The most delicious chicken pot pie filling topped with flaky, buttery biscuits and baked to golden perfection.
Prep Time30mins
Cook Time30mins
Total Time1hr
Course: Dinner, Main Course
Cuisine: American
Servings: 6
Author: Mandy Jackson
Ingredients
For the Biscuits
2cupsflour
1tablespoonbaking powder
1tablespoonsugar
1teaspoon table salt
6tablespoonscold, unsalted butter
3/4cupwhole milk
For the Filling
1/2cupunsalted butter,plus additional for pan
1medium yellow onion,chopped
1/2cupflour
4cupsreduced sodium chicken broth
1 1/2 teaspoonkosher salt
1/4teaspoonpepper
2cubesreduced sodium chicken bouillon OR 2 teaspoons reduced sodium chicken Better than Bouillon
3cupscooked, shredded chicken
2cups frozen vegetables (peas, carrots, corn, green beans, etc.)
For the Topping
3tablespoonsunsalted butter,melted
1teaspoonchopped fresh parsley
1/2teaspoongarlic powder
1/4teaspoontable salt
Directions
For the Biscuits
Combine the flour, baking powder, sugar, and salt in a large bowl. Using a box grater, grate the butter into the bowl of dry ingredients. Use your hands to disperse the grated butter. Stir in the milk, adding a splash more if it’s too dry. Dough will be lumpy, not overly sticky, with no dry bits of flour. Transfer to a clean, lightly-floured work surface and form into a 1-inch thick disc. Wrap tightly in plastic wrap and refrigerate while you make the filling.
For the Filling
Butter a 9x13-inch baking dish. Preheat the oven to 425 degrees.Melt the butter in a Dutch oven over medium heat. Add the onion and cook - stirring occasionally - until softened, about 3 minutes. Sprinkle the flour overtop and stir until no dry bits of flour remain. Add the chicken broth a splash at a time, adding in larger quantities once about half has been added. Stir constantly after each addition, making sure it’s fully combined before adding more. Once all of the chicken broth has been added, stir in the salt, pepper, and bouillon. Simmer for 10 minutes, stirring occasionally, until thick enough to coat the back of a spoon. Stir in the chicken and vegetables. Transfer to the prepared baking dish. Remove the biscuit dough from the plastic wrap and cut into roughly 1-inch squares. Place over the chicken filling and bake 25-30 minutes, until chicken mixture is bubbling and biscuits are browned.
For the Topping
Combine the butter, parsley, garlic powder, and salt in a small bowl. Brush over the tops of the biscuits. Allow to set for 5-10 minutes, and serve hot.
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