Description

Indulge in the ultimate comfort food with this delectable Chicken Pot Pie, featuring a flaky biscuit topping that adds a delightful texture to the rich and creamy chicken and vegetable filling.

Ingredients

– 2 pounds boneless, skinless chicken breasts, cubed

– 2 cups mixed vegetables (carrots, peas, and celery), diced

– 1 onion, diced

– 2 cloves garlic, minced

– 2 tablespoons butter

– 2 tablespoons all-purpose flour

– 2 cups chicken broth

– 1 cup milk

– 1 teaspoon dried thyme

– Salt and pepper to taste

– 1 can (16.3 oz) refrigerated biscuit dough

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Instructions

1. – Preheat oven to 375°F.

2. – In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.

3. – Stir in the cubed chicken and cook until no longer pink, about 7-8 minutes.

4. – Sprinkle the flour over the chicken mixture and stir to coat. Gradually pour in the chicken broth and milk, stirring constantly, until the mixture thickens, about 5 minutes.

5. – Stir in the mixed vegetables, thyme, salt, and pepper. Transfer the filling to a 9-inch pie dish.

6. – Arrange the biscuit dough on top of the filling, overlapping the pieces if necessary.

7. – Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.

8. – Let cool for 5 minutes before serving.

Notes

For a flakier biscuit topping, you can use homemade biscuit dough instead of refrigerated. You can also experiment with different vegetable combinations or add herbs and spices to the filling to suit your taste preferences.

Prep Time: 15
Cook Time: 35
Category: Main Courses
Method: Baking
Cuisine: American