Chicken Pot Pie with Biscuits is the kind of comforting meal that feels like a warm hug. With tender chicken and vegetables enveloped in a creamy sauce and topped with homemade biscuits, it’s a one-pan dish that delivers on flavor with minimal fuss.
- Cuisine: American
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Servings: 6
Why You’ll Love This Recipe
- Combines the heartiness of chicken pot pie with the flaky goodness of biscuits.
- No need for pie crust skills — easy biscuits are the star.
- Uses rotisserie chicken to simplify the prep.
- One-pot meal means less cleanup after dinner.
Ingredients
- 2 cups flour: Forms the base for the biscuits.
- 1 tablespoon baking powder: Key leavening agent for fluffy biscuits.
- 1 tablespoon sugar: Balances the flavors in the biscuits.
- 1/2 teaspoon kosher salt: Enhances the overall taste.
- 6 tablespoons very cold salted butter: Adds richness; can use unsalted butter plus a pinch more salt.
- 3/4 cup whole milk: Hydrates the biscuit dough.
- 4 tablespoons salted butter: For sautéing; can substitute with olive oil.
- A few sprigs of thyme: Infuses aromatic flavor; dried thyme is a good substitute (1/2 teaspoon).
- 4 shallots, minced (about 1/2 cup): Adds sweetness and depth to the sauce.
- 4 cloves garlic, minced: Provides a savory backbone.
- 4 carrots, peeled and sliced thinly (about 2 1/2 cups): Adds sweetness and texture.
- 4 celery stalks, chopped (about 1 cup): Adds a subtle crunch and flavor.
- 2 teaspoons coarse kosher salt, divided: Seasoning for both biscuits and filling.
- 1/3 cup flour: Thickens the filling.
- Splash of dry white wine (about 1/2 cup, sub chicken broth): Adds complexity; chicken broth for a non-alcoholic option.
- 2 cups chicken broth: Creates the base for the creamy sauce.
- 2 cups whole milk: Combines with broth for creamy consistency.
- 1/2 cup heavy cream (sub with whole milk if you want): Adds richness to the sauce.
- 4 cups shredded chicken (I use a rotisserie chicken): Simplifies the cooking process.
- One 10-ounce bag of frozen peas: Adds color and sweetness.
- Tiny little squeeze of lemon juice: Brightens the flavors at the end.
How to Make It
Step 1: Prepare the Biscuit Dough
Preheat your oven to 425°F. Begin by mixing flour, baking powder, sugar, and salt. Grate the cold butter directly into the mixture, then work it in with your fingers until it resembles coarse crumbs. Stir in the milk with a fork just until combined. Turn the dough onto a floured surface and fold a few times, shaping it into a 1-2 inch thick rectangle. Cut into 6-8 biscuits using your preferred tool.
Step 2: Create the Filling
In a large oven-safe Dutch oven, melt the butter over medium heat. Add shallots, garlic, and thyme, sautéing for about 5 minutes until fragrant. Add carrots, celery, and 1 teaspoon of salt, cooking for another 5 minutes. Sprinkle in flour and cook briefly, stirring constantly. Add the wine, allowing it to sizzle and reduce. Gradually stir in chicken broth, whole milk, and cream, letting the mixture thicken to a creamy sauce. Stir in the chicken and frozen peas, adjust the seasoning with remaining salt, a dash of pepper, and a squeeze of lemon juice.
Step 3: Assemble and Bake
Arrange the biscuit dough over the filling in the Dutch oven. For an extra golden touch, brush the tops with milk or melted butter. Transfer to the preheated oven and bake for 15-20 minutes until the biscuits are cooked through and the filling is bubbly. Allow the pot pie to rest for about 10 minutes before serving to let the flavors meld.
Recipe FAQs
Can I use frozen vegetables instead of fresh?
Yes, you can substitute frozen mixed vegetables for the fresh carrots and celery to save time. Just add them when you would add the peas.
What can I use instead of a Dutch oven?
If you don’t have a Dutch oven, use any large oven-safe skillet or casserole dish for the stovetop part, then transfer the mixture to a baking dish before topping with biscuits and baking.
How do I store leftovers?
Allow the pot pie to cool completely, then store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a warm oven to keep the biscuits from becoming soggy.
