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5 from 1 vote

Chicken Pot Pie with Biscuits

Creamy white sauce with shredded chicken, veggies and thyme topped with biscuits.
Total Time1 hour
Servings: 6
Author: Adapted from Pinch of Yum recipe

Ingredients

  • 4 tablespoons salted butter
  • 1 1/2 tsp. chopped thyme
  • 1 large shallot minced
  • 2 cups carrots peeled and sliced thinly
  • 1 cup chopped celery
  • 1/4 cup flour
  • 1/4 cup white wine optional
  • 2 cups whole milk
  • 1 1/2 cups chicken broth
  • 2 1/2 cups shredded chicken rotisserie chicken works best
  • 1 cup frozen peas
  • 1 teaspoon salt
  • lemon juice and black pepper to taste
  • can of refrigerated biscuits
  • 2 Tbsp. melted butter

Instructions

  • Melt 4 tbsp. of butter in a large oven-safe Dutch oven or pan. Add the thyme and shallots and sauté for 5 minutes. Add the carrots and celery. Mix, then cover and let simmer for 5 minutes. Add the flour and cook for 1-2 minutes. If desired, add wine; cook until absorbed.
  • Gradually, stir in the milk and the chicken broth. Simmer the mixture until thickened, about 5 minutes. Add chicken and peas. Simmer a few more minutes until it reaches the desired thickness (the mixture will also thicken in the oven while the biscuits bake.) Season with salt, pepper, and lemon juice (I used about 1 tablespoon of lemon juice. But start with less, then taste and add more if desired.)
  • Preheat oven to temperature indicated on biscuit baking directions. Arrange biscuits on top of the filling. Brush biscuits with 2 tbsp. melted butter. Bake for 15-20 minutes (adjust the bake time based on the biscuit package directions).