Biscuits Are Good for More Than Country Ham Sandwiches

Especially when they’re a main ingredient in this chicken pot pie

Photo: Aya Brackett

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

1. 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).