Biscuit Pot Pie

🥘 Biscuit Pot Pie

Ingredients:

2 tbsp butter

1 small onion, diced

2 medium carrots, diced

2 celery stalks, diced

2 garlic cloves, minced

1/4 cup all-purpose flour

2 cups chicken broth

1 cup milk or half-and-half

2 cups cooked chicken (or turkey), shredded or cubed

1 cup frozen peas (or mixed veggies)

1/2 tsp dried thyme (or poultry seasoning)

Salt & black pepper, to taste

For the Biscuit Topping:

2 cups all-purpose flour

1 tbsp baking powder

1 tsp sugar

1/2 tsp salt

1/2 cup cold butter, cubed

3/4 cup milk (plus more if needed)

Instructions:

1. Preheat oven to 400°F (200°C).

2. Cook veggies: In a large skillet or Dutch oven, melt butter. Add onion, carrots, and celery; cook 5–6 minutes until softened. Stir in garlic and cook 1 more minute.

3. Make the filling: Sprinkle in flour, stirring to coat the vegetables. Gradually whisk in chicken broth and milk. Cook until thickened (about 5 minutes). Stir in chicken, peas, thyme, salt, and pepper. Remove from heat.

4. Prepare biscuits: In a bowl, whisk together flour, baking powder, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk until dough just comes together. Gently knead a few times, then pat out and cut into biscuit rounds.

5. Assemble: Pour chicken mixture into a greased 9x13 baking dish (or ovenproof skillet). Arrange biscuits on top.

6. Bake: Place in preheated oven and bake for 20–25 minutes, until biscuits are golden brown and filling is bubbly.

7. Serve: Let rest 5 minutes before serving. Enjoy warm!