Easy Chicken Pot Pie With Biscuit Crust

The comforting aroma of golden biscuits rising over a bubbling mixture of tender chicken and vegetables is just the beginning of this Easy Chicken Pot Pie With Biscuit Crust experience. This heartwarming dish transforms simple ingredients into a meal that wraps you in culinary comfort like a warm blanket on a cold evening. The flaky biscuit topping provides the perfect contrast to the creamy, savory filling below, creating a dinner that’s both impressive and approachable. You’ll learn how to create this crowd-pleasing comfort food with straightforward techniques that guarantee delicious results every time.

Why You’ll Love This Recipe

This Easy Chicken Pot Pie With Biscuit Crust stands out from traditional pot pies with its time-saving biscuit topping that achieves the perfect golden crunch without the fuss of making pastry from scratch. The contrast between the buttery, flaky biscuits and the velvety chicken filling creates a textural symphony that keeps you coming back for another bite.

The filling strikes the ideal balance between creamy richness and wholesome ingredients, with tender chunks of chicken nestled among colorful vegetables in a savory herb-infused sauce. Each spoonful delivers warmth and satisfaction that transcends simple comfort food.

What truly makes this recipe special is its adaptability and forgiving nature. Whether you’re using rotisserie chicken for convenience or leftover roasted chicken from yesterday’s dinner, this simple chicken pot pie recipe transforms basic ingredients into a meal that feels like it required much more effort than it actually did.

Ingredients

For the Filling:

• 2 tablespoons (30g) unsalted butter
• 1 medium yellow onion, diced (about 1 cup)
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about ¾ cup)
• 2 cloves garlic, minced
• 1/3 cup (42g) all-purpose flour
• 2 cups (480ml) chicken broth, preferably low-sodium
• 1 cup (240ml) whole milk
• 3 cups cooked chicken, shredded or cubed (about 1 pound)
• 1 cup (150g) frozen peas
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Biscuit Topping:

• 2 cups (250g) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons (85g) cold unsalted butter, cubed
• ¾ cup (180ml) cold buttermilk

The shredded chicken provides the hearty protein foundation, while the vegetable trio of carrots, celery, and onions (known as mirepoix) creates the classic flavor base essential for this homestyle chicken biscuit pot pie.

Pro Tips

Master the Roux: The secret to a perfect creamy chicken pot pie filling lies in properly cooking the flour with butter before adding liquids. Cook the flour for 1-2 minutes to eliminate the raw taste, but avoid browning it. Whisk continuously when adding broth and milk to prevent lumps from forming. This technique ensures your Easy Chicken Pot Pie With Biscuit Crust has a silky-smooth filling rather than a grainy one.

Biscuit Success: For the flakiest biscuit topping, use very cold butter and buttermilk. Handle the dough minimally to avoid developing gluten, which makes biscuits tough. A great trick is to grate frozen butter directly into your flour mixture. This distributes the butter perfectly and keeps it cold, resulting in those delicious layers that make homemade biscuits irresistible.

Filling Consistency: The filling should be creamy but not too thick when it goes into the baking dish, as it will continue to thicken during baking. If your mixture seems too thick, add an extra splash of broth. If it’s too thin, simmer a few minutes longer before assembling. The perfect consistency should coat the back of a spoon but still flow gently when the spoon is tilted.

Instructions

Step 1: Prepare Your Ingredients
Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish or a 12-inch cast iron skillet. Having all your ingredients measured and prepared before you start cooking will make the process seamless. If you’re using a rotisserie chicken, now’s the time to shred it into bite-sized pieces.

Step 2: Create the Filling Base
Melt butter in a large, deep skillet over medium heat. Add the diced onions, carrots, and celery, cooking until the vegetables begin to soften, about 5-6 minutes. The vegetables should become translucent but not browned. Add the minced garlic and cook for just 30 seconds until fragrant – be careful not to let it burn!

Step 3: Make the Sauce
Sprinkle the flour over the vegetable mixture and stir continuously for 1-2 minutes to cook out the raw flour taste. This creates the foundation for your creamy sauce. Gradually pour in the chicken broth while whisking constantly to prevent lumps. Once smooth, add the milk, continuing to whisk. Let the mixture simmer for 2-3 minutes until it begins to thicken.

Step 4: Complete the Filling
Stir in the cooked chicken, frozen peas (no need to thaw), fresh thyme, salt, and pepper. Let everything simmer together for another 2-3 minutes, allowing the flavors to meld. The filling for your Easy Chicken Pot Pie With Biscuit Crust should be creamy and cohesive. If using a skillet other than cast iron, transfer your filling to the prepared baking dish.

Step 5: Prepare the Biscuit Topping
In a large bowl, whisk together flour, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Pour in the cold buttermilk and stir just until the dough comes together – don’t overmix!

Step 6: Top and Bake
Drop spoonfuls of the biscuit dough over the chicken filling, covering most of the surface but leaving a few small gaps for steam to escape. Brush the tops with a little milk or melted butter for extra browning if desired. Bake for 25-30 minutes until the biscuits are golden brown and the filling is bubbling. Let stand for 5 minutes before serving your Easy Chicken Pot Pie With Biscuit Crust.

Variations

Herbed Biscuit Topping: Elevate your Easy Chicken Pot Pie With Biscuit Crust by adding 1 tablespoon of chopped fresh herbs like rosemary, thyme, or chives to the biscuit dough. This simple addition infuses the topping with aromatic flavor that complements the savory filling perfectly. For an extra touch, sprinkle a bit of flaky sea salt and black pepper on the biscuits before baking.

Vegetable Customize: Adapt this chicken pot pie with biscuits recipe to use whatever vegetables you have on hand. Sweet potatoes, mushrooms, corn, or green beans make excellent additions or substitutions. For a lighter spring version, add asparagus pieces and fresh peas instead of frozen. The versatility of this dish makes it perfect for using seasonal produce or cleaning out your vegetable drawer.

Dairy-Free Alternative: Create a dairy-free version by replacing butter with olive oil or plant-based butter, and substitute the milk with unsweetened almond or coconut milk. For the biscuit topping, use cold coconut oil instead of butter and dairy-free milk with a splash of vinegar to mimic buttermilk. These substitutions maintain the dish’s comforting essence while accommodating dietary restrictions.

Storage and Serving

This Easy Chicken Pot Pie With Biscuit Crust can be refrigerated for up to 3 days in an airtight container. While the biscuit topping won’t remain as crisp as when freshly baked, the flavors actually develop and meld beautifully overnight. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes until heated through, removing the foil for the last 5 minutes to re-crisp the top.

For make-ahead convenience, prepare the filling up to 2 days in advance and refrigerate separately. When ready to serve, warm the filling on the stovetop, transfer to your baking dish, then top with freshly made biscuit dough and bake as directed.

Serve this comforting dish alongside a simple green salad dressed with a bright vinaigrette to balance the richness. For a restaurant-worthy presentation, garnish individual servings with fresh thyme leaves and a twist of black pepper. This homestyle chicken pot pie pairs wonderfully with a glass of chilled Chardonnay or a light-bodied Pinot Noir for an elevated dining experience.

FAQs

Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a perfect time-saving option for this Easy Chicken Pot Pie With Biscuit Crust. Simply shred or dice the meat to yield approximately 3 cups. The smoky flavor of store-bought rotisserie chicken adds an extra dimension to the filling.

Can I make this pot pie ahead of time?
Yes, you can prepare the filling up to 2 days ahead and store it in the refrigerator. Make the biscuit topping fresh before baking for best results. Alternatively, assemble the entire dish, cover tightly, refrigerate for up to 24 hours, and add 5-10 minutes to the baking time.

What if I don’t have buttermilk for the biscuits?
Create a quick substitute by adding 2 teaspoons of lemon juice or white vinegar to ¾ cup regular milk. Let it sit for 5 minutes before using in your recipe. This acidified milk works perfectly in the biscuit topping.

Can I freeze this chicken pot pie?
Yes, this dish freezes well. For best results, freeze the unbaked pot pie without the biscuit topping, adding fresh biscuit dough just before baking. Alternatively, freeze fully baked leftovers in individual portions for quick meals.

How can I ensure my biscuits don’t get soggy?
Make sure your filling isn’t too thin before adding the biscuit topping. Additionally, the biscuit dough should be fairly thick, not runny. Baking at the proper temperature (400°F) helps create a barrier on the bottom of the biscuits while allowing them to cook through properly.

Conclusion

This Easy Chicken Pot Pie With Biscuit Crust is comfort food at its finest — a golden crown of buttery biscuits atop a creamy chicken and vegetable filling that captures the essence of home cooking. It’s the kind of dish that transforms an ordinary weeknight into a special occasion while requiring minimal effort. Whether you’re cooking for a family dinner or looking to impress guests with your culinary skills, this pot pie delivers satisfaction in every bite. The combination of flaky biscuits and savory filling creates a meal that nourishes both body and soul – simple ingredients transformed into something truly memorable.

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