If you’re searching for a cozy, crowd-pleasing comfort food that feels like a warm hug on a plate, this Chicken Pot Pie with Biscuits Recipe is exactly what you need. Imagine tender shredded chicken surrounded by a luscious, creamy medley of fresh veggies and herbs, all topped with fluffy, golden homemade biscuits instead of a traditional crust. It’s the perfect dish to make any day feel special and every bite irresistibly satisfying.
Ingredients You’ll Need
Gathering your ingredients is half the fun, especially when each one plays a vital role in creating that perfect balance of flavor and texture. From the flaky biscuits that crown the pie to the hearty vegetables that brighten the filling, these simple staples come together to make a dish that’s anything but ordinary.
- 2 cups flour: The foundation for tender, flaky biscuits that top the pie beautifully.
- 1 tablespoon baking powder: Helps the biscuits rise just right for a light, airy texture.
- 1 tablespoon sugar: Adds a subtle sweetness that balances the savory filling.
- 1/2 teaspoon kosher salt: Enhances flavor and brings out depth in both biscuits and filling.
- 6 tablespoons very cold salted butter: Critical for biscuit flakiness—keep it cold!
- 3/4 cup whole milk: Moistens the biscuit dough, creating a tender crumb.
- 4 tablespoons salted butter: For sautéing veggies and building richness in the filling.
- A few sprigs of thyme: Fresh herb notes add an aromatic touch to the filling.
- 4 shallots, minced (about 1/2 cup): Bring a mild, sweet onion flavor that melds perfectly with garlic.
- 4 cloves garlic, minced: Adds depth and warmth to the savory base.
- 4 carrots, peeled and sliced thinly (about 2 1/2 cups): Provide sweetness and color.
- 4 celery stalks, chopped (about 1 cup): Impart crunch and freshness.
- 2 teaspoons coarse kosher salt, divided: To season the veggies and overall filling intelligently.
- 1/3 cup flour: Thickens the creamy sauce that binds everything together.
- Splash of dry white wine (about 1/2 cup, or substitute chicken broth): Adds subtle acidity that balances richness.
- 2 cups chicken broth: Builds savory depth in the creamy filling.
- 2 cups whole milk: Creates a luscious, velvety texture for the sauce.
- 1/2 cup heavy cream (or substitute with whole milk): Delivers richness and smooth creaminess.
- 4 cups shredded chicken (rotisserie works great): The hearty protein that makes this pie the star it is.
- One 10-ounce bag of frozen peas: Adds sweet pop and an inviting green burst.
- Tiny little squeeze of lemon juice: Brightens and lifts all the rich flavors.
How to Make Chicken Pot Pie with Biscuits Recipe
Step 1: Prepare the Biscuit Dough
Begin by preheating your oven to 425 degrees. In a bowl, mix the flour, baking powder, sugar, and salt. Grate the very cold salted butter directly into the dry ingredients, then work it in quickly with your hands until it resembles coarse crumbs. Stir in the milk gently using a fork until the dough just comes together. Turn it out onto a clean surface and fold the dough over itself a few times to create layers, aiming for a thickness of about 1 to 2 inches. Then roll it into a flat block and cut out 6 to 8 biscuits with your favorite tool—biscuit cutter, glass rim, or even a knife. Don’t worry about perfect shapes here; rustic is charming!
Step 2: Sauté the Veggies and Build the Filling Base
Next, melt 4 tablespoons of salted butter in a large, oven-safe Dutch oven or heavy pan. Add the minced shallots, garlic, and fresh thyme sprigs, cooking gently for about 5 minutes until fragrant and translucent. Toss in the sliced carrots, chopped celery, and 1 teaspoon of coarse salt, then let the mixture cook another 5 minutes, stirring occasionally. Sprinkle in 1/3 cup of flour and cook for 1 to 2 minutes to remove the raw taste, stirring constantly to form a thick, sticky paste.
Step 3: Add Liquids and Simmer
Pour in the splash of dry white wine and let it sizzle and evaporate, creating depth. Slowly add the chicken broth, whole milk, and heavy cream in stages, stirring well between additions. This gradual approach helps the sauce thicken up smoothly. In just a few minutes, you’ll have a creamy, comforting base resembling a thick soup ready for the next step.
Step 4: Incorporate Chicken and Peas
Remove thyme sprigs, then stir in the shredded chicken and frozen peas. Season with the remaining teaspoon of salt, freshly ground black pepper, and a tiny squeeze of lemon juice to brighten and balance all those rich flavors. Give it a good stir and remove the pan from heat.
Step 5: Top with Biscuits and Bake
Gently arrange your biscuit rounds on top of the creamy filling, covering the surface as best as possible. For an extra golden finish, brush the tops with a little milk or melted butter. Pop the whole thing into the oven and bake for 15 to 20 minutes, until the filling bubbles around the edges and biscuits are puffed and golden brown. Let it rest for about 10 minutes once out of the oven to settle before serving.
How to Serve Chicken Pot Pie with Biscuits Recipe
Garnishes
Sprinkle some freshly chopped parsley or a few more thyme leaves over the top to add a fresh burst of color and herbal fragrance. A little cracked black pepper on the biscuits can also enhance that warm, homemade feel.
Side Dishes
This Chicken Pot Pie with Biscuits Recipe is a full meal, but if you want to round things out, consider serving a crisp green salad with a tangy vinaigrette or simple roasted autumn vegetables. These lighter sides offer contrast and keep dinner balanced.
Creative Ways to Present
Try serving this dish family-style in a Dutch oven, letting everyone scoop their own portions for that inviting, communal vibe. Alternatively, make individual servings in ramekins topped with mini biscuits for a charming presentation that’s perfect for dinner parties or cozy nights at home.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftovers tightly and store in the refrigerator for up to 3 days. The flavors actually develop further overnight, making leftovers incredibly tasty.
Freezing
You can freeze this pot pie before baking by assembling in a freezer-safe dish and wrapping it tightly with plastic wrap and foil. Freeze for up to 3 months. When ready, bake it from frozen, adding extra time as needed until bubbly and the biscuits are cooked through.
Reheating
Reheat individual portions in the oven at 350 degrees until warmed through and biscuits regain their texture. Microwaving is an option but may soften the biscuit topping too much.
FAQs
Can I use store-bought biscuits for this recipe?
Absolutely! While homemade biscuits bring an unbeatable freshness and flaky texture, store-bought biscuits can definitely save time and still deliver delicious results.
What can I substitute for the white wine in the filling?
If you prefer to omit wine, using extra chicken broth or a splash of apple cider vinegar works well to maintain a balanced acidity in the filling.
Can I make this recipe vegetarian?
Yes! Swap the chicken for hearty mushrooms and use vegetable broth instead of chicken broth for a satisfying vegetarian version.
How do I know when the biscuits are fully cooked?
The biscuits should be golden brown on top and spring back slightly when tapped. You can also insert a toothpick; it should come out clean without dough sticking.
Is it okay to use leftover cooked chicken?
Definitely! Leftover roast or rotisserie chicken works wonderfully in this recipe, adding convenience without sacrificing flavor.
Final Thoughts
This Chicken Pot Pie with Biscuits Recipe truly feels like a celebration of classic comfort food with a unique twist. Every layer—from the creamy, savory filling to the golden, fluffy biscuits—invites you to pause and savor the moment. I encourage you to give it a try, share it with loved ones, and enjoy the warmth it brings to your table.
Print
Chicken Pot Pie with Biscuits Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This comforting Chicken Pot Pie with Biscuits combines a creamy, savory chicken and vegetable filling with flaky, buttery biscuits baked on top. Perfect for a family meal, this dish is made with simple ingredients like shredded chicken, fresh vegetables, and a rich sauce, all topped with homemade biscuit dough baked to golden perfection.
Ingredients
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
- Splash of dry white wine (about 1/2 cup; can 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 recommended)
- 1 ten-ounce bag of frozen peas
- Tiny little squeeze of lemon juice
Instructions
- Make the Biscuits: Preheat your oven to 425°F (220°C). In a large bowl, mix together the flour, baking powder, sugar, and 1/2 teaspoon kosher salt. Grate the very cold salted butter into the dry ingredients and work it in using your hands until the mixture resembles coarse crumbs. Add the 3/4 cup whole milk and gently stir with a fork until the dough just comes together. Turn it out onto a clean counter and fold it over several times to form a 1-2 inch thick dough. Roll it into a flat block and cut into 6-8 biscuits using a biscuit cutter, glass rim, or knife.
- Prepare the Filling: In a large oven-safe Dutch oven or heavy pan, melt 4 tablespoons of salted butter over medium heat. Add the minced shallots, garlic, and a few sprigs of thyme and sauté for about 5 minutes until fragrant. Add the sliced carrots, chopped celery, and 1 teaspoon of salt, continuing to sauté for another 5 minutes until the vegetables soften. Sprinkle in 1/3 cup flour and cook for 1-2 minutes to remove the raw flour taste.
- Deglaze and Build Sauce: Add a splash of dry white wine (or substitute with chicken broth) to deglaze the pan. Let it sizzle away, stirring to loosen any browned bits. Gradually whisk in the chicken broth, whole milk, and heavy cream, stirring continuously. Allow the mixture to thicken to a creamy, thick soup-like consistency, letting it rest briefly between additions to fully incorporate.
- Add Chicken and Peas: Stir in the shredded chicken and frozen peas into the sauce. Season the filling to taste with the remaining salt (1 teaspoon), freshly ground black pepper, and just a tiny squeeze of lemon juice to brighten the flavors. Remove the thyme sprigs. Stir gently to combine.
- Assemble and Bake: Arrange the cut biscuits evenly on top of the chicken filling in the Dutch oven, spacing them slightly apart. Brush the tops of the biscuits with a little milk or melted butter to encourage browning. Bake in the preheated oven for 15-20 minutes until the filling is hot and bubbly and the biscuits are golden brown and cooked through.
- Rest and Serve: Remove the pot pie from the oven and let it rest for 10 minutes before serving. Adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy your comforting homemade chicken pot pie with flaky biscuits.
Notes
- You can substitute heavy cream with whole milk for a lighter version.
- Using a rotisserie chicken saves time and adds flavorful shredded meat.
- For a gluten-free alternative, substitute all-purpose flour with a gluten-free blend but note texture changes.
- Make sure the butter for biscuits is very cold to ensure flaky layers.
- If you don’t have dry white wine, chicken broth works well as a substitute.
- Resting the dish after baking allows the filling to set and makes serving easier.
