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Chicken Pot Pie is a quintessential comfort food that warms the heart and soul. Traditionally encased in a flaky pie crust, this beloved dish has been a family favorite for generations. However, this recipe offers a delightful twist: fluffy biscuit clouds that replace the conventional crust, adding a light and airy texture to each spoonful. Perfect for family gatherings or cozy nights in, this Cozy Comfort Chicken Pot Pie is sure to become a staple in your culinary repertoire.

Homestyle Chicken Pot Pie with Biscuit Topping

Discover the ultimate comfort food with this Cozy Comfort Chicken Pot Pie featuring fluffy biscuit clouds! This heartwarming recipe swaps traditional pie crust for light, airy biscuits, making it perfect for any gathering. Made with tender chicken, fresh vegetables, and aromatic herbs, this dish is both nourishing and delicious. Easy to prepare, it's a delightful way to create lasting memories around the dinner table. Try this recipe and savor the warmth of homemade comfort!
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Ingredients
  

For the Filling:

1 lb boneless, skinless chicken breasts, diced

1 cup carrots, diced

1 cup celery, diced

1 cup frozen peas

1 medium onion, chopped

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

1/4 cup all-purpose flour

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

2 tablespoons olive oil or butter

For the Biscuit Topping:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup cold unsalted butter, cubed

3/4 cup whole milk

Instructions
 

Cook the Chicken: In a large pot, heat olive oil or butter over medium heat. Add the diced chicken and sauté until browned and cooked through (about 5-7 minutes). Remove the chicken and set aside.

    Sauté the Vegetables: In the same pot, add the onions, carrots, celery, and garlic. Sauté until the onions are translucent and the vegetables start to soften, about 5 minutes.

      Make the Sauce: Sprinkle the flour over the cooked vegetables and stir for about 1 minute to cook off the raw flour taste. Gradually pour in the chicken broth while stirring to prevent lumps. Then, add the heavy cream, thyme, rosemary, salt, and pepper. Bring to a simmer and cook until thickened, about 5 minutes.

        Combine: Return the cooked chicken to the pot and stir in the frozen peas. Remove from heat and transfer the filling into a 9-inch pie dish or casserole dish.

          Prepare the Biscuit Topping: In a medium mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually stir in the milk until just combined.

            Top the Filling: Spoon generous dollops of the biscuit dough over the chicken filling, leaving some spaces for it to rise and expand as it bakes.

              Bake: Preheat your oven to 400°F (200°C). Bake the pot pie in the preheated oven for 25-30 minutes or until the biscuit topping is golden brown and the filling is bubbly.

                Serve: Allow the pot pie to cool for a few minutes before serving. This hearty dish is perfect to enjoy on a cozy night, serving warm slices of biscuit-topped comfort!

                  Prep Time: 25 minutes | Total Time: 1 hour | Servings: 6