Introduction
Chicken Pot Pie with Biscuits is a hearty, comforting dish, perfect as a main course for family dinners, cozy nights, or gatherings. This classic recipe, featuring a creamy chicken and vegetable filling topped with flaky, golden biscuits, delivers rich, savory flavors with a satisfying texture. Presented in a white ceramic baking dish, optionally garnished with chopped parsley, this Chicken Pot Pie with Biscuits recipe offers a warm, rustic aesthetic that elevates any table. This recipe provides a simple stovetop and oven method with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing meal that brings cozy, heartwarming charm to any occasion.
Ingredients
For the Chicken Pot Pie Filling:
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken, shredded (rotisserie or poached)
- 1 cup frozen peas
- 1 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
Serving:
- Optional: Chopped parsley
- Suggested Accompaniments: Green salad, mashed potatoes
- Suggested Pairings: White wine, iced tea
- Suggested Aesthetic: Serve in a white ceramic baking dish
- Suggested Equipment: Large pot or Dutch oven, 9×13-inch baking dish, mixing bowls, pastry cutter or fork, knife, cutting board, measuring cups/spoons
Step-by-Step Process
- Preheat Oven: Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch white ceramic baking dish.
- Cook Vegetables: In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, celery, and garlic. Cook, stirring occasionally, until vegetables are softened (5–7 minutes).
- Make Filling: Sprinkle flour over vegetables and stir for 1–2 minutes to cook out the raw flour taste. Gradually whisk in chicken broth and milk, stirring until smooth. Bring to a simmer and cook until thickened (3–5 minutes). Stir in shredded chicken, peas, thyme, salt, and pepper. Taste a small spoonful and adjust with more salt, pepper, or thyme for a balanced, savory flavor.
- Prepare Biscuits: In a mixing bowl, whisk together flour, baking powder, and salt. Add cold butter and cut in with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in milk until a soft dough forms. Turn dough onto a floured surface, knead gently (4–5 times), and roll to 1/2-inch thickness. Cut into 8–12 rounds or squares (about 2 inches each).
- Assemble and Bake: Transfer filling to the prepared baking dish. Arrange biscuits on top of the filling. Bake for 20–25 minutes, until biscuits are golden and filling is bubbly.
- Serve: Let cool for 5 minutes. Garnish with chopped parsley if desired and serve in the white ceramic baking dish with a green salad or mashed potatoes, paired with white wine or iced tea.
Tips for Better Chicken Pot Pie with Biscuits
- Use cold butter for flaky biscuits; avoid overmixing the dough to keep it tender.
- Taste and adjust the filling seasoning before baking to balance savory and herbaceous flavors.
- Shred rotisserie chicken for convenience or poach chicken breasts for fresh flavor.
- Ensure the filling is thickened before baking to avoid a runny consistency.
- Present in a white ceramic baking dish to highlight the golden biscuits and parsley garnish.
- Make ahead: Prepare filling up to 1 day in advance; refrigerate and top with fresh biscuits before baking.
- Cut biscuits evenly for uniform baking.
- Enhance aesthetic: Garnish with parsley for a vibrant, rustic pop.
Variations and Customization
- Gluten-Free Chicken Pot Pie with Biscuits: Use gluten-free all-purpose flour for both filling and biscuits; confirm baking powder is gluten-free.
- Vegetarian Chicken Pot Pie with Biscuits: Replace chicken with mushrooms or plant-based chicken; use vegetable broth.
- Low-Sodium Chicken Pot Pie with Biscuits: Use low-sodium broth and reduce salt to 1/4 tsp in filling and biscuits.
- Spicy Chicken Pot Pie with Biscuits: Add 1/4 tsp cayenne pepper or red pepper flakes to the filling.
- Cheesy Biscuit Chicken Pot Pie: Add 1/2 cup shredded cheddar to the biscuit dough.
- Herbed Chicken Pot Pie with Biscuits: Add 1 tbsp fresh chopped parsley or dill to the filling or biscuit dough.
- Creamy Mushroom Chicken Pot Pie: Add 1 cup sliced mushrooms with the vegetables.
- Turkey Pot Pie with Biscuits: Replace chicken with leftover turkey for a post-holiday twist.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven at 350°F for 10–15 minutes or microwave, noting biscuits may soften.
- Freeze unbaked filling in a freezer-safe container for up to 3 months; thaw in the fridge, top with fresh biscuits, and bake as directed.
- Serve hot for the best creamy filling and flaky biscuit texture.
- Use as a main dish for dinners or gatherings.
- Pair with white wine or iced tea to complement the savory, creamy flavors.
- Present in a white ceramic baking dish with parsley for a cozy, rustic charm.
Nutritional Information
Based on 6 servings (1 cup filling with 1–2 biscuits):
- Calories: 520 kcal
- Total Fat: 28g
- Saturated Fat: 15g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 780mg
- Total Carbohydrates: 45g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 22g
- Vitamin A: 60% Daily Value
- Vitamin C: 10% Daily Value
- Calcium: 15% Daily Value
- Iron: 15% Daily Value
Note: Values vary by ingredient brands and substitutions (low-sodium or vegetarian options reduce sodium or cholesterol). High in calories due to butter and biscuits; high in protein.
Conclusion
This Chicken Pot Pie with Biscuits recipe delivers a hearty, comforting dish perfect for family dinners or cozy gatherings. It transforms simple ingredients into a satisfying favorite. Its straightforward preparation and rustic presentation make it a go-to. The creamy filling and flaky biscuits delight with every bite. It’s sure to be a cherished recipe, loved for its warm, crowd-pleasing charm.
Chicken Pot Pie with Biscuits Recipe: Hearty and Comforting
Chicken Pot Pie with Biscuits with a hearty, comforting taste.
Ingredients
- 2 tbsp unsalted butter
- 1 medium onion diced
- 2 medium carrots sliced
- 2 celery stalks diced
- 2 garlic cloves minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken shredded
- 1 cup frozen peas
- 1 tsp dried thyme
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 cups all-purpose flour biscuits
- 1 tbsp baking powder
- ½ tsp kosher salt biscuits
- ½ cup unsalted butter cold (biscuits)
- ¾ cup milk biscuits
- Optional: Parsley
- Suggested Pairings: White wine green salad
Instructions
- Preheat the oven to 400°F; grease a 9x13-inch baking dish.
- Melt butter; sauté onion, carrots, celery, and garlic for 5–7 min.
- Add flour; whisk in broth and milk; simmer until thick; add chicken, peas, thyme, salt, and pepper; taste and adjust.
- Mix flour, baking powder, and salt; cut in butter; add milk for biscuit dough; cut into 8–12 pieces.
- Pour filling into dish; top with biscuits; bake 20–25 min.
- Serve in a white ceramic dish with parsley.
Notes
- Use cold butter for flaky biscuits.
- Store in the fridge for 3 days or freeze for 3 months.
- Try a gluten-free or cheesy biscuit variation.
- Pair with mashed potatoes.
