chicken pot pie with biscuit toppers…the ULTIMATE hug!
Sometimes, chicken pot pies just take too long to make, but you still want that home cooked comfort dinner. Let’s whip up a batch of easy biscuits and top them onto the chicken pot pie filling. Baked and bubbly you might be tempted to lick the plate clean!
chicken pot pie with biscuit toppers
The GRAVY for the filling
- ½ cup butter salted or unsalted
- ½ cup flour
- 1 cup milk
- 1 cup chicken broth KNORR homestyle chicken broth pod in 1 cup of water, OR 1- OXO cube into 1 cup of water
- tsp thyme
- tsp poultry seasoning, or savoury seasoning
VEGGIES + CHICKEN
- 1-2 tbsp Olive oil
- 1 onion small dice/chop
- 2 carrots, peeled and cut into bite size pieces small dice
- 2 celery stalks, cut into bite size pieces
- 2 cups cubed chicken-you can use leftover or pre-roasted chicken breasts or a store bought rotisserie chicken
- 1/2 c Frozen peas
- 1/2 c Frozen corn
- 2 cups flour
- 1 tbsp baking powder
- 1 tbsp sugar
- ½ tsp salt
- 6 tbsp very cold salted butter cube it up then pop in freezer even for a few minutes before you're ready!
- ¾ cup milk I use 2%, or whole (just do not use skim)
- PREHEAT OVEN TO 425
LET'S MAKE THE BISCUIT DOUGH
- In a large mixing bowl, combine flour, baking powder, and salt.
- Add butter in smallish pieces.
- With your hands (or a pastry blender), combine flour mixture and butter until butter is crumbly and almost like oatmeal. (think the size of corn or peas)
- Slowly pour in milk and combine until everything is well mixed, but not OVERmixed.
- Turn the dough out onto a floured counter surface and with a rolling pin, roll it out until it’s about ¾ inch thick and about an 8 inch circle.
- Cut out biscuits with either a cookie cutter, or a glass. Let hang out on a plate to wait. I usually get about 7-8 from this dough.
NOW LET'S MAKE THE FILLING
- In a large frying pan, melt your butter and olive oil on medium heat. Add your chopped onions and finely chopped carrots and celery and stir with a spatula until they become soft- about 2 mins.
- Add in the thyme and poultry seasoning.
- Next up, let's add 1/2 c butter and stir to coat it all.
- Next let’s shake the flour over the top and stir until it’s all a lumpy paste.
- Now it's time to add the chicken broth. It will IMMEDIATELY become a thicker clumpy paste. THAT IS OK!
- Slowly add the 1 cup of milk and continue to stir, it will now smooth out and become silky and thick – like we've made homemade cream of veggie soup (because we have)!
- You should now be looking at a nice thick sauce covering the veggies.
- Turn the heat off, and if it’s easier to take off the burner and move to the counter, you can do so.
- Now we want to add the shredded chicken.
- Then add the frozen peas and corn. Stir EVERYTHING together until it’s a nice thick filling.
- Spray a large 9×13 baking dish and carefully transfer all the filling into the dish.
- Lay your biscuits all over the top, touching if you have room. If you run out of room but still have edges you need to fill in, cut your biscuits into half moons and just tuck them in.
- Brush with 1-2 tbsp of melted butter and bake at 425 for about 20-30 minutes until biscuits are golden and puffy and the filling is bubbly.
- Let sit out for about 5 mins before you dig in, then ladle into bowls, and ENJOY! Consider yourself HUGGED! Enjoy xo Meg
want more din-spiration?
Wanting something just as GREAT as these chicken pot pie with biscuit toppers? Check out these shepherds pie bake! Both of these will be perfect for your next taco tuesday, Enjoy! Meg xo
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