Ingredients
Biscuits
- 2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons very cold salted butter
- 3/4 cup whole milk
Filling
- 4 tablespoons salted butter
- a few sprigs of thyme
- 4 shallots, minced (about 1/2 cup)
- 4 cloves garlic, minced
- 4 carrots, peeled and sliced thinly (about 2 1/2 cups)
- 4 celery stalks, chopped (about 1 cup)
- 2 teaspoons coarse kosher salt, divided
- 1/3 cup flour
- Splash of dry white wine (about 1/2 cup, substitute chicken broth if desired)
- 2 cups chicken broth
- 2 cups whole milk
- 1/2 cup heavy cream (or substitute with whole milk)
- 4 cups shredded cooked chicken (rotisserie chicken used)
- One 10-ounce bag of frozen peas
- Tiny little squeeze of lemon juice
- Salt and black pepper to taste
Instructions
- Prepare the Biscuits: Preheat your oven to 425°F (220°C). In a large bowl, mix together the flour, baking powder, sugar, and salt. Grate the very cold salted butter and work it into the dry ingredients using your hands until the mixture resembles coarse crumbs. Pour in the whole milk and gently stir with a fork to combine into a dough. Turn the dough out onto a clean counter, fold it over a few times to create a 1-2 inch thick layer, then roll into a flat block. Cut out 6-8 biscuits using a biscuit cutter, glass rim, or a knife.
- Make the Filling: In a large oven-safe Dutch oven or heavy pan, melt the 4 tablespoons of salted butter over medium heat. Add the minced shallots, garlic, and thyme sprigs, and sauté for about 5 minutes until fragrant. Add the sliced carrots, chopped celery, and 1 teaspoon of kosher salt, cooking another 5 minutes until vegetables soften. Sprinkle in the 1/3 cup flour and cook for 1-2 minutes to remove the raw taste. Pour in the splash of white wine and let it sizzle and reduce fully. Gradually whisk in the chicken broth, 2 cups whole milk, and heavy cream, stirring after each addition until the mixture thickens into a creamy soup consistency. Stir in the shredded chicken and frozen peas. Season with remaining salt, black pepper, and a tiny squeeze of lemon juice. Remove thyme sprigs.
- Assemble and Bake: Spoon the hot filling evenly into the pan. Arrange the biscuit dough pieces evenly on top of the filling. Brush the biscuits with a little milk or melted butter for a nicely browned crust. Place the pan in the preheated oven and bake for 15-20 minutes, until the filling is bubbly and the biscuits are cooked through and golden brown.
- Rest and Serve: Remove from the oven and let the pot pie rest for 10 minutes before serving. Taste and adjust seasoning with salt and pepper if needed. Serve warm for a comforting meal.
Notes
- You can substitute white wine with additional chicken broth if preferred or for a non-alcoholic version.
- If you want a lighter dish, use whole milk instead of heavy cream in the filling.
- Leftover cooked chicken, such as rotisserie, works great to save preparation time.
- Ensure butter for biscuits is very cold to achieve a flaky texture.
- For a vegetarian option, omit chicken and increase vegetables or use plant-based chicken substitute, adjusting broth accordingly.
- Make sure to remove thyme sprigs before baking as they are used for flavor during sautéing only.
- The biscuit topping can be replaced with pie crust or puff pastry if desired, but baking time might vary.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
