Chicken Biscuit Pot Pie (Printable Version)

Hearty dish with tender chicken, vegetables, and a golden biscuit crust baked to perfection.

# What You'll Need:

→ Filling

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 3 cups cooked chicken, shredded or diced
07 - 1 cup frozen peas
08 - 1/4 cup all-purpose flour
09 - 2 cups chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried parsley

→ Biscuit Crust

15 - 2 cups all-purpose flour
16 - 1 tablespoon baking powder
17 - 1/2 teaspoon baking soda
18 - 3/4 teaspoon salt
19 - 1/2 cup cold unsalted butter, diced
20 - 3/4 cup cold buttermilk (plus extra for brushing)

# Step-by-Step:

01 - Set the oven to 400°F and allow it to reach temperature.
02 - Melt butter in a large skillet over medium heat. Add diced onion, carrots, and celery; cook for 5 to 6 minutes until softened.
03 - Stir in minced garlic and cook for an additional minute to release aroma.
04 - Sprinkle flour over the vegetables and stir continuously for 1 to 2 minutes to eliminate raw flour taste.
05 - Gradually whisk in chicken broth and whole milk, preventing lumps. Bring mixture to a simmer and cook until thickened, about 3 to 4 minutes.
06 - Mix in cooked chicken, peas, salt, pepper, thyme, and parsley. Stir well and simmer for 2 to 3 minutes. Remove from heat.
07 - Transfer the filling evenly into a 9x13-inch baking dish or a large oven-safe skillet.
08 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs.
09 - Pour cold buttermilk into the dry ingredients and stir gently until just combined, avoiding overmixing.
10 - Drop heaping spoonfuls of biscuit dough evenly over the hot filling, spreading slightly while leaving small gaps for steam to escape.
11 - Lightly brush the tops of the biscuits with additional buttermilk for a golden finish.
12 - Place dish in the oven and bake for 25 to 30 minutes until biscuits are golden brown and filling is bubbling.
13 - Allow to rest for 5 minutes to set before serving.

# Expert Advice:

01 -
  • The biscuit topping bakes up golden and tender without any rolling or fussing with dough.
  • Everything comes together in about an hour, and most of that time is just letting the oven work.
  • It uses simple pantry staples and turns leftover chicken into something that feels like a hug in a bowl.
02 -
  • Do not let the butter warm up before mixing the biscuits, cold butter creates steam pockets that make them flaky.
  • If the filling looks too thick before baking, stir in a splash more broth because it will thicken further in the oven.
  • Dropping the biscuit dough instead of rolling it saves time and gives you a rustic, puffy top that soaks up the sauce.
03 -
  • Taste the filling before you top it with biscuits and adjust the salt, it is your last chance to fix the seasoning.
  • Use a light hand when stirring the biscuit dough, a few lumps are better than overworked, dense biscuits.
  • If you do not have buttermilk, stir a tablespoon of lemon juice or vinegar into regular milk and let it sit for five minutes.

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