The Best Cozy Chicken Pot Pie with Biscuits Recipe for Comfort

Comfort whispers through this hearty chicken pot pie with biscuits that blend rustic warmth and delightful textures.

Layers of tender chicken mingle with soft vegetables in a creamy sauce.

Flaky biscuit tops promise a golden, crisp experience waiting to surprise you.

Memories of grandmother’s kitchen emerge with each savory spoonful.

Home cooking reaches new heights when simple ingredients combine with love and care.

Unexpected hints of thyme and black pepper dance across the palate.

You’ll want to savor every comforting bite of this classic dish that feels like a warm embrace.

Reasons to Love Chicken Pot Pie with Biscuits

• Simple ingredients and straightforward steps make this recipe adaptable for various skill levels and preferences.
• Packed with tender chicken, hearty vegetables, and fluffy biscuits, this dish delivers ultimate warmth and satisfaction in every bite.
• Minimal cleanup and maximum flavor combine in this single-skillet meal that feeds the whole family without creating a mountain of dishes.
• Perfect for chilly evenings or when you crave a nostalgic, home-cooked meal that feels like a culinary hug.

What’s in Chicken Pot Pie

Main Ingredients:

Protein: .

• Chicken: Tender meat for the hearty filling.

• Onions, Carrots, Celery: Classic aromatic base for depth of flavor.
• Peas: Sweet green vegetable for added color and texture.
• Garlic: Provides rich, intense flavor.

Biscuit Ingredients:

• Flour: Foundation for light and fluffy biscuit topping.
• Baking Powder: Helps biscuits rise and become airy.
• Salt: Enhances overall flavor.

• Milk: Adds moisture and helps bind biscuit dough.
• Butter: Provides richness and flakiness to biscuits.

Sauce and Seasoning Ingredients:

• Chicken Broth: Creates a savory, flavorful sauce.
• Milk: Adds creaminess to the filling.

• Thyme, Rosemary: Aromatic herbs for classic flavor profile.
• Additional Salt and Pepper: Adjust seasoning to taste.

Cooking Chicken Pot Pie

Step 1: Sauté Aromatic Vegetables

• Onions
• Carrots
• Celery

Sauté until the vegetables become soft and translucent, releasing their sweet flavors.

Step 2: Boost Herb Fragrance

Toss in minced garlic, fresh thyme, and rosemary.

Stir quickly to prevent burning and allow herbs to release their delightful aroma.

Step 3: Create Creamy Base

Sprinkle flour over the vegetables, stirring to coat.

• Chicken broth
• Milk

Whisk continuously to prevent lumps and create a smooth, velvety sauce.

Step 4: Add Protein and Extras

Fold in cooked chicken and green peas.

Season with salt and pepper to enhance the overall taste.

Let the mixture simmer until it thickens nicely.

Step 5: Prepare Fluffy Biscuit Topping

• Flour
• Baking powder
• Salt

Cut in cold butter until the mixture resembles coarse crumbs.

Step 6: Form Biscuit Dough

Pour milk into the flour mixture.

Stir gently until just combined.

Avoid overmixing to keep biscuits tender.

Step 7: Shape Biscuits

Lightly knead the dough on a floured surface.

Roll out to half-inch thickness.

Step 8: Cut Biscuit Shapes

Use a round cutter or knife to create biscuit rounds or squares.

Step 9: Assemble the Pot Pie

Transfer the chicken mixture to a casserole dish or cast-iron skillet.

Step 10: Top with Biscuits

Arrange biscuit pieces on top of the filling, leaving small gaps between them for steam to escape.

Step 11: Prepare for Baking

Brush biscuit tops with melted butter or egg wash to create a golden, shiny surface.

Step 12: Bake to Perfection

Slide the dish into a preheated oven at 425°F.

Bake until biscuits turn golden brown and the filling bubbles with excitement, about 20-25 minutes.

Smart Tips for Chicken Pot Pie

• Prepare the filling and biscuit dough separately up to 24 hours in advance, storing them covered in the refrigerator for a quick assembly later.
• Swap wheat flour with gluten-free all-purpose flour in both filling and biscuits to accommodate gluten-sensitive diners without sacrificing flavor.
• Experiment with additional vegetables like diced sweet potatoes, mushrooms, or spinach to increase nutritional value and add more colorful layers.
• Enhance the flavor profile by adding fresh chopped parsley, sage, or chives to the biscuit dough for an aromatic twist on the classic recipe.
• Replace milk with unsweetened plant-based alternatives like almond or oat milk, and use dairy-free butter substitute for a lighter, allergy-friendly version.

Best Way to Save Chicken Pot Pie With Biscuits

• Store leftover pot pie in an airtight container in the refrigerator for up to 3-4 days. Keep biscuits and filling separate to maintain their texture.
• Wrap tightly in freezer-safe containers or heavy-duty aluminum foil. Freeze the filling and biscuits separately for up to 2 months to prevent sogginess.
• Preheat oven to 350°F. Place pot pie in an oven-safe dish, cover with foil to prevent burning. Warm for 15-20 minutes until heated through, removing foil in the last 5 minutes for crispy biscuits.
• Reheat individual portions for 1-2 minutes, stirring halfway. Add a splash of chicken broth to prevent dryness and maintain moisture.

Great Sides for Chicken Pot Pie

• Pair with Crisp Chardonnay: Bright, buttery white wine complements the creamy chicken filling and cuts through the richness of the biscuit topping.
• Serve with Tangy Apple Slaw: Refreshing, crunchy coleslaw with apple provides a zesty contrast to the warm, hearty pot pie and cleanses the palate.
• Enhance with Herbed Green Salad: Light, fresh mixed greens dressed with a lemon vinaigrette balance the dish's comfort food heaviness and add a vibrant, nutritious side.
• Accompany with Spiced Pear Compote: Sweet and slightly spiced fruit preserve offers a delightful counterpoint to the savory pie, adding a subtle complexity to the meal.

New Takes on Chicken Pot Pie

• Gluten-Free Version: Replace all-purpose flour with gluten-free flour blend and use cornstarch for thickening. Swap regular baking powder with gluten-free alternative.
• Vegetarian Adaptation: Substitute chicken with firm tofu or plant-based chicken substitute. Use vegetable broth instead of chicken broth for enhanced flavor profile.
• Low-Carb Option: Replace biscuit topping with cauliflower crust or almond flour biscuits. Use heavy cream instead of milk to reduce carbohydrate content.
• Dairy-Free Alternative: Use coconut milk or unsweetened almond milk instead of regular milk. Replace butter with olive oil or dairy-free margarine for sautéing and biscuit preparation.

FAQs

• What makes the biscuit topping unique in this recipe?

The biscuit topping is made from scratch using cold butter and minimal mixing, creating a flaky, tender texture that perfectly complements the creamy chicken filling.

• Can I use frozen vegetables instead of fresh peas?

Yes, frozen peas work great as a convenient alternative and will blend seamlessly into the pot pie filling without changing the overall flavor profile.

• Is it possible to make this recipe ahead of time?

You can prepare the filling and biscuit dough separately in advance, storing them in the refrigerator. Assemble and bake just before serving to maintain the biscuits’ crisp texture.

• How do I know when the pot pie is fully cooked?

Look for golden-brown biscuits and a bubbling filling. The internal temperature should reach 165°F (74°C) to ensure the chicken is thoroughly heated and safe to eat.

Cozy Chicken Pot Pie with Biscuits Recipe

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4.7 from 13 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Comforting chicken pot pie with biscuits brings warmth to family dinner tables across America. Savory chicken, tender vegetables, and flaky biscuit topping create a hearty meal you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 3 cups cooked chicken (cubed)
• 2 cups chicken broth
• 1 cup milk
• 1 cup frozen peas

Vegetables:

• 1 medium onion (diced)
• 2 carrots (sliced)
• 2 celery stalks (chopped)
• 2 cloves garlic (minced)

Seasonings and Other Ingredients:

• ¼ cup all-purpose flour
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Biscuit Topping:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons cold butter (cubed)
• ¾ cup milk (0.75 cups)

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Instructions

1. Caramelize onions, carrots, and celery in butter over medium heat until translucent and tender, approximately 5-7 minutes.
2. Infuse the aromatic base with minced garlic, thyme, and rosemary, releasing their fragrant essence for 30-45 seconds.
3. Dust the vegetable mixture with flour, creating a silky roux that will naturally thicken the sauce.
4. Gradually incorporate chicken broth and milk, whisking continuously to prevent lumps and achieve a smooth, creamy consistency.
5. Fold in pre-cooked chicken and sweet green peas, seasoning with salt and pepper to enhance the flavor profile.
6. For the biscuit topping, combine dry ingredients in a mixing bowl, then integrate cold butter using a pastry cutter until the mixture resembles coarse crumbs.
7. Introduce milk to the dry ingredients, gently stirring until just incorporated to maintain a tender texture.
8. Lightly knead the dough on a floured surface, rolling to approximately 1/2 inch thickness.
9. Cut the dough into rustic rounds or geometric squares for a homemade appearance.
10. Transfer the velvety filling into a deep casserole dish or cast-iron skillet.
11. Arrange the biscuit pieces atop the filling, allowing small gaps for steam and visual appeal.
12. Brush the biscuit surface with melted butter or egg wash to ensure a golden, glossy finish.
13. Bake in a preheated oven at 425°F for 20-25 minutes until the biscuits turn a rich golden brown and the filling bubbles enthusiastically.

Notes

• Swap chicken for tofu or jackfruit to create a delightful vegetarian version that’s packed with flavor and protein.
• Enhance the biscuit texture by using cold buttermilk instead of regular milk, creating a more tender and flaky topping.
• Make the recipe gluten-free by substituting all-purpose flour with a blend of almond and rice flour for both filling and biscuits.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 70 mg