This Chicken Pot Pie with Biscuits is a warm, comforting dish filled with tender chicken, veggies, and a creamy sauce, topped with fluffy biscuits. It’s like a hug on a plate!
I love how easy it is to make, especially with the simple biscuit topping! If I’m feeling fancy, I might add a sprinkle of herbs on top. It’s always a hit at dinner! 😊
Key Ingredients & Substitutions
Cooked Chicken: I like to use rotisserie chicken for speed, but any cooked chicken works. You can also use turkey or even chickpeas for a vegetarian option!
Vegetables: Besides carrots, peas, and mushrooms, you can add celery or green beans. If you have fresh veggies, feel free to use them instead of frozen.
Flour: All-purpose flour thickens the sauce nicely. If you’re gluten-free, you can substitute with a gluten-free flour blend or cornstarch mixed with water.
Milk: I prefer using half-and-half for a creamier texture, but whole milk or plant-based milk can work if you want a lighter option.
Biscuit Dough: Pre-made biscuits save time, but homemade biscuits are delightful too! You can use a biscuit mix if you’re in a pinch.
What’s the Best Way to Ensure a Creamy Filling?
The key to a creamy filling is in how you combine your liquids. Gradually whisking in the chicken broth and milk helps prevent lumps. Here’s a quick guide:
- Start with medium heat to warm the veggies and flour.
- Gradually add broth while whisking continuously.
- Bring to a simmer to activate the thickening power of the flour.
- Let it cook until the filling coats the back of your spoon—this means it’s just right!
If it’s too thick, just add a little extra broth or milk. Keep tasting and adjusting seasonings along the way!
Enjoy crafting your Chicken Pot Pie with Biscuits; it’s a wonderful dish for family gatherings or cozy nights in!
How to Make Chicken Pot Pie with Biscuits
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded or diced (rotisserie or boiled)
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, chopped
- 1 cup frozen peas
- 1 cup mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1 teaspoon dried thyme (plus extra for garnish)
- Salt and pepper to taste
For the Biscuit Topping:
- 1 can (16.3 oz) refrigerated biscuit dough (or homemade biscuits)
- 1 tablespoon butter, melted (for brushing biscuits)
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time and 15-20 minutes of cooking time. So, in less than an hour, you can have a delicious Chicken Pot Pie with Biscuits ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Oven:
Start by preheating your oven to 400°F (200°C) so it’s nice and hot when you’re ready to bake your pot pie.
2. Cook the Aromatics:
In a large oven-safe skillet or pan, heat the olive oil or butter over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté for about 3 minutes, or until they’re softened and fragrant.
3. Add the Vegetables:
Next, toss in the chopped carrots and sliced mushrooms. Cook these together for another 5 minutes. You want the vegetables to start softening a bit, which is going to help with that delicious filling!
4. Thicken the Filling:
Sprinkle the flour over the veggies and stir to coat them evenly. Cook this mixture for about 1-2 minutes. We want to take away that raw flour taste, but don’t let it brown too much!
5. Make the Creamy Sauce:
Now, gradually whisk in the chicken broth and milk while stirring constantly. This helps to avoid any lumps. Keep stirring until the mixture comes to a gentle simmer and thickens up—this should take around 5 minutes.
6. Combine Everything Together:
In this step, fold in the shredded chicken, frozen peas, thyme, salt, and pepper. Give everything a good stir to combine nicely, and then remove the skillet from heat.
7. Assemble the Biscuits:
Arrange the biscuit dough pieces evenly on top of your creamy chicken and vegetable filling. This will create a beautiful crust when baked. Brush the tops with melted butter, and you can sprinkle a little extra thyme and black pepper for added flavor.
8. Bake and Enjoy:
Place your skillet in the preheated oven and bake for about 15-20 minutes. Keep an eye on it! You want the biscuits to be golden brown and the filling to be bubbly.
9. Let It Rest:
Once done, remove your skillet from the oven and let it rest for a few minutes. This helps everything settle down a bit. Before digging in, feel free to garnish with extra fresh thyme if you like.
Now dig in and savor your warm, comforting Chicken Pot Pie with fluffy biscuit tops! Enjoy every bite! 🍽️
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Can I Use Store-Bought Chicken for This Recipe?
Absolutely! Rotisserie chicken is a great option since it’s already cooked and adds great flavor. You can also use leftovers from a previous meal or even canned chicken in a pinch.
What Can I Substitute for the Biscuits?
If you want to avoid refrigerated biscuit dough, you can make homemade biscuits from scratch or use a biscuit mix. You could also top the filling with puff pastry for a different texture!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the filling a day in advance and store it in the fridge. Just assemble and bake it when you’re ready to serve. If baking from cold, you may need to add a few extra minutes to the cooking time.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven or microwave until heated through. The biscuits may lose some of their crispiness, but the flavor will still be delicious!
