This biscuit topped chicken pot pie is fully loaded with chicken, carrots, potatoes, mushrooms and a creamy herb gravy.
There are those days when it just Brrr… outside and you want to stay inside in your pjs, with a cup of hot chocolate and sit by a fire. Alas, you have ventured out whether it’s heading to work or running errands. When you finally do make it back home you just want something filling and warm to eat. This chicken pot pie will hit the spot.
- 1 cup chopped potatoes
- 1 cup carrots
- 1 cup mushrooms
- ½ cup onions
- ½ cup peas
- ½ cup corn
- 1 cup cooked chicken
- 8 tablespoons butter
- ½ cup flour
- 1 cup milk
- 1 ½ cup chicken broth
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon thyme
- ½ teaspoon parsley
- 6 Bacon Cheddar Biscuits or store-bought biscuits.
- Prepare the filling: Preheat oven to 425 degrees. Melt two tablespoons of butter on medium-high heat in a saute pan. Saute the first four vegetables: potatoes, onions, carrots and mushrooms for ten (10) minutes. Set aside.
- Prepare the herb gravy: Melt six tablespoons butter in the same saute pan on medium heat. Once butter has melted. Slowly whisk in the flour. Continue to stir, slowly adding chicken broth and milk to the mixture. Reduce heat to low and let the sauce simmer to thicken. Add salt, pepper, thyme and parsley to sauce.
- Bake the Pot Pie: Layer in the baking dish the vegetables and chicken then mix in sauce. Bake the dish covered without the biscuits for 25 minutes. After 25 minutes, remove the dish from the oven and uncover. Add the biscuits to the top of the dish and bake for another 15 minutes. Once you have removed from the oven, let the dish set for 5 minutes before serving.
You can top your pot pie with these savory Bacon Cheddar Biscuits.
If you make this biscuit pot pie, please share a picture with me on social media. I’d love to see what you made.