Ballerina Farm's Creamy Chicken & Biscuit Pot Pie

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Ingredients

  • •2 tablespoons unsalted butter
  • •1 large yellow onion, chopped
  • •2 carrots, peeled and diced
  • •2 celery stalks, diced
  • •3 cloves garlic, minced
  • •1/4 cup all-purpose flour
  • •2 cups chicken broth (preferably homemade)
  • •1 cup whole milk
  • •1/2 cup heavy cream
  • •2 cups cooked chicken, shredded or diced
  • •1 cup frozen peas
  • •1/2 cup fresh parsley, chopped
  • •1 teaspoon dried thyme
  • •Salt and freshly ground black pepper to taste
  • •For the Biscuits:
  • •2 cups all-purpose flour
  • •1 tablespoon baking powder
  • •1 teaspoon sugar
  • •1/2 teaspoon salt
  • •6 tablespoons unsalted butter, very cold and cut into small pieces
  • •3/4 cup buttermilk (plus more if needed)

Instructions

  1. 1.1. Preheat oven to 375°F (190°C).
  2. 2.2. **For the Filling:** In a large Dutch oven or oven-safe pot, melt butter over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
  3. 3.3. Add garlic and cook for another minute until fragrant.
  4. 4.4. Sprinkle flour over the vegetables and stir well to coat. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
  5. 5.5. Gradually whisk in the chicken broth, then the milk and heavy cream. Bring to a simmer, stirring constantly, until the sauce thickens. This should take about 5-7 minutes.
  6. 6.6. Stir in the cooked chicken, frozen peas, fresh parsley, and dried thyme. Season generously with salt and pepper. Taste and adjust seasonings as needed. Remove from heat.
  7. 7.7. **For the Biscuits:** In a large bowl, whisk together flour, baking powder, sugar, and salt.
  8. 8.8. Cut in the very cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  9. 9.9. Gradually add the buttermilk, stirring with a fork until just combined. Do not overmix. The dough should be shaggy.
  10. 10.10. Turn the dough out onto a lightly floured surface and gently pat or roll to about 1/2-inch thickness. Use a biscuit cutter (or the rim of a glass) to cut out biscuits. You should get about 6-8 biscuits.
  11. 11.11. Spoon the hot chicken filling into a 9x13 inch baking dish (if not using an oven-safe pot). Arrange the biscuits on top of the filling, leaving a little space between them.
  12. 12.12. Bake for 30-35 minutes, or until the biscuit tops are golden brown and cooked through, and the filling is bubbly. If the biscuits are browning too quickly, you can loosely tent with foil.
  13. 13.13. Let rest for 10 minutes before serving. Serve warm, straight from the oven.

Farmhouse Tip

To achieve truly flaky biscuits, ensure your butter is as cold as possible. If it starts to get too warm while you're working, pop it back in the freezer for a few minutes. The cold butter creates steam in the oven, which gives biscuits their signature layers. For an extra golden crust, brush the tops of your biscuits with a little buttermilk or melted butter before baking.

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