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

Easy Chicken Pot Pie with Biscuits

This recipe offers a shortcut to classic comfort food by replacing the traditional pie crust with fluffy, homemade biscuits. The creamy chicken and vegetable filling, combined with easy-to-make biscuits, creates a satisfying and heartwarming meal with minimal effort.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup milk

Equipment

  • Large Dutch oven or oven-safe skillet
  • cutting board
  • sharp knife
  • Measuring cups
  • Measuring spoons
  • mixing bowl
  • Pastry cutter or fork
  • whisk
  • Spoon

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Heat the olive oil in a large Dutch oven or oven-safe skillet over medium-high heat.
  3. Add the chicken pieces and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
  4. Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
  5. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes more.
  6. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
  7. Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce has thickened slightly, about 5-7 minutes.
  8. Stir in the frozen peas, frozen corn, heavy cream, dried thyme, salt, and pepper. Return the cooked chicken to the skillet.
  9. In a large mixing bowl, whisk together the flour, baking powder, and salt.
  10. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  11. Gradually add the milk, stirring until just combined. Do not overmix! The dough should be slightly shaggy.
  12. Drop spoonfuls of biscuit dough onto the chicken filling, spacing them evenly. You should get about 8-10 biscuits.
  13. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Notes

For flaky biscuits, ensure the butter is very cold and avoid overmixing the dough. Feel free to add different vegetables like diced potatoes or green beans, or substitute the chicken with cooked turkey. Spice it up with red pepper flakes or hot sauce. The chicken filling can be made up to 2 days in advance and stored in the refrigerator. Leftovers can be stored in the refrigerator for up to 3 days and reheated.