Chicken Pot Pie with Biscuits
This Chicken Pot Pie with Biscuits is a comforting, hearty dish featuring tender chicken and vegetables in a creamy sauce, all topped with buttery, golden biscuits. It's the ultimate one-pan meal that’s perfect for family dinners, combining the rich flavors of traditional chicken pot pie with the ease of fluffy biscuits.
Ingredients
For the Filling
- 2 cups 0.5 lb cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 tablespoon 0.015 L olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 cup 0.25 lb frozen peas
- 1 tablespoon 0.03 lb all-purpose flour
- 1 ½ cups 0.36 L chicken broth
- ½ cup 0.12 L heavy cream or milk
- ½ teaspoon dried thyme
- Salt and black pepper to taste
For the Biscuits
- 2 cups 0.5 lb all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons 0.18 lb unsalted butter, cold and cubed
- ¾ cup 0.18 L milk or buttermilk
Instructions
Step 1: Prepare the Filling
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery, and sauté for 5–7 minutes until the vegetables are soft.
- Stir in the flour and cook for 1–2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth and stir until the mixture thickens.
- Stir in the heavy cream (or milk), thyme, peas, and cooked chicken. Season with salt and pepper to taste. Let the mixture simmer for 3–5 minutes until it thickens slightly.
Step 2: Make the Biscuits
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
- Gradually add the milk or buttermilk and stir until just combined, being careful not to overmix.
- Turn the dough out onto a lightly floured surface, gently pat it into a ½-inch-thick rectangle, and cut out biscuits using a biscuit cutter or glass.
Step 3: Assemble and Bake
- Pour the chicken filling into a large casserole dish or cast iron skillet.
- Arrange the biscuits on top of the filling, leaving a little space between each one.
- Bake for 20–25 minutes, or until the biscuits are golden brown and the filling is bubbling.
Step 4: Serve and Enjoy
- Let the pot pie cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Make-Ahead Tip: Prepare the filling and biscuits separately. Store the filling in the fridge and the unbaked biscuits in the freezer. Assemble and bake when ready.
- Variations: Add mushrooms, green beans, or sweet potatoes for extra flavor and texture.
- Shortcuts: Use store-bought refrigerated biscuits to save time.
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