Classic pot pie made simple with a biscuit topping instead of the traditional pie crust.
As a busy mom, there is nothing better than a quick meal that I can just whip up. This biscuit pot pie is no exception.
Good, home cooked meals are a must but not every enjoys or want to slave over a hot stove in the kitchen for hours just for a meal. Especially when that meal is usually devoured within 5-10 minutes. Which is more than likely the case. At least it is the case with my family.
That's where this biscuit pot pie comes in.
It really is comfort food in a bowl and it doesn't take hours to make. It's quick, simple, and everyone will think that it took you hours. I used to love it when my mom made pot pie for dinner… actually I still do. I love all my mom's cooking. What child doesn't?
The biscuits are really the star of this dish and what make it super simple. Yeah, you could go out and buy one of those frozen pot pies but why would you want to when this dish is much better, much less cost, and way better for you?
I'm sure that there are tons of different ways to make pit pie out there but of all the recipes I have tried, this is by far my favorite.
Biscuit Pot Pie
- 3 1/2 cups boneless, skinless chicken breast cooked and shredded
- 2 Tbsp unsalted butter
- 2 cloves garlic minced
- 1 small yellow onion diced
- 3 carrots peeled and diced
- 2 stalks celery diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups milk
- 1/2 tsp dried thyme
- 1/2 cup peas
- 1 can grands biscuits
- Preheat oven to 400 degrees. Prepare 9x13 baking dish by spraying with non-stick spray, set aside.
- Melt butter in large skillet over medium-high heat. Add garlic, onion, carrots, and celery and cook until tender, stirring occasionally, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
- Gradually add chicken broth, milk, and thyme and cook until slightly thickened, about 1-2 minutes. Stir in chicken and peas, season with salt and pepper, to taste.
- Add skillet mixture to prepared baking dish. Cut biscuits into quarters, if desired, and add to top of chicken mixture.
- Cook at 400 degrees F until tops are golden brown and biscuits are cooked through, about 25-30 minutes.
- Let cool for about 5-10 minutes before serving.