Introduction

This Chicken Pot Pie with Biscuits is a comforting twist on a classic favorite. Tender chicken and vegetables swim in a creamy sauce, topped with fluffy homemade biscuits that bake to golden perfection. It’s an easy, satisfying meal perfect for cozy dinners.

A round red cast iron pot filled with a creamy chicken and vegetable stew topped with nine evenly spaced golden-brown biscuit rounds. The stew layer is thick, showing chunks of carrots, peas, and cream sauce with visible pieces of chicken underneath the biscuits. A wooden spoon rests inside the pot, scooping some stew from beneath a biscuit, revealing the mix of vegetables and sauce. The pot sits on a white marbled surface with some sprigs of herbs scattered around. photo taken with an iphone --ar 4:5 --v 7

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
Splash of dry white wine (about 1/2 cup, 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 chicken works well)
One 10-ounce bag of frozen peas
Tiny squeeze of lemon juice

Instructions

Step 1: Preheat the oven to 425 degrees Fahrenheit. In a bowl, mix the flour, baking powder, sugar, and salt together. Grate the cold butter and work it into the flour mixture with your hands until it resembles coarse crumbs. Add the milk and gently stir with a fork until just combined. Turn the dough out onto a clean surface, fold a few times to form a 1 to 2 inch thick layer. Roll into a flat block and cut 6-8 biscuits using a cutter or knife.
Step 2: In a large oven-safe Dutch oven or pan, melt the 4 tablespoons of butter over medium heat. Add shallots, garlic, and thyme sprigs; sauté for about 5 minutes until fragrant. Stir in carrots, celery, and 1 teaspoon of kosher salt, cooking for another 5 minutes.
Step 3: Sprinkle the 1/3 cup of flour over the vegetables and cook for 1-2 minutes, stirring to cook out the raw taste. Pour in the white wine (or chicken broth) and allow it to sizzle and reduce slightly.
Step 4: Gradually add chicken broth, whole milk, and heavy cream in small increments, stirring and letting the mixture settle between additions. After several minutes, the sauce should thicken to a creamy consistency.
Step 5: Stir in shredded chicken and frozen peas. Season with remaining salt, pepper, and a small squeeze of lemon juice. Remove and discard the thyme sprigs.
Step 6: Arrange the biscuits on top of the filling. Brush the tops with milk or melted butter to help them brown. Bake the pot pie for 15-20 minutes until the biscuit tops are golden and cooked through, and the filling is hot and bubbly.
Step 7: Let the pot pie rest for about 10 minutes before serving. Taste and adjust seasoning with salt and pepper if needed. Enjoy your comforting meal!

Tips & Variations

Use rotisserie chicken for a quick and flavorful shortcut.
Try swapping peas for green beans or corn to vary the veggies.
For a richer biscuit topping, brush with melted butter before baking.
If you don’t have white wine, chicken broth works perfectly as a substitute.
You can prepare the biscuit dough up to one day ahead and refrigerate it before baking.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 3 days. To reheat, warm in an oven-safe dish at 350 degrees Fahrenheit until heated through and the biscuit topping remains crisp. Avoid microwaving to keep the biscuits from becoming soggy.

How to Serve

The image shows a round red pot filled with a creamy mixture of diced orange carrots, green peas, and light yellow sauce as the bottom layer. On top, there are nine golden-brown biscuits arranged neatly in a circular pattern, each with a slightly fluffy texture. A wooden spoon is scooping some of the creamy vegetable mixture from under one biscuit, showing the thick and hearty filling beneath the biscuit layer. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables like carrots and celery can be used, but fresh will give the best texture. Be sure to adjust cooking times if needed.

Can I make this recipe gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend in both the biscuits and the filling thickening process. Ensure baking powder is gluten-free as well.