Unforgettable Chicken Pot Pie Bake (Print version)
Creamy chicken and vegetables baked under a golden biscuit topping, a 40-minute comfort dinner that skips the rolled crust.
# Ingredients:
For the filling
01 -
3 cups (about 450 g) cooked chicken, shredded
02 -
1/2 cup (75 g) diced carrot
03 -
1/2 cup (50 g) diced celery
04 -
1/2 cup (75 g) diced yellow onion
05 -
4 tablespoons unsalted butter
06 -
1/3 cup (45 g) all-purpose flour
07 -
2 cups (480 ml) low-sodium chicken broth
08 -
1/2 cup (120 ml) heavy cream
09 -
1 cup (150 g) frozen peas
10 -
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
11 -
1/2 teaspoon poultry seasoning
12 -
Salt and black pepper
For the topping
13 -
1 tube (16 oz / 454 g) refrigerated biscuit dough, 8 count
# Instructions:
01 -
Melt butter in a 10-inch oven-safe skillet over medium heat. Add the onion, carrot, and celery. Cook until softened, about 5 minutes.
02 -
Stir in the flour and cook for 1 minute. Slowly whisk in the broth, then the cream, thyme, and poultry seasoning. Simmer until the mixture thickens enough to coat a spoon, 3 to 4 minutes.
03 -
Remove from heat. Fold in the shredded chicken and frozen peas. Season with salt and pepper.
04 -
Arrange the biscuits over the filling in a single layer, leaving small gaps between them.
05 -
Transfer the skillet to a 375°F oven. Bake until the biscuits are deep golden and the filling bubbles around the edges, 20 to 25 minutes. Let rest 5 minutes before serving.
# Good to know:
01 -
Let the bake rest 5 minutes before serving so the gravy sets.