Chicken Pot Pie with Biscuit Topping
The restaurant trick here is building a deeply seasoned roux gravy in the same skillet that goes into the oven, so every scrap of browned butter and onion stays in the filling. Buttermilk biscuits…
Ingredients
- 4 tablespoons unsalted butter
- 2 cups diced yellow onion, carrot, and celery
- 2 clove minced garlic
- 1/3 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 1 cup whole milk
- 3 cups shredded cooked chicken
- 1 cup frozen peas
- 16 ounces refrigerated buttermilk biscuits
- 1 1/2 salt, 1/2 pepper, 1/2 thyme teaspoon kosher salt, black pepper, and dried thyme
Instructions
- Heat the oven to 400°F. Set a 10-inch ovenproof skillet over medium heat and melt the butter until it foams. Add the onion, carrot, and celery, season with half the salt, and cook for 6 to 8 minutes until the vegetables soften and the onion begins to turn golden.
- Stir in the garlic, thyme, and pepper for 30 seconds. Sprinkle in the flour and stir constantly for 1 to 2 minutes, scraping the skillet as you go. The flour should lose its raw smell and coat the vegetables like a smooth paste.
- Whisk in the chicken broth a little at a time, letting each splash blend smooth before adding more. Pour in the milk, bring the gravy to a gentle simmer, and cook for 3 to 5 minutes until it thickly coats a spoon.
- Fold in the chicken and frozen peas. Taste the filling and add the remaining salt or more pepper as needed; the gravy should taste slightly more seasoned now because the biscuits will mellow it.
- Arrange the biscuits over the hot filling, leaving small gaps between them so steam can escape. Press them lightly into the gravy but do not submerge them; raised biscuit tops bake up crisper.
- Bake for 18 to 22 minutes, until the biscuits are deeply golden and the gravy bubbles around the edges. If the tops brown before the centers are cooked, loosely tent the skillet with foil for the final few minutes.
- Rest the pot pie for 5 minutes before serving. Spoon straight from the skillet, making sure each portion gets a biscuit and plenty of the creamy vegetables and chicken beneath it.
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