Homestyle Chicken Pot Pie with Biscuits -

Discover the ultimate comfort food experience with our recipe for Chicken Pot Pie topped with fluffy biscuits. This dish combines tender chicken and fresh vegetables enveloped in a creamy sauce, all crowned by a light and airy biscuit topping. Ideal for family gatherings or a cozy dinner at home, this recipe promises warmth and satisfaction in every bite. Join us as we explore the essential components of this classic dish, as well as the step-by-step instructions to create your own version.

Homestyle Chicken Pot Pie with Biscuits

Indulge in the heartwarming experience of homemade chicken pot pie topped with fluffy biscuits! This recipe combines tender chicken and fresh vegetables in a creamy sauce, all encased in a light, airy biscuit topping. Perfect for family gatherings or cozy nights in, it’s a dish that brings warmth and satisfaction to every meal. Follow our step-by-step instructions to create your new favorite comfort food and savor the joy of cooking together with loved ones.

Print Recipe Pin Recipe

Ingredients

For the Chicken Filling:

2 cups cooked chicken, shredded or diced

1 cup carrots, diced

1 cup celery, diced

1 cup frozen peas

1 medium onion, chopped

3 cloves garlic, minced

4 tablespoons butter

1/4 cup all-purpose flour

2 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

For the Biscuit Topping:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup cold unsalted butter, cubed

3/4 cup milk

1 tablespoon honey (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Chicken Filling:

- In a large skillet over medium heat, melt the butter. Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.

- Stir in the minced garlic and cook for an additional minute until fragrant.

- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

- Gradually add the chicken broth and heavy cream, stirring constantly to avoid lumps. Cook until the mixture thickens, about 5 minutes.

- Add the cooked chicken, frozen peas, thyme, rosemary, salt, and pepper. Stir to combine and cook for another 2-3 minutes. Remove from heat.

Make the Biscuit Topping:

- In a large bowl, whisk together the flour, baking powder, and salt.

- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

- Pour in the milk and honey (if using). Stir until just combined—do not overmix.

Assemble the Pot Pie:

- Pour the chicken filling into a deep-dish pie plate or a 9x13-inch baking dish.

- Drop spoonfuls of the biscuit dough over the top of the chicken mixture, leaving some gaps for steam to escape.

Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the biscuit topping is golden brown and cooked through.

Cool and Serve: Let it cool for about 10 minutes before serving—this allows the filling to set. Enjoy your heartwarming chicken pot pie with fluffy biscuit topping!

Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 6