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When it comes to comfort food, few dishes can rival the warmth and heartiness of a classic chicken pot pie. This timeless recipe has graced family tables for generations, offering not just a meal, but a sense of togetherness and warmth that transcends mere sustenance. The essence of chicken pot pie lies in its ability to bring people together, making it a staple for family dinners, gatherings, and chilly evenings when a little extra comfort is needed.

Homestyle Chicken Pot Pie with Biscuits

Discover the heartwarming comfort of homemade chicken pot pie with fluffy biscuits. This recipe combines tender chicken, fresh vegetables, and a rich, creamy filling topped with light and airy biscuits. Perfect for cozy family dinners, this classic dish not only satisfies hunger but nurtures emotional well-being. Join in the cooking process and create lasting memories around the dinner table. Enjoy each delicious bite of this timeless favorite that brings loved ones together.
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Ingredients
  

For the Chicken Filling:

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/4 cup all-purpose flour

4 cups chicken broth

2 cups cooked chicken, shredded or diced

Salt and pepper to taste

1 cup milk or heavy cream

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

For the Biscuit Topping:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cubed

3/4 cup buttermilk

1 tablespoon fresh parsley, chopped (optional for garnish)

Instructions
 

Prepare the Chicken Filling:

    - In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté for about 3 to 4 minutes, or until the onion is translucent and fragrant.

      - Incorporate the diced carrots and celery into the skillet. Continue to cook for an additional 5 minutes, until the vegetables are tender.

        - Add in the frozen peas along with the dried thyme and rosemary. Cook for an extra 2 minutes, allowing the flavors to meld.

          Make the Sauce:

            - Sprinkle the all-purpose flour over the vegetable mixture and stir well to coat everything evenly. Cook for about 1 minute to eliminate the raw flour flavor.

              - Gradually whisk in the chicken broth, ensuring to eliminate any lumps for a smooth consistency. Increase the heat to bring the mixture to a gentle simmer, letting it thicken for approximately 5 to 6 minutes.

                - Stir in the shredded or diced chicken, followed by the milk (or cream), Worcestershire sauce, and lemon juice. Season with salt and pepper to your taste. Remove the skillet from heat and set the filling aside.

                  Prepare the Biscuit Topping:

                    - Preheat your oven to 400°F (200°C).

                      - In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together until well mixed.

                        - Cut in the chilled, cubed butter using a pastry cutter or your fingertips until the mixture forms coarse crumbs.

                          - Slowly pour in the buttermilk and gently stir until just combined. Be cautious not to overmix, as the dough will be slightly sticky.

                            Assemble the Pot Pie:

                              - Pour the prepared chicken filling into a greased 9-inch pie dish or an oven-safe skillet, spreading it evenly.

                                - Using a spoon, drop generous dollops of biscuit dough over the chicken filling, leaving some areas uncovered for a rustic appearance.

                                  Bake:

                                    - Transfer the pot pie to the preheated oven and bake for 25 to 30 minutes, or until the biscuit topping turns golden brown and the filling is bubbling hot.

                                      Serve:

                                        - Allow the pot pie to rest for about 5 to 10 minutes before garnishing with chopped fresh parsley, if desired. Scoop generous portions to serve and enjoy this heartwarming chicken pot pie with fluffy biscuits!

                                          Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6

                                            - Presentation Tips: Serve the pot pie directly from the dish, showcasing the flaky biscuits on top. Pair with a simple side salad for a colorful and balanced meal!