Hearty Chicken Pot Pie with Biscuits Recipe (Print Version)

Chicken Pot Pie with Biscuits Recipe: A warm, creamy chicken filling crowned with golden, fluffy biscuits. The ultimate homemade comfort meal for your family.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Creamy Filling Base

01 - 4 tbsp unsalted butter
02 - 1/2 cup all-purpose flour
03 - 3 cups low-sodium chicken broth
04 - 1 1/2 cups whole milk or half-and-half

→ Fresh Veggies & Protein

05 - 2 cups cooked chicken, shredded or diced
06 - 1 cup diced carrots
07 - 1/2 cup diced celery
08 - 1 cup frozen peas

→ Flavor Enhancers

09 - 1/2 cup diced yellow onion
10 - 2 cloves garlic, minced
11 - 1 tsp dried thyme
12 - Salt and black pepper to taste

→ Biscuit Topping

13 - 2 cups all-purpose flour
14 - 1 tbsp baking powder
15 - 1/2 tsp salt
16 - 6 tbsp cold unsalted butter, cut into cubes or grated
17 - 3/4 cup cold buttermilk
18 - 1 egg yolk + 1 tbsp milk, for egg wash (optional)

# Instructions:

01 - Grab a big, heavy-bottomed pot or Dutch oven – my favorite is my old enamel one; it just feels right. Melt the butter over medium heat. Once it's shimmering, toss in your diced onion and those carrots. Sauté them until the onion is soft and translucent, about 5-7 minutes. You'll smell that sweet, savory aroma filling your kitchen, and honestly, that's when you know you're off to a good start. I sometimes get impatient here and rush it, but really, let those veggies soften; it makes all the difference.
02 - Now, add the minced garlic and celery to the pot. Cook for another minute until fragrant; don't let the garlic burn, that's a mistake I've made too many times, and it tastes bitter. Sprinkle in the flour over the veggies and stir constantly for about 2 minutes. This is your roux, and it's key to thickening the sauce. It should look like a pale, sandy paste. Whisk in the chicken broth slowly, making sure to scrape up any bits from the bottom of the pot. Then, pour in the milk or half-and-half, stirring until it's smooth and starts to thicken. Don't stop stirring, or you'll get lumps!
03 - Bring the mixture to a gentle simmer, stirring occasionally, until it's thick enough to coat the back of a spoon. This usually takes about 5-7 minutes. Stir in the cooked chicken, those bright green peas, and the dried thyme. Season generously with salt and black pepper. Taste it! This is your chance to adjust. Does it need more salt? A little more pepper? Honestly, tasting as you go is the best advice I can give anyone. It should be rich and flavorful, just singing with savory goodness.
04 - While your filling is simmering, let's get those biscuits ready. In a medium bowl, whisk together the flour, baking powder, and a pinch of salt. Cut in the very cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. I usually grate my butter for this; it makes it so much easier and flakier. Pour in the cold buttermilk and mix just until a shaggy dough forms. Don't overmix, or your biscuits will be tough. Seriously, I once kneaded biscuit dough like bread dough, and it was a disaster.
05 - Lightly flour a clean surface and gently pat the biscuit dough to about a 3/4-inch thickness. Use a round cutter (or a glass if you're like me and can never find the right cutter) to cut out your biscuits. You should get about 6-8. Gently gather the scraps and pat them out again for a few more. Transfer the filling to a 9x13 inch baking dish or a large oven-safe skillet. Arrange the biscuits on top of the hot filling. If you want that extra golden glow, brush them lightly with an egg wash now.
06 - Pop your Chicken Pot Pie with Biscuits Recipe into a preheated oven at 400°F (200°C) for 20-25 minutes, or until the biscuits are beautifully golden brown and the filling is bubbly and hot. The smell that fills your kitchen at this point? Oh my goodness, it's pure heaven. Let it rest for a few minutes before serving, because that filling is going to be volcanically hot. The biscuits should be fluffy on top and slightly soaked with that delicious sauce underneath. It's truly a sight for hungry eyes!

# Notes:

01 - Always use COLD butter for the biscuits; it's the secret to flakiness, I learned that the hard way.
02 - Store leftover filling and biscuits separately if you want the biscuits to stay crispier when reheated.
03 - If you're out of buttermilk, a cup of regular milk with a tablespoon of lemon juice or vinegar works as a decent substitute.
04 - Serve with a crisp green salad to cut through the richness of the pie, it's my favorite combo.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - 9x13 inch baking dish or oven-safe skillet
03 - pastry blender or fork
04 - biscuit cutter (optional)

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 35g

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