Chicken Pot Pie Biscuit Crust

The kitchen was freezing that January, the kind of cold that seeps through windows no matter how high you crank the heat. My roommate had requested something that felt like a warm blanket in food form, and pot pie was the only logical answer. I had never made biscuit topping from scratch before, mostly relying on store-bought puff pastry or frozen crusts. The smell of butter melting with onions and carrots filled the entire apartment, which was probably what finally convinced my other roommate to emerge from her room.

That first attempt, I accidentally dumped too much flour into the sauce and ended up with something closer to paste than gravy. My roommate ate two bowls anyway and said it reminded her of what her grandmother used to make, which I took as a compliment despite the technical disaster. Now I make this every winter without fail, usually when someone has had a terrible week or the weather turns particularly grim.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, or use leftover roast chicken
• 2 tablespoons unsalted butter: This builds the flavor foundation for your sauce
• 1 medium onion: White or yellow onion both work, just dice them evenly
• 2 carrots: Peel them first so no tough skin sneaks into the filling
• 2 celery stalks: Include some leaves for extra flavor if your celery has them
• 1 cup frozen peas: No need to thaw first, they will cook in the hot sauce
• 2 cloves garlic: Fresh minced garlic makes a noticeable difference over powder
• 1/3 cup all-purpose flour: This thickens your sauce into a proper gravy consistency
• 2 cups low-sodium chicken broth: Low-sodium gives you control over the final seasoning
• 1 cup whole milk: Creates that creamy comfort food texture we are after
• 1 teaspoon salt and 1/2 teaspoon black pepper: Adjust to your taste preference
• 1/2 teaspoon dried thyme: Fresh thyme works too if you have it on hand
• 2 tablespoons fresh parsley: Brightens up the rich filling and adds color
• 2 cups all-purpose flour: For the biscuit topping, keep this separate from the filling flour
• 2 teaspoons baking powder and 1/2 teaspoon baking soda: Make sure these are fresh for proper rise
• 1 teaspoon salt: For the biscuit dough, different from the filling seasoning
• 6 tablespoons cold unsalted butter: Cold is crucial here, straight from the refrigerator
• 3/4 cup cold buttermilk: The acidity reacts with baking soda for extra fluffiness

Instructions

Preheat your oven:

Get it to 400°F so it will be fully hot and ready when your filling is done

Sauté the vegetables:

Melt butter in a large skillet over medium heat, then add onion, carrots, and celery for about 6 minutes until softened

Add the garlic and flour:

Stir in garlic for one minute, then sprinkle in flour and keep stirring constantly for another minute to cook out the raw taste

Build the sauce:

Slowly pour in chicken broth and milk while stirring, then simmer for 5 to 7 minutes until it thickens nicely

Finish the filling:

Stir in chicken, peas, salt, pepper, thyme, and parsley, then remove from heat

Transfer to baking dish:

Pour everything into a 9x13-inch baking dish or whatever deep dish you have

Make the biscuit dough:

Whisk together flour, baking powder, baking soda, and salt, then cut in cold butter until the mixture looks like coarse crumbs

Add the buttermilk:

Stir in cold buttermilk just until the dough holds together, being careful not to overwork it

Top the filling:

Drop spoonfuls of biscuit dough over the filling or gently pat it into a layer, leaving some gaps for steam to escape

Bake until golden:

Cook for 25 to 30 minutes until the biscuits are browned and the filling is bubbling up around the edges

Let it rest:

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

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My sister called me one night from college, sounding exhausted and homesick in that way only a terrible semester can cause. I made two pot pies, froze one, and drove three hours with the other one balanced on my front seat. She cried when she walked in and smelled it, which was either the nicest compliment or a sign she really needed a home-cooked meal.

Making It Your Own

Sometimes I swap in sweet potatoes instead of regular carrots, especially in autumn when they are everywhere. The slight sweetness works surprisingly well with the creamy sauce. You can also add mushrooms if you like them, just sauté them first so they do not release too much water into the filling.

Timing Tricks

The filling can be made a day ahead and kept in the refrigerator, which actually helps the flavors meld together. Just bring it to room temperature before topping with biscuits and baking. I have also frozen the unbaked assembled pie, though you will need to add extra baking time and cover the top with foil if the biscuits brown too quickly.

Serving Ideas

A crisp green salad with a bright vinaigrette cuts through the richness perfectly. Steamed green beans or roasted broccoli also work well if you want something warm on the side. This is one of those meals that feels complete on its own, but simple sides never hurt.

• Warm plates make a difference with this dish, especially on cold nights
• Extra parsley sprinkled on top right before serving adds a fresh pop
• A little grated Parmesan on the biscuits during the last 5 minutes of baking creates a lovely crispy top

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There is something profoundly satisfying about serving a dish that makes people close their eyes when they take the first bite. This pot pie has become my go-to for whenever life feels overwhelming or the weather turns uncooperatively cold.

Recipe Q&A

→ What type of chicken works best?

Use cooked, diced chicken breast for tenderness. Rotisserie chicken can save time and add flavor.

→ Can I make the biscuit crust ahead?

Yes, prepare the biscuit dough in advance and refrigerate briefly before topping the filling for baking.

→ How to ensure the filling is creamy?

Sauté vegetables well, then gradually stir in broth and milk, cooking until thickened. Adding a splash of cream can enrich the sauce.

→ How to get a flaky biscuit crust?

Use cold butter and gently combine with flour without overmixing to create coarse crumbs before adding buttermilk.

→ What sides complement this dish?

Serve alongside crisp green salad or steamed green beans for balance and freshness.

→ Can this be made gluten-free?

Substitute all-purpose flour with a gluten-free blend appropriate for thickening and biscuit dough.