Hearty Biscuit-Topped Chicken Pot Pie

Ingredients

• For the Creamy Chicken Filling:
• 1/2 cup unsalted butter
• 1 large yellow onion, chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 2.5 cups low-sodium chicken broth
• 1 cup heavy cream
• 3 cups shredded cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 1 tablespoon fresh thyme leaves
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• For the Fluffy Buttermilk Biscuits:
• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup cold buttermilk
• 2 tablespoons unsalted butter, melted, for brushing

Instructions

1. 1

   Prepare the Biscuit Dough: In a large bowl, whisk together 2 cups flour, baking powder, sugar, and 1/2 tsp salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the cold buttermilk until a shaggy dough forms. Do not overmix.

2. 2

   Shape and Chill Biscuits: Turn the dough onto a lightly floured surface and gently knead 3-4 times. Pat into a 1/2-inch thick rectangle. Cut out biscuits using a 2.5-inch round cutter or a knife. Place biscuits on a plate and refrigerate while you prepare the filling.

3. 3

   Preheat and Sauté Aromatics: Preheat oven to 400°F (200°C). In a large oven-safe skillet or Dutch oven, melt 1/2 cup of butter over medium heat. Add the onion, carrots, and celery and sauté for 6-8 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.

4. 4

   Make the Roux and Sauce: Sprinkle 1/2 cup of flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly whisk in the chicken broth, followed by the heavy cream, until smooth. Bring to a simmer and cook for 5 minutes, stirring, until the sauce has thickened.

5. 5

   Complete the Filling: Remove the skillet from the heat. Stir in the shredded chicken, frozen peas, frozen corn, fresh thyme, and fresh parsley. Season with 1 tsp salt and 1/2 tsp black pepper, or to taste.

6. 6

   Assemble and Bake: Let the filling cool for 5-10 minutes. Arrange the chilled biscuits on top of the filling. Brush the tops of the biscuits with melted butter.

7. 7

   Bake for 20-25 minutes, or until the filling is bubbly and the biscuits are golden brown. Let the pot pie rest for 10 minutes before serving to allow the filling to set.