Easy and Delicious Chicken Pot Pie with Biscuits Recipe

Chicken pot pie with biscuits is the ultimate comfort food that brings together creamy, savory flavors and flaky, golden perfection in every bite. Imagine a cozy classic reimagined with warm, buttery biscuits on top — it’s everything you love, made even better. Ready to discover the secret to this mouthwatering twist? Let’s dig in.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small yellow onion chopped
• 2 medium carrots peeled and diced
• 2 celery stalks chopped
• 3 cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chopped fresh thyme
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 3 cups cooked chicken shredded
• 1 cup frozen peas
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons unsalted butter cold and cubed
• 1 cup whole milk

Equipment

• Large oven-safe skillet or baking dish
• Large mixing bowls
• Whisk
• Wooden spoon or silicone spatula
• Biscuit cutter or knife
• Measuring cups and spoons

Instructions

1. Preheat your oven to 400°F. Having the oven hot ensures the biscuits rise quickly and turn golden on top.
2. Heat butter and olive oil in your skillet over medium heat. Once the butter is melted, add chopped onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables soften slightly. Stir often to prevent sticking and ensure even cooking.
3. Add minced garlic, salt, pepper, and thyme. Cook for another minute, just until fragrant. Fresh thyme gives a subtle earthiness, but dried thyme works too if it is what you have.
4. Sprinkle flour evenly over the vegetables. Stir well for 1 to 2 minutes to let the flour cook off the raw taste and form the base of your creamy sauce.
5. While whisking, gradually pour in chicken broth, then the whole milk. Stir continuously, scraping up any browned bits from the bottom of the skillet. Let it bubble gently for 5 to 6 minutes until the sauce thickens into a comforting gravy.
6. Fold in your shredded chicken and frozen peas. Let it all warm together for another 2 minutes, then remove from the heat. Make sure it is bubbling gently before topping with biscuits so the oven does most of the final work.
7. In a mixing bowl, combine flour, baking powder, and salt for the biscuits. Using a pastry cutter or your fingertips, cut in the cold cubed butter until it resembles a coarse crumb texture.
8. Add the milk and stir just until the dough comes together. Do not overmix. Turn it out onto a floured surface and gently pat into a disc about three quarters of an inch thick. Cut into circles or squares with a knife or biscuit cutter.
9. Arrange biscuits over the chicken filling. Leave a little space between each one so they can puff up properly while baking. The biscuits will soak up some goodness underneath while still browning beautifully on top.
10. Bake for 30 to 35 minutes. The pot pie is ready when the biscuits are puffed and golden and the filling is bubbling joyfully between them. If the tops brown too fast, lay a piece of foil loosely over them for the last 10 minutes.
11. Let it rest 5 minutes before serving. This helps everything settle and keeps your mouth safe from boiling gravy burns.

Nutrition per serving

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

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Chicken Pot Pie with Biscuits

A comforting, hearty chicken pot pie topped with golden, flaky biscuits. Filled with tender chicken, carrots, peas, and a creamy sauce, this classic American comfort food is made easier and even more delicious with a simple biscuit topping.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine American

Servings 6 servings

Calories 485 kcal

Ingredients

  

1x2x3x

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small yellow onion chopped
• 2 medium carrots peeled and diced
• 2 celery stalks chopped
• 3 cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chopped fresh thyme
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 3 cups cooked chicken shredded
• 1 cup frozen peas
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons unsalted butter cold and cubed
• 1 cup whole milk

Instructions

 

• Preheat your oven to 400°F.
• Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until vegetables begin to soften.
• Stir in garlic, salt, pepper, and thyme. Cook for 1 more minute until fragrant.
• Sprinkle 3 tablespoons flour over the vegetables and stir constantly for 1 to 2 minutes until the flour is well incorporated and begins to brown slightly.
• Slowly whisk in the chicken broth and milk, scraping up any bits from the bottom of the pan. Bring the mixture to a simmer and cook for 5 to 6 minutes until it thickens.
• Stir in the shredded chicken and peas. Simmer for an additional 2 minutes, then remove from heat.
• In a large bowl, whisk together 2 cups flour, baking powder, and salt. Cut in 6 tablespoons cold butter using a pastry cutter or fingertips until it resembles coarse crumbs.
• Add 1 cup milk and stir until just combined. Do not overmix. Turn dough out onto a floured surface and gently press into a ¾ inch thick disc. Cut into biscuits using a cutter or knife.
• Top the chicken filling with biscuits, spacing them slightly apart. Place the skillet in the preheated oven.
• Bake for 30 to 35 minutes, until the biscuits are golden brown and the filling is bubbling.
• Let rest for 5 minutes before serving.

Nutrition

Calories: 485kcalCarbohydrates: 37gProtein: 26gFat: 26gSodium: 780mgFiber: 3gSugar: 6g

Keyword chicken pot pie, biscuit topping, comfort food, family meal

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