Chicken Pot Pie With Homemade Biscuits
Everyone is going to love this easy to make chicken pot pie recipe with homemade biscuit topping!
Servings: 8
Calories: 482kcal
Equipment
Ingredients
Filling
- 1 ½ lb cubed and cooked chicken
- 1 bag of frozen mixed veggies
- ½ cup of unbleached white flour
- 1 ¼ cup of chicken or beef stock
- ½ cup of whole milk
- 1 onion diced
- 3 cloves of garlic minced
- 2 tbsp butter
- 1 tsp salt
- 1 tsp parsley
- ½ tsp each of pepper garlic, onion powder, and thyme
- ¼ tsp of cumin
- ½ cup of shredded cheese optional
Biscuits
- 1 ¾ cup of unbleached flour
- 1 tbsp baking powder
- ½ tsp salt
- 4 tbsp butter shredded (partially frozen is best)
- ¾ cup milk
Instructions
- For the filling, saute onion and garlic in butter until soft.
- Stir in seasonings and flour.
- Add milk and broth, stir until it thickens—about 5 minutes.
- Stir in veggies, chicken, and cheese, remove from heat.
- For the biscuits, combine flour, baking powder, and salt.
- Stir in butter until everything is mixed well.
- Add milk and mix well.
- Once the dough holds together, transfer to a lightly floured wooden cutting board.
- Flatten the dough out, then fold in half and flatten. Repeat 2 more times.
- Cut out biscuits using a cookie cutter or the rim of a cup.
- Set the biscuits on top of the filling and bake at 350°F for 30 minutes.