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Chicken Pot Pie with Biscuits

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  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Comfort Food
  • Method: Baking
  • Cuisine: American

Description

This Chicken Pot Pie with Biscuits is the ultimate comfort food! Tender chicken and mixed vegetables are coated in a rich, creamy sauce and topped with golden, flaky biscuits. It’s an easy, satisfying meal that’s perfect for a cozy dinner.

Ingredients

Units Scale

For the Filling:

  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup (40g) all-purpose flour
  • 2 cups (480ml) chicken broth
  • 1 cup (240ml) whole milk or heavy cream
  • 2 cups cooked, shredded chicken (rotisserie works great!)
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley

For the Biscuits:

  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) buttermilk (or milk with 1 tsp vinegar)

Instructions

Make the Filling:

  1. Preheat oven to 400°F (200°C).
  2. In a large oven-safe skillet or Dutch oven, melt butter over medium heat.
  3. Add onion, carrots, and celery. Cook for 5 minutes until softened.
  4. Stir in garlic and cook for 30 seconds until fragrant.
  5. Sprinkle in the flour and stir constantly for 1 minute to cook off the raw flour taste.
  6. Slowly pour in chicken broth and milk, stirring to avoid lumps.
  7. Bring to a simmer and let thicken for 5 minutes, stirring occasionally.
  8. Stir in the cooked chicken, peas, salt, pepper, thyme, and parsley. Remove from heat.

Make the Biscuits:

  1. In a bowl, whisk together flour, baking powder, salt, and garlic powder.
  2. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  3. Add buttermilk and stir until just combined. Do not overmix.
  4. Turn dough onto a floured surface and pat into a 1-inch thick rectangle. Cut into circles or squares.

Assemble & Bake:

  1. Arrange biscuits on top of the chicken mixture.
  2. Brush biscuit tops with a little milk or melted butter for a golden finish.
  3. Bake for 20–25 minutes until biscuits are golden brown and cooked through.
  4. Let rest for 5 minutes before serving.

Notes

  • You can use store-bought biscuits to save time.
  • Substitute turkey for chicken for a holiday twist.
  • If you don’t have an oven-safe skillet, transfer the filling to a baking dish before adding biscuits.
  • Add mushrooms, green beans, or corn for extra veggies.

Find it online: https://quickbiteskitchen.com/chicken-pot-pie-with-biscuits/