Chicken Pot Pie with Biscuits is made on the stove top, finished in the oven, and ready in less than an hour. A classic chicken pot pie filling with chicken, vegetables, and a creamy sauce is topped with homemade biscuits.
In a 12" saute pan over medium heat, add 2 tablespoons of butter. When hot, add cubed chicken. Cook for 3-4 minutes, stirring occasionally, until cooked through. Remove from pan, set aside, and cover to keep warm.
Add remaining 2 tablespoons of butter, onions, and celery. Cook for 4-5 minutes or until vegetables begin to brown. Add garlic and cook an additional 30 seconds.
Add flour to pan and stir to coat vegetables. Cook for 1 minute, then add chicken broth and milk. Whisk to incorporate, scraping the bottom of the pan as needed. Add thyme, salt, pepper, and peas & carrots. Stir to combine.
Bring to a simmer, and allow sauce to cook until thickened slightly, up to 5 minutes. Once sauce has thickened, remove from heat, add chicken, and stir to combine.
In a large bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine and remove clumps.
Grate butter (or cut into small pieces). Add butter to flour mixture, stirring to combine. Make a well in the center of the flour mixture. Add buttermilk and stir until barely incorporated.
Toss dough out onto a lightly floured surface. Handling as little as possible, fold dough in half five times, then pat to a 1 inch thickness.
Using a biscuit cutter, cut out biscuits and place on top of your pot pie filling.
Bake entire dish for 16-18 minutes, or until biscuits are browned on top.
I recommend a 12" oven safe saute pan for this recipe. A 2-quart oven safe baking dish can also be used instead. Cook your filling on the stove top, then pour into an oven safe dish and top with biscuits. Bake as directed.