This recipe is made by cooking chicken and vegetables in a creamy stovetop sauce, transferring the filling to a baking dish, then topping it with biscuit dough and baking until bubbly and golden. The biscuits cook directly on top of the filling, soaking up flavor underneath while staying light and fluffy on top. It’s simpler than pastry-based pot pie but just as satisfying.
Olive oil – 1 tablespoon
Unsalted butter – 4 tablespoons
Onion – 1 large, chopped
Carrots – 3 medium, diced
Celery – 2 stalks, diced
Garlic – 2 cloves, minced
All-purpose flour – ⅓ cup
Chicken stock – 720 ml (3 cups)
Whole milk or half-and-half – 240 ml (1 cup)
Cooked chicken (roasted or poached) – 600 g (4 cups), shredded or diced
Frozen peas – 1 cup
Fresh thyme – 1 teaspoon (or ½ teaspoon dried)
Salt – to taste
Black pepper – to taste
All-purpose flour – 2 cups
Baking powder – 1 tablespoon
Salt – 1 teaspoon
Cold unsalted butter – 6 tablespoons, cubed
Milk or buttermilk – ¾ cup
Cook the vegetables – Heat olive oil and butter in a large pan. Add onion, carrots, and celery, cooking for 6–8 minutes until softened.
Build the sauce – Stir in garlic, then sprinkle flour over the vegetables. Cook for 1 minute, stirring constantly.
Add liquids – Gradually whisk in chicken stock and milk. Simmer until thick and creamy.
Finish the filling – Stir in cooked chicken, peas, thyme, salt, and pepper. Transfer mixture to a baking dish.
Prepare biscuits – In a bowl, mix flour, baking powder, and salt. Cut in cold butter until crumbly, then stir in milk just until combined.
Top and bake – Spoon biscuit dough over the filling. Bake at 200°C (400°F) for 25–30 minutes until biscuits are golden and filling is bubbling.