Chicken Pot Pie with Biscuit Topping (Printable)
Enjoy a comforting, classic chicken pot pie: creamy, savory filling with vegetables, topped with tender, golden biscuits.
# What You'll Need:
→ For the Filling
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1/3 cup all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 2 cups cooked chicken, shredded or diced
10 - 1 cup frozen peas
11 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper
→ For the Biscuit Topping
14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1/2 teaspoon salt
18 - 6 tablespoons cold unsalted butter, diced
19 - 3/4 cup cold buttermilk
20 - 1 tablespoon chopped fresh parsley (optional)
# How-to Steps:
01 - Preheat your oven to 400°F. In a large skillet or Dutch oven, melt the butter over medium heat. Add diced onion, carrots, and celery; sauté for 5–6 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
02 - Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 1–2 minutes until the flour is lightly golden. Gradually whisk in the chicken broth and whole milk. Bring the mixture to a simmer, stirring frequently, until it has thickened, approximately 3–4 minutes.
03 - Add the cooked chicken, frozen peas, fresh thyme, salt, and black pepper to the thickened sauce. Stir to thoroughly combine all ingredients, then remove the skillet from the heat.
04 - Pour the prepared chicken filling evenly into a 9x13-inch baking dish or a similar ovenproof dish.
05 - In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt for the biscuit topping.
06 - Add the cold, diced butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
07 - Stir in the cold buttermilk and chopped fresh parsley (if using) just until the dough comes together. Be careful not to overmix the dough.
08 - Drop 6–8 spoonfuls of the biscuit dough evenly over the chicken filling in the baking dish.
09 - Bake for 25–30 minutes, or until the biscuit topping is golden brown and the chicken filling is bubbling hot.
10 - Allow the chicken pot pie to rest for 10 minutes after baking before portioning and serving.
# Expert Pointers:
01 -
- It's like a warm hug on a cold day, hitting all the comfort food notes without being too heavy.
- The biscuit topping is a revelation—tender, flaky, and so much easier than wrestling with a traditional pie crust.
02 -
- Always use very cold butter and buttermilk for the biscuit topping; this is the secret to tender, flaky biscuits.
- Resist the urge to overmix the biscuit dough; a light hand ensures a soft, fluffy texture every time.
03 -
- For exceptionally flaky biscuits, try grating the cold butter directly into the flour mixture instead of cutting it in.
- A touch of Dijon mustard (about a teaspoon) added to the filling with the chicken broth can really deepen the savory notes without tasting overtly mustardy.