Chicken Biscuit Pot Pie (Printable)
Savory blend of chicken, vegetables, and creamy sauce beneath a flaky biscuit topping.
# What You'll Need:
→ For the Filling
01 - 2 cups cooked chicken, diced or shredded
02 - 2 tablespoons unsalted butter
03 - 1 small onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1/3 cup all-purpose flour
08 - 2 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1 cup frozen peas
11 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
12 - 1/2 teaspoon salt (plus more to taste)
13 - 1/2 teaspoon ground black pepper
→ For the Biscuit Crust
14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1 teaspoon salt
17 - 1/2 teaspoon baking soda
18 - 6 tablespoons cold unsalted butter, cubed
19 - 3/4 cup cold buttermilk (plus more for brushing)
# Directions:
01 - Preheat oven to 400°F (200°C).
02 - In a large skillet over medium heat, melt butter. Add onion, carrots, and celery. Sauté 5–6 minutes until softened.
03 - Stir in garlic and cook 1 minute until fragrant.
04 - Sprinkle flour over vegetables and stir to coat. Cook 1–2 minutes, stirring constantly.
05 - Gradually pour in chicken broth and milk, whisking to avoid lumps. Bring to a simmer and cook until thickened, 4–5 minutes.
06 - Add cooked chicken, peas, thyme, salt, and pepper. Simmer 2 minutes. Taste and adjust seasoning as needed. Remove from heat.
07 - Pour filling into a 9x13-inch baking dish or large deep pie dish.
08 - For the biscuit crust: In a large bowl, whisk together flour, baking powder, salt, and baking soda.
09 - Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
10 - Add cold buttermilk and stir just until dough comes together. Do not overmix.
11 - Drop large spoonfuls of biscuit dough evenly over the filling. Gently spread to cover most of the surface. Brush with extra buttermilk for a golden finish.
12 - Bake 25–30 minutes, or until biscuits are golden and filling is bubbling.
13 - Let cool 10 minutes before serving.
# Expert Hints:
01 -
- The biscuit topping creates the most incredible contrast—crisp and golden on top, tender and steamy where it meets the creamy filling
- It transforms humble leftovers into something company-worthy without requiring any fancy techniques
- The filling can be made ahead and kept in the refrigerator, making weeknight dinners feel special
02 -
- Cold ingredients are the secret to flaky biscuits—if your butter starts softening, pop everything in the freezer for 10 minutes
- Overmixing the biscuit dough makes tough, dense biscuits—work it as little as possible
- The filling should be bubbling hot before you add the biscuits, or the bottom will be doughy
03 -
- Grate a little Parmesan into the biscuit dough for a savory twist that everyone asks about
- Brush the biscuits with heavy cream instead of buttermilk for an even deeper golden color
- Add a splash of sherry to the filling after thickening the sauce for restaurant-quality depth