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Chicken Pot Pie with Biscuits Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/chicken-pot-pie-with-biscuits-recipe/