Chicken Pot Pie With Biscuits - Made from Scratch!
Chicken Pot Pie With Biscuits
Chicken Pot Pie with Biscuits is the comfort food meal you need for chilly evenings and anytime you want your dinner to feel like a big warm hug for your soul. Tender chicken and veggies are baked in a creamy sauce with flaky, golden biscuits on top.
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Why You’ll Love This Homemade Chicken Pot Pie With Biscuits Recipe
Quintessential Comfort Food Dinner. Aside from Homemade Chicken Noodle Soup, it doesn’t get much more comforting than chicken pot pie with biscuits. Cozy vibes abound—chunks of juicy chicken, vegetables bathed in creamy sauce, and golden-brown biscuits.
That Biscuit Topping, Though. Don’t get me wrong, we also love this Healthy Chicken Pot Pie and Crock Pot Chicken Pot Pie. But when you want your pot pie topping to be more than just an afterthought, swap the pie crust for tender, buttery biscuits. Now we’re taking! (Psst—you’ll love Chicken and Biscuits too.)
Shortcuts? I’ve Got Them. You can use leftover chicken and swap the biscuits for a store-bought biscuit mix, or buy a tube of biscuit dough at the grocery store. While homemade biscuits are always a plus, when you want to whip this up for a weeknight, there’s nothing wrong with taking a shortcut for a super easy chicken pot pie with biscuits.
How to Make Chicken Pot Pie With Biscuits
The Ingredients
Chicken. Boneless, skinless thighs or breasts. You could also use leftover chicken (from this Air Fryer Whole Chicken perhaps?) or rotisserie chicken.
Vegetables. Onion, celery, garlic, and a bag of frozen peas, carrots, and corn.
Thyme. If you happen to have fresh thyme on hand, you can use it, otherwise keep it simple and go for dried.
Dry White Wine. Like Pinot Grigio or Sauvignon Blanc. Or use additional broth to make your chicken pot pie with biscuits alcohol-free.
Low-Sodium Chicken Broth. I like using low-sodium because it gives me more control over the salt level of the finished dish. If you have regular broth on hand, I recommend skipping adding any additional salt until the filling is finished, then season to taste.
Milk. You can use any kind you like.
Biscuits
All-Purpose Flour. Nothing fancy here.
Baking Powder. I recommend aluminum free.
Butter. You’ll need very cold unsalted butter; cut it into small cubes. This helps the biscuits get flaky!
Buttermilk. If you don’t want to buy a bottle of buttermilk, you can keep a package of dry buttermilk in your pantry for all your Buttermilk Blueberry Muffin and biscuit needs, or add 1/2 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then pour in enough milk to reach the 1/2 cup mark. Whisk and let the mixture sit for 5 minutes to curdle.
Milk. Brush this on the tops of the biscuits for a golden-brown color.
The Directions
Start the Biscuits. Whisk together the dry ingredients, cut in the butter, then pour in the buttermilk.
Make a Dough. Stir until the dough comes together.
Knead. On a clean work surface, knead the dough and then pat it into a square.
Cut the Biscuits. Use a bench scraper or knife to cut the dough into 8 or 9 biscuits. Chill the biscuits until you’re ready to use them.
Cook the Chicken. Get a nice browning on all sides, then transfer to a plate.
Sweat the Onion and Celery. Cook them in oil just until they soften. Add the garlic, thyme, and salt and after a minute, pour in the wine and deglaze the pan.
Add the Chicken and Flour. Once the wine is reduced, add the chicken and sprinkle flour evenly into the skillet. Stir and cook for a minute.
Pour in the Broth. A splash at a time, until the sauce is thick. Then, pour in the rest, along with the milk. Bring to a simmer.
Add the Veggies. Stir in the frozen vegetables, then remove from heat.
Finish. Arrange the biscuits on top of the filling. Brush with milk and add flaky sea salt, if desired. Bake in a 425 degree F oven for 20 to 25 minutes. Cool the chicken pot pie with biscuits for 5 to 10 minutes, then ENJOY!
Meal Prep Tip
You can make the filling up to 2 days in advance, or assemble the entire chicken pot pie with biscuits on top and refrigerate for up to 1 day before baking.
What to Serve with Chicken Pot Pie
Salad. Keep it light with Arugula Salad or toss crisp iceberg lettuce with your favorite ranch dressing.
Veggies. Bulk up your dinner with even more vegetables! Try these Sautéed Green Beans.
Potatoes. For a more filling side dish, pair your chicken pot pie with Garlic Mashed Potatoes.
Rice. Lemon Rice would make a fabulous side for chicken pot pie with biscuits.
Recipe Tips and Tricks
Use an Oven-Safe Skillet. A cast iron skillet is your best bet, or consult the user manual to see if your cookware is oven-safe. If you don’t have one, you can transfer the filling to a regular baking dish and then add the biscuits on top.
Pour the Broth in Slowly. If you want to avoid a lumpy sauce, it’s important to add the broth a splash at a time at first. Add a bit, stir, add a bit more, stir again. Once you’ve got a thick, creamy sauce, you can pour in the rest and stir to incorporate.
Make It Your Own. Swap rosemary or sage for the thyme, use leftover Thanksgiving Turkey instead of chicken, fold shredded sharp cheddar into the biscuit dough—there are a lot of ways you can put your own spin on this recipe!
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Chicken Pot Pie With Biscuits
This homemade chicken pot pie with biscuits recipe pairs tender chicken with veggies, a creamy sauce, and buttery biscuits. Ultimate comfort food!
Course Dinner, Main Course
Cuisine American
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Total Time 1 hourhour
Servings 4-5 servings
Calories 725kcal
Author Erin Clarke / Well Plated
Ingredients
For the Filling
2tablespoonsolive oildivided
3boneless, skinless chicken thighs or breaststrimmed and cut into 1-inch pieces, about 1 pound
1teaspoonkosher saltplus additional as needed
1cupdiced yellow onionabout 1 small
2celery stalksdiced, about 1 cup
3garlic clovesminced, about 1 tablespoon
½teaspoondried thyme
¼cupdry white wineor substitute additional broth
¼cupall-purpose flour
1(16-ounce) bag mixed frozen peas, carrots, and corn
2cupslow-sodium chicken broth
½cupmilkany kind you like
For the Biscuits
1 ½cupsall-purpose flour
½teaspoonkosher salt
1tablespoonbaking powderI recommend aluminum free
½cupcold unsalted buttercut into cubes, 1 stick
½cupbuttermilkplus more as needed, I added 1 more tablespoon
1-2tablespoonsmilkfor biscuit tops
Flaky saltoptional
Instructions
Place a rack in the center of your oven and preheat to 425°F.
Make the biscuits: In a large mixing bowl, combine the flour, salt, and baking powder. Add the butter and use a pastry cutter or a fork to work it into the flour until the largest bits of flour are the size of peas.
Add the buttermilk and stir gently to combine, being careful not to overmix. If the batter is still very dry, add more buttermilk, 1 tablespoon at a time, until it just comes together—I added 1 additional tablespoon.
Turn the dough onto a work surface (no need to flour it) and knead 3 times, until it comes together. Pat into a 1-inch-thick square that is about 6×6 inches and cut into 8 or 9 biscuits with a bench scraper or sharp chef’s knife. When cutting, be sure to only press directly down with your knife or cutter; do not saw back and forth or you will seal the flaky layers and they won’t expand. Transfer the biscuits to a plate, cover, and chill in the fridge until you’re ready to bake.
For the filling, heat 1 tablespoon oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chicken, sprinkle with a pinch of salt, and cook until browned on all sides, about 2 minutes per side. Transfer chicken to a plate (it will not be cooked through yet).
Heat the remaining 1 tablespoon olive oil in the skillet. Add the onion and celery and cook, stirring, until softened, about 5 minutes.
Add the garlic, thyme, and salt and cook for 1 minute, until fragrant. Add the wine and bring to a boil, scraping up the bottom of the skillet. Simmer for about 2 minutes, until the liquid is mostly reduced.
Return the chicken to the skillet and sprinkle everything with the flour. Stir to coat the chicken and veggies in the flour and cook for about a minute, until toasty-smelling.
Slowly add about half of the broth, a splash at a time, stirring constantly, until thick. Add the remaining broth and the milk. Stir well and bring to a simmer. Add the frozen vegetables and stir well. Turn off the heat.
Arrange the biscuits on top of the pot pie. Brush the tops with milk and sprinkle with flaky salt if you like. Bake for 20 to 25 minutes, until hot, golden, and bubbly. Cool for 5 to 10 minutes before serving.
Notes
To use canned refrigerated Pillsbury biscuits: arrange 1 (16-ounce) can of biscuits (8 count) on top of the pie as instructed (the milk and flaky salt are optional). Bake at 350°F for 15 to 16 minutes, or until golden brown.
If you don’t have an oven-safe skillet, prepare the filling as described and transfer it to a 2-quart baking dish after adding the frozen veggies. Arrange the biscuits on top and bake as directed.
TO STORE: Refrigerate leftover chicken pot pie with biscuits in an airtight container for up to 3 days.
TO FREEZE: Transfer to an airtight container, doing your best to keep the tops of the biscuits dry. Freeze for up to 2 months.
TO REHEAT: While you can reheat this recipe in the microwave, your best bet is to warm it up in a 350ºF oven until heated through. This will help restore some of the flakiness to the biscuits.
