Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits

Table of Contents

Chicken Pot Pie with Biscuits is the ultimate comfort food, combining tender chicken, a creamy vegetable filling, and buttery biscuits baked to golden perfection. This version is easier than a traditional pie, thanks to the simple drop or layered biscuits on top. It’s perfect for a family dinner or potluck, offering rich flavor, satisfying texture, and rustic, homestyle appeal.

Time Breakdown

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6

Ingredients

For the Filling:

3 tbsp olive oil

1 small yellow onion, diced

2 medium carrots, peeled and sliced

2 celery stalks, sliced

2 cloves garlic, minced

¼ cup all-purpose flour

2 cups chicken broth

1 cup milk (whole or 2%)

2½ cups cooked chicken (shredded or diced, rotisserie works well)

1 cup frozen peas

½ tsp dried thyme

½ tsp dried parsley (or 1 tbsp fresh)

Salt and pepper to taste

For the Biscuits (or use store-bought biscuits):

2 cups all-purpose flour

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

6 tbsp cold unsalted butter, cubed

¾ cup buttermilk (plus 1 tbsp for brushing)

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Instructions

Step 1: Make the Filling

Preheat oven to 400°F (200°C).

In a large oven-safe skillet or Dutch oven, heat  olive oil over medium heat.

Sauté onions, carrots, and celery for 5–6 minutes until softened.

Add garlic and cook for another 30 seconds.

Sprinkle flour over the vegetables and stir to coat.

Slowly pour in chicken broth while stirring to prevent lumps.

Add milk, bring to a simmer, and cook until thickened (5–7 minutes).

Stir in cooked chicken, peas, thyme, parsley, salt, and pepper. Remove from heat.

Step 2: Make the Biscuits

In a mixing bowl, combine flour, baking powder, baking soda, and salt.

Cut in cold butter using a pastry cutter or fork until crumbly.

Stir in buttermilk until just combined (don’t overmix).

Turn dough onto a floured surface and pat into a ¾-inch thick rectangle.

Cut into rounds using a biscuit cutter or glass.

Step 3: Assemble and Bake

Place biscuit rounds on top of the chicken filling (they can touch slightly).

Brush biscuit tops with a bit of buttermilk for browning.

Bake for 20–25 minutes, until biscuits are golden and cooked through.

Let cool slightly before serving.

Tips

Use Rotisserie Chicken

A rotisserie chicken is a huge time-saver and adds great flavor. You can also use leftover turkey or poached chicken breasts.

Thicken the Sauce Properly

Simmer the filling long enough after adding flour and liquid to thicken it to a rich, creamy consistency. A runny filling will soak the biscuits too much during baking.

Bake in a Cast Iron or Oven-Safe Skillet

Using a skillet makes this dish truly one-pan. If you don’t have one, transfer the filling to a baking dish before topping with biscuits.

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Cold Butter = Flaky Biscuits

Keep butter and buttermilk cold when making biscuits. This helps create those irresistible flaky layers.

Don’t Overmix the Biscuit Dough

Overworking biscuit dough makes them tough. Mix just until the dough comes together.

Brush with Buttermilk

A light buttermilk wash on top of biscuits gives a beautiful golden color when baked.

Let Rest Before Serving

Allow the pie to rest for 5–10 minutes before serving so the filling sets slightly and isn’t too hot to eat.

Delicious Variations

Protein Swaps

Turkey Pot Pie: Perfect for Thanksgiving leftovers.

Vegetarian Version: Skip the chicken and add chickpeas or mushrooms.

Seafood Twist: Use cooked shrimp and crab with a seafood stock base.

Veggie Add-Ins

Add chopped green beans, corn, or sautéed mushrooms.

Swap peas for edamame or chopped spinach.

Cheesy Biscuit Topping

Mix ½ cup shredded cheddar or Gruyère into the biscuit dough for extra richness.

Herb-Infused Biscuits

Add 1 tsp fresh rosemary or thyme to the biscuit mix for an herby aroma.

Dairy-Free Option

Use plant-based butter and milk (like oat or almond) and a dairy-free biscuit recipe.

Spicy Version

Add a pinch of cayenne or chopped jalapeños to the filling or biscuit dough.

Frequently Asked Questions (Q&A)

Q: Can I make this ahead of time?
A: Yes! Prepare the filling and biscuit dough separately. Refrigerate both for up to 24 hours. Assemble and bake just before serving.
Q: Can I use canned biscuits instead of homemade?

A: Absolutely. Canned biscuits work well for a shortcut. Just place them on top of the filling and bake as directed (adjust time slightly if needed).

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Q: What can I use instead of buttermilk in the biscuits?

A: Mix ¾ cup milk with 2 teaspoons of lemon juice or vinegar. Let it sit for 5 minutes to create a quick buttermilk substitute.

Q: Can I freeze Chicken Pot Pie with Biscuits?

A: Yes. Cool the dish completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven at 350°F until hot all the way through.

Q: How can I make it gluten-free?

A: Use a gluten-free flour blend for both the filling and biscuits. Ensure broth and other ingredients are labeled gluten-free.

Nutrition Facts (Per Serving, Approximate — Serves 6)

Calories: 520

Protein: 28g

Fat: 28g

Saturated Fat: 14g

Carbohydrates: 39g

Fiber: 3g

Sugar: 6g

Sodium: 840mg

Cholesterol: 90mg

Nutrition may vary depending on specific ingredients and brands used.

Conclusion

Chicken Pot Pie with Biscuits is everything you want in a comfort food meal: creamy, rich filling, savory bites of chicken and vegetables, and golden, buttery biscuits to soak it all up. It’s a cozy, satisfying dish that can feed a family or impress a crowd. With make-ahead flexibility, easy customizations, and rich flavor in every bite, this recipe is sure to become a favorite in your home.