Chicken Pot Pie with Biscuit Crust
Experience the ultimate comfort food with this modern twist on a classic American favorite. This hearty chicken pot pie features tender chicken breast, carrots, celery, and mushrooms simmered in a creamy, thyme-infused sauce, topped with golden, buttery store-bought biscuits. It is a one-pan wonder that provides the deep, savory satisfaction of a scratch-made meal in under an hour, making it perfect for busy weeknights.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop and Bake
- Cuisine: American
- Diet: Halal
Ingredients
1.5 pounds boneless skinless chicken breasts cut into 1-inch chunks
1 package (16.3 ounces) refrigerated Grands biscuits
6 tablespoons unsalted butter melted and divided
1/4 cup all-purpose flour
1 teaspoon Italian seasoning
2 tablespoons avocado oil
1.5 teaspoons fine sea salt
1 cup chopped carrots
1 cup chopped celery
1 cup sliced mushrooms
2 cups chicken broth
1/2 cup heavy cream
1/2 cup frozen peas
1/2 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Heat avocado oil in a large oven-safe skillet over medium-high heat.
Season chicken with half the salt and pepper, then sear in the skillet until browned. Remove and set aside.
In the same skillet, add butter and sauté carrots, celery, and mushrooms until softened.
Stir in the flour and cook for 1 minute to remove the raw taste.
Gradually whisk in the chicken broth and heavy cream, scraping the bottom of the pan until thickened.
Stir in the Italian seasoning, peas, and the cooked chicken.
Cut the biscuits into quarters and arrange them over the top of the chicken mixture.
Brush the biscuits with the remaining melted butter.
Bake for 20-25 minutes until the biscuits are golden brown and the filling is bubbly.
Notes
You can substitute fresh chicken with leftover shredded rotisserie chicken to save time. Add extra vegetables like corn or green beans to suit your preference. Store leftovers in an airtight container in the refrigerator for up to 3 days.