Chicken Pot Pie with Biscuits: Easy Comfort Food Recipe

Chicken Pot Pie with Biscuits: A Comforting Classic

Warm, hearty, and packed with flavor, this Chicken Pot Pie with Biscuits is the ultimate comfort food. With a creamy chicken and vegetable filling topped with flaky, golden biscuits, it’s a dish your family will request again and again. Perfect for a cozy dinner or a weekend treat, this recipe brings traditional pot pie to a whole new level.

Ingredients for Chicken Pot Pie with Biscuits

Here’s what you’ll need to create this satisfying dish (serves 4-6):

For the Filling:

3 tablespoons unsalted butter
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup whole milk
3 cups shredded cooked chicken (rotisserie chicken works well)
1 cup frozen peas
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper

For the Biscuit Topping:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cubed
3/4 cup whole milk

Step-by-Step Instructions

1. Prepare the Filling

Preheat your oven to 400°F (200°C).
In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5-7 minutes.
Sprinkle in the flour and stir constantly for 1-2 minutes to create a roux.
Gradually whisk in the chicken broth and milk, stirring until the mixture thickens.
Add the shredded chicken, frozen peas, thyme, salt, and pepper. Stir until well combined and heated through.
Transfer the filling to a 9×13-inch baking dish or an oven-safe skillet.

2. Make the Biscuit Topping

In a mixing bowl, whisk together the flour, baking powder, and salt.
Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
Gradually add the milk, stirring just until the dough comes together.
Drop spoonfuls of the biscuit dough evenly over the chicken filling.

3. Bake the Chicken Pot Pie

Place the dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
Let the pot pie cool for a few minutes before serving.

Why You’ll Love This Chicken Pot Pie with Biscuits

Ultimate Comfort Food: Creamy, savory, and topped with tender biscuits, it’s a true crowd-pleaser.
Family-Friendly: Kids and adults alike will love the hearty flavors and flaky topping.
Customizable: Use your favorite vegetables or swap the chicken for turkey.

Variations and Substitutions

Vegetarian Option

Replace the chicken with diced potatoes, mushrooms, or additional vegetables like green beans or corn.

Dairy-Free Alternative

Use a plant-based butter and substitute almond milk or oat milk for the whole milk.

Gluten-Free Adaptation

Use gluten-free flour for both the filling and the biscuit topping.

Pro Tips for Perfect Chicken Pot Pie with Biscuits

Keep the Butter Cold: Cold butter is key to creating flaky, tender biscuits.
Don’t Overmix: Mix the biscuit dough just until combined to avoid tough biscuits.
Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken or turkey.