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Chicken Pot Pie With Biscuits

A creamy chicken and vegetable filling topped with fluffy golden buttermilk biscuits instead of a traditional crust.
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Prep Time 25 minutes
Cook Time 25 minutes
Filling Time 20 minutes
Servings: 6 slices/people
Calories: 460
Ingredients Equipment Method

Ingredients
  

cooked chicken, butter, onion, carrots, celery, garlic, flour, chicken broth, milk, frozen peas, thyme, baking powder, buttermilk, cheddar cheese, chives

Equipment

  • 1 large skillet or saucepan for the filling
  • 1  9x13 inch baking dish,
  • 1 mixing bowl
  • 1 pastry cutter.

Method
 

Cook the onion, carrots, and celery in butter.
    Stir in flour, then whisk in broth and milk to build the sauce.
      Simmer until the sauce thickens.
        Add chicken, peas, and thyme, then pour into the baking dish.
          Make the biscuit dough with flour, butter, buttermilk, and cheddar.
            Drop spoonfuls of dough over the filling.
              Bake until the biscuits are golden.
                Rest, garnish with chives, and serve.