Chicken Pot Pie with Biscuits Recipe

Introduction

This Chicken Pot Pie with Biscuits is a comforting twist on a classic favorite, featuring tender shredded chicken and a creamy vegetable filling topped with flaky, buttery biscuits. Perfect for a cozy dinner, it combines rich flavors and satisfying textures in every bite.

Ingredients

• 2 cups flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 6 tablespoons very cold salted butter
• 3/4 cup whole milk
• 4 tablespoons salted butter
• A few sprigs of thyme
• 4 shallots, minced (about 1/2 cup)
• 4 cloves garlic, minced
• 4 carrots, peeled and sliced thinly (about 2 1/2 cups)
• 4 celery stalks, chopped (about 1 cup)
• 2 teaspoons coarse kosher salt, divided
• 1/3 cup flour
• About 1/2 cup dry white wine (or substitute chicken broth)
• 2 cups chicken broth
• 2 cups whole milk
• 1/2 cup heavy cream (can substitute with whole milk)
• 4 cups shredded chicken (rotisserie chicken works well)
• 1 ten-ounce bag frozen peas
• Tiny squeeze of lemon juice

Instructions

1. Step 1: Preheat the oven to 425 degrees Fahrenheit.
2. Step 2: Make the biscuit dough by mixing flour, baking powder, sugar, and salt together. Grate the cold butter and work it into the dry mix with your hands. Add the milk and stir gently with a fork until combined. Turn the dough onto a clean surface, fold it over a few times into a 1-2 inch thick layer, then roll into a flat block. Cut 6-8 biscuits using a biscuit cutter, glass rim, or knife.
3. Step 3: In a large oven-safe Dutch oven or pan, melt the 4 tablespoons of butter. Add the shallots, garlic, and thyme sprigs and sauté for about 5 minutes until fragrant.
4. Step 4: Add the sliced carrots, chopped celery, and 1 teaspoon of the coarse salt. Sauté for another 5 minutes.
5. Step 5: Stir in 1/3 cup flour and cook for 1-2 minutes to remove the raw flour taste. Pour in the white wine (or chicken broth) and let it sizzle off. The mixture will thicken and become sticky.
6. Step 6: Gradually add the chicken broth, whole milk, and cream in increments, stirring well and letting the mixture rest briefly after each addition. The filling should become thick and creamy.
7. Step 7: Stir in the shredded chicken and frozen peas. Season with the remaining salt, pepper, and a tiny squeeze of lemon juice. Remove the thyme sprigs.
8. Step 8: Arrange the biscuits on top of the filling. Brush them with a little milk or melted butter to help them brown nicely.
9. Step 9: Bake for 15-20 minutes until the filling is bubbly and the biscuits are cooked through and golden brown.
10. Step 10: Let the pot pie rest for 10 minutes before serving. Adjust salt and pepper if needed. Enjoy!

Tips & Variations

• Use leftover or rotisserie chicken for convenience and great flavor.
• For a vegetarian version, substitute the chicken with extra vegetables and use vegetable broth.
• Add herbs like parsley or rosemary for extra freshness in the filling.
• If you prefer a crispier biscuit topping, brush with egg wash instead of milk or butter.
• Feel free to swap heavy cream with full-fat coconut milk for a dairy-free option.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, warm in a 350-degree oven until heated through to preserve the biscuit texture. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen carrots and celery can work in a pinch, but fresh vegetables provide a better texture and flavor. Make sure to thaw and drain any frozen vegetables before cooking to avoid extra moisture.

Can I prepare this recipe ahead of time?

Absolutely! Assemble the filling and biscuit dough separately. Store both in the refrigerator and assemble just before baking. This helps keep the biscuits fresh and flaky.

Chicken Pot Pie with Biscuits Recipe

Print Recipe

★★★★★

4.6 from 57 reviews

This Chicken Pot Pie with Biscuits is a comforting, hearty dish featuring a creamy chicken and vegetable filling topped with flaky, buttery biscuits. Made with fresh herbs, tender shredded chicken, and a medley of vegetables, it is baked to golden perfection in a Dutch oven, making it the ultimate cozy meal for any occasion.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Biscuits

• 2 cups flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 6 tablespoons very cold salted butter
• 3/4 cup whole milk

Filling

• 4 tablespoons salted butter
• a few sprigs of thyme
• 4 shallots, minced (about 1/2 cup)
• 4 cloves garlic, minced
• 4 carrots, peeled and sliced thinly (about 2 1/2 cups)
• 4 celery stalks, chopped (about 1 cup)
• 2 teaspoons coarse kosher salt, divided
• 1/3 cup flour
• about 1/2 cup dry white wine (or substitute chicken broth)
• 2 cups chicken broth
• 2 cups whole milk
• 1/2 cup heavy cream (or substitute with whole milk)
• 4 cups shredded chicken (rotisserie recommended)
• one 10-ounce bag of frozen peas
• tiny squeeze of lemon juice

Instructions

1. Prepare the Biscuits: Preheat your oven to 425°F (220°C). In a large bowl, mix together 2 cups flour, 1 tablespoon baking powder, 1 tablespoon sugar, and 1/2 teaspoon kosher salt. Grate the very cold 6 tablespoons salted butter and work it into the dry ingredients using your hands until the mixture resembles coarse crumbs. Add 3/4 cup whole milk and gently stir with a fork until a dough forms. Turn the dough out onto a clean surface, fold it several times to create layers, then roll or press into a flat 1-2 inch thick block. Cut into 6-8 biscuits using a biscuit cutter or knife and set aside.
2. Make the Filling: In a large oven-safe Dutch oven or heavy pan, melt 4 tablespoons salted butter over medium heat. Add minced shallots, garlic, and thyme sprigs, sautéing for about 5 minutes until fragrant and softened. Add sliced carrots, chopped celery, and 1 teaspoon coarse kosher salt, cooking another 5 minutes. Sprinkle 1/3 cup flour over the vegetables and stir well, cooking for 1-2 minutes to eliminate the raw flour taste. Pour in about 1/2 cup dry white wine (or chicken broth) and let it sizzle and reduce slightly. Gradually add 2 cups chicken broth, 2 cups whole milk, and 1/2 cup heavy cream in increments, stirring well and allowing the mixture to thicken to a creamy soup consistency.
3. Add Chicken and Peas: Stir in 4 cups shredded chicken and the frozen peas. Season with the remaining 1 teaspoon coarse kosher salt, freshly ground black pepper, and a tiny squeeze of lemon juice for brightness. Remove and discard the thyme sprigs.
4. Top with Biscuits and Bake: Arrange the prepared biscuits evenly on top of the creamy filling. Brush the biscuits with milk or melted butter to encourage browning. Place the Dutch oven in the preheated oven and bake for 15-20 minutes until the filling is bubbly and the biscuits are golden brown and cooked through.
5. Rest and Serve: Remove from oven and let the pot pie rest for 10 minutes to set. Taste and adjust seasoning with salt and pepper if needed. Serve warm and enjoy this comforting homemade classic!

Notes

• Using rotisserie chicken cuts down prep time and adds great flavor.
• If you prefer, substitute heavy cream with extra whole milk for a lighter filling.
• You can replace the dry white wine with an equal amount of chicken broth if preferred.
• The biscuits do not need to be perfectly shaped; rustic edges add a homemade charm.
• Be sure to let the pot pie rest before serving to prevent burns and allow the filling to thicken.

Keywords: chicken pot pie, biscuit topping, comfort food, creamy chicken casserole, homemade pot pie, easy dinner, rotisserie chicken recipe