Chicken and Biscuit Pot Pie Recipe

Name: Chicken and Biscuit Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 medium yellow onion, diced; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1/3 cup all-purpose flour; 2 cups chicken broth; 1 cup whole milk; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; Salt and black pepper to taste; 3 cups cooked chicken, shredded or diced; 1 cup frozen peas; 2 cups all-purpose flour (for biscuits); 1 tablespoon baking powder; 1 teaspoon salt; 6 tablespoons cold unsalted butter, cubed; 3/4 cup buttermilk

American · Main course · 60 min total

Chicken and Biscuit Pot Pie recipe videos

A comforting, hearty pot pie with a creamy chicken and vegetable filling topped with fluffy, golden biscuits instead of a traditional pie crust.

20
min prep

40
min cook

6
servings

480
kcal/serving

Ingredients

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper to taste
3 cups cooked chicken, shredded or diced
1 cup frozen peas
2 cups all-purpose flour (for biscuits)
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cubed
3/4 cup buttermilk

Instructions

Preheat oven to 400°F (200°C).
In a large oven-safe skillet or Dutch oven, melt 2 tablespoons butter over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute.
Sprinkle 1/3 cup flour over vegetables and stir to coat. Cook for 1 minute, then gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly, until thickened, about 3-4 minutes.
Stir in thyme, rosemary, salt, pepper, chicken, and frozen peas. Remove from heat.
In a medium bowl, whisk together 2 cups flour, baking powder, and 1 teaspoon salt. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Pour in buttermilk and stir just until a shaggy dough forms.
Drop spoonfuls of biscuit dough over the chicken mixture (about 6-8 biscuits).
Bake for 20-25 minutes, until biscuits are golden brown and filling is bubbly. Let cool 5 minutes before serving.

Tips

To save time, use rotisserie chicken.
Biscuit dough can be made ahead and refrigerated; drop onto filling just before baking.
Leftovers keep refrigerated for up to 3 days; reheat in oven to maintain biscuit texture.

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