Description
This Easy Chicken Pot Pie with Biscuits has all the rich, savory flavor you love about traditional pot pie but with a twist. Finished with a buttery biscuit topping for the crust, it requires less work and is ready in a lot less time!
Ingredients
Scale
For the Filling
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 small carrots, peeled and sliced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/4 cup all purpose flour
- 1 3/4 cups chicken broth
- 1 cup half and half
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 2 cups chopped leftover roasted chicken or turkey
- 1/2 cup frozen green peas
For the Topping
- 8 frozen or refrigerated buttermilk biscuits (I used these)
- 2 tablespoons half and half
- 2 tablespoons melted butter
- flaky sea salt, for serving
- fresh thyme, for serving
Instructions
- Preheat oven to 375 degrees.
- Heat a large skillet over medium-high heat. Add the butter and once melted, add in the diced onion, celery, sliced carrots, and minced garlic. Sauté the veggies for 3-5 minutes until the onion is translucent and the veggies have started to become tender.
- Turn the heat to medium and sprinkle the flour over the veggies. Stir until well combined and cook for 1 minute.
- Add the chicken broth, half and half, lemon juice, thyme, salt, and pepper, to the skillet. Stir until well combined, making sure to incorporate the flour well and any brown bits on the bottom of the skillet. Bring the filling to a simmer and then let simmer for 2-3 minutes until it has thickened slightly. Give the filling a taste and adjust the seasoning as needed.
- Remove the skillet from the heat and stir in the chicken and the frozen peas until well combined.
- Top the skillet with the frozen biscuits (7 around the edge of the pot pie and one in the middle). Use a pastry brush to brush the top of each biscuit with half and half. Bake at 375 degrees for 25-30 minutes, until the biscuits are golden brown and cooked through. (If using refrigerated biscuits instead of frozen, check the pot pie at around 15-20 minutes as the biscuits will cook a bit more quickly.)
- Remove the skillet from the oven and then brush the top of each biscuit with melted butter. Top with flaky sea salt and fresh thyme.
