Chicken Pot Pie with Biscuit Topping (Printable)
A classic chicken pot pie with a creamy, savory vegetable filling and a tender, golden biscuit topping. Pure comfort food.
# What You Need:
→ For the Filling
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1/3 cup all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 2 cups cooked chicken, shredded or diced
10 - 1 cup frozen peas
11 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper
→ For the Biscuit Topping
14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1/2 teaspoon salt
18 - 6 tablespoons cold unsalted butter, diced
19 - 3/4 cup cold buttermilk
20 - 1 tablespoon chopped fresh parsley (optional)
# How-To:
01 - Preheat your oven to 400°F (200°C).
02 - In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the diced yellow onion, carrots, and celery; sauté for 5–6 minutes until they begin to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
03 - Sprinkle 1/3 cup of all-purpose flour over the sautéed vegetables. Stir constantly for 1–2 minutes, ensuring the flour is lightly golden and well incorporated.
04 - Gradually whisk in 2 cups of low-sodium chicken broth and 1 cup of whole milk. Bring the mixture to a simmer, stirring often, until it thickens to a creamy consistency, which typically takes about 3–4 minutes.
05 - Add 2 cups of shredded or diced cooked chicken, 1 cup of frozen peas, 1 teaspoon of fresh thyme leaves (or 1/2 teaspoon dried thyme), 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to the thickened base. Stir thoroughly to combine all ingredients, then remove the filling from the heat.
06 - Pour the prepared chicken pot pie filling evenly into a 9x13-inch baking dish or a similar ovenproof dish.
07 - In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
08 - Add 6 tablespoons of cold, diced unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
09 - Stir in 3/4 cup of cold buttermilk and 1 tablespoon of chopped fresh parsley (if using) just until the biscuit dough comes together. Be careful not to overmix, as this can lead to tough biscuits.
10 - Drop 6–8 generous spoonfuls of the biscuit dough evenly over the hot chicken pot pie filling in the baking dish.
11 - Bake the chicken pot pie in the preheated oven for 25–30 minutes, or until the biscuit topping is golden brown and the filling is visibly bubbling.
12 - Remove the pot pie from the oven and allow it to rest for 10 minutes before serving, which helps the filling set and prevents burns.
# Expert Advice:
01 -
- It's like wrapping yourself in a warm blanket after a long day—pure, unadulterated comfort in every single bite.
- The biscuits on top are a game-changer, offering a delightful fluffy texture that soaks up all that savory, rich gravy.
02 -
- Never skip using cold butter for the biscuits; it truly is the secret to their flaky, tender texture.
- Don't overmix the biscuit dough—just mix until it comes together, and you'll be rewarded with light, airy tops.
03 -
- For an extra golden-brown biscuit crust, brush the tops lightly with a little melted butter or an egg wash before baking.
- If your filling seems too thick before adding the chicken, you can always thin it slightly with a splash more broth or milk.