Ina Garten Chicken Pot Pie with Biscuits Recipe
This Ina Garten Chicken Pot Pie with Biscuits Recipe is creamy, comforting and full of rich flavor.
Ingredients
For the filling:
- 2 cups cooked chicken shredded or cubed
- 1 cup carrots sliced
- 1 cup peas
- ½ cup celery chopped
- 1 small onion chopped
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup milk or cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon thyme
For the biscuits:
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold butter cubed
- ¾ cup milk
Instructions
Preheat oven
- Set oven to 190°C.
Cook vegetables
- In a skillet, melt butter and sauté onion, carrots and celery until soft.
Make sauce
- Add flour and cook for 1 minute. Slowly add chicken broth and milk. Stir until thick.
Add chicken and peas
- Mix in cooked chicken, peas, salt, pepper and thyme.
Transfer to dish
- Pour filling into a baking dish.
Make biscuit dough
- Mix flour, baking powder and salt. Cut in butter and add milk to form dough.
Add biscuits
- Drop spoonfuls of dough over the filling.
Bake
- Bake for 30–35 minutes until biscuits are golden.
Rest
- Let cool slightly before serving.
Serve warm
- Enjoy creamy and comforting pot pie.
Notes
- Use rotisserie chicken for convenience
- Add mushrooms for extra flavor
- Use heavy cream for richer sauce
- Add garlic for depth
- Brush biscuits with butter for golden top
- Use store-bought biscuits for quick version
- Add corn for sweetness