Garlic Herb Biscuit Chicken Pot Pie
Garlic and herbs give this pot pie a fragrance that makes the whole kitchen feel welcoming. This recipe creates a comforting, savory dish perfect for a family dinner.
Equipment
- Oven
- Baking dish
- Saucepan
Ingredients
For the Filling
- 2 cups cooked chicken
- 1 cup mixed vegetables
- 2 tbsp butter
- 2 tbsp flour
- 1.5 cups chicken broth
- 0.5 cup milk
- 1 tsp garlic powder or to taste
- 1 tsp dried herbs or to taste
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
For the Biscuit Topping
- 2 cups flour
- 1 tbsp baking powder
- 0.5 tsp salt
- 1 tsp garlic powder
- 1 tsp dried parsley
- 0.75 cup milk
- 4 tbsp butter cold, cubed
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare the filling: Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for one minute. Gradually whisk in the chicken broth and milk until the mixture thickens into a sauce.
- Stir the cooked chicken, mixed vegetables, garlic powder, dried herbs, salt, and pepper into the sauce. Mix well to combine.
- Transfer the creamy chicken mixture to your prepared baking dish.
- Prepare the biscuit dough: In a separate bowl, whisk together the 2 cups of flour, baking powder, salt, garlic powder, and dried parsley. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the 0.75 cup of milk until a soft dough forms. Do not overmix.
- Spoon the biscuit dough over the chicken filling in dollops, covering most of the surface.
- Bake for 30 to 35 minutes, or until the filling is bubbly and the biscuits are golden brown.
Notes
For substitution, you can use shredded rotisserie chicken to save time on cooking the chicken beforehand. If you want richer biscuits, substitute half of the milk in the topping with heavy cream.