This recipe is sponsored by Land O’Lakes, Inc.
This feels like a good time to say something profound, which leads me to this:
Chicken pot pie is just so good.
Sautéed shallots and thyme, a splash of white wine, creamy chicken, peas, and carrots all baked under a homemade biscuit topping. It’s rich with lots of layers of flavor, but it’s humble and old-fashioned in all the right ways. It just goes straight to the heart.
It is the very essence of comfort food. And if you cross me on this, I’ll bring you a chicken pot pie with biscuits to change your mind.
I have strong-ish feelings that biscuits are better than actual pie crust when it comes to chicken pot pie.
Reasons I like biscuits better:
- They are easier and faster to make from scratch.
- They are more forgiving.
- They are arguably MORE delicious.
- THEY ARE BUTTERY LITTLE BISCUITS FOR CRYING OUT LOUD.
When starting on your pot pie adventure, there are three important Biscuit Things to consider.
- Use good butter. We use Land O Lakes® Butter (a Minnesota company! heyo) and it is a dream. I used regular salted butter here, but their Extra Creamy Butter (which has a higher percentage of butterfat) also makes excellent biscuits.
- Grate your butter. See how it looks like grated cheese in the picture? Yep. Grate it.
- Don’t overmix everything. Just gently bring it together, fold it out once or twice, and then cut straight down with your biscuit cutter – AS IF! More like the rim of a drinking glass. If you own a biscuit cutter you are light years ahead of me.
Gravy in the pan, biscuits on top, a quick trip to the oven and….
Love of your life – creamy, buttery, and savory – speaking to you right here.
I can think of zero situations that are not improved drastically by a chicken pot pie with biscuits.
Chicken Pot Pie with Biscuits
Prep Time: 45 minutes
Yield: 6
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Chicken Pot Pie with Biscuits! Sautéed shallots and thyme, a splash of white wine, creamy chicken, peas, and carrots all baked under a homemade biscuit topping. YUM.
Ingredients
Biscuits:
- 2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons very cold Land O Lakes® Salted Butter
- 3/4 cup whole milk
Filling:
- 4 tablespoons Land O Lakes® Salted Butter
- a few sprigs of thyme
- 2 shallots
- 4 carrots, peeled and sliced thinly (about 2 cups)
- 4 celery stalks, chopped (about 1 cup)
- 1/4 cup flour
- splash of dry white wine (optional)
- 2 cups whole milk
- 1 1/2 cups chicken broth
- 4 cups shredded chicken (I use a rotisserie chicken)
- 2 cups frozen peas
- 1 teaspoon salt
- squeeze of lemon juice, black pepper, etc.
Instructions
- Prep: Preheat the oven to 425 degrees.
- Biscuits: Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Cut 6-10 biscuits from it using a biscuit cutter, rim of a drinking glass, or… just a knife. Let’s not be too precious here.
- Filling: Melt the butter in a large oven-safe Dutch oven or pan. Add the thyme and shallots; sauté for 5 minutes. Add the carrots and celery; sauté for 5 minutes. Add the flour; sauté for 1-2 minutes. Add a splash of wine; let it sizzle out. Slowly and gradually, add the milk and the chicken broth, stirring after each addition. The mixture should resemble a thick, creamy soup. Add chicken and peas. Season with salt, pepper, and lemon juice.
- Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through.
Thank you to Land O’Lakes for sponsoring this recipe!
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