Cozy Chicken Biscuit Pot Pie (Print View)
Creamy chicken and vegetables topped with golden biscuits make a warm, comforting main dish for any table.
# Components:
→ Filling
01 - 2 cups cooked chicken, diced or shredded
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1/3 cup all-purpose flour
08 - 2 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1 cup frozen peas
11 - 1 teaspoon dried thyme
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper
14 - 2 tablespoons chopped fresh parsley (optional)
→ Biscuits
15 - 2 cups all-purpose flour
16 - 1 tablespoon baking powder
17 - 1/2 teaspoon baking soda
18 - 1 teaspoon salt
19 - 1/2 cup cold unsalted butter, cubed
20 - 3/4 cup cold buttermilk, plus extra for brushing
# Directions:
01 - Preheat oven to 400°F (200°C).
02 - In a large skillet or Dutch oven, melt butter over medium heat. Add diced onion, carrots, and celery; sauté until vegetables are tender, about 5 minutes.
03 - Incorporate minced garlic and cook for 1 minute. Sprinkle flour over the vegetables and stir thoroughly, cooking for 1–2 minutes to eliminate raw taste.
04 - Gradually whisk in chicken broth and whole milk. Cook, stirring frequently, until the sauce thickens, approximately 5 minutes.
05 - Stir in cooked chicken, frozen peas, dried thyme, salt, black pepper, and fresh parsley if using. Mix well and simmer for 2 minutes. Remove from heat.
06 - Pour the prepared filling into a 9x13-inch baking dish or similar casserole dish.
07 - In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Add cold butter and use a pastry cutter or fork to blend until mixture forms coarse crumbs.
08 - Pour in cold buttermilk and gently mix just until dough forms. Handle minimally and avoid overmixing.
09 - Drop generous spoonfuls of biscuit dough evenly over filling in the dish, covering most of the surface. Lightly brush tops with additional buttermilk.
10 - Bake for 30–35 minutes until biscuits are golden brown and filling is bubbling. Allow to rest for 5 minutes before portioning and serving.
# Expert Advice:
01 -
- Rich and satisfying, ideal for family dinners
- Simple steps for both filling and biscuit topping
02 -
- Use rotisserie chicken for quicker prep
- Biscuit dough should be handled gently for flakiness
03 -
- Add smoked paprika or a splash of white wine for extra flavor
- Make ahead by assembling and refrigerating up to 1 day before baking