only press directly down with your knife or cutter; do not saw back and forth or you will seal the flaky layers and they won’t expand. Transfer the biscuits to a plate, cover, and chill in the fridge until you’re ready to bake.
- For the filling, heat 1 tablespoon oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chicken, sprinkle with a pinch of salt, and cook until browned on all sides, about 2 minutes per side. Transfer chicken to a plate (it will not be cooked through yet).
