Nothing beats a nice and hot chicken pot pie with homemade biscuits! I remember when I was a kid, my mom used to make this during Wednesday night. It was amazing! It’s a good thing that my mom taught me this recipe because now, I got to share it with you! Follow these simple steps and you’ll have the perfect dinner! Have fun and I hope you like it because I do.
INGREDIENTS
Biscuits
2 c flour
1 Tbsp. baking powder
1 Tbsp. sugar
1/2 tsp. kosher salt
6 Tbsp. of very cold Land O Lakes® Salted Butter
3/4 c whole milk
Filling
4 Tbsp. Land O Lakes® Salted Butter
a few sprigs of thyme
2 shallots
4 carrots, peeled and sliced thinly (about 2 cups)
4 celery stalks, chopped (about 1 cup)
1/4 c flour
splash of dry white wine (optional)
2 c whole milk
1 1/2 cups of chicken broth
4 cups shredded chicken (I use a rotisserie chicken)
2 cups of frozen peas
1 tsp. salt
a squeeze of lemon juice, black pepper, etc.
How to make Chicken Pot Pie With Biscuits
Ready the oven. Preheat to 425 degrees.
Biscuits
In a medium-sized bowl, add baking powder, flour, salt, and sugar together and whisk until well-mixed. Grate the butter and add it into the bowl of dry mix. (Use your hands to mix) Add the milk. Use a fork to mix all the ingredients. Put the dough in a clean counter. Fold the dough over 3-5 times to get a 1-2 inch thick layer. You can cut 6-10 biscuits off this dough. Use a biscuit cutter or a knife as long as you can cut it evenly.
Filling
Melt the butter in a pan or any oven-safe pan. Add the shallots and thyme then saute for 5 minutes. Now, add the celery and carrots and saute for 5 minutes as well. Add flour and saute for a minute or two. Add a little amount of wine and let sizzle to burn the alcohol content. Gradually add the chicken broth and milk. (Stir every time you add the two ingredients.) You should get a thick and creamy soup. Add the peas and chicken then season with pepper, salt, and lemon juice to taste.
Bake
Arrange the biscuits and the filling. Brush with butter or milk to have a nice brown colour. Bake for 15-20 minutes until cooked through.
Ingredients
- Biscuits
- 2 c flour
- 1 Tbsp. baking powder
- 1 Tbsp. sugar
- 1/2 tsp. kosher salt
- 6 Tbsp. of very cold Land O Lakes® Salted Butter
- 3/4 c whole milk
- Filling
- 4 Tbsp. Land O Lakes® Salted Butter
- a few sprigs of thyme
- 2 shallots
- 4 carrots, peeled and sliced thinly (about 2 cups)
- 4 celery stalks, chopped (about 1 cup)
- 1/4 c flour
- splash of dry white wine (optional)
- 2 c whole milk
- 1 1/2 cups of chicken broth
- 4 cups shredded chicken (I use a rotisserie chicken)
- 2 cups of frozen peas
- 1 tsp. a salt squeeze of lemon juice, black pepper, etc.
Instructions
Ready the oven. Preheat to 425 degrees.
Biscuits
In a medium-sized bowl, add baking powder, flour, salt, and sugar together and whisk until well-mixed. Grate the butter and add it into the bowl of dry mix. (Use your hands to mix) Add the milk. Use a fork to mix all the ingredients. Put the dough in a clean counter. Fold the dough over 3-5 times to get a 1-2 inch thick layer. You can cut 6-10 biscuits off this dough. Use a biscuit cutter or a knife as long as you can cut it evenly.
Filling
Melt the butter in a pan or any oven-safe pan. Add the shallots and thyme then saute for 5 minutes. Now, add the celery and carrots and saute for 5 minutes as well. Add flour and saute for a minute or two. Add a little amount of wine and let sizzle to burn the alcohol content. Gradually add the chicken broth and milk. (Stir every time you add the two ingredients.) You should get a thick and creamy soup. Add the peas and chicken then season with pepper, salt, and lemon juice to taste.
Bake
Arrange the biscuits and the filling. Brush with butter or milk to have a nice brown colour. Bake for 15-20 minutes until cooked through.
