Description
This comforting Chicken Pot Pie features a creamy chicken and vegetable filling made with rotisserie chicken, sautéed onions, carrots, celery, and peas, all enveloped in a rich sauce thickened with a homemade roux. Topped with a flaky buttermilk biscuit crust, this dish is perfect for a hearty family meal, combining savory flavors and a satisfying texture in every bite.
Ingredients
Scale
Filling
- 1/2 cup butter (1 stick)
- 1/4 cup olive oil
- 1 large onion, chopped
- 4 large carrots, chopped
- 1 1/2 cups celery, chopped
- 3/4 cup flour
- 3 cups chicken broth
- 1 1/2 cups milk
- 1 1/2 teaspoons kosher salt
- 1 teaspoon pepper
- 1/2 teaspoon celery seed
- 1 pound rotisserie chicken, shredded
- 1 1/2 cups frozen peas
Topping
- Buttermilk or milk (for brushing biscuits)
Instructions
- Heat the fat: In a large skillet, melt the butter with the olive oil over medium heat until hot and combined.
- Sauté vegetables: Add onions, carrots, and celery to the skillet. Cook for 7-10 minutes, stirring occasionally, until carrots are tender. Season lightly with salt and pepper.
- Prepare for roux: Tilt the pan so the butter and oil pool at the bottom and push the vegetables up the side, keeping them out of the fat.
- Make the roux: Add the flour to the butter and whisk continuously, cooking for about 1 minute to remove the raw flour taste.
- Incorporate chicken broth: Slowly pour the chicken broth into the pan, a little at a time, whisking constantly to avoid lumps and form a smooth white sauce.
- Combine vegetables: Stir the sautéed vegetables back into the sauce evenly.
- Add milk: Gradually stir in the milk to the mixture until fully blended.
- Season the filling: Add kosher salt, pepper, and celery seed, stirring to distribute the seasonings.
- Thicken the sauce: Continue cooking and stirring occasionally for 3-4 minutes until the filling thickens to a creamy consistency.
- Incorporate chicken and peas: Stir in shredded rotisserie chicken and frozen peas. Remove the pan from heat.
- Transfer to baking dish: Pour the filling into a greased 9×13 inch casserole dish, spreading evenly.
- Preheat oven: Set the oven to 400°F to prepare for baking the biscuit topping and pot pie.
Notes
- For best results, use fresh rotisserie chicken for juicy, flavorful meat.
- Brushing the biscuit topping with buttermilk creates a golden, crispy crust.
- Ensure the sauce is thick enough before adding the chicken and peas; this helps prevent a soggy crust.
- If you prefer, substitute frozen peas with fresh peas when in season.
- The biscuit topping recipe is not included but should be tender and flaky to complement the creamy filling.
