Chicken Pot Pie with Biscuits: The Ultimate Comfort Food for Family Dinner!
Warm your soul and gather your loved ones around the table for this utterly delicious Chicken Pot Pie with Biscuits! This recipe elevates a timeless classic, featuring tender, succulent chicken and a medley of colorful vegetables, all enveloped in a rich, savory, and incredibly creamy gravy. Instead of a traditional pie crust, it’s crowned with fluffy, golden biscuits that bake right on top, soaking up all the glorious flavors beneath. It’s the quintessential comfort food, perfect for a cozy family dinner!
Why This Pot Pie Is a Family Favorite
- Hearty & Satisfying: A complete meal in one dish, packed with protein and vegetables.
- Creamy & Flavorful: The rich gravy is deeply savory and incredibly comforting.
- Fluffy Biscuit Topping: The golden biscuits are a delightful change from traditional crust, soaking up the delicious filling.
- Ultimate Comfort Food: Pure warmth and nostalgia in every spoonful.
- Easy to Make: Simple steps that yield impressive results.
What You’ll Need
Gather these wholesome ingredients to craft your delightful Chicken Pot Pie with Biscuits:
Ingredients:
For the Chicken and Broth:
- 2 small boneless, skinless chicken breasts (about 1 lb total)
- Salt and pepper to taste
- 4 cups chicken broth (low sodium preferred)
For the Filling:
- 3 tbsp unsalted butter
- 1 cup diced yellow onion (about 1 medium)
- 1 cup sliced carrots (about 2 medium)
- 1 cup diced celery (about 2 stalks)
- ½ cup frozen peas
- ½ cup frozen corn
- ½ cup all-purpose flour
- ½ cup heavy cream
- 1 tsp dried thyme
- ½ tsp dried rosemary, crushed
- Salt and black pepper to taste
- Optional: a pinch of nutmeg
For the Biscuit Topping:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- ¾ cup buttermilk (or milk with 1 tbsp lemon juice/vinegar, let stand 5 min)
- 1 large egg, beaten (for egg wash, optional)
Instructions: Simmer, Stir, and Bake to Perfection!
1. Cook the Chicken and Make Broth:
Place the chicken breasts in a medium saucepan. Season lightly with salt and pepper. Pour in the 4 cups chicken broth. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through (internal temperature 165°F/74°C). Remove chicken from broth. Shred or dice the chicken into bite-sized pieces. Set aside. Strain the broth and set aside. You should have approximately 3-3.5 cups of flavorful chicken broth.
2. Sauté the Vegetables:
In a large Dutch oven or oven-safe pot (that can hold about 4 quarts), melt 3 tbsp unsalted butter over medium heat. Add the diced yellow onion, sliced carrots, and diced celery. Cook for 8-10 minutes, stirring occasionally, until vegetables are tender-crisp.
3. Make the Creamy Gravy:
Sprinkle the ½ cup all-purpose flour over the cooked vegetables. Stir constantly for 1-2 minutes, cooking the raw flour taste out. Gradually whisk in the reserved chicken broth, a little at a time, until smooth and no lumps remain. Continue whisking as the mixture thickens and comes to a gentle simmer. Stir in the ½ cup heavy cream, 1 tsp dried thyme, ½ tsp crushed dried rosemary, and optional pinch of nutmeg. Add the cooked and shredded/diced chicken, frozen peas, and frozen corn to the gravy. Stir to combine. Taste and season the filling generously with salt and black pepper. The filling should be well-seasoned and flavorful.
4. Prepare the Biscuit Topping:
Preheat your oven to 400°F (200°C). In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and ½ tsp salt. Add the cold, cubed unsalted butter to the flour mixture. Using a pastry blender, your fingertips, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Make a well in the center and pour in the ¾ cup buttermilk. Stir with a fork just until a shaggy dough forms. Do not overmix. Turn the dough out onto a lightly floured surface. Gently knead 3-4 times, then pat or roll the dough to about ½-inch thickness. Using a biscuit cutter (or a knife to cut squares), cut out biscuits. You should get about 6-8 biscuits.
5. Assemble and Bake:
Pour the hot chicken pot pie filling into a 9×13 inch baking dish, or keep it in the oven-safe pot if using. Arrange the prepared biscuit dough on top of the hot filling, leaving small gaps between them (they will expand). Optional: Brush the tops of the biscuits with the beaten egg wash for a golden sheen. Bake for 25-35 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
6. Rest and Serve:
Remove from oven and let stand for 5-10 minutes before serving. This allows the filling to set slightly. Serve hot and enjoy your homemade, comforting Chicken Pot Pie with Biscuits!
Tips for Pot Pie Perfection
- Rotisserie Chicken Shortcut: For even faster prep, use a pre-cooked rotisserie chicken. Shred the meat and use store-bought chicken broth.
- Fresh Herbs: While dried herbs work well, fresh thyme and rosemary (finely chopped) can add an extra layer of flavor. Add them towards the end of the gravy cooking.
- Don’t Overmix Biscuits: Overmixing biscuit dough leads to tough biscuits. Mix just until combined.
- Cold Butter is Key: For flaky biscuits, ensure your butter is very cold. You can even cube it and pop it in the freezer for 10 minutes before using.
- Thaw Frozen Veggies: If your frozen peas and corn are clumped, run them under warm water briefly or thaw slightly before adding.
- Consistency Control: If the gravy seems too thick, add a splash more broth or milk. If it’s too thin, simmer gently, uncovered, for a few more minutes.
- Make Ahead: You can prepare the chicken filling up to 1-2 days in advance and store it covered in the refrigerator. Make the biscuits just before baking. Assemble and bake from cold, adding about 10-15 minutes to the baking time.
Enjoy this classic, soul-satisfying Chicken Pot Pie with Biscuits – a perfect meal to share with those you love!