Description
A comforting and hearty Biscuits and Chicken Pot Pie recipe, featuring flaky homemade biscuits baked atop a creamy chicken and vegetable filling made with carrots, celery, peas, and shredded chicken. This dish combines traditional flavors and textures for a satisfying meal perfect for family dinners.
Ingredients
Biscuits
- 2 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1/2 teaspoon table salt
- 4 tablespoons unsalted butter (chilled and cut into 1/4 inch cubes)
- 1 cup buttermilk (plus up to 2 tablespoons extra if needed)
Filling
- 1 1/2 tablespoons vegetable oil
- 1 yellow onion (chopped)
- 2 cups shredded carrots (peeled and cut crosswise 1/4-inch thick)
- 2 small ribs of celery (cut crosswise 1/4-inch thick)
- Kosher salt (to taste)
- Cracked black pepper (to taste)
- 4 tablespoons unsalted butter
- 1/2 cup unbleached all-purpose flour
- 1 1/2 cups milk
- 2 to 2 3/4 cups low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 3 tablespoons dry sherry (optional)
- 3-4 cups shredded chicken (about 1 1/4 pounds)
- 3/4 cup frozen peas
- 3 tablespoons minced fresh parsley leaves
Instructions
- Prepare Biscuits: In a large bowl, stir together flour, baking powder, baking soda, salt, and sugar. Cut chilled butter into the dry ingredients with a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in 3/4 cup buttermilk with a fork until just combined into a soft, slightly sticky dough, adding extra buttermilk by tablespoon if needed.
- Shape Biscuits: Turn the dough onto a floured surface and gently bring it together into a ball using floured hands. Pat the dough out to 3/4 inch thickness and cut into 12 rounds with a 3-inch biscuit cutter. Place biscuits on a parchment-lined baking sheet and chill until ready to use. Optionally cover and refrigerate for up to 2 days in advance.
- Sauté Vegetables: Preheat oven to 400°F. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add onions, carrots, and celery and sauté for 5 to 7 minutes until tender. Season with salt and pepper. Transfer vegetables to a bowl and combine with shredded chicken; set aside.
- Make Filling Sauce: Reduce heat to medium and add butter to the same pot. Once melted, whisk in flour and cook, stirring constantly for 1 minute. Gradually whisk in milk, chicken broth, and dried thyme. Bring sauce to a simmer and cook for 1 minute until thickened. Season with salt and pepper. Stir in dry sherry if using.
- Combine Filling: Turn off heat and return chicken and vegetable mixture to the pot. Stir in frozen peas and parsley. If filling is too thick, loosen by adding extra chicken broth 1/4 cup at a time up to 3/4 cup until desired consistency is reached.
- Assemble and Bake: Pour the filling into a 13×9-inch baking dish and bake uncovered for 18 minutes. Remove from oven, top filling with chilled unbaked biscuits, then return to oven and bake another 10 to 12 minutes until biscuits are golden brown and filling is bubbly. Let cool for 5 minutes before serving.
Notes
- You can prepare the biscuit dough up to 2 days ahead and keep refrigerated before baking.
- If the filling becomes too thick, add extra chicken broth gradually to reach the right consistency.
- Dry sherry is optional but adds a nice depth of flavor to the filling.
- Use low-sodium chicken broth to control salt levels in the dish.
- Ensure biscuits are chilled well before baking to get flaky texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
