Name: Classic Chicken Pot Pie with Thyme
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; 1 small yellow onion, diced (about 1 cup); 2 medium carrots, peeled and sliced into 1/4-inch rounds (about 1 cup); 2 celery stalks, sliced 1/4-inch thick (about 3/4 cup); 2 garlic cloves, minced; 1/3 cup all-purpose flour; 2 cups low-sodium chicken broth; 1/2 cup heavy cream; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon dried thyme; 1/4 teaspoon poultry seasoning (optional); 3 cups shredded cooked chicken (from a rotisserie chicken or poached breasts); 1 cup frozen peas, no need to thaw; For the biscuit topping:; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 4 tablespoons cold unsalted butter, cut into small cubes; 3/4 cup cold buttermilk

Method

9 steps

Preheat oven to 425°F (220°C).
In a 10-inch oven-safe skillet, melt 3 tablespoons butter over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes. Add garlic and cook for 30 seconds until fragrant.
Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth and heavy cream. Add salt, pepper, thyme, and poultry seasoning if using. Bring to a simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes.
Stir in the shredded chicken and frozen peas. Cook for 1–2 minutes until heated through. Remove from heat and set aside while you make the topping.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add the cold butter cubes and use your fingers or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Pour in the cold buttermilk and stir with a fork just until a soft, shaggy dough forms. Do not overmix.
Drop spoonfuls of the biscuit dough over the hot chicken mixture in the skillet, spreading them roughly to cover most of the surface. Leave a few small gaps for steam to escape.
Transfer the skillet to the preheated oven and bake until the biscuit topping is golden brown and cooked through, and the filling is bubbly around the edges, about 20–25 minutes. If the topping browns too quickly, tent loosely with foil.
Let the pot pie rest for 5–10 minutes before serving. Scoop into bowls and enjoy warm.

Recipe notes

Helpful tips

For a faster version, use leftover cooked chicken or rotisserie chicken.
Feel free to swap in other vegetables like frozen corn or chopped green beans.
If you don't have buttermilk, stir 1 tablespoon lemon juice or vinegar into 3/4 cup milk and let sit for 5 minutes.

Equipment

10-inch oven-safe skillet
Mixing bowls
Whisk
Wooden spoon or spatula
Measuring cups and spoons

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet or microwave until steaming hot.

Additional tips

The skillet and filling will be very hot. Use oven mitts when transferring to and from the oven. Ensure chicken is heated through to 165°F (74°C) if starting from raw.

Recipe inspiration

Inspired by Preppy Kitchen

Watch video

Estimated nutrition

Per serving: 720 calories

Fat: 38 g · Carbs: 55 g · Protein: 38 g

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Classic Chicken Pot Pie with Thyme

Ingredients

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