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A delicious Chicken Pot Pie With Biscuits is shown as the featured image for this recipe.

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
Cook Time 45 minutes
Total Time 1 hour 10 minutes
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.