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Chicken and Biscuit Pot Pie Recipe

Chicken and Biscuit Pot Pie Recipe
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★★★★★

4.9 from 10 reviews

Warm, creamy chicken stew with tender carrots, peas, and shredded chicken, all tucked under buttery, golden-baked biscuits. The ultimate comfort food for snow days or cozy nights in.

Ingredients

Scale

For the Filling:

  • 2 tbsp butter
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup whole milk or heavy cream
  • 2 cups cooked shredded chicken
  • 1 cup frozen peas
  • Salt and black pepper to taste
  • 1/2 tsp thyme (optional)

For the Biscuit Topping:

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter, cubed
  • 3/4 cup cold buttermilk
  • Optional: 1 tbsp melted butter (for brushing)

Instructions

  1. Make the Filling: In a large oven-safe skillet or Dutch oven, melt butter. Add onion and carrots, cook 5–6 minutes until soft. Stir in garlic, then flour. Cook 1 minute.
  2. Add Liquids: Slowly pour in broth and milk, whisking to avoid lumps. Bring to a simmer until thickened (3–4 min). Stir in chicken, peas, salt, pepper, and thyme.
  3. Make the Biscuits: In a bowl, whisk flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk until just combined. Drop biscuit dough by large spoonfuls on top of the hot filling (or shape and place).
  4. Bake: Preheat oven to 400°F (200°C). Bake 20–25 minutes or until biscuits are golden and cooked through. Brush with melted butter if desired.
  5. Serve Hot: Let cool slightly and enjoy warm.

Notes

  • Use rotisserie chicken for extra flavor and faster prep!

Nutrition

Keywords: Chicken and Biscuit Pot Pie, Comfort Food, Chicken Stew, Biscuit Topping, Homemade Pot Pie

Find it online: https://swivily.com/chicken-and-biscuit-pot-pie-recipe/