Chicken Pot Pie Recipe With Biscuits

Mak Erot

3 min read

·

Apr 08, 2025

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Chicken Pot Pie Recipe with Flaky Biscuits: A Comfort Food Classic

This recipe elevates the classic chicken pot pie to new heights with the addition of homemade buttermilk biscuits. Get ready for a comforting, flavorful, and incredibly satisfying meal that's perfect for a cozy night in or a special occasion. This dish is sure to become a family favorite!

Ingredients:

For the Chicken Pot Pie Filling:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth
• 1 cup frozen peas and carrots
• 1/2 cup all-purpose flour
• 2 cups milk
• 1 cup heavy cream

For the Buttermilk Biscuits:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cold unsalted butter, cut into cubes
• 3/4 cup buttermilk

Instructions:

Making the Chicken Pot Pie Filling:

1. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Cook Chicken: Add chicken to the skillet and cook until browned. Stir in thyme, rosemary, salt, and pepper.
3. Make Roux: Sprinkle flour over the chicken and vegetables, stirring constantly for 1 minute.
4. Add Liquids: Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring occasionally.
5. Simmer and Thicken: Reduce heat to low and simmer for 10-15 minutes, or until sauce has thickened. Stir in heavy cream and frozen peas and carrots during the last 5 minutes of cooking.
6. Preheat Oven: Preheat oven to 375°F (190°C).

Making the Buttermilk Biscuits:

1. Combine Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
2. Cut in Butter: Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Add Buttermilk: Stir in buttermilk until just combined. Do not overmix.
4. Shape Biscuits: Drop spoonfuls of dough onto a baking sheet.

Assembling and Baking the Chicken Pot Pie:

1. Pour Filling: Pour the chicken pot pie filling into a 9x13 inch baking dish.
2. Top with Biscuits: Place biscuits on top of the filling.
3. Bake: Bake for 20-25 minutes, or until biscuits are golden brown and filling is bubbly.
4. Rest and Serve: Let cool slightly before serving.

Tips for the Best Chicken Pot Pie:

• Use fresh herbs: Fresh thyme and rosemary will elevate the flavor of your pot pie.
• Don't overmix the biscuit dough: Overmixing will result in tough biscuits.
• Use a good quality chicken broth: This will greatly impact the overall flavor of the dish.
• Add other vegetables: Feel free to add other vegetables such as mushrooms, potatoes, or green beans.
• Make it ahead: The filling can be made ahead of time and stored in the refrigerator for up to 2 days. Assemble and bake just before serving.

This recipe delivers a hearty and delicious chicken pot pie experience. The flaky biscuits provide a delightful contrast to the creamy, savory filling, making it a truly unforgettable meal. Enjoy!