CHICKEN POT PIE WITH BISCUITS

Recipe from: https://kristineskitchenblog.com/chicken-pot-pie-with-biscuit-crumble-topping/

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Servings: 5

For the pot pie filling:

1/4 cup unsalted butter 4 tablespoons

1 yellow onion chopped (1 1/2 cups)

3 carrots chopped small (2 cups)

3 ribs celery chopped small

2 cloves garlic minced

1 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup flour

1 3/4 cups low sodium chicken broth

1 cup milk

2 cups shredded or chopped cooked chicken

1 cup frozen peas

For the biscuits:

2 cups flour I used 1 cup of all-purpose flour plus 1 cup of white whole wheat

1 tablespoon baking powder

1/2 teaspoon salt

5 tablespoons cold unsalted butter cut into small cubes

3/4 cup whole milk plus more for brushing

Preheat oven to 425 degrees F.

Make the Filling

In a 12-inch or larger oven-safe pan*, melt the butter over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened.

Stir in the garlic, thyme, salt, pepper and flour. Cook, stirring, for 1 minute.

Stir in the broth and milk and cook, stirring, until the mixture begins to bubble and thickens slightly, about 4-5 minutes. It will continue to thicken a little more as it bakes.

Turn off the heat and stir in the chicken and peas.

Make the Biscuits

Whisk together the flour, baking powder and salt in a large bowl. Add the butter to the bowl and use a pastry cutter (or your fingertips) to work the butter into the flour until the largest butter pieces are the size of very small peas. Use a fork to stir in the milk until the dough clumps together.

Transfer the dough to a floured cutting board. Pat it down into a 3/4-inch thick round with your hands. Use a biscuit cutter or drinking glass to cut round biscuits.

Place the biscuits on top of the pot pie. Brush the biscuits with a little bit of milk. This will help the tops to brown in the oven.

Bake the pot pie for 15-18 minutes, until the biscuits are golden brown on top and the filling is bubbly.

Carefully remove the pan from the oven as it will be very hot. Serve.

Notes

*You may use store-bought refrigerated biscuits to save time.

*If you do not have an oven-safe pan that can go from stove top to oven, you may prepare the filling on the stove and then transfer it to a casserole dish to bake in the oven.