Savory Chicken Pot Pie with Biscuit Topping -

- 2 cups cooked chicken, shredded or diced - 1 cup carrots, diced - 1 cup celery, diced - 1 cup frozen peas - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups chicken broth - 1 cup heavy cream - 1/4 cup all-purpose flour - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary

Savory Chicken Pot Pie with Biscuit Topping

Experience the ultimate comfort food with this Cozy Chicken Pot Pie featuring a fluffy biscuit topping. This heartwarming dish combines tender chicken, hearty vegetables, and a rich, creamy filling, all crowned with light, airy biscuits. Perfect for family dinners or cozy nights in, this recipe invites warmth and togetherness. Follow the simple steps to create a delicious meal that nourishes both body and soul. Dig in and enjoy a taste of home-cooked goodness!

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Ingredients

For the Chicken Filling:

2 cups cooked chicken, shredded or diced

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, diced

2 stalks celery, diced

1 cup frozen peas

1 cup chicken broth

1 cup heavy cream

2 tablespoons all-purpose flour

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

For the Biscuit Topping:

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, cold and cubed

1 cup buttermilk

1 tablespoon fresh parsley, finely chopped (optional)

Instructions

Prepare the Filling:

- In a large skillet, heat the olive oil over medium heat. Add the diced onions and sauté until translucent, about 3-4 minutes.

- Add the minced garlic, diced carrots, and celery. Sauté for another 5 minutes until the vegetables are tender.

- Sprinkle in the flour, stirring constantly for about 1 minute to cook off the raw flavor.

- Slowly add the chicken broth, stirring until smooth. Then add the heavy cream, thyme, rosemary, salt, and pepper. Mix well and bring to a gentle simmer.

- Add the shredded chicken and frozen peas. Cook until the mixture thickens, about 5-7 minutes. Remove from heat and set aside.

Prepare the Biscuit Topping:

- Preheat your oven to 425°F (220°C).

- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

- Cut the cubed butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

- Pour in the buttermilk and mix just until the dough comes together. Be careful not to overmix. Fold in the parsley if using.

Assemble the Pot Pie:

- Pour the chicken filling into a large, oven-safe casserole dish or skillet.

- Drop spoonfuls of the biscuit dough over the top of the chicken filling. Leave some space between the dollops to allow for rising.

Bake:

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

Serve:

- Once baked, allow the pot pie to cool for a few minutes. Serve warm and enjoy the comforting flavors of this savory dish!

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 6 servings