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Chicken Pot Pie
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Ingredients
0 of 15 gathered
Step by step
Method
7 steps
- 1
Heat the oven to 425°F. Grease a 10-inch oven-safe skillet. Cut 1 pound cooked chicken into bite-size pieces and set out 2 cups frozen mixed vegetables.
- 2
Melt 3 tablespoons butter over medium heat. Cook 1 diced onion and 2 diced celery stalks for 5 minutes, until the edges turn soft. Stir in 3 tablespoons flour and cook 1 minute.
- 3
Whisk in 2 cups chicken broth and ½ cup milk. Simmer 4 minutes, stirring, until thick enough to cling to a spoon. Add thyme, salt, pepper, chicken, and vegetables.
- 4
Heat the filling until it bubbles at the edges, about 3 minutes. Turn off the heat and smooth the surface.
- 5
Stir together 1½ cups flour, 2 teaspoons baking powder, ½ teaspoon salt, ¾ cup milk, and 4 tablespoons melted butter just until no dry streaks remain. Small lumps are fine.
- 6
Drop the biscuit dough over the filling in 8 mounds, leaving a little space between them. Bake 20–25 minutes, until the biscuits are golden and a skewer comes out without wet dough.
- 7
Rest the skillet 10 minutes before serving. The gravy will thicken as it stands.