As Christmas approaches and the holiday cheer fills the air, there’s nothing like the warmth and comfort of a homemade dish to bring everyone together. This Veg & Chicken Pot Pie is more than just a meal; it’s a celebration of the season, perfect for cozy winter nights by the fire or festive gatherings with loved ones. With tender pieces of chicken and a mix of seasonal vegetables enveloped in a creamy, thyme-infused sauce, every bite feels like a hug on a chilly December evening. And to top it off, a golden, flaky biscuit crust adds the perfect festive touch, making this pot pie a delightful centerpiece for any Christmas dinner.

Imagine the delicious aroma wafting through your kitchen as the pot pie bakes, filling your home with the scents of rich butter, fresh herbs, and savory goodness. It’s a dish that captures the essence of the holiday spirit – warm, generous, and made to be shared. Serve it alongside other seasonal favorites, and watch as it brings smiles and joy to your family’s Christmas table. This Veg & Chicken Pot Pie is a holiday classic in the making, perfect for creating special memories and adding a touch of cozy magic to your Christmas feast.

Preparation

1. Place the chicken breasts in a large pot and cover them with water. Add salt and bring to a boil. Reduce the heat and simmer for about 15-20 minutes, or until fully cooked.
2. Remove the chicken breasts from the water, let them cool slightly, then shred the chicken using two forks.
3. In a large skillet, melt the butter over medium-high heat. Add the diced onions, carrots, celery, and mushrooms. Cook until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another 2 minutes.
4. Sprinkle the flour over the vegetables and stir to coat them evenly. Cook for 1-2 minutes, then whisk in the chicken broth and heavy cream, stirring constantly to avoid lumps. Bring the mixture to a simmer.
5. Add the shredded chicken, dried thyme, frozen peas, frozen corn kernels, and chopped parsley to the skillet. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Season with additional salt and pepper to taste.
6. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cold butter cubes and use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
7. Pour in the buttermilk and stir until the dough just comes together. Roll the dough out to fit the size of the baking dish.
8. Preheat your oven to 200°C.
9. Transfer the chicken filling mixture into a large baking dish. Cover the top with the rolled dough.
10. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the biscuit topping is golden brown and cooked through.
11. Remove from the oven and let the chicken pot pie cool for a few minutes before serving.
12. Enjoy!