Delicious Homemade Chicken Pot Pie with Fluffy Biscuit Topping || Easy comfort food recipe!

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat offers more fiber, while store-bought can save time.

Add 4 chicken breasts to a large pot and cover with enough water to cover over a few inches.

Bring the water to a boil and cook the chicken for 15 to 20 minutes (25 to 30 minutes for bone-in chicken).

While the chicken cooks, wash, peel, and chop the veggies.

In a large Dutch oven on medium high, add 2 tablespoons of butter and 1 tablespoon of oil.

Add in 1/2 diced onion and stir until it just starts to soften.

Add in 2 ribs of chopped celery and 2 large chopped carrots, stirring to soften and brown slightly.

Add in 4 chopped potatoes, 1/4 pound sliced mushrooms, and 1 teaspoon of dried tarragon or fresh thyme, stirring to combine.

Cover and allow the veggies to fry and cook down for 5 minutes.

Remove the cooked chicken from the pot and allow it to cool slightly before shredding it with two forks.

Add 1 cup of frozen peas to the veggies in the Dutch oven.

Sprinkle in 1/2 cup of flour over the cooked veggies and stir to coat until the flour disappears.

Mix in 4 cups of stock into the veggies and allow the sauce to simmer, stirring occasionally as it thickens.

Stir in the shredded chicken and reduce the heat to low.

Season the filling with salt and pepper to taste before adding the biscuit topping.

In a large bowl, whisk together 4 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 4 teaspoons of baking powder, 1 teaspoon of sugar, and 1 teaspoon of salt.

Add in 1 cup of cold cubed butter and rub it into the dry ingredients with your fingertips.

Mix in 1 1/2 cups of grated cheddar cheese evenly with your hands.

Pour in 1 3/4 cups of milk and mix until the dough just comes together.

Tip the dough onto a lightly floured counter and gently squish and squeeze it to bring it together without kneading.

Pat the dough out to about 1/2 inch thick and cut into circles with a biscuit cutter or cup.

Arrange the biscuits on top of the chicken pot pie filling in an ovenproof dish or transfer to a casserole dish first.

Bake in a preheated oven at 400°F (200°C) for 12 to 15 minutes until the tops of the biscuits are golden.

For leftover biscuits, place them on a baking sheet and bake for the same time.

Optional: Brush the tops of the biscuits with butter after baking and sprinkle with herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens