Chicken Pot Pie Recipe
Loaded with tender chicken, carrots, celery, and corn, topped with a biscuit crust.
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Ingredients
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Filling
Method
Preparation
- 1
Cook the Vegetables
In a large skillet over medium heat, melt 2 tablespoons of butter. Add diced onions, carrots, and celery. Sauté for 5-7 minutes until softened. Add minced garlic and cook for an additional minute.
- 2
Make the Filling
Stir in the flour and cook for 1-2 minutes. Gradually whisk in chicken broth and milk, stirring constantly until the mixture thickens. Add the cooked chicken, corn, thyme, salt, pepper, and parsley. Mix well and remove from heat.
- 3
Prepare the Biscuit Topping
In a bowl, combine 2 cups of flour, baking powder, salt, and butter. Mix until crumbly. Stir in milk until just combined. Do not overmix.
- 4
Assemble the Pot Pie
Preheat oven to 400°F (200°C). Transfer the chicken filling into a greased pie dish. Drop spoonfuls of the biscuit dough over the filling, spreading it out as evenly as possible.
- 5
Bake
Bake in the preheated oven for 25-30 minutes or until the biscuit topping is golden brown and cooked through. Let it cool for a few minutes before serving.