If you’re looking for a chicken pot pie, this one has it all. Shredded chicken, carrots, mushrooms, peas and onions in a luscious creamy sauce. And it doesn’t end there. The thick biscuit topping gets crispy on the top and dumpling like underneath. Who needs pastry, this is chicken and biscuits all in one.
Everything you want in a chicken pie.
It’s a simple filling but has everything you want in a chicken pie. First off, you’re going to sauté the onions, carrots and mushrooms over medium heat. Add the salt, pepper and thyme. When the onions are soft, stir in 2 tbsp. of flour. After a couple of minutes gradually add the milk, chicken stock and mustard. Continue stirring until the sauce thickens. At this point, reduce the heat and add the chicken and frozen peas. Put the mixture in a baking dish and you’re ready for the topping.
Everything you want on top of a chicken pie
A food processor is an awesome tool for making the biscuit topping for the chicken pot pie. Simply combine 1½ cups of flour with ½ tsp salt and 2 tsp of baking powder. Add ⅓ cup of cold cubed butter. Pulse until the mixture is crumbly. Drizzle in ⅔ cup of milk and pulse until it is combined and just getting sticky. Lay it out on a floured work surface and knead until smooth without overworking it. If it’s too wet, add a little more flour.
Pre-cut the topping
Once you’ve kneaded the dough, form it into a disc that is the same size as the inside top of your baking dish. It will need to be a little smaller than the lid if you’re using it as a template. At that point, cut it into 8 wedges and place over the chicken filling.
Bake it for an hour at 350℉ and dinner is ready.
Chicken Pot Pie with Biscuit
Ingredients
Pot Pie Filling
- 2 cups diced or shredded cooked chicken
- 3 medium carrots sliced or chopped
- 2 cups mushrooms sliced or chopped
- 1 small onion chopped
- 1 stalk celery finely diced
- 1 cups frozen peas
- 1 tbsp vegetable oil
- 1 tsp dijon mustard
- ½ tsp dried thyme
- ½ tsp salt
- ½ tsp pepper
- 1¾ cup milk
- 1¾ cups chicken stock
Biscuit Topping
- 1½ cups all purpose flour
- ⅔ cup milk
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup butter cold and cubed
Instructions
Pot Pie Filling
- Heat oil in a large saucepan over medium heat. Sauté chopped onions, carrots, and mushrooms. Season with salt, pepper and thyme. Cook until onions are soft. Add flour and cook for an additional 2 minutes.
- Gradually add the milk, chicken stock and mustard, stirring with carrots, mushrooms and. onions. Increase heat and stir constantly until sauce thickens. Reduce heat, add peas and chicken, simmer for about 5 minutes.
- Put mixture in a round 2.3L (2.5 quart) baking dish and set aside.
Biscuit Topping
- Combine flour, salt and baking powder in a food processor. Using the pulse setting, add cubes of butter and pulse until mixture is crumbly.Drizzle milk and pulse until mixture is combined and sticky.
- On a floured surface, turn out the dough and knead it until smooth. Form the dough into a disc that is the same size as top of your baking dish. Cut into 8 wedges and place over the chicken filling.
- Bake at 350℉ for 50-60 minutes. Biscuit topping should be golden brown and not doughy.
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