Chicken Biscuit Pot Pie (Print Version)
Savory blend of chicken and veggies in creamy sauce beneath golden biscuit crust.
# What You Need:
→ For the Filling
01 - 2 cups cooked chicken, diced or shredded
02 - 2 tablespoons unsalted butter
03 - 1 small onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1/3 cup all-purpose flour
08 - 2 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1 cup frozen peas
11 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
12 - 1/2 teaspoon salt (plus more to taste)
13 - 1/2 teaspoon ground black pepper
→ For the Biscuit Crust
14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1 teaspoon salt
17 - 1/2 teaspoon baking soda
18 - 6 tablespoons cold unsalted butter, cubed
19 - 3/4 cup cold buttermilk (plus more for brushing)
# How-To:
01 - Preheat oven to 400°F (200°C).
02 - In a large skillet over medium heat, melt butter. Add onion, carrots, and celery. Sauté 5–6 minutes until softened.
03 - Stir in garlic and cook 1 minute until fragrant.
04 - Sprinkle flour over vegetables and stir to coat. Cook 1–2 minutes, stirring constantly.
05 - Gradually pour in chicken broth and milk, whisking to avoid lumps. Bring to a simmer and cook until thickened, 4–5 minutes.
06 - Add cooked chicken, peas, thyme, salt, and pepper. Simmer 2 minutes. Taste and adjust seasoning as needed. Remove from heat.
07 - Pour filling into a 9x13-inch baking dish or large deep pie dish.
08 - For the biscuit crust: In a large bowl, whisk together flour, baking powder, salt, and baking soda.
09 - Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
10 - Add cold buttermilk and stir just until dough comes together. Do not overmix.
11 - Drop large spoonfuls of biscuit dough evenly over the filling. Gently spread to cover most of the surface. Brush with extra buttermilk for a golden finish.
12 - Bake 25–30 minutes, or until biscuits are golden and filling is bubbling.
13 - Let cool 10 minutes before serving.
# Expert Advice:
01 -
- The biscuit crust is easier than pie dough but just as flaky, with that tender interior that soaks up the creamy sauce underneath
- Everything comes together in one dish, and the filling can be made ahead if you are juggling a busy weeknight
02 -
- Cold butter is non-negotiable for the biscuits, and if it starts melting while you work, pop the bowl in the freezer for 10 minutes
- The filling must be hot when you add the biscuits, or the bottom of your dough will turn gummy before the top cooks through
03 -
- If your biscuits are browning too fast, tent the pie loosely with foil for the last 10 minutes
- Leftover buttermilk freezes beautifully in ice cube trays for future biscuit-making adventures