Here’s a comforting recipe for Chicken Pot Pie with Biscuits—creamy, hearty, and topped with fluffy biscuits instead of traditional pie crust:
Ingredients
For the filling:
- 2 cups cooked chicken, diced (rotisserie chicken works great)
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1/2 cup celery, diced
- 1 small onion, chopped
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk or cream
- Salt and pepper to taste
- 1/2 tsp dried thyme (optional)
For the biscuit topping:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup (1 stick) cold butter, cubed
- 3/4 cup milk
Instructions
- Preheat oven:
- Preheat your oven to 400°F (200°C).
- Prepare the filling:
- In a large skillet, melt butter over medium heat.
- Sauté onions, carrots, and celery until softened (about 5 minutes).
- Stir in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in chicken broth and milk, cooking until thickened.
- Add chicken, peas, thyme, salt, and pepper. Mix well and remove from heat.
- Prepare the biscuit topping:
- In a bowl, combine flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Stir in milk until just combined (do not overmix).
- Assemble the pot pie:
- Pour the chicken and vegetable filling into a greased 9×9-inch (or similar) baking dish.
- Drop spoonfuls of biscuit dough over the top, covering most of the filling but leaving some gaps.
- Bake:
- Bake for 20–25 minutes, or until biscuits are golden brown and cooked through.
- If the biscuits brown too quickly, cover loosely with foil for the last 5–10 minutes.
- Serve:
- Let it cool for 5 minutes before serving. The filling will thicken slightly as it rests.
💡 Tips:
- For extra flavor, stir in 1/4 cup grated Parmesan into the biscuit dough.
- You can add corn or mushrooms to the filling for variety.
- Leftovers reheat well in the oven to maintain the biscuit’s crispiness.
If you want, I can also give you a shortcut version using refrigerated biscuit dough that’s even faster but still deliciously flaky on top.
Do you want me to give that version too?
