For the Filling
Ingredient Quantity
Butter 2 tablespoons
Small onion, diced 1
Garlic cloves, minced 2
Carrots, diced 2
Celery stalks, diced 2
All-purpose flour 1/3 cup
Chicken broth 2 cups
Milk 1 cup
Cooked, shredded chicken (or turkey) 2 cups
Frozen peas 1 cup
Salt To taste
Pepper To taste
Dried thyme (optional) 1/2 teaspoon
For the Biscuits
Ingredient Quantity
All-purpose flour 2 cups
Baking powder 1 tablespoon
Salt 1/2 teaspoon
Cold butter, cubed 1/2 cup (1 stick)
Milk 3/4 cup (plus more if needed)
Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C).
Make the Filling:
In a large skillet or saucepan, melt the 2 tablespoons of butter over medium heat.
Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are tender.
Stir in the 1/3 cup all-purpose flour and cook for 1 minute, stirring constantly, to form a roux.
Slowly add the 2 cups chicken broth and 1 cup milk, whisking constantly to prevent lumps, until the mixture thickens (this should take about 5-7 minutes).
Stir in the cooked, shredded chicken (or turkey), frozen peas, 1/2 teaspoon dried thyme (if using), and season generously with salt and pepper to taste.
Simmer the filling for 2-3 minutes, then pour it into a greased 9×13-inch baking dish, spreading it evenly.
Make the Biscuits:
In a large bowl, whisk together the 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.
Add the 1/2 cup cold, cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
Stir in the 3/4 cup milk until a soft dough forms. Add a little more milk if needed, one tablespoon at a time, until the dough just comes together.
Turn the dough out onto a lightly floured surface. Pat it out evenly to about 1/2-inch thick. Using a biscuit cutter or a knife, cut the dough into rounds or squares.
Assemble and Bake:
Place the biscuit dough pieces evenly on top of the hot filling in the baking dish.
Bake for 25-30 minutes, or until the biscuits are golden brown on top and the filling is bubbly around the edges.
Cool and Serve: Let the Biscuit Pot Pie cool for 5 minutes before serving to allow the filling to set slightly. Enjoy this comforting meal!
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