Hearty Chicken Pot Pie with Fluffy Biscuits (Print Version)

Warm, rich Chicken Pot Pie with Biscuits, a comforting classic. Golden, flaky biscuits crown a creamy chicken and veggie filling. Pure home-cooked bliss.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Dairy, Wheat, Chicken

# Ingredients:

→ Creamy Filling Core

01 - 2 cups cooked chicken, shredded
02 - 2 cups chicken broth (low sodium preferred)
03 - 1 cup heavy cream
04 - 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

→ Flavor Enhancers

05 - 4 tbsp unsalted butter
06 - 1 medium onion, diced
07 - 2 cloves garlic, minced
08 - 1/4 cup all-purpose flour
09 - 1 tsp dried thyme
10 - 1/2 tsp salt (or to taste)
11 - 1/4 tsp black pepper (or to taste)

→ Fluffy Biscuit Topping

12 - 2 cups all-purpose flour
13 - 1 tbsp baking powder
14 - 1 tsp granulated sugar
15 - 1/2 tsp salt
16 - 6 tbsp cold unsalted butter, cut into cubes
17 - 3/4 cup buttermilk

→ Essentials & Other Bits

18 - 1 large egg, whisked with 1 tbsp water (for egg wash, optional)

# Instructions:

01 - Grab your big Dutch oven or a deep, oven-safe pot. Melt 4 tablespoons of butter over medium heat. Toss in your diced onion and let it soften, about 5-7 minutes, until it's translucent and smells sweet. Then, add the minced garlic and cook for another minute until it’s fragrant – don't let it burn, or it'll get bitter! Now, sprinkle in 1/4 cup of all-purpose flour. Stir constantly for 2-3 minutes, creating a smooth roux. It’ll look like a thick paste and smell a bit toasty; this is where the magic starts to thicken our Chicken Pot Pie with Biscuits.
02 - Slowly whisk in 2 cups of chicken broth, a little at a time, making sure there are no lumps. This is where I always get a little nervous, but keep whisking! The mixture will start to thicken beautifully. Once smooth, pour in 1 cup of heavy cream. Stir well, then add 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring it to a gentle simmer, letting it thicken for about 5 minutes. The aroma filling your kitchen right now? That's pure comfort, hon.
03 - Now for the good stuff! Stir in your 2 cups of shredded cooked chicken and 2 cups of mixed frozen vegetables. Give it a good stir to combine everything, making sure the chicken and veggies are coated in that creamy sauce. Let it simmer gently for another 5 minutes, just until the vegetables are heated through and the sauce is bubbly and thick. Taste it! Does it need more salt? More pepper? This is your pot pie, make it sing!
04 - While your filling is simmering, let's get those biscuits ready. In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Cut in 6 tablespoons of cold butter (I like to use a pastry blender or my fingertips) until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This is super important for flaky biscuits, so don't overmix! Gradually stir in 3/4 cup of buttermilk until just combined. The dough will be shaggy, and that’s okay. Overworking it makes tough biscuits, and we want fluffy ones for our Chicken Pot Pie with Biscuits.
05 - Pour the hot, creamy chicken and vegetable filling into a 9x13 inch baking dish (or back into your Dutch oven if it’s oven-safe). Now, for the fun part: drop spoonfuls of biscuit dough evenly over the top of the filling. Don't worry about making them perfect; rustic is charming! I usually get about 8-10 biscuits. If you want, brush the tops with a little egg wash (1 egg whisked with 1 tablespoon water) for an extra golden crust. This step just makes them look so pretty, honestly.
06 - Pop your Chicken Pot Pie with Biscuits into a preheated oven at 375°F (190°C) for 35-40 minutes, or until the biscuit topping is beautifully golden brown and the filling is bubbling around the edges. Oh, the smell that will waft from your oven! When it comes out, the biscuits should be puffed up and slightly crisp on top, while the filling is thick and luscious. Let it rest for 5-10 minutes before serving, because that filling is going to be HOT!

# Notes:

01 - Don't rush the roux! Seriously, that golden brown color means flavor. I learned that the hard way with a bland pot pie once.
02 - This filling is fantastic made a day ahead. Just keep it in the fridge, then warm it slightly before adding the biscuits and baking. Saves so much time!
03 - No buttermilk? Mix a tablespoon of lemon juice or white vinegar into regular milk and let it sit for 5 minutes. Works like a charm, I promise!
04 - A little fresh parsley sprinkled over the top after baking just brightens everything up. Visually, it's a game-changer for presentation, too.

# Equipment Needed:

01 - Large Dutch oven or oven-safe pot
02 - 9x13 inch baking dish
03 - mixing bowls
04 - whisk
05 - measuring cups and spoons.

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 30g

Back