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Cozy Chicken Pot Pie with Biscuits

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A hearty and comforting chicken pot pie topped with fluffy, golden biscuits, perfect for family dinners and busy weeknights. This recipe blends tender chicken, creamy sauce, and fresh veggies with a buttery biscuit topping for a soul-soothing meal.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
  • 1 cup carrots, diced
  • 1 cup frozen peas (or fresh)
  • 1/2 cup celery, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (low sodium)
  • 1 cup whole milk or half-and-half
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • For the biscuit topping:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup whole milk or buttermilk

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease your pie or casserole dish and set aside.
  2. In a large skillet, melt 3 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Sprinkle the flour over the softened veggies. Stir constantly for 2-3 minutes to cook out the raw flour taste.
  5. Slowly pour in the chicken broth while whisking to prevent lumps. Then stir in the milk or half-and-half. Continue cooking and stirring until the sauce thickens and bubbles gently, about 5-7 minutes.
  6. Stir in the cooked chicken, frozen peas, and thyme. Season with salt and pepper to your liking. Remove from heat.
  7. Pour the creamy chicken mixture into your prepared pie dish, spreading it evenly. Let it cool slightly while you make the biscuit topping.
  8. In a bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  9. Pour in the milk or buttermilk and stir gently until just combined. Don’t overmix; a few lumps are okay.
  10. Drop spoonfuls of biscuit dough evenly over the filling, covering most of the surface.
  11. Place the dish in the oven and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly. Tent with foil halfway through baking if biscuits brown too fast.
  12. Let the pot pie rest for 5-10 minutes before serving.

Notes

If sauce is too thick before baking, stir in a splash more broth or milk. If too thin, sprinkle a little extra flour and cook longer. Cool filling before adding biscuit dough to prevent melting butter and dense biscuits. Use cold butter in biscuit dough for flaky texture. Tent biscuits with foil if browning too fast.

Nutrition

Keywords: chicken pot pie, biscuits, comfort food, easy dinner, homemade, creamy chicken, family meal

Find it online: https://yumnode.com/cozy-chicken-pot-pie-with-biscuits-easy-homemade-comfort-meal-recipe-2/