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Chicken pot pie is a classic dish that evokes feelings of warmth and nostalgia, making it a beloved homestyle meal in many households. This comforting recipe brings together tender chicken, hearty vegetables, and a creamy filling, all crowned with a fluffy biscuit topping that is sure to please everyone at the table. Whether it's a cozy family dinner or a gathering with friends, this chicken pot pie is the perfect choice for a satisfying meal.

Homestyle Chicken Pot Pie with Biscuit Topping

Create lasting memories with this heartwarming chicken pot pie featuring a fluffy biscuit topping. This easy-to-follow recipe combines tender chicken, vibrant vegetables, and a creamy filling, all topped with light and airy biscuits for a delightful twist on a classic comfort food. Perfect for family gatherings or cozy weeknight dinners, this dish not only satisfies hunger but also warms the soul. Invite loved ones to share in this deliciously nostalgic experience.
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Ingredients
  

2 cups cooked chicken, shredded

1 cup frozen peas and carrots

1 cup cooked diced potatoes

1/2 cup corn (frozen or canned, drained)

1/3 cup onion, finely diced

1/3 cup celery, finely diced

3 tablespoons butter

1/3 cup all-purpose flour

2 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

Salt and pepper to taste

1 package refrigerated biscuit dough (contains 8 biscuits)

Instructions
 

Preheat the Oven: Set your oven to preheat at 375°F (190°C) to prepare for baking.

    Prepare the Filling: In a large skillet, melt the butter over medium heat. Once melted, add the diced onions and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.

      Make the Roux: Sprinkle the flour over the sautéed vegetables. Stir continuously for 1-2 minutes, allowing the flour to absorb the butter and begin to turn a light golden color.

        Add the Broth and Cream: Gradually whisk in the chicken broth followed by the heavy cream. Keep stirring constantly until the mixture thickens, which should take about 3-5 minutes.

          Combine Chicken and Veggies: Once thickened, stir in the shredded chicken, frozen peas and carrots, corn, and cooked diced potatoes. Season the mixture with dried thyme, salt, and pepper to taste. Allow it to cook for an additional 3-4 minutes to ensure everything is heated through, then remove from heat.

            Transfer Filling to Baking Dish: Pour the creamy chicken and vegetable mixture into a greased 9-inch pie dish or a similar baking dish, spreading it out evenly.

              Prepare Biscuit Topping: Open the package of refrigerated biscuit dough and carefully separate each biscuit. Optionally, you can lightly flatten each biscuit to create a more even topping over the filling.

                Assemble the Pot Pie: Place the biscuits atop the chicken mixture, ensuring to leave a little space between each for rising during baking.

                  Bake: Transfer the assembled pot pie to the preheated oven. Bake for approximately 20-25 minutes, or until the biscuits are golden brown and cooked through.

                    Serve: Let the pot pie cool for a few minutes before serving. Scoop out a generous portion, and enjoy this comforting chicken pot pie topped with fluffy biscuits!

                      Prep Time, Total Time, Servings: 20 mins | 50 mins | 6 servings

                        Presentation Tips: Serve the pot pie directly from the baking dish with a side of mixed greens for a refreshing contrast, or garnish with fresh herbs like parsley or thyme for an appealing finish.