Biscuit Topped Chicken Pot Pie
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 2 tbsp. olive oil
  • 2 stalks celery, diced
  • ½ yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp. all-purpose flour
  • 12 oz. frozen mixed veggies
  • 3 cups cooked shredded chicken
  • 3 cups peeled and diced russet potatoes
  • 2 cups milk*
  • 3 cups broth
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • ½ tsp. ground sage
  • ½ tsp. ground thyme
  • For the biscuits:
  • 2 cups all purpose flour
  • 1 stick butter, chilled
  • 1 tsp. salt
  • 1 tbsp. baking powder
  • 1 cup buttermilk
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a large pot, heat olive oil. Add celery, onion, and garlic and cook until translucent. Add 3 tbsp. flour and stir to coat.
  3. Add frozen vegetables, shredded chicken, potatoes, milk, and broth. Bring to a boil then reduce to a simmer and cook until potatoes are tender, about 20-25 minutes.
  4. Add 1 tsp. salt, pepper, sage, and thyme and stir to combine.
  5. In a medium bowl, whisk together flour, 1 tsp. salt, and baking powder. Using a pastry cutter or two forks, cut in butter until butter is the size of small peas. Add buttermilk and mix until just combined.
  6. Pour chicken mixture into a baking dish. I used an 8 x 12 dishes but any dish that fits the whole mixture and allows at least an inch of clearance to the top of the dish will work.
  7. Drop biscuit mixture by the spoonful onto pot pie filling. Biscuit topping will spread and rise as it bakes.
  8. Bake for 25-30 minutes until biscuits are golden brown and pot pie filling is bubbling.
Notes
* I used whole milk.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/biscuit-topped-chicken-pot-pie/