Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits is a comforting and delicious meal that is perfect for dinner. This easy homemade recipe is filled with creamy chicken and vegetables, topped with tender, buttery buttermilk biscuits.

Why Make This Recipe

This dish is a family favorite because it’s warm, hearty, and full of flavor. It’s perfect for a cozy dinner and easy to make with simple ingredients.

How to Make Chicken Pot Pie with Biscuits

Ingredients

For the filling:

• 1/4 cup unsalted butter
• 1/2 large yellow onion, diced
• 3 medium carrots, chopped
• 2 celery ribs, chopped
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 cups chicken broth or stock
• 1 cup heavy cream
• 3 1/2 cups shredded chicken (rotisserie chicken works well)
• 1 cup frozen peas
• 2 tablespoons minced fresh Italian parsley

For the biscuits:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon granulated sugar
• 3/4 teaspoon kosher salt
• 1 cup cold buttermilk
• 1/2 cup unsalted butter, melted and cooled slightly
• 2 tablespoons melted butter (for brushing on biscuits)

Instructions

1. Preheat the oven to 425°F.
2. In a deep 12-inch cast iron skillet or oven-safe Dutch oven, melt the butter over medium-high heat. Add the onion, carrots, and celery; cook until tender, about 5 minutes. Add the garlic and cook for 1 minute.
3. Stir in the flour until lightly browned, about 1 minute. Add the thyme, salt, and pepper.
4. Slowly pour in the chicken broth and heavy cream. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 3 to 5 minutes.
5. Stir in the chicken, peas, and parsley. Season with additional salt and pepper if necessary. Turn off the heat and set aside while you make the biscuits.
6. To make the biscuits, whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl.
7. In a medium bowl, combine cold buttermilk and the 1/2 cup slightly cooled melted butter. Stir with a spatula until combined and small clumps form.
8. Add the buttermilk mixture to the dry ingredients and stir with a rubber spatula until just combined and the biscuit batter pulls away from the sides of the bowl.
9. Use a large cookie scoop or a greased 1/4 cup measuring cup to scoop out the dough. Drop the biscuit dough on top of the filling, leaving a little space between each biscuit.
10. Brush the biscuits with the extra melted butter.
11. Carefully transfer the skillet to the hot oven and bake for 14 to 17 minutes or until the biscuits are lightly golden brown on top.
12. Remove from the oven and let stand for 10 minutes before serving.

How to Serve Chicken Pot Pie with Biscuits

Serve this dish warm, straight from the skillet. It’s great on its own or with a simple side salad.

How to Store Chicken Pot Pie with Biscuits

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warm.

Tips to Make Chicken Pot Pie with Biscuits

• Use rotisserie chicken for convenience.
• Make sure the butter for the biscuits is very cold for the best texture.
• Let the pot pie stand for a few minutes before serving to allow the filling to set.

FAQs

Q: Can I use store-bought biscuits instead of making them from scratch?
A: Yes, you can use store-bought biscuit dough to save time.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the filling ahead of time and refrigerate it. When ready to bake, add the biscuits on top and bake as directed.

Q: Can I freeze Chicken Pot Pie with Biscuits?
A: Yes, you can freeze the cooked pot pie. Let it cool completely, then cover tightly and freeze for up to three months. Reheat in the oven before serving.