Creamy Chicken Pot Pie with Garlic cheese biscuits

This on is SO good! It a new favorite comfort meal for me. I literally am craving it again already. I’m not a big chicken pot pie fan because the crust just takes over for me. This one topped with fluffy cheesy biscuits was just what I had in mind! I hope you love it too.

Creamy Chicken Pot Pie

Serves at least 6

3 cups shredded chicken of choice

3 TBSP butter

4 stalks of celery, chopped into small pieces

2 red potatoes, chopped into small pieces

3 carrots, chopped

1/4 red onion, chopped

1.5 cup frozen peas

1 tsp garlic powder

1/2 tsp dried thyme

1/4 tsp onion powder

Salt, pepper

1 32 oz box of organic chicken broth

3/4 cup milk, I use raw milk

1/4 cup heavy cream

1/2 cup all purpose flour, more if need thicker

2 cups shredded cheddar cheese, split between biscuits and to top

For the filling-

In a large oven safe pan, or Dutch oven, add butter to high heat.

Add carrots, celery, onion, and potatoes. Steam for a few minutes until begin to soften.

Reduce to medium, add seasonings, and flour. Let slightly brown for 1-2 minutes.

Add in chicken broth, milk, and cream. Bring to a slight boil. Reduce heat and allow to simmer.

Simmer about 5 minutes until thickens, add in more flour if needed, and whisk it in.

Add in peas, and chicken. Turn off heat.

For biscuits-

In a bowl-

2 cups all purpose flour

1 tsp salt

2 tsp baking powder

1 tsp garlic powder

1/4 tsp dried thyme

Whisk together,

then add

1 stick of melted butter

1 cup cold buttermilk

1 cup of cheese

Mix all together.

Add remaining cup of cheddar cheese to the top of the pot pie filling.

Add biscuits by 1/4 cup to top of the chicken pie mix, leaving a little room between biscuits as they will grow.

Cook at 425 degrees Fahrenheit for about 20-25 minutes until biscuits are golden.

Enjoy!