Chicken Pot Pie Biscuit Crust

Snow was falling outside my kitchen window last February when my youngest came home from school shivering, asking for something that felt like a hug. I had leftover roast chicken from Sunday dinner and a craving to make the house smell comforting. That afternoon I threw together this chicken pot pie, and now my kids request it the moment the temperature drops below forty degrees.

My sister called me the first time she made this, halfway through stirring the sauce, panicked that it was too thin. I told her to trust the process, and when she texted me a picture of the finished pie later that evening, she admitted it was better than any restaurant version she had ever tasted.

Ingredients

• 2 cups cooked chicken breast, diced: Rotisserie chicken works beautifully here, saving you time while adding that slow-cooked flavor
• 2 tablespoons unsalted butter: Start with this for the aromatic base, it builds the foundation of flavor
• 1 medium onion, diced: Sweet yellow onions caramelize nicely and add depth to the creamy sauce
• 2 carrots, peeled and diced: These provide sweetness and color that makes the filling beautiful
• 2 celery stalks, diced: Essential for that classic pot pie aroma and subtle crunch
• 1 cup frozen peas: No need to thaw first, they cook perfectly in the hot sauce
• 2 cloves garlic, minced: Fresh garlic makes all the difference, add it after the vegetables soften
• 1/3 cup all-purpose flour: This thickens the sauce into that velvety consistency you want
• 2 cups low-sodium chicken broth: Control the salt level by starting with less sodium
• 1 cup whole milk: Creates the creamy texture without making the sauce too heavy
• 1 teaspoon salt: Adjust this based on whether your chicken was preseasoned
• 1/2 teaspoon black pepper: Freshly ground gives the best aroma and flavor
• 1/2 teaspoon dried thyme: This herb pairs perfectly with chicken and cream
• 2 tablespoons fresh parsley, chopped: Adds brightness and color to the rich filling
• 2 cups all-purpose flour: For the biscuits, this creates the perfect structure
• 2 teaspoons baking powder: Essential for the rise in the biscuit topping
• 1/2 teaspoon baking soda: Works with the buttermilk for extra lift
• 1 teaspoon salt: Enhances the flavor of the biscuit crust
• 6 tablespoons cold unsalted butter, cubed: Keeping this cold is the secret to flaky layers
• 3/4 cup cold buttermilk: The acid reacts with baking powder for the tenderest biscuits

Instructions

Preheat your oven to 400°F

Give yourself time to let it come to full temperature while you prep everything

Cook the vegetables in butter

Melt the butter in a large skillet over medium heat, then add the onion, carrots, and celery, sautéing for 5 to 6 minutes until they soften and smell amazing

Add the garlic and flour

Stir in the garlic for one minute until fragrant, then sprinkle in the flour and keep stirring for another minute to cook off the raw taste

Create the creamy sauce

Slowly pour in the chicken broth and milk, whisking constantly, then let it simmer until it thickens nicely, about 5 to 7 minutes

Combine everything together

Fold in the chicken, peas, salt, pepper, thyme, and parsley, then remove the pan from heat

Transfer to your baking dish

Pour the filling into a 9 by 13-inch baking dish or a deep pie dish, spreading it evenly

Prepare the biscuit dough

Mix the flour, baking powder, baking soda, and salt in a bowl, then cut in the cold butter until the mixture looks like coarse crumbs

Form the biscuit dough

Stir in the buttermilk gently, just until the dough holds together, being careful not to overwork it

Top the pie

Drop spoonfuls of the biscuit dough over the filling or gently pat it and lay it across the top

Bake until golden

Place in the oven for 25 to 30 minutes until the biscuits turn golden brown and the filling bubbles up around the edges

Let it rest before serving

Wait 10 minutes before digging in, which helps the filling set slightly

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Last Thanksgiving my brother said he normally does not even like pot pie, but he went back for seconds and took the leftovers home. Sometimes the simplest meals become the ones people remember most.

Make It Your Own

I have learned that pot pie is incredibly forgiving. You can add mushrooms in with the vegetables or swap the peas for corn if that is what your family prefers. Once I added a splash of white wine to the sauce and it elevated the whole dish, though nobody could quite put their finger on what made it taste so special.

Timing Is Everything

Getting everything ready before you start cooking makes the process so much smoother. Chop all your vegetables and measure out your ingredients first. The sauce thickens quickly, so having everything prepped means you can focus on stirring instead of scrambling for ingredients.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness perfectly. Steamed green beans or roasted asparagus also make excellent sides when you want something fresh on the plate.

• Brush the biscuits with melted butter five minutes before they are done for extra golden color
• Leftovers reheat beautifully in the oven at 350°F for about twenty minutes
• This pie freezes well before baking, just add ten minutes to the baking time

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There is something so satisfying about pulling a bubbling, golden-topped pie from the oven. It never fails to make the kitchen feel like the heart of the home.

Frequently Asked Questions

→ What type of chicken works best?

Cooked, diced chicken breast is recommended for tender texture and mild flavor, but leftovers or rotisserie chicken can be used.

→ Can I prepare the filling in advance?

Yes, the filling can be made ahead and refrigerated. Add the biscuit topping just before baking for best results.

→ How do I achieve a flaky biscuit crust?

Use cold butter cut into the flour mixture and avoid overmixing when adding buttermilk to keep the crust flaky and tender.

→ Can vegetables be substituted?

Carrots, celery, onion, and peas work well, but you can swap or add seasonal vegetables for variety.

→ What’s the recommended baking temperature and time?

Bake at 400°F (200°C) for 25–30 minutes until the biscuit crust is golden and the filling is bubbly.

→ Are there tips for extra rich flavor?

Add a splash of heavy cream to the filling or brush melted butter on the biscuit crust before baking for enhanced richness and color.