Ina Garten Chicken Pot Pie with Biscuits Recipe
Ina Garten Chicken Pot Pie with Biscuits Recipe is a warm and comforting dish. It is creamy, rich and full of flavor. The Ina Garten Chicken Pot Pie with Biscuits Recipe is perfect for family dinners and cold nights.
Ingredients
For Filling:
- 2 cups cooked chicken shredded
- 2 tablespoons butter
- 1 small onion chopped
- 2 cloves garlic minced
- 1 cup carrots diced
- 1 cup peas
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ½ cup heavy cream
- Salt to taste
- Black pepper to taste
- ½ teaspoon thyme
For Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold butter
- ¾ cup milk
Instructions
Cook the Vegetables
- Heat butter in a skillet. Add onion, garlic, carrots and peas. Cook until soft. Stir often so vegetables do not burn.
Make the Base Sauce
- Sprinkle flour over vegetables. Stir well to coat. Slowly add chicken broth. Mix until sauce becomes smooth and slightly thick.
Add Cream and Chicken
- Pour in heavy cream and stir well. Add shredded chicken, salt, pepper and thyme. Let it simmer for a few minutes.
Prepare Biscuit Dough
- In a bowl, mix flour, baking powder and salt. Add cold butter and mix until crumbly. Pour in milk and form soft dough.
Shape the Biscuits
- Roll dough lightly and cut into small biscuit shapes. Keep them thick so they stay soft and fluffy after baking.
Assemble the Pie
- Pour chicken filling into baking dish. Spread evenly. Place biscuit pieces on top, covering most of the surface.
Bake the Dish
- Preheat oven to 375°F (190°C). Bake for 30–35 minutes. Biscuits should turn golden brown and filling should bubble.
Cool and Serve
- Let the dish cool for 10 minutes. This helps the filling set. Serve warm for best taste.
Notes
- Use cooked rotisserie chicken for easy prep
- Keep butter cold for fluffy biscuits
- Do not overmix biscuit dough
- Use fresh vegetables for best flavor
- Let filling thicken before baking
- Brush biscuits with milk for golden color