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
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
- 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.
