Comforting Chicken Pot Pie with a Biscuit Crust Recipe
I still remember the first time I made this chicken pot pie with a biscuit crust—it filled my kitchen with such a comforting aroma that I knew it would become a family favorite.
The creamy chicken filling paired with the fluffy, golden biscuits on top was pure comfort food at its best. If you enjoy trying cozy meals, you can also explore our guide on Shrimp Alfredo Pasta with Broccoli Recipe for another delicious idea.
Ingredients You’ll Need
Gather your fresh ingredients before you begin. Using the right ones makes all the difference in flavor and texture.
- 1 pound boneless, skinless chicken breasts, cubed – fresh chicken keeps the dish juicy and tender.
- 2 tablespoons olive oil – helps brown the chicken and adds flavor.
- 1 onion, chopped – gives a sweet, savory base to the filling.
- 2 cloves garlic, minced – for that classic aromatic depth.
- 3 carrots, sliced – adds color and a slight sweetness.
- 2 stalks celery, chopped – gives crunch and flavor balance.
- 1 cup frozen peas – don’t substitute with canned; frozen works best for freshness.
- 1 teaspoon dried thyme – adds earthy warmth.
- Salt and pepper – to taste, always adjust at the end.
- 3 tablespoons butter – forms the base of the creamy sauce.
- 3 tablespoons all-purpose flour – thickens the filling.
- 2 cups chicken broth – homemade or low-sodium works best.
- 1 cup milk – adds creaminess to the sauce.
- 1 cup all-purpose flour – for the biscuit topping.
- 1 tablespoon baking powder – keeps the biscuits fluffy.
- 1/2 teaspoon salt – balances the dough.
- 1/2 cup cold butter, cubed – makes the crust rich and flaky.
- 2/3 cup milk – just enough to bind the dough.
Note: This recipe serves about 6 hearty portions.
Cooking Time
Planning your cooking time makes the process smoother. Here’s what to expect:
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Equipment You’ll Need
Having the right tools will make this recipe easier and more enjoyable.
- Skillet – for cooking chicken and vegetables.
- Saucepan – to prepare the creamy sauce.
- Mixing bowls – one for the biscuit dough, one for veggies.
- Baking dish – where everything comes together.
- Whisk – to ensure a smooth sauce.
- Pastry cutter (or hands) – for cutting butter into the flour.
How to Make Chicken Pot Pie with Biscuit Crust
Now let’s walk through the process step by step. Take your time, and you’ll end up with a dish that feels like a warm hug.
Step 1: Cook the Chicken
Start by heating olive oil in a skillet over medium heat. Add cubed chicken and cook until golden brown and fully cooked. Remove it from the pan and set aside. This helps lock in moisture while building flavor in the pan for the vegetables.
Step 2: Sauté the Vegetables
In the same skillet, add onions and garlic, cooking until softened. Toss in carrots and celery, letting them cook until just tender. Add peas, thyme, and seasoning. Stir well before returning the chicken to the pan. This creates a flavorful, colorful filling base.
Step 3: Make the Creamy Sauce
In a saucepan, melt butter, then whisk in flour. Let it cook briefly to remove the raw taste. Gradually add broth and milk, whisking constantly until smooth and thickened. Pour the sauce over the chicken and vegetable mixture, stirring until everything is coated in creamy goodness.
Step 4: Prepare the Biscuit Dough
Mix flour, baking powder, and salt in a bowl. Cut in cold butter until the texture looks crumbly. Gently stir in milk until a soft dough forms. Be careful not to overmix—keeping the butter cold ensures a fluffy, tender crust.
Step 5: Assemble and Bake
Pour the filling into a baking dish. Drop spoonfuls of biscuit dough on top, covering most of the surface. Bake at 400°F (200°C) for 20–25 minutes until the crust is golden brown. Let it rest briefly before serving to allow the filling to settle.
Additional Tips for Making This Recipe Better
After making this several times, I’ve learned a few tricks that make it even tastier:
- Use rotisserie chicken if you’re short on time.
- Fresh herbs like thyme or parsley add more depth than dried.
- Don’t skip letting the crust rest—it keeps it fluffy and not soggy.
- For extra richness, add a splash of cream to the sauce.
- I sometimes add mushrooms for a heartier flavor.
Variations to Try
What’s great about this recipe is its flexibility. Here are some variations you can explore for different dinner recipes:
- Dairy-free: Swap butter with plant-based margarine and milk with almond or oat milk.
- Gluten-free: Use gluten-free flour blends for both the sauce and the biscuit dough.
- Extra veggies: Add corn, spinach, or mushrooms for more nutrition.
- Protein twist: Try leftover turkey or even shrimp for a fun change.
You can also explore desserts like Sweet Coconut Cream Pancake Recipe if you want to end your meal with something sweet and refreshing.
Serving Ideas
To make your dish extra appealing, try these serving touches:
- Sprinkle fresh parsley over the baked crust.
- Serve in small individual ramekins for a personal touch.
- Add a side of mixed greens with a light vinaigrette.
- Pair with a sparkling lemonade or white wine for a cozy dinner.
Calories Count
Here’s the approximate nutrition per serving (based on 6 servings):
- Calories: 450
- Protein: 27g
- Carbohydrates: 35g
- Fat: 21g
- Fiber: 4g
- Sodium: 620mg
How to Store Chicken Pot Pie with Biscuit Crust
- Refrigerating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for best results.
- Freezing: Assemble the pie, but don’t bake. Wrap tightly in foil and freeze for up to 2 months. Bake directly from frozen, adding 10–15 minutes to cooking time.
- Reheating: For crispy biscuits, reheat in the oven instead of the microwave. If using a microwave, cover lightly to prevent the filling from drying.
Why You’ll Love This Recipe
This dish truly has it all. Here’s why I think it deserves a spot on your table:
- Easy and comforting – The steps are simple, and the results are cozy and satisfying.
- Family-friendly – It’s a dish everyone enjoys, even picky eaters.
- Customizable – Change up the vegetables, protein, or crust for endless variations.
- Perfect for meal prep – Make ahead and store for busy weeknights.
- Rich yet balanced – The creamy filling pairs beautifully with the light biscuit crust.
Chicken Pot Pie with a Biscuit Crust Recipe
Ingredients
Method
- Start by heating olive oil in a skillet over medium heat. Add cubed chicken and cook until golden brown and fully cooked. Remove it from the pan and set aside. This helps lock in moisture while building flavor in the pan for the vegetables.
- In the same skillet, add onions and garlic, cooking until softened. Toss in carrots and celery, letting them cook until just tender. Add peas, thyme, and seasoning. Stir well before returning the chicken to the pan. This creates a flavorful, colorful filling base.
- In a saucepan, melt butter, then whisk in flour. Let it cook briefly to remove the raw taste. Gradually add broth and milk, whisking constantly until smooth and thickened. Pour the sauce over the chicken and vegetable mixture, stirring until everything is coated in creamy goodness.
- Mix flour, baking powder, and salt in a bowl. Cut in cold butter until the texture looks crumbly. Gently stir in milk until a soft dough forms. Be careful not to overmix—keeping the butter cold ensures a fluffy, tender crust.
- Pour the filling into a baking dish. Drop spoonfuls of biscuit dough on top, covering most of the surface. Bake at 400°F (200°C) for 20–25 minutes until the crust is golden brown. Let it rest briefly before serving to allow the filling to settle.