Homemade Chicken Pot Pie with Biscuits is Southern comfort food at its best. This recipe combines a creamy, hearty filling with tender buttery biscuits for the best pot pie you’ve ever had.
Prep Time: 40minutes
Cook Time: 12minutes
2 ¼cupschicken broth
8tablespoonsbutter(cut into 1 inch cubes)
Heat oil in a large skilled over medium heat, add chicken and cook until browned 3-5 minutes, turn and continue cooking until it has cooked through, 165º. Remove to a separate plate.
In the same skillet, add onions, celery and carrots and cook until softened, 5-8 minutes. Add garlic and thyme and cook an additional minute.
Add butter to the pan and once melted add flour, stirring until incorporated. Slowly add chicken broth and whisk until it has thickened. Add cream cheese and stir.
Shred or cut chicken and add back to the skillet. Top with biscuits. Mix egg with a tablespoon of water or cream and brush on the biscuits. Sprinkle with flaky salt and bake for 12-15 minutes until biscuits are golden brown.
BISCUITS: In a food processor, add flour, baking powder, baking soda, salt and sugar. Process until combined. Add cold butter and process until it resembles coarse meal. Add buttermilk and process just until it comes together. Turn out onto a floured surface and pat into a rectangle. Cut into fourths and stack on top of each other. Pat into a rectangle and repeat 3 times. Roll out dough to ½ inch thickness and use a 2 ½ inch round cutter to cut biscuits. Place on top of chicken mixture.
Barbara's Notes + Tips
You can use rotisserie chicken, just add at the end.