I always make this whenever we want a simple but tasty recipe that everyone will just love and appreciate. The simplicity of this classic dish is convenient to anyone who will prepare the meal. But at the same time, it’s a dish that everyone will go crazy about. This biscuit pot pie recipe is flavorful, savory, and creamy. It’s easy to make and easy to serve. It’s my favorite to cook because of those reasons!
Check out what our friends from Delish have to say about this recipe:
“Biscuits is greater than puff pastry.”
Well, I might not fully agree with this because I am a fan of the classic chicken pot pie. But then again, I can’t also deny the fact that this simple pot pie recipe is as amazing as the regular pot pie. Your family, as well as your friends, will surely fall in love with this amazing yet simple recipe!
Ingredients
- Bertolli extra-virgin olive oil
- 1 tsp. McCormick dried thyme
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 large carrots, chopped
- 2 celery stalks, chopped
- kosher salt
- McCormick Freshly ground black pepper
- 1/4 c. Gold Medal all-purpose flour
- 2 c. College Inn low-sodium chicken broth
- 1/4 c. Borden heavy cream
- 2 Tyson chicken breasts, cut into 1/2-inch dice
- 1 c. Green Giant frozen peas
- 2 tbsp. chopped parsley
- 1 package Pillsbury biscuits
- 1 Eggland’s egg, beaten with 1 tbsp water
Instructions
- Preheat oven to 400 degrees F.
- In a large cast iron skillet over medium heat, warm 2 tbsp olive oil and add thyme, garlic, onions, carrots and celery. Stir with a wooden spoon until vegetables soften, about 5 minutes. Season with 1 tsp salt and 1/2 tsp pepper. Add flour and continuously whisk until flour is cooked and well incorporated. Slowly whisk in broth and heavy cream until mixture is smooth.
- Add chicken and bring to a boil; simmer until thickened about 5 minutes. Stir in frozen peas and parsley. Top with biscuits in an even layer, brush tops with egg wash.
- Bake until biscuits are golden brown and filling is bubbling, about 20 to 25 minutes. Serve immediately.
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Quick Tip: Best served while hot.
Thanks again to Delish for this amazing recipe.
