Save A comforting, homestyle casserole featuring tender chicken and vegetables in a creamy sauce, topped with golden, flaky biscuits. Perfect for chilly evenings when you want something cozy and crowd-pleasing.
I first made this pot pie for a weeknight dinner, and it was an instant hit. The creamy filling paired with homemade biscuits reminded me of classic comfort food from my childhood.
Ingredients
- Cooked chicken: 2 cups, diced or shredded
- Unsalted butter: 2 tablespoons
- Yellow onion: 1 medium, diced
- Carrots: 2 medium, peeled and diced
- Celery stalks: 2, diced
- Garlic: 2 cloves, minced
- All-purpose flour (filling): 1/3 cup
- Low-sodium chicken broth: 2 cups
- Whole milk: 1 cup
- Frozen peas: 1 cup
- Dried thyme: 1 teaspoon
- Salt (filling): 1 teaspoon
- Freshly ground black pepper: 1/2 teaspoon
- Chopped fresh parsley: 2 tablespoons, optional
- All-purpose flour (biscuits): 2 cups
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Salt (biscuits): 1 teaspoon
- Cold unsalted butter: 1/2 cup (1 stick), cubed
- Cold buttermilk: 3/4 cup, plus extra for brushing
Instructions
- Preheat and Prepare Filling:
- Preheat oven to 400°F (200°C). In a large skillet, melt butter over medium heat and add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Add Garlic and Flour:
- Stir in garlic and cook for 1 minute. Sprinkle flour over vegetables and stir to coat, cooking 1-2 minutes.
- Thicken Sauce:
- Gradually whisk in chicken broth and milk. Cook, stirring often, until thickened, about 5 minutes.
- Finish Filling:
- Add chicken, peas, thyme, salt, pepper, and parsley (if using). Mix well and simmer for 2 minutes. Remove from heat.
- Transfer to Dish:
- Transfer filling to a 9x13-inch baking dish or equivalent casserole.
- Make Biscuits:
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add cold butter and use a pastry cutter or fingers to work it in until coarse crumbs form.
- Add Buttermilk:
- Pour in buttermilk and stir just until combined. Do not overmix.
- Top & Bake:
- Drop large spoonfuls of biscuit dough over the filling, covering as much as possible. Brush tops with extra buttermilk. Bake 30-35 minutes, or until biscuits are golden and filling is bubbling. Let rest 5 minutes before serving.
Save Sharing a steaming pan of this pot pie around the dinner table truly brings everyone together. My family always goes back for seconds!
Required Tools
Large skillet or Dutch oven, 9x13-inch baking dish, mixing bowls, whisk, pastry cutter or fork, measuring cups and spoons
Allergen Information
Contains wheat (gluten), milk, and dairy (butter, buttermilk). Always check packaged ingredients for additional allergens.
Nutritional Information
Each serving: 430 calories, 19 g fat, 43 g carbohydrates, 22 g protein
Save This classic chicken & biscuit pot pie is pure comfort and sure to be requested again. Enjoy every creamy, flaky bite.
Cooking Questions
- → What type of chicken works best?
Cooked, shredded or diced chicken breast or thigh is ideal. Rotisserie chicken also adds convenience and flavor.
- → Can I substitute turkey instead of chicken?
Yes, cooked turkey works perfectly and brings a similar texture and taste to the dish.
- → How do I achieve fluffy, flaky biscuits?
Use cold butter and buttermilk, and avoid overmixing the dough to keep biscuits light and tender.
- → Can this dish be prepared ahead?
Yes, assemble and refrigerate up to one day in advance. Bake fresh for best biscuit texture.
- → Are there ways to customize the filling?
Add wine, smoked paprika, or substitute different vegetables to adjust flavor. Herbs like parsley add brightness.
- → Is this casserole suitable for freezing?
Best assembled fresh, but you can freeze before baking. Thaw fully and bake until hot and golden.