Chicken Biscuit Pot Pie

The first time I made chicken pot pie, it was February and my apartment had drafty windows that rattled whenever the wind picked up. I needed something that felt like a warm blanket in food form, something that would fill the entire kitchen with buttery aromas and make the cold outside feel irrelevant. When those biscuits started turning golden in the oven, I remember standing by the stove just breathing in the thyme and roasted vegetables, suddenly not minding the winter at all.

My grandmother used to make something similar on Sundays, though she definitely used a frozen pie crust and whatever vegetables were wilting in the crisper drawer. I have refined her approach over years, learning that cold butter and hot filling are the secret to getting those biscuits to rise properly instead of merging into a dense dough layer. Last month, my neighbor texted me at 7pm asking what smelled so incredible, and I ended up bringing over a spare portion. Now she asks for updates whenever she sees me carrying a 9x13 pan anywhere.

Ingredients

• Cooked chicken: Rotisserie chicken works beautifully here, and the dark meat adds extra richness that holds up well in the creamy sauce
• Unsalted butter: You will use this for both the filling and the biscuits, so keep it cold for the dough and let it melt for the vegetables
• Onion, carrots, and celery: This classic trio builds the foundation, so take the time to dice them evenly so everything cooks at the same rate
• Garlic: One minute is all you need, just enough to take the raw edge off without burning it
• All-purpose flour: This thickens your sauce and gives the biscuits structure, so measure it properly rather than eyeballing
• Chicken broth: Low-sodium is crucial here because you will be seasoning everything else and do not want the final dish to be too salty
• Whole milk: Creates that velvety creaminess without being as heavy as straight cream
• Frozen peas: They hold their texture better than canned and do not require any prep work
• Fresh thyme: The woody stems can go right into the sauce and get fished out later, or strip the leaves if you prefer
• Buttermilk: This is what makes the biscuits tender and gives them that classic tang, and the acidity activates the baking soda for extra rise

Instructions

Get the oven going:

Preheat to 400°F and position a rack in the center so the biscuits brown evenly without burning on top before the filling is bubbly

Build the flavor base:

Melt the butter in a large skillet over medium heat, then add onion, carrots, and celery, letting them soften for about 6 minutes until they are no longer raw but still have some bite

Add the aromatics:

Stir in the garlic and cook for just one minute until fragrant, watching carefully so it does not turn bitter

Make the roux:

Sprinkle the flour over the vegetables and stir constantly for 2 minutes, cooking out the raw flour taste

Create the sauce:

Gradually pour in the broth and milk while whisking, bringing everything to a gentle simmer and letting it thicken for 5 minutes

Add the filling ingredients:

Stir in the chicken, peas, thyme, salt, and pepper, let everything simmer together for 2 minutes, then taste and adjust the seasoning before removing from heat

Transfer to baking dish:

Pour the hot filling into a 9x13-inch baking dish or deep pie dish

Prep the dry ingredients:

In a large bowl, whisk together the flour, baking powder, salt, and baking soda until evenly combined

Cut in the butter:

Using a pastry cutter or your fingers, work in the cold butter until the mixture looks like coarse crumbs with some pea-sized pieces remaining

Bring the dough together:

Pour in the cold buttermilk and stir just until the dough comes together, leaving some visible dry bits

Top the pie:

Drop large spoonfuls of biscuit dough over the filling and gently spread to cover most of the surface, then brush with extra buttermilk for that golden finish

Bake until golden:

Bake for 25 to 30 minutes until the biscuits are golden brown and the filling is bubbling up around the edges

Let it rest:

Cool for 10 minutes before serving so the filling sets slightly and does not run everywhere when you scoop it

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This recipe has become my go-to when friends have new babies or are recovering from surgery, because it reheats beautifully and feels like a genuine hug in a baking dish. Last spring, I made it for a potluck and someone asked for the recipe before they even finished their first serving, which is always the best compliment.

Make It Your Own

Sometimes I add diced potatoes or corn to the filling if I want it to feel even more substantial, especially during the colder months when comfort food hits different. You could also swap turkey for the chicken, or use ham and add a handful of shredded cheese to the biscuit dough for a completely different vibe.

Timing Is Everything

The filling can be made a day ahead and refrigerated, but bring it back to room temperature before topping with biscuits, or add 5 to 10 minutes to the baking time. I have also frozen the entire assembled pie before baking, just thaw it overnight in the refrigerator first.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness nicely, or you could serve it alongside roasted Brussels sprouts if you want to keep the oven going. This pairs beautifully with Chardonnay or even just iced tea if you are keeping it casual.

• Let the pie rest for the full 10 minutes or the filling will be too runny
• Leftovers reheat surprisingly well in a 350°F oven for about 20 minutes
• The biscuits will soften slightly overnight but still taste delicious

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There is something deeply satisfying about pulling a golden bubbling pot pie from the oven, knowing you created something that will make people close their eyes and savor every bite. Comfort food does not get more classic than this.

Recipe Q&A

→ What vegetables are used in the filling?

Onion, carrots, celery, garlic, and peas provide a balanced flavor and texture in the filling.

→ How is the biscuit crust prepared?

The crust is made by mixing flour, baking powder, baking soda, and cold butter, then combined with buttermilk to form a dough that's dropped over the filling before baking.

→ Can the poultry be substituted?

Yes, turkey can be used as an alternative to chicken for a similar taste and texture.

→ What is the best way to achieve a golden biscuit topping?

Brushing the biscuit dough with buttermilk before baking helps to develop a golden, crisp crust.

→ Are there make-ahead options for this dish?

The filling can be prepared and refrigerated in advance; just add the biscuit topping and bake when ready to serve.