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Easy Chicken Pot Pie with Fluffy Biscuit Topping

Close-up of golden-brown biscuits topping a creamy chicken pot pie with biscuits filling in a blue enameled cast iron dish.
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Make a comforting, savory chicken pot pie topped with light, fluffy biscuits instead of traditional crust. This recipe uses simple ingredients for a quick, satisfying weeknight dinner.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups all-purpose flour (for biscuits)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt (for biscuits)
  • 1/2 cup cold unsalted butter, cut into small pieces (for biscuits)
  • 1/2 cup milk (for biscuits)

Instructions

  1. Preheat your oven to 400 degrees F. Lightly grease a 9-inch pie dish or a similar-sized casserole dish.
  2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the 1/3 cup of flour to the vegetables and cook for 1 minute, stirring constantly. This creates a roux that thickens the filling.
  4. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer and cook until it thickens slightly, about 3 minutes.
  5. Stir in the heavy cream, shredded chicken, thyme, salt, and pepper. Add the frozen peas and corn. Taste the filling and adjust seasoning if needed. Pour the filling into your prepared pie dish.
  6. Prepare the biscuit topping: In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt.
  7. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Pour in the milk and stir just until the dough comes together. Do not overmix; a slightly shaggy dough is best for fluffy biscuits.
  9. Drop spoonfuls of the biscuit dough evenly over the top of the hot chicken filling. You can make drop biscuits or gently pat the dough and cut out rounds if you prefer a neater look.
  10. Bake for 20 to 25 minutes, or until the biscuit topping is golden brown and cooked through and the filling is bubbly. Let it cool for 5 minutes before serving this comfort food recipe with biscuits.

Notes

  • For the best biscuit texture, make sure your butter is very cold when mixing the dough. Cold butter creates steam pockets, resulting in light, fluffy biscuits.
  • If you want a golden-brown top, brush the tops of the biscuits lightly with milk or an egg wash before baking.
  • Using leftover chicken or a store-bought rotisserie chicken makes this a quick chicken pot pie alternative for a weeknight meal.

Nutrition

Find it online: https://tastethisplate.com/chicken-pot-pie-with-biscuits/