Chicken Pot Pie With Biscuits

Chicken pot pie with biscuit
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It’s a chilly evening, and you’re wrapped up in your favorite blanket, craving something warm, hearty, and oh-so-delicious, that’s where chicken pot pie with biscuits comes in! This dish is like a warm hug in a bowl, combining a creamy, savory filling with fluffy, golden biscuits on top.

Growing up, chicken pot pie was always a family favorite. My mom would make it on weekends, and the smell of it baking in the oven made the whole house feel cozy. And the best part is topping it with buttery biscuits that soak up all the creamy goodness.

Whether you’re looking for a dish to impress at a family dinner or just want to treat yourself to some comfort food, this recipe is a winner. It’s simple to make, uses everyday ingredients, and comes together in under an hour—perfect for busy weeknights!


Why You’ll Love It

  • Comfort food at its best: The creamy chicken filling paired with warm, fluffy biscuits is the ultimate combination.
  • Customizable: You can swap out veggies, use leftover chicken, or even try a gluten-free biscuit topping if needed.
  • Family-friendly: This dish is a hit with kids and adults alike. It’s hearty, satisfying, and feels like a special treat.
  • One-pan wonder: Fewer dishes to wash, which means more time to relax and enjoy your meal.

Ingredient List

For the Filling:

  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 3 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme

For the Biscuit Topping:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup milk

This recipe is easy to follow and doesn’t require any fancy tools—just basic kitchen staples and a little love!

Kitchen Tools Needed

Before you get started, gather these tools to make the process smooth:

  • A large skillet or saucepan
  • A whisk
  • A wooden spoon or spatula
  • Measuring cups and spoons
  • A cutting board and knife
  • A mixing bowl
  • A pastry cutter or fork (for the biscuits)
  • A baking dish (9×13 works best)

More Recipes >>>>> Chicken And Broccoli Stir Fry Recipe


Cooking Instructions

Step 1: Prepare the Filling

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet or saucepan, melt the butter over medium heat.
  3. Add the diced onion, carrots, and celery, cooking until softened (about 5 minutes).
  4. Stir in the garlic and cook for another minute.
  5. Sprinkle the flour over the vegetables and stir until evenly coated. Cook for 1-2 minutes to remove the raw flour taste.
  6. Slowly whisk in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and cook until thickened (about 5 minutes).
  7. Stir in the shredded chicken, frozen peas, salt, pepper, and thyme. Remove from heat and pour the filling into a greased 9×13 baking dish.

Step 2: Make the Biscuit Topping

  1. In a mixing bowl, whisk together the flour, baking powder, salt, and garlic powder (if using).
  2. Cut in the cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs.
  3. Pour in the milk and stir just until the dough comes together (don’t overmix).
  4. Scoop or drop the biscuit dough over the filling, leaving small gaps between each scoop for even baking.

Step 3: Bake

  1. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.
  2. Let it cool for 5 minutes before serving.

More Recipes >>>>>> Tasty Buffalo Chicken Pasta

chicken pot pie with biscuit 3

Tips and Tricks for Success

  • Don’t skip pre-cooking the vegetables: This ensures they’re tender and flavorful in the final dish.
  • Use cold butter for the biscuits: Cold butter creates light, flaky biscuits. If the butter gets too soft, pop the dough in the fridge for a few minutes.
  • Customize your veggies: Don’t like peas? Swap them for green beans or corn. You can also add mushrooms or potatoes for extra heartiness.
  • Make it ahead: Prepare the filling in advance and store it in the fridge. When ready to bake, simply add the biscuit topping and pop it in the oven.
  • Check biscuit doneness: If the tops brown too quickly, cover the dish with foil for the last 5 minutes of baking.

Now you’re ready to make a chicken pot pie that’s cozy, delicious, and sure to be a crowd-pleaser. Serve it on its own or pair it with a simple salad for the perfect meal!

Ingredient Substitutions and Variations

  • Chicken: Use leftover turkey, rotisserie chicken, or cooked ground chicken. For a vegetarian version, substitute chicken with cooked chickpeas or diced tofu.
  • Vegetables: Swap peas for green beans, corn, or chopped broccoli. You can also add diced mushrooms, sweet potatoes, or parsnips for extra variety.
  • Milk: Use unsweetened almond milk, oat milk, or any dairy-free alternative to make the dish lactose-free.
  • Gluten-free option: Replace all-purpose flour in the filling with a gluten-free flour blend. For the biscuit topping, use a gluten-free biscuit mix.
  • Herbs: Try rosemary, sage, or parsley instead of thyme for a different flavor profile.

More Recipes >>>>> Quick Chicken Casserole For Dinner


Serving Suggestions

Chicken pot pie with biscuits is hearty enough to be a meal on its own, but you can pair it with these sides for a complete feast:

  • Simple green salad: A fresh salad with a light vinaigrette balances the richness of the dish.
  • Roasted vegetables: Try roasted asparagus, brussels sprouts, or carrots for an extra helping of veggies.
  • Bread or rolls: Serve with crusty bread or garlic knots to soak up the creamy filling.
chicken pot pie with biscuit 4

Storage and Reheating Instructions

  • Storage: Allow the chicken pot pie to cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 3 days.
  • Reheating: To reheat, cover the dish with foil and bake at 350°F (175°C) for 20-25 minutes, or until warmed through. Individual portions can be microwaved for 2-3 minutes, but the biscuits may lose some crispness.
  • Freezing: Freeze the baked pot pie in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating as directed above.

FAQ

1. Can I make this recipe ahead of time?
Yes! You can prepare the filling and store it in the refrigerator for up to 2 days. Add the biscuit topping just before baking for the freshest results.

2. Can I use canned biscuits instead of making them from scratch?
Absolutely! Canned biscuits are a great time-saver. Just place them on top of the filling and bake as directed.

3. How do I avoid soggy biscuits?
Make sure the filling is hot and bubbling before adding the biscuit topping. This helps the bottom of the biscuits cook through without becoming soggy.

4. Can I make this recipe dairy-free?
Yes! Use dairy-free butter and milk, and check that your biscuit recipe is also dairy-free. The results will be just as delicious.

5. What’s the best way to thicken the filling?
The flour in the recipe should thicken the filling nicely. If it’s too thin, let it simmer a bit longer. If it’s too thick, add a splash of chicken broth or milk.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Chicken pot pie with biscuit

Chicken Pot Pie with Biscuits

it’s a chilly evening, and you’re wrapped up in your favorite blanket, craving something warm, hearty, and oh-so-delicious. That’s where chicken pot pie with biscuits comes in. This dish is like a warm hug in a bowl, combining a creamy, savory filling with fluffy, golden biscuits on top.
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 servings
Calories 400 kcal

Equipment

  • A large skillet or saucepan
  • A whisk
  • A wooden spoon or spatula
  • Measuring cups and spoons
  • A cutting board and knife
  • A mixing bowl
  • A pastry cutter or fork
  • A baking dish

Ingredients
  

For the Filling:

  • 2 tablespoons butter
  • 1 small onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 3 cups cooked shredded chicken (rotisserie chicken works great)
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme

For the Biscuit Topping:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder optional
  • 1/2 cup cold unsalted butter cubed
  • 3/4 cup milk

Instructions
 

Step 1: Prepare the Filling

  • Preheat your oven to 400°F (200°C).
  • In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, carrots, and celery, cooking until softened (about 5 minutes). Stir in the garlic and cook for another minute.
  • Sprinkle the flour over the vegetables and stir until evenly coated. Cook for 1-2 minutes to remove the raw flour taste.
  • Slowly whisk in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and cook until thickened (about 5 minutes).
  • Stir in the shredded chicken, frozen peas, salt, pepper, and thyme. Remove from heat and pour the filling into a greased 9×13 baking dish.

Step 2: Make the Biscuit Topping

  • In a mixing bowl, whisk together the flour, baking powder, salt, and garlic powder (if using).
  • Cut in the cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs.
  • Pour in the milk and stir just until the dough comes together (don’t overmix).
  • Scoop or drop the biscuit dough over the filling, leaving small gaps between each scoop for even baking.

Step 3: Bake

  • Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.
  • Let it cool for 5 minutes before serving.

Notes

Nutritional Value (Approximate, per serving)

  • Calories: 400-450 kcal
  • Protein: 25-30g
  • Carbohydrates: 40-45g
  • Fat: 20-25g
    • Saturated Fat: 10-12g
  • Fiber: 3-4g
  • Sugar: 4-6g
  • Sodium: 600-800mg
  • Cholesterol: 50-60mg
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword chicken pot pie, chicken pot pie with biscuits

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