— cooked up on
September 18, 2016
When I posted a quick photo of this on my Instagram, I think the caption was something like “You can take the girl out of the Midwest, but…” haha. Chicken pot pie is one of my very favorite dishes – my mom made it all the time growing up and it definitely my definition of comfort food.
It’s something I come back to when I’ve had some busy times, stressful times, or just want to recenter a little.
I’ve seen so many pot pies that have pie crusts, but my mom always makes it with a biscuit crust, and that’s how I prefer it.
We just used our favorite biscuit recipe and plopped it right on top of the chicken and veggies.
My favorite part of the whole thing is the gravy… I can never turn down a good cream sauce.
Chicken Pot Pie with Biscuit Crust
- 1/2 medium onion, diced
- 2 carrots, diced
- 1 cup frozen peas
- 1 1/2 lbs boneless chicken thighs
- 2 Cups + 2 Tbsp Flour
- 4 Tbsp + 2 Tbsp Butter
- 1 1/2 cups chicken stock
- 1/2 cup half and half.
- Cook 1 1/2 lbs boneless chicken thighs (Roasting them at 425 in the oven is great, but if you're in a time pinch, boil them in salted water). Once the internal temperature reaches 165 degrees, let rest for 5 minutes, chop, and set aside.
- As that's cooking, saute 1/2 medium onion and 2 carrots, diced over medium heat for about 5 minutes or until they start to soften. Set aside.
- Make a roux in the saucepan with 2 Tbsp Each of Flour and Butter. Whisk for about 3 minutes until the mixture is a golden brown, then add 1 1/2 cups chicken stock. As the mixture comes to a boil, it'll start to thicken. Once it does, stir in 1/2 cup half and half, the cooked veggie mixture and the chicken.
- To make the biscuit topping: Combine 2 Cups Flour, 1 1/2 Tbsp Baking Powder, and 1/2 Tsp Salt in a bowl. Cut in 4 Tbsp of butter until the mixture is mealy and crumbly.
- Add 1 cup of milk and stir to incorporate the liquid (the dough will still be sticky).
- Transfer to a baking dish, and dollop on the biscuit dough on top. Using a damp finger tip or spoon, smooth out any peaks in the biscuit dough so they don't burn.
- Bake in a 425 degree oven for 15 minutes until the biscuit topping is brown and starts to crisp.