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Chicken Pot Pie with a Biscuit Crust Recipe
Ben Carraoli

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 6
Course: Dinner
Calories: 450
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.