Chicken Pot Pie with Biscuit Topping: A Comforting Classic
This Chicken Pot Pie with Biscuit Topping is the ultimate comfort food, combining tender chicken, savory vegetables, and a creamy sauce topped with fluffy homemade biscuits. Perfect for family dinners or meal prep, this hearty dish will become a favorite in your recipe rotation.
Why You’ll Love This Chicken Pot Pie Recipe
Unlike traditional pot pies with pastry crusts, this version features a golden biscuit topping that soaks up the delicious filling. The combination of textures and flavors makes this chicken pot pie stand out from the rest.
Ingredients for Chicken Pot Pie with Biscuit Topping
For the Filling:
- 2 cups cooked chicken, diced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1 tsp thyme
- Salt and pepper to taste
For the Biscuit Topping:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 6 tbsp cold butter, cubed
- 3/4 cup buttermilk
How to Make Chicken Pot Pie with Biscuits
Step 1: Prepare the Filling
In a large skillet, sauté onions, carrots, and celery until softened. Add garlic and cook for 30 seconds. Sprinkle flour over vegetables and stir to coat. Gradually whisk in chicken broth and milk until smooth. Simmer until thickened, then stir in chicken, peas, and seasonings.
Step 2: Make the Biscuit Dough
Whisk together dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until combined. Do not overmix.
Step 3: Assemble and Bake
Transfer filling to a 9×13 baking dish. Drop biscuit dough by spoonfuls over the top. Bake at 425°F for 20-25 minutes until biscuits are golden and filling is bubbly.
Tips for the Best Biscuit-Topped Pot Pie
- Use cold butter for flakier biscuits
- Don’t overwork the biscuit dough
- Let the filling cool slightly before adding biscuit topping
- Broil for 1-2 minutes at the end for extra browning
Variations and Serving Suggestions
This chicken pot pie with biscuit crust is versatile. Try adding mushrooms, swapping chicken for turkey, or using different herbs. Serve with a crisp green salad for a complete meal.
Storage and Reheating Instructions
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish at 350°F until warmed through. The biscuit topping will soften upon storage but remains delicious.
Chicken Pot Pie with Biscuit Topping
Description
A hearty and comforting chicken pot pie topped with flaky, buttery biscuits. This dish combines tender chicken, vegetables, and a creamy sauce, all baked under golden-brown biscuits for the ultimate comfort food experience.
Ingredients
For the Crust:
- For the filling:
- 2 cups cooked chicken, shredded or diced
- 1/4 cup unsalted butter
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- For the biscuit topping:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 1 egg (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and heavy cream. Bring to a simmer and cook until thickened, about 3-5 minutes.
- Add chicken, peas, salt, pepper, and thyme. Stir to combine, then remove from heat.
- Pour filling into a 9×13-inch baking dish or divide among individual ramekins.
- For the biscuits: In a bowl, whisk together flour, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in buttermilk until just combined (do not overmix).
- Drop biscuit dough by spoonfuls over the filling (about 8-10 biscuits).
- Whisk egg with 1 tbsp water and brush over biscuits.
- Bake for 25-30 minutes until biscuits are golden and filling is bubbly.
- Let cool for 5 minutes before serving.
Notes
For extra flavor, add 1/2 tsp garlic powder to the filling. Leftovers can be refrigerated for 3 days. Reheat in oven at 350°F for best texture. Frozen mixed vegetables can substitute for peas.
