In a skillet, melt butter over medium heat.
Add chopped onion and minced garlic, sauté until fragrant.
Sprinkle flour into the skillet, stirring to create a roux.
Gradually pour in chicken broth and milk, whisking continuously to avoid lumps.
Simmer until the sauce thickens to a velvety texture.
Add diced chicken and mixed
vegetables, stir until coated with sauce.
Season with salt, pepper, and desired herbs/spices. Set aside.
. For the Biscuit Topping:
Ingredient Quantity
All-purpose flour 2 cups
Baking powder 1 tbsp
Salt 1/2 tsp
Cold butter, cubed 1/2 cup
Buttermilk 3/4 cup
Grated cheddar cheese 1/4 cup
Step-by-Step Instructions for Biscuit Topping:
In a bowl, combine flour, baking powder, and salt.
Add cubed butter and cut into the flour mixture until it resembles coarse crumbs.
Pour in buttermilk and stir gently until a dough forms.
Fold in grated cheddar cheese until evenly distributed.
Step-by-Step Cooking Instructions
Preheat and Prepare
Preheat your oven to 375°F (190°C). Grease a deep-dish pie pan for baking.
Assemble and Bake
Transfer the prepared chicken and vegetable filling into the greased pie pan.
Drop spoonfuls of biscuit dough evenly over the filling.
Place the pot pie in the preheated oven and bake for 25-30 minutes, until the biscuits are golden brown and the filling is bubbling.
