Biscuit Chicken Pot Pie

Name: Biscuit Chicken Pot Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 2 tbsp Unsalted Butter (2 tablespoons unsalted butter); 1 piece Yellow Onion (1 small yellow onion, diced); 2 pieces Carrot (2 small carrots, peeled and sliced); 2 pieces Celery (2 stalks celery, diced); 3 cloves Garlic (3 cloves garlic, minced); ¼ cup All-Purpose Flour (1/4 cup all purpose flour); 1 ¾ cup Chicken Broth (1 3/4 cups chicken broth); 1 cup Half And Half (1 cup half and half + 2 tablespoons half and half); 1 tbsp Lemon Juice (1 tablespoon lemon juice); 1 tsp Thyme (1 teaspoon fresh thyme + fresh thyme, for serving); 1 tsp Table Salt (1 teaspoon salt, plus more to taste); ¼ tsp Black Pepper (1/4 teaspoon black pepper, plus more to taste); 2 cup Chicken (2 cups chopped leftover roasted chicken or turkey); ½ cup Green Peas (1/2 cup frozen green peas); 8 pieces Buttermilk Biscuit (8 frozen or refrigerated buttermilk biscuits (I used these)); 2 tbsp Butter (2 tablespoons melted butter); 0 pieces Sea Salt (flaky sea salt, for serving)

Biscuit Chicken Pot Pie - Dinner (American)

55 minAmerican

Servings8

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Egg Free

Ingredients

For 8 servings

Unsalted Butter2 tbsp · 2 tablespoons unsalted butter
Yellow Onion1 piece · 1 small yellow onion, diced
Carrot2 pieces · 2 small carrots, peeled and sliced
Celery2 pieces · 2 stalks celery, diced
Garlic3 cloves · 3 cloves garlic, minced
All-Purpose Flour¼ cup · 1/4 cup all purpose flour
Chicken Broth1 ¾ cup · 1 3/4 cups chicken broth
Half And Half1 cup · 1 cup half and half + 2 tablespoons half and half
Lemon Juice1 tbsp · 1 tablespoon lemon juice
Thyme1 tsp · 1 teaspoon fresh thyme + fresh thyme, for serving
Table Salt1 tsp · 1 teaspoon salt, plus more to taste
Black Pepper¼ tsp · 1/4 teaspoon black pepper, plus more to taste
Chicken2 cup · 2 cups chopped leftover roasted chicken or turkey
Green Peas½ cup · 1/2 cup frozen green peas
Buttermilk Biscuit8 pieces · 8 frozen or refrigerated buttermilk biscuits (I used these)
Butter2 tbsp · 2 tablespoons melted butter
Sea Salt0 pieces · flaky sea salt, for serving

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Steps

1Preheat oven to 375 degrees.
2Heat a large skillet over medium-high heat. Add the butter and once melted, add in the diced onion, celery, sliced carrots, and minced garlic. Sauté the veggies for 3-5 minutes until the onion is translucent and the veggies have started to become tender.
3Turn the heat to medium and sprinkle the flour over the veggies. Stir until well combined and cook for 1 minute.
4Add the chicken broth, half and half, lemon juice, thyme, salt, and pepper, to the skillet. Stir until well combined, making sure to incorporate the flour well and any brown bits on the bottom of the skillet. Bring the filling to a simmer and then let simmer for 2-3 minutes until it has thickened slightly. Give the filling a taste and adjust the seasoning as needed.
5Remove the skillet from the heat and stir in the chicken and the frozen peas until well combined.
6Top the skillet with the frozen biscuits (7 around the edge of the pot pie and one in the middle). Use a pastry brush to brush the top of each biscuit with half and half. Bake at 375 degrees for 25-30 minutes, until the biscuits are golden brown and cooked through. (If using refrigerated biscuits instead of frozen, check the pot pie at around 15-20 minutes as the biscuits will cook a bit more quickly.)
7Remove the skillet from the oven and then brush the top of each biscuit with melted butter. Top with flaky sea salt and fresh thyme.