Biscuit Pot Pie
User Reviews
4.8
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
6 servings
-
Course
Main Course
Biscuit Pot Pie
Description
This recipe begins by sautéing diced onions, carrots, and celery in butter until tender, followed by garlic and fresh thyme to add aromatic depth. Flour is incorporated and lightly browned to create a roux, which is then deglazed with dry white wine before simmering with chicken stock and half and half to produce a smooth, thickened sauce.
Shredded rotisserie chicken and peas are stirred in with chopped parsley and seasoning, making a hearty filling. The mixture is topped with flaky biscuits and baked until the biscuits are warmed through and the filling bubbling, melding textures and flavors.
This pot pie serves as a comforting meal, combining easily accessible ingredients with a straightforward method. It pairs well with simple sides or can stand alone as a filling entrée.
A note mentions substituting extra chicken stock for white wine as a non-alcoholic option, preserving moisture and flavor.
Ingredients
- ¼ cup butter unsalted
- 1 sweet onion diced
- 2 carrot peeled and sliced
- 2 ribs celery diced
- 3 cloves garlic minced
- 2 teaspoons thyme chopped fresh leaves
- ¼ cup all-purpose flour
- ¼ cup dry white wine
- 2 ½ cups chicken stock
- 1 cup half and half
- 3 cups rotisserie chicken or turkey; shredded
- 1 cup peas frozen
- 2 tablespoons parsley chopped fresh leaves
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- Biscuits flaky Mile High
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
- Extra chicken stock can replace white wine to make this dish alcohol-free without sacrificing moisture.
- Use shredded rotisserie chicken for convenience and flavor.
- Bake until biscuits are heated through and filling bubbles to ensure proper doneness.
User Reviews
Overall Rating
4.8
You'll Also Love
