# Ingredient List:
→ Filling
01 - 2 cups cooked chicken breast, diced
02 - 1 cup sharp cheddar cheese, shredded
03 - 2 cups mixed vegetables (peas, carrots, corn)
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1/3 cup unsalted butter
07 - 1/3 cup all-purpose flour
08 - 2 cups chicken broth
09 - 1 cup whole milk
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon ground black pepper
→ Biscuit Crust
13 - 2 cups all-purpose flour
14 - 1 tablespoon baking powder
15 - 1/2 teaspoon kosher salt
16 - 1/4 cup unsalted butter, cold and cut into cubes
17 - 3/4 cup whole milk
# Steps:
01 - Preheat oven to 400°F (204°C). Melt butter in a large skillet over medium heat. Sauté onion and garlic until fragrant and soft, about 2 minutes.
02 - Sprinkle flour over the cooked onion and garlic, stirring to combine well. Cook for 1 minute until mixture bubbles.
03 - Gradually whisk in chicken broth and milk, stirring constantly to avoid lumps. Cook until thickened, approximately 3–4 minutes. Add diced chicken, mixed vegetables, thyme, salt, and pepper. Stir and simmer gently for 2 minutes.
04 - Remove filling from heat and fold in shredded cheddar cheese until melted and evenly distributed. Transfer mixture into a greased 9-inch (23 cm) baking dish.
05 - In a bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Stir in milk until just combined for a sticky dough.
06 - Drop spoonfuls of biscuit dough evenly over chicken mixture in the baking dish. Bake uncovered for 25–30 minutes until biscuits are golden brown and filling is bubbling.
07 - Allow pot pie to rest for 5 minutes before serving warm.
