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Mom's Fabulous Chicken Pot Pie with Biscuit Crust
Mom's Fabulous Chicken Pot Pie with Biscuit Crust
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Quick and comforting chicken pot pie topped with fluffy biscuits.
Ingredients:
  • 0.25 cup butter
  • 1 small onion, chopped
  • 3 medium celery ribs, chopped
  • 3 medium carrots, chopped
  • 0.66666668653488 cup frozen peas
  • 3 tablespoons chopped fresh parsley
  • 0.25 teaspoon dried thyme
  • 0.25 cup all-purpose flour
  • 2 cups lower-sodium chicken broth
  • 0.66666668653488 cup half-and-half cream
  • 3 cups cooked chicken, cut into bite-size pieces
  • 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
  • 1 large egg yolk, beaten
  • 1 tablespoon water
Instructions:
  • Collect all your ingredients and preheat the oven to 350°F (175°C).
  • In a skillet over medium-low heat, gently melt butter until sizzling. Introduce onions, celery, and carrots, and sauté until beautifully tender, stirring occasionally, for around 15 minutes.
  • Combine peas, flour, parsley, and thyme in the pan. Cook while stirring constantly until the flour coats the vegetables and begins to fry, approximately 5 minutes.
  • Add the chicken broth and half-and-half while whisking until the sauce thickens and bubbles. Mix in the cooked chicken, then season with salt and pepper to taste.
  • Place the chicken, vegetables, and sauce in a 7x11-inch baking dish, then top with the biscuits.
  • In a small bowl, whisk the egg yolk with water. Brush the mixture over the biscuits.
  • Bake until the biscuits turn golden brown and the pie filling bubbles, usually 20 to 25 minutes in a preheated oven.
  • Allow the dish to cool and rest for 10 minutes before enjoying.

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