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 9×13-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.
