Chicken Pot Pie with Biscuits
A cozy, creamy, and comforting twist on the classic chicken pot pie—topped with golden, flaky biscuits instead of crust. Perfect for family dinners, holidays, or easy weeknights.
Equipment
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Biscuit cutter (if using homemade dough)
- Mixing bowls
- Oven-safe skillet or casserole dish
- Whisk
Ingredients
For the Filling:
- 2 tablespoons butter
- 1 small onion diced
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- ½ cup heavy cream or half-and-half
- 2 cups cooked shredded chicken (or turkey)
- 1 cup frozen peas
- ½ teaspoon dried thyme
- Salt and black pepper to taste
For the Biscuit Topping (Homemade or Canned):
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold butter cubed
- ¾ cup milk or buttermilk
- or 1 can of 8 ready-to-bake biscuits as a shortcut
Instructions
- Preheat the oven to 400°F (200°C).
- Sauté veggies: In a large skillet or Dutch oven, melt butter. Add onions, carrots, and celery. Cook 5–7 minutes until soft.
- Make the roux: Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and cream. Simmer until thickened.
- Add chicken and peas: Stir in shredded chicken, peas, thyme, salt, and pepper. Let simmer for 5 more minutes.
- Prepare the biscuits: If homemade, combine flour, baking powder, and salt. Cut in cold butter until crumbly. Add milk and stir just until combined.
- Assemble: Pour filling into a cast iron skillet or baking dish. Top with biscuit dough (or canned biscuits).
- Bake: Bake uncovered for 25–30 minutes, until biscuits are golden and filling is bubbling.
- Rest & serve: Let cool for 5–10 minutes before serving.
Notes
Nutritional Info (Per Serving – Optional Estimate):
- Calories: ~450 kcal
- Protein: ~25g
- Carbohydrates: ~35g
- Fat: ~22g
- Fiber: ~3g
- Sodium: ~720mg
