This simple chicken pot pie with biscuits is real comfort food. Filled with lots of veggies, tender chicken, and creamy sauce, all topped with buttery thyme biscuits. This delicious meal can feed a crowd and it’s the perfect idea for a family dinner. It may even become everyone’s favourite chicken meal. Who knows? We like it a lot. 

In our version of this delicious meal, chicken and vegetables are covered with delicate butter biscuits with lots of aromatic thyme. Tasty! Biscuits are a bit more time consuming but definitely worth trying. 

The best part about making this easy chicken meal is that you can use leftover cooked chicken meat (or turkey) and veggies you have on hand so nothing goes to waste. 

Przepis jest trochę pracochłonny, ale bardzo prosty i zapewniam, że nie musisz posiadać żadnych specjalnych umiejętności, żeby go przygotować. Wszytko czego potrzebujesz to ugotowane mięso, warzywa, i kilka podstawowych składników, które prawdopodobnie masz już w domu. Jeśli nie lubisz któregoś z warzyw, użyj zamiennika. Większość warzyw będzie pasowała. Co powiesz na zieloną fasolkę, kalafiora czy seler naciowy? 

How to store your chicken pot pie? 

You can store your chicken pot pie covered in the fridge for 2-3 days. To reheat the meal place it in the oven, until reaches the desired temperature. Alternatively, you can warm it up in the microwave. 

Do you often cook chicken and vegetable dishes? If so, why not try the recipe for light spring rolls with chicken and vegetables. 

Easy chicken pot pie with thyme biscuits

This simple chicken pot pie with biscuits is real comfort food, and it’s the perfect idea for a family dinner. 

5 from 1 vote

Print Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Course Main

Servings 6

Ingredients

  

Chicken pie

• 1 onion
• 1 potato
• 1 courgette
• 2 carrots
• ¼ celeriac
• ¼ broccoli
• 2 cups cooked chicken
• 2 cups chicken stock
• 1 cup milk
• 3 tbsp plain flour
• 3 tbsp butter (or oil)
• 1 tsp thyme
• salt and black pepper to taste

Thyme biscuits

• 1 ½ cup flour
• ½ cup milk
• 80 g butter (cold - chopped)
• 1 tsp baking powder
• 1 tsp thyme
• 1 tsp sugar
• salt to taste
• 1 egg (for egg wash)

Instructions

 

• Preheat the oven to 180°C.
• Prepare the biscuit dough, by mixing finely chopped butter and all other biscuits ingredients until combined. Do not over work the dough. Place your dough in the fridge for 30 minutes.
• Finely chop the potato, carrots, celeriac, and boil them in a pot of salted water until tender. Make sure that your veggies are not overcooked. Drain and set them aside.
• Chop the courgette and separate broccoli florets. Set them aside.
• To prepare the sauce, melt butter in a large frying pan, add finely chopped onion and cook over low heat until soft. Add 3 tbsp flour and mix well, pour the chicken broth and milk and mix again until combined.Make sure that the sauce is smooth, without any lumps. Add the courgette, broccoli florets, thyme, salt, and black pepper. Cook over low heat for a few minutes, until courgette and broccoli are tender and sauce slightly thicken.
• In a large ovenproof dish mix sauce, boiled veggies, and cooked chicken. Set aside.
• To make the biscuits, transfer the dough to a floured surface and roll out slightly with a rolling pin. Cut out your biscuits using a cookie cutter or glass. Place your biscuits on a baking sheet lined with parchment paper, and pre-bake them for 10 minutes.
• Transfer your pre-baked biscuits on top of your pie, brush them with egg wash, and bake all together for another 10-15 minutes. Serve hot.

Notes

• If your sauce is too thick you can add more chicken broth or milk.
• If your sauce is too runny you can add an extra tbsp of flour. 

Keywords biscuits, chicken, vegetable, chicken pot pie

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