Mom’s Ultimate Chicken Pot Pie with Biscuit Topping

Name: Mom’s Ultimate Chicken Pot Pie with Biscuit Topping
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 0.25 cup All-Purpose Flour; 16.3 oz Biscuit Dough; 0.25 cup Butter; 3 whole Carrot; 3 sticks Celery; 3 cups Diced Fully Cooked Chicken Breast; 0.25 tsp Dried Thyme; 1 whole Eggs; 3 tbsp Fresh Parsley; 0.67 cup Green Peas; 0.67 cup Half & Half; 1 whole Onion; 2 cups Reduced-Sodium Chicken Broth; 1 dash Salt & Pepper; 1 tbsp Water

Dinner 🍽️Lunch 🥪 American High-Protein 💪Halal 🕌Comfort-Food

Mom’s Ultimate Chicken Pot Pie with Biscuit Topping layers tender chicken and mixed vegetables in a creamy, herbed sauce beneath a crown of flaky biscuits. It’s hearty and comforting with rich broth, a touch of cream, and fresh parsley that brightens every bite. Serve for a cozy family dinner or a casual Sunday meal when you want classic, feel-good flavors.

Prep20 mins
Cook40 mins
Serves8
DifficultyMedium

1

Gather the ingredients.
2

Preheat the oven to 350 degrees F (175 degrees C).
3

Melt butter in a skillet over medium-low heat.
4

Add onion, celery, and carrots and cook, stirring occasionally, until tender, about 15 minutes.
5

Stir in peas, flour, parsley, and thyme, and cook, stirring constantly, until the flour coats the vegetables and starts to fry, about 5 minutes.
6

Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling.
7

Stir in cooked chicken, and season with salt and pepper.
8

Transfer the chicken, vegetables, and sauce to a 7x11-inch baking dish.
9

Arrange biscuits over the filling.
10

Beat egg yolk with water in a small bowl.
11

Brush the mixture over the biscuits.
12

Bake in the preheated oven until the biscuits are golden brown and the filling is bubbly, 20 to 25 minutes.
13

Remove from the oven and let rest for 10 minutes before serving.