Easy Chicken Pot Pie (Print Version)
# Ingredients:
→ Fresh Vegetables & Aromatics
01 -
1 medium yellow onion, finely diced
02 -
3 medium carrots, peeled and chopped into small pieces
03 -
3 celery stalks, trimmed and diced
04 -
2 fresh garlic cloves, minced
05 -
Fresh thyme sprigs (about 10) or 1 tsp dried thyme
→ Pantry Essentials
06 -
6 tablespoons unsalted butter
07 -
1½ teaspoons kosher salt, plus extra for seasoning
08 -
½ teaspoon freshly cracked black pepper, plus extra as needed
09 -
¼ cup all-purpose flour
→ Liquids & Dairy
10 -
2 cups low-sodium chicken broth (or one 14.5 oz can)
11 -
1 cup whole milk or 2% milk
→ Main Components
12 -
1 pound cooked boneless chicken, shredded or cubed
13 -
1 cup frozen green peas (keep frozen until use)
14 -
1 can refrigerated jumbo biscuits (about 16 oz, like Pillsbury Grands)
# Instructions:
01 -
Preheat your oven to 375°F and position a rack in the center. Get all your ingredients ready by dicing the onion, chopping the carrots and celery into bite-sized pieces, mincing the garlic, and picking the thyme leaves.
02 -
Heat 4 tablespoons of butter in a large skillet over medium-high heat. Toss in the diced onion, carrots, celery, thyme, salt, and pepper. Cook everything together until the vegetables start getting tender and golden, about 5-7 minutes.
03 -
Sprinkle the flour and minced garlic over the vegetables, stirring everything together until well coated. Cook for about a minute until fragrant. Slowly pour in the chicken broth and milk while scraping up any tasty brown bits from the bottom of the pan. Let it come to a gentle boil.
04 -
Lower the heat to maintain a gentle simmer and cook until the sauce coats the back of a spoon nicely, about 4-5 minutes. While that's happening, prepare your cooked chicken by shredding or cutting it into bite-sized pieces.
05 -
Stir the chicken and frozen peas into your creamy vegetable mixture. Taste and adjust seasoning with more salt and pepper if needed. Pour everything into a 9x13-inch baking dish and spread it out evenly.
06 -
Open your can of biscuits and separate them. Arrange the biscuits in a single layer on top of your chicken mixture, covering as much surface as possible.
07 -
Slide into the oven and bake for 20-30 minutes until the biscuits are beautifully golden and the filling is bubbling around the edges. If the tops are browning too fast, cover with foil after about 15 minutes.
08 -
Melt the remaining 2 tablespoons of butter and brush it over the hot biscuit tops for an extra rich finish. Let cool for a few minutes before serving.
# Notes:
01 -
This comfort food classic transforms traditional pot pie into an easier casserole format that's perfect for busy weeknights.
02 -
You can use rotisserie chicken, leftover roasted chicken, or any cooked chicken you have on hand.
03 -
The frozen peas don't need to be thawed - they'll cook perfectly in the oven and maintain their bright color and texture.