Herbed Biscuit-Topped Chicken Pot Pie
A delightful twist on the classic chicken pot pie, featuring a savory herb-infused biscuit crust atop a creamy, vegetable-filled chicken stew.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 tbsp olive oil
1 lb boneless, skinless chicken thighs, diced
1 medium onion, diced
2 cloves garlic, minced
2 cups mixed vegetables (carrots, peas, corn)
3 tbsp all-purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 tsp dried thyme
1/2 tsp dried rosemary
Salt and pepper to taste
1 1/2 cups all-purpose flour (for biscuits)
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
2/3 cup milk
1 tbsp chopped fresh parsley
Instructions
1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add onion and garlic and sauté until onion is translucent.
4. Stir in mixed vegetables and cook for another 3-4 minutes.
5. Sprinkle flour over vegetables, stirring to coat.
6. Slowly add chicken broth, stirring constantly until thickened.
7. Stir in heavy cream, thyme, rosemary, salt, and pepper. Let simmer for 5 minutes.
8. Return the chicken to the skillet, mixing well with the sauce. Pour into a baking dish.
9. To prepare biscuits, in a bowl, mix flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley until just combined.
10. Drop spoonfuls of biscuit dough over the chicken mixture in the baking dish.
11. Bake for 20-25 minutes or until biscuits are golden brown.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the oven at 350°F (175°C) until heated through, about 15-20 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
