If you're looking for a comforting, all-in-one meal that hits the spot, this Hearty Biscuit-Topped Chicken Pie is your go-to. It's a deliciously warm and satisfying dish, perfect for those chilly evenings when you need something cozy to come home to.
The foundation of this dish is the chicken breasts, which provide lean protein and a satisfying base. You'll shred them after cooking, creating a tender texture throughout the pie. The carrots, peas, potatoes, and onions add a medley of flavors and nutrients, ensuring each bite is balanced and hearty. A bit of garlic enhances the savory depth of the dish.
The secret to the creamy filling is a mix of all-purpose flour and chicken broth, thickening it just right. A touch of salt, black pepper, and dried thyme rounds out the flavors, while whole milk adds richness.
For the biscuit topping, all-purpose flour, baking powder, and salt form the base. Cold butter is cut in to create that perfect flaky texture, and whole milk brings it all together into a tender dough.
This pie stands well on its own, but for an extra touch, serve it with a fresh green salad or steamed asparagus. A light, crisp white wine pairs beautifully with the dish, enhancing the flavors without overpowering them.
Start by preheating your oven to 400°F (200°C). This ensures it's the perfect temperature when you're ready to bake. In a large pot, cook the chicken breasts over medium heat until they're fully cooked through. Once done, take them out and shred them using two forks - this will be easy since they're still warm.
In the same pot, add your carrots, peas, potatoes, onions, and garlic. Sauté these for about five minutes until the onions become translucent and fragrant. Stir in the flour gradually, making sure it coats the veggies well. Slowly pour in the chicken broth, stirring constantly to avoid lumps from forming. You'll notice the mixture thickening nicely.
Introduce the shredded chicken back into the pot. Season with salt, black pepper, and dried thyme, then let everything simmer for about ten minutes. This is where the flavors really start to meld together. Stir in the milk and allow the mixture to thicken further.
While the filling is simmering, it's time to make the biscuits. In a bowl, combine two cups of flour, baking powder, and salt. Cut in the cold butter until your mixture resembles coarse crumbs. Stir in the milk to form a dough. You don't want to overwork this; just mix until it's combined.
Now, drop spoonfuls of the biscuit dough over the chicken mixture in the pot. They don't have to be perfect; the rustic look is part of the charm. Transfer everything into the oven and bake for 25-30 minutes until the biscuits are golden brown and irresistible.