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Chicken Pot Pie Biscuits

Chicken Pot Pie Biscuits

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Ingredients
 

  • Biscuit Topping
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup unsalted butter cold and cubed
  • 3/4 cup buttermilk or milk with 1 teaspoon vinegar or lemon juice added
  • 1 large egg beaten (for egg wash, optional)
  • Chicken Pot Pie Filling
  • 2 tablespoons unsalted butter
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup milk or heavy cream
  • 2 cups cooked chicken shredded or diced
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg optional

Instructions

  • Prepare the Chicken Pot Pie Filling
  • Cook the Vegetables: In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
  • Make the Roux: Sprinkle the flour over the vegetables and stir to coat them evenly. Cook the flour for 2-3 minutes, stirring constantly, to create a roux.
  • Add the Liquid: Gradually pour in the chicken broth while stirring to prevent lumps. Then add the milk or heavy cream, continuing to stir until the mixture thickens and becomes creamy.
  • Add Chicken and Peas: Stir in the cooked chicken, frozen peas, dried thyme, salt, black pepper, and nutmeg (if using). Let the mixture simmer for 5-7 minutes, until the filling is thick and the flavors are well combined. Remove from heat and set aside.
  • Prepare the Biscuit Topping
  • Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish or cast-iron skillet.
  • Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
  • Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
  • Add Buttermilk: Pour in the buttermilk and stir just until the dough comes together. Be careful not to overmix.
  • Shape the Biscuits: Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Use a biscuit cutter or the rim of a glass to cut out biscuits.
  • Assemble and Bake
  • Combine Filling and Topping: Pour the chicken pot pie filling into the prepared baking dish or skillet. Arrange the biscuits on top of the filling.
  • Egg Wash (Optional): Brush the tops of the biscuits with the beaten egg for a golden finish.
  • Bake: Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
  • Serve: Allow the chicken pot pie biscuits to cool for a few minutes before serving.