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Ina Garten Chicken Pot Pie with Biscuits

Ina Garten Chicken Pot Pie with Biscuits
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This dish combines a rich and creamy chicken pot pie filling made with chicken, carrots, peas, and a flavorful sauce and tops it with golden, buttery biscuits instead of traditional pie crust. The biscuits bake right on top, absorbing some of the creamy sauce while staying crisp and flaky.

Ingredients

Scale

For the Filling:

  • 4 tablespoons unsalted butter
  • 1 cup yellow onion, diced
  • 2 cups carrots, diced
  • 1 cup celery, diced
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 4 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme

For the Biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, cold and diced
  • 3/4 cup buttermilk
  • 1 egg, beaten (for egg wash)

Instructions

Step 1: Preheat the Oven

  • Set the temperature: Preheat your oven to 400°F (200°C).

Step 2: Prepare the Chicken Pot Pie Filling

  • Sauté vegetables: Melt butter in a large Dutch oven over medium heat. Add onions, carrots, and celery, cooking for 5–7 minutes until softened.
  • Make the roux: Stir in flour and cook for 2 minutes to remove the raw taste.
  • Add broth and cream: Slowly whisk in chicken broth and heavy cream, stirring constantly until thickened.
  • Stir in chicken and peas: Add shredded chicken, peas, salt, pepper, and thyme, then simmer for 5 minutes.

Step 3: Make the Biscuits

  • Combine dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
  • Cut in butter: Use a pastry cutter or fingers to mix in cold butter until the mixture resembles coarse crumbs.
  • Add buttermilk: Stir in buttermilk until just combined, being careful not to overmix.

Step 4: Assemble and Bake

  • Pour filling into a baking dish: Use a 9×13-inch dish or individual ramekins.
  • Place biscuits on top: Drop spoonfuls of biscuit dough evenly over the filling.
  • Brush with egg wash: Lightly brush biscuits with a beaten egg for a golden finish.
  • Bake for 20–25 minutes: Until the biscuits are golden brown and the filling is bubbling.

Step 5: Serve and Enjoy

  • Let cool for 5 minutes: Allows the filling to set slightly.
  • Serve warm: Enjoy with a side of greens or a crisp salad.

Find it online: https://inagartencooks.com/ina-garten-chicken-pot-pie-with-biscuits/