About
Known throughout the land as one of the best homemade dishes around, the Famous Biscuit Pot Pie is a star-making supper! With flaky, buttery biscuits on top (brushed with extra butter, naturally), the Famous Biscuit Pot Pie is filled with plenty of tender garden vegetables for brightness and refreshment; a perfect contrast to the savory, creamy sauce and the juicy bites of chicken. Dinner doesn't need to be humdrum; it can be a red-carpet affair with plenty of rustic charm! Just have a scoop and see!
Ingredients
- 7 tablespoons unsalted butter, divided, plus more, to taste, for greasing the dish
- 1 medium-size yellow onion, chopped
- 3 medium carrots, peeled and cut into 1/4-inch-thick slices
- 3 stalks celery, sliced
- 1 (8-ounce) package fresh green beans, trimmed and cut into 1-inch pieces
- 1/4 cup plus 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 3 chicken breasts, boneless and skinless, cut into 1-inch pieces
- 3 tablespoons fresh parsley, chopped, plus 12 fresh parsley leaves, for the biscuits
- 1 1/2 tablespoons fresh thyme, chopped
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper, plus more, to taste, for the biscuits
- 12 frozen buttermilk biscuits
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Grease a 9x13-inch baking dish with the extra butter.
Step 3 -In a Dutch oven or large pot over medium-high heat, melt 6 tablespoons of the butter.
Step 4 -Add the onion, the carrots, and the celery and cook, while stirring often, until the vegetables are starting to soften, about 5 minutes.
Step 5 -Add the green beans and continue to cook and stir for 2 minutes.
Step 6 - Sprinkle the flour evenly over the vegetables and cook, while stirring constantly, until the raw flour smell dissipates, about 1 minute.
Step 7 -Stir in the chicken broth and cook over medium-high heat until the mixture begins to boil and thicken, about 3 minutes.
Step 8 -Reduce the heat to medium and stir in the chicken, 3 tablespoons of the chopped parsley, the thyme, the salt, and 1/2 teaspoon of the pepper.
Step 9 -Cook the mixture, while stirring occasionally, until everything is fully incorporated and heated through, about 2 minutes.
Step 10 -Transfer the pot from the heat.
Step 11 -Spoon the mixture into the prepared baking dish and then nestle the biscuits slightly into the filling.
Step 12 -Microwave the remaining butter in a small microwaveable bowl on high power until melted, about 20 seconds.
Step 13 -Brush the tops of the biscuits with the melted butter and then top each biscuit with one of the parsley leaves and sprinkle with the extra pepper.
Step 14 -Bake until the biscuits are golden-brown, the chicken has reached an internal temperature of 165 degrees F, and the filling is bubbly, about 28-30 minutes.
Step 15 -Let the casserole stand for 10 minutes.
Step 16 -Serve.
