About the Recipe
Warm, comforting, and wonderfully nostalgic, this chicken pot pie is the definition of cozy dining. Tender chicken and hearty vegetables are folded into a rich, creamy sauce, then finished with a fluffy buttermilk biscuit. It’s a classic comfort dish that delivers homestyle flavor in every bite.
Ingredients
For the Chicken Pot Pie Filling:
6 chicken thighs
2 Tbsp. vegetable oil
1 cup + 2 Tbsp. carrot, diced
⅓ cup yellow onion, diced
¼ cup celery, diced
⅓ cup + 1 Tbsp. flour
1 Tbsp. chicken base
2 ½ cups water
1 cup gold potatoes, diced
1 cup milk
2 ¼ tsp. Worcestershire sauce
1 ⅛ tsp. Dijon mustard
¾ tsp. salt
¼ tsp. pepper
¼ tsp. tabasco hot sauce
½ cup frozen peas
For the Chicken Pot Pie:
Your Chicken Pot Pie filling
8 buttermilk biscuits
Preparation
For the Buttermilk Biscuit
Step 1
Cook biscuits according to the package instructions or make your own from scratch! Set aside until later use in the recipe.
For the Chicken Pot Pie filling
Step 1
Preheat your oven to 350 F.
Step 2
Place the chicken thighs in a single layer on a sheet pan that has been coated with cooking spray. Then, coat the top of the chicken thighs with cooking spray.
Step 3
Bake the chicken for 10-12 minutes, or until the internal temperature reaches 165 F and juices run clear.
Step 4
Allow the chicken to cool, then dice it into bite-sized pieces.
Step 5
Heat oil in a stockpot over medium-high heat. Once heated, add the carrots, onion, and celery. Sauté for 2-3 minutes, or until the vegetables are tender-crisp.
Step 6
Add in the flour and stir until it is well blended and the vegetables are evenly coated. Continue mixing for around 4 minutes. Stir in the chicken base until evenly distributed.
Step 7
Add in the water and whisk until it is well blended. Cook, whisking constantly, until the mixture thickens and comes to a boil.
Step 8
Add in the potato and return the mixture to a boil. Reduce the heat, cover, and allow to simmer for 10 minutes.
Step 9
Add in the remaining ingredients except the peas. Cook, stirring constantly, until the mixture comes back to a boil. Reduce the heat, cover, and allow to simmer for another 10 minutes.
Step 10
Stir in the peas and turn off the heat. Cover your filling and keep warm until you're ready to assemble.
For the Chicken Pot Pie
Step 1
Preheat your oven to 400 F.
For single-serve
Step 2
In a 10 oz. casserole dish, layer the following:
1 ½ cups of filling
1 buttermilk biscuit
Step 3
Place your dishes in the oven and heat them through, about 5 minutes.
For one large tray
Step 2
In a 9x13 casserole dish, layer the following:
Your filling
8 buttermilk biscuits
Step 3
Place your dish in the oven and heat through, about 5 - 10 minutes.
Step 4
Now you're ready to enjoy your comforting, delicious chicken pot pie!