Nothing beats the comforting embrace of a homemade Chicken Pot Pie with Biscuits, where tender chicken and vibrant veggies mingle in a creamy, savory sauce. Topped with golden, flaky biscuits, every bite offers a delightful contrast of textures—soft, hearty filling meets buttery, crumbly crust. Ready in just one hour, this dish is perfect for cozy weeknights or impressing guests with minimal effort.
Packed with 32g of protein and a medley of vitamins, this meal is as nourishing as it is indulgent. The rich flavors of thyme and garlic elevate the filling, while the biscuits add a touch of sweetness. Whether you’re feeding a crowd or saving leftovers, this recipe promises warmth and satisfaction in every spoonful.
Ingredients for Chicken Pot Pie with Biscuits
- For Biscuit Layer:
- 2 ⅔ cups (333 g) all-purpose flour
- 4 teaspoons baking powder
- 4 teaspoons granulated sugar
- 1 teaspoon salt
- 8 Tablespoons unsalted butter (very cold and cut into 8 pieces)
- 1 cup (236 ml) whole milk (buttermilk or 2% milk also work)
- For Filling:
- 5 Tablespoons salted butter
- 1 medium yellow onion (125 g), diced
- 6 Tablespoons (50 g) all-purpose flour
- ¾ teaspoon salt
- ¾ teaspoon ground pepper
- 1 teaspoon smoked paprika
- ¼ teaspoon ground mustard
- ⅛ teaspoon dried thyme
- 3 cups (709 ml) low-sodium chicken broth
- ½ cup (88 g) heavy cream
- 3 cups (635 g) diced, peeled russet potatoes (diced into pieces smaller than 1”)
- 2 chopped carrots
- 3 cups (325 g) frozen mixed vegetables
- 3 cups (440 g) shredded chicken (about one rotisserie chicken)
- For Egg Wash (optional):
- 1 large egg
- 1 teaspoon water
Step-by-Step Instructions
- Prepare the Biscuit Topping:
- Preheat oven to 400°F (205°C).
- In a food processor, combine flour, baking powder, sugar, and salt. Scatter butter over the mixture and pulse briefly until it resembles coarse crumbs (butter pieces should still be visible).
- Add milk and pulse briefly until the mixture just clumps together.
- Transfer dough to cling wrap, pat into a 1” thick rectangle, wrap, and refrigerate until filling is ready.
- Make the Filling:
- Melt butter in a large pot or Dutch oven over medium heat.
- Add diced onion and cook until tender and translucent (about 4 minutes).
- Sprinkle flour over the onion and whisk until smooth. Stir in salt, pepper, paprika, mustard, and thyme.
- Gradually stir in chicken broth and heavy cream. Add potatoes, carrots, and mixed vegetables. Bring to a boil, stirring frequently, until the liquid thickens and the vegetables are tender (about 10-12 minutes).
- Remove from heat and stir in shredded chicken.
- Assemble and Bake:
- Remove biscuit dough from the fridge and cut into 6-8 pieces (use a biscuit cutter or knife).
- Distribute biscuits evenly over the filling, leaving space between them.
- Optional: Whisk egg and water for egg wash and brush over biscuit tops.
- Bake at 400°F (205°C) for 25 minutes, or until biscuits are light golden brown and cooked through (check by piercing with a knife).
- Serve and Enjoy!
Perfect Pairings: Serving Suggestions
This hearty *Chicken Pot Pie with Biscuits* is a meal all on its own, but you can elevate it with a fresh side salad or steamed green beans for a crisp contrast. A glass of chilled white wine or sparkling cider complements the creamy filling beautifully. Don’t forget a dollop of tangy hot sauce or extra seasoning for those who love a kick of flavor!
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover the pot pie with foil and warm it in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. For single servings, microwaving on medium power for 1-2 minutes works too—just avoid overcooking the biscuits to keep them tender.
Mix It Up: Recipe Variations
Feel free to get creative with the filling! Swap shredded chicken for cooked turkey or tofu for a vegetarian twist. Use sweet potatoes or parsnips instead of russets, or add a handful of fresh peas and corn for extra sweetness. You can also top your pot pie with puff pastry or cornbread batter if you’re in the mood for something different.
Speed It Up: Time-Saving Hacks
To cut down on prep time, use pre-shredded rotisserie chicken and pre-chopped veggies from the store. You can also prepare the biscuit dough a day ahead and keep it refrigerated until you’re ready to bake. If you’re in a rush, skip the egg wash—it adds a shine but isn’t essential for delicious results.
Tool Talk: Equipment Guidance
A sharp chef’s knife and sturdy cutting board will make dicing veggies a breeze. A *food processor* is ideal for creating flaky biscuit dough, but a pastry cutter or fork works too if you’re mixing by hand. Use a *heavy-bottomed Dutch oven* for even heat distribution and easy transfer from stovetop to oven. A biscuit cutter or sharp knife ensures evenly sized biscuits for a polished finish.
Chicken Pot Pie with Biscuits
Ingredients
For Biscuit Layer
- 2 ⅔ cups all-purpose flour (333 g)
- 4 teaspoons baking powder
- 4 teaspoon granulated sugar
- 1 teaspoon salt
- 8 Tablespoons unsalted butter very cold and cut into 8 pieces
- 1 cup whole milk (236 ml) (buttermilk or 2% milk will also work)
For Filling
- 5 Tablespoons salted butter
- 1 medium yellow onion diced (125 g)
- 6 Tablespoons all-purpose flour (50 g)
- ¾ teaspoon salt
- ¾ teaspoon ground pepper
- 1 teaspoon smoked paprika
- ¼ teaspoon ground mustard
- ⅛ teaspoon dried thyme
- 3 cups low-sodium chicken broth (709 ml)
- ½ cup heavy cream (88 g)
- 3 cups diced, peeled russet potatoes (635 g) (diced into pieces smaller than 1”)
- 2 chopped carrots
- 3 cups frozen mixed vegetables (325 g)
- 3 cups shredded chicken (440 g) (this is usually one picked rotisserie chicken for me)
For Egg Wash (optional)
- 1 large egg
- 1 teaspoon water
Instructions
- Preheat oven to 400F (205C).
- Combine flour, baking powder, sugar, and salt in the basin of a food processor². Scatter butter over the top of the mixture and pulse briefly to combine (butter pieces should still be visible, mixture should resemble coarse, pebbly crumbs). Add milk and pulse very briefly until just combined and mixture is clumping together.
- Transfer to a piece of cling wrap and pat into a 1” thick rectangle (flour your hands if the dough is sticky), and then cover with cling wrap and refrigerate until filling is prepared.
- Melt butter in a large pot or dutch oven over medium heat (the pot you choose is the one you’ll be baking your pot pie in, make sure it’s big enough!).
- Add chopped onion and cook until tender and translucent (about 4 minutes.
- Sprinkle onion with with flour and whisk until smooth. Stir in salt, pepper, and spices (paprika, mustard, and thyme) until well-combined.
- Gradually stir in chicken broth and heavy cream. Add potatoes, carrot, and mixed veggies and bring contents to a boil over medium heat, stirring frequently until liquid has thickened. Continue to boil until potatoes and carrots are tender when pierced with a fork.
- Remove from heat and stir in chicken. Remove biscuit dough from fridge and cut into 6-8 pieces (you can use a biscuit cutter or just cut the dough into rectangles with a knife).
- Distribute biscuits evenly over the surface of pot pie, leaving a little space between biscuits. If desired, prepare egg wash by whisking together egg and water and use a pastry brush to brush the tops of the biscuits.
- Transfer pot pie to 400F (205C) oven and bake for 25 minutes or until biscuits are beginning to turn a light golden brown (if you skipped the egg wash it will be a bit tougher to tell that they’re done as they stay pale) and cooked through. I’ll usually pierce the side of a biscuit with a knife to make sure it’s not gooey.
- Serve and enjoy!