CHICKEN POT PIE WITH BISCUITS EASY

Imagine biting into a flaky, golden biscuit that gives way to a creamy, savory filling bursting with tender chicken and vegetables – that’s what you get with this easy Chicken Pot Pie With Biscuits recipe! It’s the ultimate comfort food, and I promise you, it’s easier to make than you think.

The Heart of Comfort: Ingredients You’ll Need

For the Chicken Filling:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup frozen peas
• 1 cup frozen corn
• 2 cups cooked chicken, shredded (rotisserie chicken works great!)
• 1/4 cup heavy cream (optional, but adds richness)

For the Biscuit Topping:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 3/4 cup milk (or buttermilk for extra tang)
• 2 tablespoons melted butter, for brushing

My Secret Weapons: Essential Equipment

• Large Dutch oven or oven-safe skillet
• Mixing bowl
• Measuring cups and spoons
• Baking sheet (if your skillet isn’t oven-safe)

The Magic Begins: Step-by-Step Instructions

Getting Started: Preparing the Chicken Filling

1. Preheat your oven to 400°F (200°C).
2. Heat the olive oil in your Dutch oven or skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Add the mushrooms, thyme, rosemary, salt, and pepper. Cook until the mushrooms are tender, about 5 minutes more.
4. Stir in the flour and cook for 1 minute, stirring constantly.
5. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
6. Bring the mixture to a simmer and cook until slightly thickened, about 5-7 minutes.
7. Stir in the peas, corn, and shredded chicken. If using, stir in the heavy cream. Taste and adjust seasonings as needed.

Crafting the Crown: Making the Biscuit Topping

1. In a large mixing bowl, whisk together the flour, baking powder, and salt.
2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. Gradually add the milk, stirring until just combined. Be careful not to overmix. The dough will be shaggy.
4. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
5. Use a biscuit cutter or a knife to cut out biscuits (about 2-3 inches in diameter).

The Grand Finale: Assembling and Baking

1. Arrange the biscuits on top of the chicken filling in the Dutch oven or skillet. If your skillet isn’t oven-safe, transfer the filling to a baking dish and then top with the biscuits.
2. Brush the biscuits with melted butter.
3. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
4. Let cool for a few minutes before serving.

Troubleshooting Tips: My Little Secrets

• Biscuits too tough? Don’t overmix the dough! Overmixing develops the gluten, resulting in tough biscuits. Mix just until the ingredients are combined. Also, make sure your butter is cold!
• Filling too thin? Simmer the filling for a few more minutes to allow it to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering sauce.
• Biscuits not browning? Make sure your oven is hot enough and that you’re brushing the biscuits with melted butter. You can also broil them for the last minute or two, but watch them carefully to prevent burning!
• Want to make it ahead? You can prepare the chicken filling up to 2 days in advance and store it in the refrigerator. You can also make the biscuit dough ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to wrap it tightly in plastic wrap. Assemble and bake just before serving.

Flavor Boosters: Variations to Try

• Add Vegetables: Feel free to add other vegetables like potatoes, green beans, or mushrooms.
• Spice it Up: Add a pinch of red pepper flakes to the filling for a little heat.
• Cheese, Please!: Sprinkle some shredded cheddar cheese over the biscuits before baking for a cheesy twist.
• Herb Garden: Experiment with different herbs like parsley, sage, or oregano.
• Different Protein: Use turkey, ham, or even leftover roasted vegetables instead of chicken.

Pairing Perfection: What to Serve Alongside

This Chicken Pot Pie With Biscuits is a complete meal on its own, but if you’re looking to round out your dinner, consider serving it with a simple side salad or some steamed green vegetables. A crisp green salad with a light vinaigrette is always a great choice. For a heartier meal, you could also serve it with some Garlic Parmesan Crockpot Chicken And Potatoes.

Storage Savvy: Keeping Leftovers Fresh

Leftover Chicken Pot Pie With Biscuits can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. You can also reheat it in the microwave, but the biscuits may not be as crispy. I wouldn’t recommend freezing the finished product as the biscuits can become soggy.

Why This Recipe Works: The Science of Comfort

This recipe is a perfect example of how simple ingredients can come together to create something truly special. The combination of tender chicken, flavorful vegetables, and creamy sauce is incredibly satisfying, and the flaky biscuits add a touch of indulgence. It’s a dish that’s sure to warm you up from the inside out. The biscuit topping is a great alternative to pie crust, and if you are looking for other chicken recipes, you might want to try this Chicken Scampi Pasta. And for those summer gatherings, don’t forget to check out the Chicken Macaroni Salad – it’s always a crowd-pleaser! If you are looking for pasta dinners, check out this Chicken Rigatoni Recipe, this Chicken Pasta Proposal, or this Creamy Tomato Chicken Pasta.

Final Thoughts: Your Pot Pie Adventure Awaits

Making Chicken Pot Pie With Biscuits doesn’t have to be intimidating! With this recipe and a little bit of patience, you can create a delicious and comforting meal that your whole family will love. So, gather your ingredients, preheat your oven, and get ready to embark on a pot pie adventure! You got this!

Easy Chicken Pot Pie with Biscuits

This easy Chicken Pot Pie with Biscuits recipe delivers a comforting and satisfying meal. It features a creamy, savory filling of tender chicken and vegetables topped with flaky, golden biscuits, making it a perfect dish for a cozy night in.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup frozen peas
• 1 cup frozen corn
• 2 cups cooked chicken, shredded
• 1/4 cup heavy cream optional
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup milk or buttermilk
• 2 tablespoons melted butter, for brushing

Equipment

• Large Dutch oven or oven-safe skillet
• mixing bowl
• Measuring cups
• Measuring spoons
• Baking sheet (if skillet isn’t oven-safe)
• Pastry blender or fingertips
• Biscuit cutter or knife
• whisk

Method

 

1. Preheat your oven to 400°F (200°C).
2. Heat the olive oil in your Dutch oven or skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Add the mushrooms, thyme, rosemary, salt, and pepper. Cook until the mushrooms are tender, about 5 minutes more.
4. Stir in the flour and cook for 1 minute, stirring constantly.
5. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
6. Bring the mixture to a simmer and cook until slightly thickened, about 5-7 minutes.
7. Stir in the peas, corn, and shredded chicken. If using, stir in the heavy cream. Taste and adjust seasonings as needed.
8. In a large mixing bowl, whisk together the flour, baking powder, and salt.
9. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
10. Gradually add the milk, stirring until just combined. Be careful not to overmix. The dough will be shaggy.
11. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
12. Use a biscuit cutter or a knife to cut out biscuits (about 2-3 inches in diameter).
13. Arrange the biscuits on top of the chicken filling in the Dutch oven or skillet. If your skillet isn’t oven-safe, transfer the filling to a baking dish and then top with the biscuits.
14. Brush the biscuits with melted butter.
15. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
16. Let cool for a few minutes before serving.

Notes

Biscuits too tough? Don’t overmix the dough and ensure your butter is cold. Filling too thin? Simmer longer or add a cornstarch slurry. Biscuits not browning? Ensure oven is hot enough and brush with melted butter, or broil briefly. Prepare filling 2 days ahead or biscuit dough 24 hours ahead. Store leftovers refrigerated for up to 3 days; reheat in the oven. Variations: Add potatoes, green beans, or mushrooms; add red pepper flakes for heat; sprinkle with cheddar cheese; experiment with herbs like parsley, sage, or oregano; use turkey or ham instead of chicken.