Pot pies, in general, are a major project, which is probably why frozen pot pies remain so popular. But this recipe busts that myth into flaky bits and puts homemade pot pie on the table in an hour with very little effort.
Chicken-and-Biscuit Pot Pie
Ingredients
2½ cups milk, or more as needed
2½ cups and 2 tablespoons flour, more as needed
2 teaspoons baking powder
1 teaspoon salt, more as needed
⅓ cup olive oil
2 tablespoons unsalted butter
1½ pounds boneless, skinless chicken thighs
1 onion, chopped
2 carrots, chopped
1 celery stalk, chopped
Pepper
1 cup peas (frozen are fine)
Instructions
Heat the oven to 450°F. Put the milk in a saucepan and warm over medium heat until just steaming (or heat in the microwave in 10-second intervals until just above body temperature).
