Biscuit Pot Pie brings together the heartwarming richness of traditional chicken pot pie with the rustic ease of buttery homemade biscuits. Forget the fuss of rolling out pastry dough—this simplified version swaps in fluffy, golden biscuits for a cozy, satisfying twist. Brimming with tender chicken, sweet peas, and classic vegetables in a velvety sauce, this is the ultimate weeknight dinner or crowd-pleaser that never fails to deliver comfort in every bite.
Ingredients
For the Creamy Chicken Filling
- 2 tablespoons butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked, shredded chicken (or turkey)
- 1 cup frozen peas
- Salt and freshly cracked black pepper, to taste
- 1/2 teaspoon dried thyme (optional)
For the Buttery Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold butter, cubed
- 3/4 cup milk (plus more as needed)
Instructions
1. Preheat and Prep
Set your oven to 400°F (200°C). Grease a 9×13-inch baking dish and set it aside.
2. Make the Filling
In a large skillet, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Sauté until vegetables are tender—about 5–7 minutes.
Stir in the flour and cook for 1 minute to form a light roux. Gradually whisk in the chicken broth and milk, stirring constantly until the sauce thickens (5–7 minutes).
Add the shredded chicken, peas, thyme (if using), salt, and pepper. Simmer for 2–3 minutes, then pour the filling into your prepared baking dish.
3. Prepare the Biscuit Topping
In a large bowl, combine the flour, baking powder, and salt. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Pour in the milk and stir until a soft dough forms. Turn the dough out onto a floured surface and pat it to about 1/2 inch thickness. Cut into rounds or squares.
4. Assemble and Bake
Place the biscuit pieces evenly over the top of the filling. Bake in the preheated oven for 25–30 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
5. Rest and Serve
Let the pot pie cool for about 5 minutes before serving. This short rest allows the filling to settle and makes serving easier.
Serving Tip
Pair this dish with a crisp side salad or roasted green beans to balance the creamy richness. Leftovers reheat well, making it a solid meal prep option too.
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