Biscuit Pot Pie
User Reviews
4.8
51 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Main Course
Biscuit Pot Pie
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The ultimate comfort food! Topped with the flakiest, mile-high biscuits ever (made ahead of time). So cozy + so darn good!
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Ingredients
- ¼ cup unsalted butter
- 1 sweet onion diced
- 2 carrots peeled and sliced
- 2 ribs celery diced
- 3 cloves garlic minced
- 2 teaspoons chopped fresh thyme leaves
- ¼ cup all-purpose flour
- ¼ cup dry white wine*
- 2 ½ cups chicken stock
- 1 cup half and half
- 3 cups shredded rotisserie chicken (or turkey)
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper to taste
- Flaky Mile High Biscuits
Instructions
- Preheat oven to 350 degrees F.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the stockpot.
- Stir in chicken stock and half and half. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened, about 6-8 minutes.
- Stir in chicken, peas and parsley; season with salt and pepper, to taste. Top with biscuits.
- Place into oven and bake until bubbly and biscuits are heated through, about 8-10 minutes.
- Serve immediately.
Notes
- *Additional chicken stock can be used for white wine as a non-alcoholic substitute.
Genuine Reviews
User Reviews
Overall Rating
4.8
51 reviews
Excellent
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