Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits Warm, comforting, and brimming with tender chicken and vegetables in a creamy sauce, this Chicken Pot Pie with Biscuits brings all the familiar flavors of classic pot pie with the irresistible ease of topping it with store-bought biscuits. It’s a weeknight hero or weekend indulgence that’s ready in under an hour.

Why You’ll Love This Recipe

• No-fuss topping: Refrigerated biscuits mean no rolling or fussing with dough.
• One-dish comfort: Creamy filling and golden biscuits bake together for minimal cleanup.
• Crowd-pleaser: Hearty, family-friendly flavors that everyone devours.
• Customizable: Swap proteins or add veggies to suit your pantry.

Ingredients

(Use exactly as provided)
• 3 tablespoons unsalted butter
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 1½ cups chicken broth
• 1 cup milk
• 3 cups cooked, shredded chicken
• 1 cup frozen peas
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 8 refrigerated buttermilk biscuits (1 tube)
• Chopped fresh parsley, for garnish (optional)

Directions

1. Preheat and Prep
• Preheat oven to 400°F (200°C).
• Lightly grease a 9-inch pie dish or shallow baking dish with nonstick spray or a little butter.

2. Sauté the Aromatics
• In a large, ovenproof skillet or Dutch oven over medium heat, melt the butter.
• Add diced onion, celery, and carrots. Cook, stirring occasionally, until vegetables are just tender and onions are translucent, about 5–6 minutes.
• Stir in minced garlic and cook for 30 seconds, until fragrant.

3. Make the Roux-Style Base
• Sprinkle the flour evenly over the vegetables. Stir constantly with a wooden spoon or silicone spatula, coating all the veggies. Cook for 1–2 minutes—the raw-flour taste will cook out.

4. Create the Creamy Sauce
• Slowly pour in the chicken broth, whisking vigorously to prevent lumps.
• Add the milk and continue whisking until the mixture is smooth and begins to bubble at the edges.
• Reduce heat to medium-low and let simmer 2–3 minutes, stirring occasionally, until the sauce thickens to a gravy-like consistency.

5. Build the Filling
• Stir in the shredded chicken, frozen peas, and dried thyme.
• Season generously with salt and pepper, tasting and adjusting as needed.
• Remove the skillet from heat.

6. Top with Biscuits
• Arrange the 8 refrigerated buttermilk biscuits over the filling in a single layer, spacing them evenly so edges just touch.
• If desired, brush biscuit tops with a little melted butter for extra golden color.

7. Bake to Perfection
• Transfer the skillet (or pour filling into the greased pie dish, then top with biscuits) into the preheated oven.
• Bake 20–25 minutes, until biscuits are puffed and golden brown and the filling bubbles at the edges.

8. Rest and Garnish
• Remove from oven and let rest 5 minutes to set.
• Sprinkle with chopped fresh parsley before serving, if using.

Pro Tips and Variations

• Rotisserie Shortcut: Use store-bought rotisserie chicken for speed and flavor.
• Veggie Boost: Stir in sliced mushrooms, corn, or diced bell pepper.
• Creamier Sauce: Swap milk for half-and-half or heavy cream.
• Herb Twist: Add fresh rosemary or sage with the thyme.
• Pastry Option: Substitute thawed puff pastry or pie crust in place of biscuits—watch bake time closely.

Serving Suggestions

• Serve alongside a crisp green salad dressed in lemon vinaigrette.
• Offer steamed broccoli or roasted Brussels sprouts for extra veggies.
• Pair with a chilled glass of Chardonnay or a pint of amber ale for cozy enjoyment.

Storage/Reheating

• Refrigerate: Cover tightly and store leftover pot pie for up to 3 days.
• Reheat: Warm individual portions in the oven at 350°F for 10–12 minutes, or microwave until heated through (biscuits won’t be as crisp).
• Freeze Filling Only: Prepare through step 5, cool completely, then freeze filling in a freezer-safe container for up to 3 months. Thaw overnight, bake with fresh biscuits..

FAQs

Can I use homemade biscuit dough?
Absolutely—just cut to roughly 2-inch rounds and cover filling as directed. Watch bake time, since homemade dough can vary.
What’s the best chicken to use?
Rotisserie chicken is ideal, but leftover roasted or poached chicken works beautifully.
Can I make this gluten-free?
Use a gluten-free flour blend and gluten-free biscuits or your favorite gf pastry.
How do I prevent a soggy bottom?
Ensure your sauce is thick before topping. You can also pre-bake biscuits directly on a rack, then transfer to filling.
Can I assemble ahead of time?
A: Yes—prepare through step 5, refrigerate covered, then top with biscuits and bake when ready (add a few extra minutes if chilled).

Conclusion

This Chicken Pot Pie with Biscuits is everything you crave in a cozy meal—rich, creamy filling studded with hearty chicken and veggies, finished with a golden, buttery biscuit blanket. Whether it’s a busy weeknight or a lazy Sunday, it’s a simple showstopper you’ll make again and again. Enjoy!

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