Rustic Chicken Pot Pie with Flaky Biscuit Topping
This rustic chicken pot pie features a creamy filling of shredded chicken and vegetables, topped with flaky biscuits. It's a comforting and hearty dish perfect for any occasion.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- ½ cup diced onion
- 3 cloves garlic minced
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 can refrigerated biscuit dough
- 1 egg beaten for egg wash
Instructions
- Preheat your oven to 400°F (200°C).
- Melt the butter in a large skillet over medium heat, then add onions, carrots, celery, and garlic. Sauté for 5-7 minutes until tender.
- Sprinkle in the flour and stir for about a minute to form a roux.
- Gradually whisk in the chicken broth and milk until thickened, about 5 minutes.
- Stir in chicken, peas, thyme, rosemary, salt, and pepper. Simmer for 2-3 minutes.
- Transfer the filling to a greased 9-inch pie dish or oven-safe skillet.
- Prepare the biscuit dough, rolling it out to ½ inch thick and cutting circles larger than the pie dish.
- Lay the biscuit dough over the filling, leaving gaps for steam. Brush with beaten egg.
- Bake for 20-25 minutes until biscuits are golden brown and filling is bubbling.
- Let cool for a few minutes before serving.
Notes
For a homemade touch, consider making your own biscuit dough.