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When it comes to comfort food, few dishes evoke the same sense of warmth and satisfaction as a classic chicken pot pie. This hearty meal, with its rich filling and flaky crust, has long been a favorite for families seeking solace in homemade cooking, especially during the colder months. Imagine gathering around the table, the aroma of savory chicken mingling with the earthy scent of vegetables wafting through the air, as you prepare to dive into a dish that feels like a warm hug. The homestyle chicken pot pie, crowned with fluffy biscuits, is the epitome of cozy dining.

Homestyle Chicken Pot Pie with Biscuits

Bring warmth to your dinner table with a classic homestyle chicken pot pie topped with fluffy biscuits. This comforting dish combines tender chicken and hearty vegetables enveloped in a creamy sauce, creating the ultimate cozy meal. Perfect for family gatherings or a chilly evening, this recipe is easy to follow and full of flavor. Embrace the joy of homemade cooking and create a memorable dining experience that will become a cherished family favorite. Enjoy every comforting bite!
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Ingredients
  

For the Chicken Filling:

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/4 cup all-purpose flour

4 cups chicken broth

2 cups cooked chicken, shredded or diced

Salt and pepper to taste

1 cup milk or heavy cream

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

For the Biscuit Topping:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cubed

3/4 cup buttermilk

1 tablespoon fresh parsley, chopped (optional for garnish)

Instructions
 

Prepare the Chicken Filling:

    - In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent, roughly 3-4 minutes.

      - Incorporate the diced carrots and celery into the skillet, cooking until they soften, approximately 5 minutes.

        - Mix in the frozen peas, dried thyme, and dried rosemary, cooking for an additional 2 minutes until fragrant.

          Make the Sauce:

            - Sprinkle the flour over the sautéed vegetables, stirring to coat them evenly. Cook the mixture for about 1 minute to eliminate any raw flour taste.

              - Gradually whisk in the chicken broth, ensuring it blends smoothly without lumps. Bring the mixture to a gentle simmer, allowing it to thicken for about 5-6 minutes.

                - Stir in the cooked chicken, your choice of milk or heavy cream, Worcestershire sauce, lemon juice, and season with salt and pepper to taste. Remove the skillet from heat and set the filling aside.

                  Prepare the Biscuit Topping:

                    - Preheat your oven to 400°F (200°C).

                      - In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.

                        - Cut the chilled butter into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.

                          - Pour in the buttermilk and stir until just incorporated; be cautious not to overmix. The biscuit dough should be a bit sticky.

                            Assemble the Pot Pie:

                              - Pour the prepared chicken filling into a greased 9-inch pie dish or an oven-safe skillet.

                                - Using a spoon, drop generous dollops of biscuit dough on top of the chicken filling. Mix it up to create an uneven, rustic appearance.

                                  Bake:

                                    - Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the biscuits turn golden brown and the filling is bubbling.

                                      Serve:

                                        - Allow the pot pie to cool for about 5-10 minutes. Garnish with freshly chopped parsley if desired and serve warm. Enjoy the cozy comfort of your chicken pot pie with fluffy biscuits!

                                          Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6

                                            - Presentation Tips: Serve warm directly from the pie dish, optionally placing a sprig of parsley on each dish for a touch of color. Pair with a simple green salad for a complete meal!