Description
A comforting classic with tender chicken, a medley of vegetables in a creamy sauce, and a golden biscuit topping. Perfect for cozy family dinners and nostalgic flavors.
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup cold unsalted butter, cubed
3/4 cup whole milk
4 boneless, skinless chicken breasts, cooked and diced
3 cups mixed vegetables (onion, carrots, peas, corn)
2 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
1 cup shredded cheddar cheese
1 teaspoon dried thyme
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
In a large bowl, mix 3 cups flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk until dough forms a ball. Chill for 15 minutes
In a separate saucepan, melt 2 tablespoons butter. Cook onions, carrots, and peas until tender. Add flour and stir for 1 minute. Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly, until thickened. Stir in cooked chicken, corn, cheese, and thyme. Add salt and pepper to taste
On a floured surface, roll out biscuit dough. Cut into 6 rounds and place over each pie filling in a 9-inch deep dish or 6 individual ramekins
Bake for 25-30 minutes until the topping is golden and the filling bubbling
Notes
Use fresh herbs like thyme or rosemary for extra flavor
Storage: refrigerate leftovers within 2 hours of baking. Keep for up to 3 days
For a gluten-free option, substitute flour with a 1:1 gluten-free baking flour mix
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg