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Pot pie has long held a cherished place in the hearts and kitchens of families around the world. This timeless dish, with its flaky crust and hearty filling, epitomizes comfort food, offering warmth and satisfaction in every bite. Whether enjoyed on a chilly evening or served at a family gathering, pot pie is a dish that brings people together.

Flaky Chicken and Cheddar Biscuit Pot Pie

Discover the comforting delight of Flaky Chicken and Cheddar Biscuit Pot Pie, a dish that transforms the classic recipe into something extraordinary! This pot pie features a rich and creamy filling made with tender chicken and vibrant vegetables, all topped with a golden, cheesy biscuit crust. Perfect for family dinners and cozy nights, this easy-to-follow recipe is sure to impress and satisfy everyone at the table. Make it your own by experimenting with ingredients and enjoy a heartwarming meal!
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Ingredients
  

For the Pie Filling:

2 cups cooked chicken, shredded

1 cup frozen peas and carrots mix

1 cup frozen corn kernels

1/2 cup diced onion

2 cloves garlic, minced

3 cups chicken broth

1/4 cup all-purpose flour

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1 tablespoon fresh parsley, chopped (optional)

For the Cheddar Biscuit Topping:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper (optional for a kick)

1/4 cup unsalted butter, chilled and cubed

1 cup shredded sharp cheddar cheese

3/4 cup milk

Instructions
 

Prepare the Filling:

    - In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onions and minced garlic, then sauté for about 3-4 minutes, or until the onions become translucent.

      - Sprinkle in the flour and cook for an additional minute, stirring constantly. Gradually whisk in the chicken broth, ensuring the flour is fully incorporated to avoid lumps.

        - Add the shredded chicken, frozen peas and carrots, corn, dried thyme, salt, and black pepper. Increase the heat slightly to bring the mixture to a simmer. Cook for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly. If using, stir in chopped parsley for added flavor. Remove from heat and allow to cool slightly.

          Preheat the Oven:

            - Set your oven temperature to 400°F (200°C) and let it preheat while you prepare the biscuit dough.

              Make the Cheddar Biscuit Dough:

                - In a large mixing bowl, whisk together the flour, baking powder, salt, and cayenne pepper (if you’re using it for some heat).

                  - Add the chilled cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.

                    - Stir in the shredded cheddar cheese until evenly distributed. Pour in the milk, mixing gently until just combined. Avoid overmixing to keep the biscuits light and fluffy.

                      Assemble the Pot Pie:

                        - Spread the chicken and vegetable filling evenly in a greased 9-inch pie dish or a suitable baking dish.

                          - Using a spoon or your hands, drop spoonfuls of the biscuit dough over the filling, making irregular shapes and sizes for a rustic presentation.

                            Bake:

                              - Place the assembled pot pie in the preheated oven. Bake for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbling enthusiastically from underneath.

                                Serve:

                                  - Once baked, remove the pot pie from the oven and let it cool for a few minutes before serving. This allows the filling to set slightly. Enjoy the delightful combination of flaky biscuits atop a creamy chicken filling!

                                    Prep Time, Total Time, Servings:

                                      30 minutes | 1 hour | Serves 6