Creamy Chicken Pot Pie (Print Version)

Tender chicken and vegetables in a creamy sauce with a golden biscuit topping.

# What You'll Need:

→ Filling

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1/3 cup all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 2 cups cooked chicken breast, diced or shredded
10 - 1 cup frozen peas
11 - 1 teaspoon fresh thyme leaves
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper

→ Biscuit Topping

14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1 teaspoon salt
18 - 6 tablespoons cold unsalted butter, cubed
19 - 3/4 cup cold buttermilk
20 - 1 large egg, lightly beaten for egg wash

# How to Make It:

01 - Preheat oven to 400°F.
02 - In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes until softened. Add garlic and cook 1 minute more.
03 - Sprinkle flour over vegetables. Cook, stirring constantly, for 1–2 minutes until flour is absorbed.
04 - Gradually whisk in chicken broth and milk. Bring to a simmer, stirring until thickened, approximately 3–4 minutes.
05 - Stir in chicken, peas, thyme, salt, and pepper. Remove from heat.
06 - Pour filling into a 9x13-inch baking dish or large pie dish.
07 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add cold butter and cut in with a pastry blender or fingers until mixture resembles coarse crumbs.
08 - Add buttermilk and gently stir until just combined without overmixing.
09 - Drop spoonfuls of biscuit dough evenly over the filling. If desired, brush tops with beaten egg for a glossy finish.
10 - Bake for 25–30 minutes until biscuits are golden brown and filling is bubbling.
11 - Let rest for 5–10 minutes before serving.

# Expert Advice:

01 -
  • The biscuit topping is crispy on the outside and impossibly tender inside, the kind of texture that makes you want to ignore everything else on your plate.
  • One pot does most of the work, leaving you time to set the table or just stand there watching it bake.
  • It tastes even better the next day if you somehow manage to have leftovers.
02 -
  • Don't skip the resting time after baking or your filling will run all over the plate like it's escaping.
  • If your biscuits aren't browning enough but the filling is bubbling, tent the top loosely with foil to protect them.
  • Keep your butter cold for biscuits; warm butter leads to dense, hockey-puck-like results.
03 -
  • Make the biscuit dough while the filling simmers so everything comes together at the right moment.
  • If your filling seems too thin before you add the biscuits, let it simmer a bit longer; it thickens as it cools slightly.
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