Description

This Chicken Pot Pie with Biscuits combines tender chicken, hearty vegetables, and a creamy sauce, all topped with flaky biscuits for a satisfying comfort meal.

Ingredients

Scale

1 tablespoon olive oil

3 tablespoons unsalted butter

1 pound boneless

skinless chicken thighs or breasts

cut into 1/2-inch cubes

1 teaspoon kosher salt

divided

1/2 teaspoon freshly ground black pepper

1 medium yellow onion

diced (about 1 cup)

2 medium carrots

diced (about 1 cup)

2 celery stalks

diced (about 1 cup)

2 cloves garlic

minced

1 cup small-diced Yukon Gold potato (optional but hearty)

1/4 cup all-purpose flour

2 cups low-sodium chicken broth

1 cup whole milk

1/2 cup heavy cream

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 teaspoon poultry seasoning (optional

for extra savory depth)

1 cup frozen peas

1 tablespoon chopped fresh parsley

plus more for garnish

1 tablespoon lemon juice (brightens the richness)

2 cups (240 g) all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

6 tablespoons (85 g) cold unsalted butter

cubed

3/4 cup cold buttermilk

plus 2–3 tablespoons more as needed

1/2 teaspoon sugar (optional

for browning)

1 egg + 1 tablespoon milk for egg wash (optional

shiny tops)

Instructions

In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add the chicken, 1/2 teaspoon salt, and black pepper. Cook until chicken is browned, about 5-7 minutes. Remove chicken from skillet and set aside.
In the same skillet, add the remaining butter, onion, carrots, celery, and garlic. Sauté until vegetables are tender, about 5 minutes.
Stir in flour and cook for 1 minute. Gradually whisk in chicken broth, then add milk and cream. Bring to a simmer and stir until thickened.
Add thyme, poultry seasoning, peas, potatoes (if using), parsley, lemon juice, and cooked chicken back into the skillet. Mix well and remove from heat.
Preheat oven to 375°F (190°C). In a bowl, combine flour, baking powder, baking soda, and salt for biscuits. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk until just combined.
Spoon the chicken mixture into a baking dish and drop biscuit dough on top by spoonfuls. Brush with egg wash for shiny tops, if desired.
Bake for 25-30 minutes or until biscuits are golden brown and filling is bubbly. Let rest for 10 minutes before serving.

Notes

Feel free to customize the vegetables according to your preference. This dish is best enjoyed fresh but can be refrigerated for up to 3 days.

Prep Time: 20
Cook Time: 30
Category: Dinner
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Protein: 3g

Keywords: Chicken Pot Pie with Biscuits, comfort food, chicken recipe, pot pie, biscuit topping, easy dinner