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Chicken Pot Pie With Biscuits

Chicken Pot Pie with Biscuits

iamwinfred
This chicken pot pie with biscuits turns a classic comfort food into an easier, cozier dinner. A creamy, savory filling loaded with tender chicken and vegetables sits under fluffy, golden drop biscuits instead of a traditional crust. It comes together quickly with simple ingredients, and the rich, herby sauce tastes like it simmered all day.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 480 kcal

Equipment

  • Large oven-safe skillet or Dutch oven For cooking the filling on the stovetop and transferring directly to the oven
  • 9x13-inch baking dish Optional if not using an oven-safe skillet
  • Large mixing bowl For mixing the biscuit dough
  • Pastry cutter or box grater For cutting cold butter into the flour for the biscuits
  • Whisk For whisking broth into the roux to prevent lumps
  • Measuring cups and spoons
  • Round biscuit cutter Optional; can also use a large spoon for drop biscuits

Ingredients
  

For the Biscuit Topping

Instructions
 

  • Preheat oven to 400°F. Melt butter in a large oven-safe skillet or Dutch oven over medium heat.
  • Add diced onion, carrots, and celery. Cook for 6-8 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  • Sprinkle flour over vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  • Slowly pour in chicken broth while whisking constantly. Add milk or cream and whisk until smooth. Bring to a gentle simmer, stirring often, until thickened, about 5-7 minutes.
  • Stir in shredded chicken, frozen peas and corn, thyme, salt, and pepper. Simmer for 2-3 minutes until heated through. Adjust seasoning. Remove from heat.
  • In a large mixing bowl, whisk together flour, baking powder, and salt. Cut in cold cubed butter until mixture resembles coarse crumbs. Stir in cheddar if using. Pour in buttermilk and stir just until a soft, shaggy dough forms.
  • If using a separate baking dish, transfer filling to a 9x13 dish. Drop spoonfuls of biscuit dough evenly over the hot filling, leaving small gaps between mounds.
  • Bake for 20-25 minutes until biscuits are golden brown and cooked through. Let rest for 5-10 minutes before serving.

Notes

  • Keep the butter for the biscuits as cold as possible, even icy, right up until mixing for the flakiest results.
  • Whisk the chicken broth into the roux slowly to avoid a lumpy sauce.
  • Rotisserie chicken is a huge time-saver and adds great flavor to the filling.
  • Do not overmix the biscuit dough; stir just until it comes together or the biscuits will be dense.
  • Let the filling simmer until it is genuinely thick before adding the biscuit topping to ensure the right consistency.
  • For an extra flavor boost, stir a spoonful of chicken bouillon base into the broth while it simmers.
  • Use a block of sharp cheddar cheese and shred it yourself for better melting in the biscuits.
  • Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or oven.
  • The filling can be frozen alone for up to 3 months; top with fresh biscuit dough before baking.
  • Swap the chicken for cooked turkey, or add mushrooms or diced potatoes to the filling for variety.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 38gProtein: 28gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 650mgPotassium: 450mgFiber: 3gSugar: 6gVitamin A: 45IUVitamin C: 8mgCalcium: 15mgIron: 10mg
Keyword biscuit topping, chicken pot pie, comfort food, easy weeknight dinner, rotisserie chicken recipe
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