Chicken Biscuit Pot Pie

The smell of butter melting in the pan always reminds me why I keep coming back to this dish. I used to overthink pot pie, convinced it needed a fancy rolled crust and perfect crimped edges. Then one evening I dropped biscuit dough on top instead and never looked back.

I made this for my neighbor after she had surgery, and she told me later it was the first thing that actually tasted like comfort. The filling was still bubbling under those fluffy biscuits when I dropped it off, and I think the smell alone did half the healing.

Ingredients

• Unsalted butter: Use it cold for the biscuits and room temp for the filling, butter is what makes both parts taste rich without feeling heavy.
• Yellow onion, carrots, celery: This trio builds the base flavor, and dicing them evenly means they cook at the same rate so nothing turns mushy.
• Garlic: Add it after the vegetables soften or it scorches and turns bitter, just one minute in the pan is enough.
• Cooked chicken: Rotisserie chicken is my secret shortcut, the seasoning in the skin adds extra flavor to the filling.
• Frozen peas: They stay bright green and sweet, no need to thaw them first.
• All-purpose flour: This thickens the sauce and forms the structure of the biscuits, measure it properly or the dough gets sticky.
• Chicken broth and whole milk: The combination makes a sauce that coats the spoon without feeling like glue, low-sodium broth lets you control the salt.
• Salt, pepper, thyme, parsley: These four seasonings are all you need, dried herbs work better here because they bloom in the simmering liquid.
• Baking powder and baking soda: They give the biscuits lift and that tender crumb, make sure they are fresh or the dough stays flat.
• Cold buttermilk: It reacts with the leavening and keeps the biscuits light, the cold temperature is crucial for flakiness.

Instructions

Prep the oven and pan:

Set your oven to 400°F so it is fully heated when the biscuits go on. This high temp is what gives you that golden, crisp top.

Cook the vegetables:

Melt butter in a large skillet over medium heat, then add onion, carrots, and celery. Stir them every minute or so until they soften and smell sweet, about 5 to 6 minutes.

Add garlic and flour:

Toss in minced garlic and let it sizzle for one minute, then sprinkle flour over everything and stir constantly for another minute or two. You will see the raw flour disappear and the mixture turn slightly golden.

Build the sauce:

Pour in chicken broth and milk slowly while whisking to avoid lumps. Bring it to a gentle simmer and let it thicken for 3 to 4 minutes, stirring occasionally so nothing sticks to the bottom.

Fold in chicken and peas:

Add your cooked chicken, frozen peas, salt, pepper, thyme, and parsley. Stir everything together and let it simmer for 2 to 3 minutes, then take the skillet off the heat.

Transfer to baking dish:

Pour the hot filling into a 9x13-inch baking dish or keep it in an oven-safe skillet if you used one. Spread it evenly so the biscuits bake uniformly.

Make the biscuit dough:

Whisk flour, baking powder, baking soda, and salt in a large bowl. Cut cold butter into the dry ingredients using a pastry cutter or your fingertips until it looks like coarse crumbs with some pea-sized pieces still visible.

Add buttermilk:

Pour in cold buttermilk and stir gently with a fork until the dough just comes together. A few dry streaks are fine, overmixing makes the biscuits tough.

Top the filling:

Drop heaping spoonfuls of dough over the hot filling, spacing them out but leaving small gaps for steam to escape. Brush the tops lightly with extra buttermilk for color.

Bake until golden:

Slide the dish into the oven and bake for 25 to 30 minutes. You will know it is done when the biscuits are deeply golden and the filling bubbles up around the edges.

Cool and serve:

Let it sit for 5 minutes before serving so the sauce thickens slightly and you do not burn your tongue. Spoon it into bowls and watch the steam rise.

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My dad once told me that the best comfort food does not need to look perfect, it just needs to make you reach for seconds. He said that after polishing off two bowls of this on a rainy Sunday, and I have never forgotten it.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven for about 15 minutes. The biscuits lose a little crispness but the filling tastes even better the next day after the flavors meld together.

Swaps and Variations

Turkey works just as well as chicken, especially after Thanksgiving when you have leftovers. Toss in corn, green beans, or diced potatoes if you want to stretch the recipe or use what is in your cridge. For a richer finish, sprinkle shredded cheddar over the biscuits before they go in the oven and watch it melt into golden pools.

Pairing and Serving

This dish is hearty enough to stand alone, but a simple green salad with lemon vinaigrette cuts through the richness. A crisp white wine like Chardonnay complements the creamy filling without competing with the herbs.

• Serve it straight from the baking dish for a casual family dinner.
• Pair with roasted Brussels sprouts or glazed carrots if you want an extra vegetable on the table.
• Leftovers reheat beautifully, so make the full batch even if you are cooking for two.

Save

This is the kind of recipe that turns a regular weeknight into something worth remembering. I hope it fills your kitchen with the same warmth it brings to mine.

Recipe FAQs

→ What vegetables are used in the filling?

Onion, carrots, celery, garlic, and peas create a flavorful vegetable blend.

→ How is the biscuit crust prepared?

Flour, baking powder, baking soda, salt, and cold butter are combined and mixed with buttermilk to form the dough, then spooned over the filling.

→ Can the chicken be substituted?

Yes, turkey works well as an alternative to chicken in this dish.

→ What type of pan is recommended for baking?

A 9x13-inch baking dish or a large oven-safe skillet is ideal for assembling and baking.

→ How do I ensure a flaky crust?

Using cold butter and handling the dough gently helps produce a light, flaky biscuit crust.

→ Are there common allergens to be aware of?

Yes, the dish contains wheat (gluten), dairy, and chicken, so check ingredient labels if sensitive.