Chicken Pot Pie Biscuit (Printable Version)
Tender chicken and veggies in creamy sauce baked beneath a golden, flaky biscuit topping.
# What You’ll Need:
→ Filling
01 - 2 cups cooked chicken, diced or shredded
02 - 2 tablespoons unsalted butter
03 - 1 small onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1/3 cup all-purpose flour
08 - 2 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1 cup frozen peas
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt, plus more to taste
13 - 1/2 teaspoon ground black pepper
→ Biscuit Crust
14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1 teaspoon salt
17 - 1/2 teaspoon baking soda
18 - 6 tablespoons cold unsalted butter, cubed
19 - 3/4 cup cold buttermilk, plus extra for brushing
# Directions:
01 - Preheat oven to 400°F.
02 - Melt butter in a large skillet over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables and stir to coat. Cook for 1–2 minutes, stirring constantly.
05 - Gradually pour in chicken broth and milk, whisking to avoid lumps. Bring to a simmer and cook until thickened, 4–5 minutes.
06 - Add cooked chicken, peas, thyme, salt, and pepper. Simmer for 2 minutes. Taste and adjust seasoning as needed. Remove from heat.
07 - Pour filling into a 9x13-inch baking dish or large deep pie dish.
08 - In a large bowl, whisk together flour, baking powder, salt, and baking soda.
09 - Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
10 - Add cold buttermilk and stir just until dough comes together. Do not overmix.
11 - Drop large spoonfuls of biscuit dough evenly over the filling. Gently spread to cover most of the surface. Brush with extra buttermilk for a golden finish.
12 - Bake for 25–30 minutes, or until biscuits are golden and filling is bubbling.
13 - Let cool for 10 minutes before serving.
# Top Tips:
01 -
- The biscuit crust absorbs all that creamy sauce while staying fluffy on top, creating the best contrast in textures
- It freezes beautifully, so you can pull it out on nights when cooking feels impossible
- Everything cooks in one pan before baking, meaning minimal cleanup and maximum flavor
02 -
- Cold ingredients are non-negotiable for the biscuits, if the butter melts before it hits the oven, you lose the flaky layers
- Overmixing the biscuit dough makes them tough, so stop as soon as the flour disappears
- The filling needs to be hot when you add the biscuits, or the bottoms will be doughy and undercooked
03 -
- Brush the biscuit tops with extra buttermilk halfway through baking for an even deeper golden color
- Place a baking sheet on the rack below to catch any drips, saving your oven from a messy cleanup