If you’re craving cozy comfort food that hits all the right notes, I’ve got the perfect recipe for you. This Chicken Pot Pie with Biscuit Topping Recipe is everything you love about classic pot pie but with a flaky, buttery biscuit crust that’s just irresistible. Trust me, once you try it, you’ll understand why it’s become a family favorite in my kitchen. Let’s dive in — you’re going to want to make this again and again.
Why You’ll Love This Recipe
- Irresistible Biscuit Topping: Unlike traditional pie crusts, this biscuit topping bakes up flaky and golden, adding a delightful texture contrast to the creamy filling.
- Simple but Flavorful Filling: The mix of tender chicken, peas, carrots, and a splash of white wine creates a rich, savory base you and your family will devour.
- Made with Everyday Ingredients: You don’t need anything fancy—just pantry staples and that rotisserie chicken you probably already have.
- Perfect for Any Season: Whether it’s chilly fall nights or lazy weekend dinners, this recipe feels like a warm hug from the inside out.
Ingredients You’ll Need
The beauty of this Chicken Pot Pie with Biscuit Topping Recipe is how straightforward the ingredients are, yet they combine to create something truly special. Fresh vegetables, a creamy sauce, and that biscuit topping blend for a perfectly balanced dish. Here are the highlights and a few shopping tips before you start.
- Flour: All-purpose flour works great for both the biscuits and thickening the filling—make sure it’s fresh for tender results.
- Baking powder: This is what gives the biscuit topping its lift, so don’t skip it or sub with baking soda.
- Salted butter: Use very cold butter for the biscuit dough to achieve flaky layers; keeping it chilled is key.
- Whole milk: It adds richness to the biscuit dough and the creamy filling—don’t swap it out for low-fat if you can help it.
- Shallots and garlic: These aromatics form the flavorful base for the filling and elevate it beyond ordinary.
- Carrots and celery: Classic pot pie veggies that add sweetness and crunch when sautéed just right.
- Thyme: Fresh sprigs provide a subtle herbal note that brightens the whole dish.
- Chicken broth: Use a good-quality broth—you’ll taste the difference in the creamy sauce.
- Rotisserie chicken: Using pre-cooked shredded chicken saves time and adds great flavor. I always keep one in my fridge for quick meals.
- Frozen peas: A pop of color and sweetness; add these last to keep them tender yet vibrant.
- Lemon juice: Just a tiny squeeze at the end balances all the richness beautifully—don’t skip this little trick.
Variations
I love making this recipe my own by switching up the veggies or herbs, depending on what’s in season or what’s lurking in my fridge. Feel free to adjust it to suit your taste or dietary needs—you really can’t go wrong.
- Vegetable Swap: Sometimes I swap peas for green beans or toss in some diced potatoes for extra heartiness. It always works!
- Herb Twist: To mix things up, try rosemary or sage instead of thyme for a different aroma that pairs beautifully with chicken.
- Dairy-Free: I once made this with almond milk and dairy-free butter when a friend dropped by — it still turned out deliciously comforting.
- Spicier Version: A little cayenne or smoked paprika in the filling adds a nice kick without overpowering the cozy vibes.
How to Make Chicken Pot Pie with Biscuit Topping Recipe
Step 1: Mix and Prepare Your Biscuit Dough
Start by preheating your oven to 425°F (220°C). Then, in a large bowl, whisk together the flour, baking powder, sugar, and kosher salt. Here’s where the fun begins: grate your very cold salted butter right into the dry ingredients using the largest holes on a box grater. This keeps the butter in small flakes dispersed evenly, which is the secret to flaky biscuits. Now, with your hands, gently work the butter into the flour mixture—think light and quick to prevent melting it. Pour in the milk and gently stir with a fork just until everything comes together. Turn the sticky dough onto a clean surface, fold it over a few times to build layers, then roll it out to a 1-2 inch thickness. Slice into 6-8 biscuits using a cutter or even just a knife if you’re feeling relaxed—no need to be meticulous here! Setting the biscuit dough aside while you prep the filling gives it a little chance to rest.
Step 2: Build the Flavor-Packed Filling
Melt your salted butter in a large oven-safe Dutch oven or heavy pan over medium heat. Add minced shallots, garlic, and the thyme sprigs, sautéing gently for about 5 minutes until fragrant and slightly softened. Next, toss in the carrots, celery, and 1 teaspoon of the kosher salt. Keep them moving in the pan — sauté for another 5 minutes until they start to tenderize. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes; this cooks out the raw flour taste. Pour in the splash of dry white wine (or chicken broth if you prefer), and don’t worry if the mixture looks sticky and thick—that’s exactly right. Slowly add the chicken broth, whole milk, and cream in increments, stirring in between and letting it rest to thicken. Beautifully, the mixture will transform into a creamy, luscious sauce. Stir in the shredded chicken and frozen peas, season with a pinch of pepper and just a little squeeze of lemon juice to awaken all the flavors. Remember to fish out the thyme sprigs before you move on.
Step 3: Assemble and Bake
Now for the best part: spoon your creamy filling into the Dutch oven if it’s not already there. Gently arrange the biscuit rounds on top, making sure they’re snug but not packed tight. For that extra golden crust, brush each biscuit lightly with milk or melted butter. Pop the pot pie in the hot oven and bake for about 15-20 minutes. You’ll know it’s done when the filling is bubbly and the biscuits have puffed up to a beautiful golden-brown. Let it rest for 10 minutes before serving—trust me, this helps everything settle and makes it easier to dish out.
Pro Tips for Making Chicken Pot Pie with Biscuit Topping Recipe
- Cold Butter is Key: For flaky biscuits, make sure your butter is icy cold when you grate it into the flour to avoid dense dough.
- Don’t Rush the Sauce: Adding liquids gradually and stirring in between helps build that creamy, silky texture without lumps.
- Use Rotisserie Chicken: It saves time and adds incredible flavor—no need to cook chicken from scratch every time.
- Rest Before Serving: Letting the pot pie rest after baking prevents the filling from running and keeps your biscuits tender but not soggy.
How to Serve Chicken Pot Pie with Biscuit Topping Recipe
Garnishes
I like to sprinkle a bit of fresh chopped parsley or thyme on top right before serving—just enough to add a fresh pop of color and hint of herbaceous brightness that complements the creamy filling beautifully.
Side Dishes
This pot pie shines mostly on its own, but I love pairing it with a crisp green salad or roasted Brussels sprouts for a touch of crunch and freshness. Simple steamed green beans with lemon butter also make a lovely, light contrast to the richness.
Creative Ways to Present
For special occasions, I’ve served this in individual ramekins with mini biscuit toppings shaped like leaves or flowers—great for a festive touch! Also, topping the biscuits with a little coarse sea salt before baking adds a gourmet twist that wows every time.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. When you reheat, you’ll want to cover loosely with foil to keep the biscuits from drying out and warm everything thoroughly.
Freezing
I’ve frozen this both before and after baking. To freeze pre-baked, assemble everything (but don’t bake yet), cover tightly, and freeze for up to 2 months. When ready, bake straight from the freezer adding extra cooking time. If freezing leftovers, cool completely, then freeze in portions—thawed slowly overnight in fridge works best for reheating later.
Reheating
Reheat leftovers in a 350°F oven, covered with foil, for about 20-25 minutes or until hot through. This keeps the biscuit topping moist and prevents it from drying out like a microwave sometimes does.
FAQs
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Can I use store-bought biscuit dough for the topping?
Absolutely! Store-bought biscuit dough works well if you’re short on time. Just cut the dough into rounds and place them over the filling. Keep in mind homemade biscuits tend to be flakier, but the convenience factor can’t be beat for busy nights.
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Is it okay to substitute the white wine in the filling?
Yes, if you prefer not to use wine or don’t have it on hand, chicken broth is a perfect substitute. It keeps all the savory depth without the acidity wine adds.
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How can I make this recipe dairy-free?
You can swap the butter for a plant-based alternative and use a dairy-free milk like almond or oat milk. The biscuit topping might be slightly different in texture but still delicious and comforting.
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What’s the best way to shred the chicken?
I find using two forks to pull apart the meat from a rotisserie chicken is easiest and keeps the chicken tender. You can also chop it finely if you prefer chunks over shreds.
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Can I prepare the filling a day ahead?
Definitely! Making the filling in advance lets flavors meld overnight, and you can just add the biscuit topping and bake when you’re ready. Just bring it to room temperature before baking for best results.
Final Thoughts
I absolutely love how this Chicken Pot Pie with Biscuit Topping Recipe comes together—it’s like wrapping your taste buds in a warm blanket. The flaky biscuits give you that “wow” factor, while the creamy, flavorful filling keeps you coming back for more. I remember the first time I baked this for a cozy Sunday dinner and how my family went crazy for it. If you try just one comforting meal recipe this season, let it be this one. You’ve got this!
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Chicken Pot Pie with Biscuit Topping Recipe
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie with Biscuits features a rich and creamy chicken and vegetable filling, enhanced with sautéed shallots, fresh thyme, and a splash of white wine, all baked under a flaky homemade biscuit topping. Perfectly comforting and hearty, it combines tender shredded chicken, sweet peas, and carrots in a luscious sauce, making a satisfying meal for any occasion.
Ingredients
Biscuit Topping
- 2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons very cold salted butter
- 3/4 cup whole milk
Filling
- 4 tablespoons salted butter
- A few sprigs of thyme
- 4 shallots, minced (about 1/2 cup)
- 4 cloves garlic, minced
- 4 carrots, peeled and sliced thinly (about 2 1/2 cups)
- 4 celery stalks, chopped (about 1 cup)
- 2 teaspoons coarse kosher salt, divided
- 1/3 cup flour
- Splash of dry white wine (about 1/2 cup, substitute chicken broth if preferred)
- 2 cups chicken broth
- 2 cups whole milk
- 1/2 cup heavy cream (can substitute with whole milk)
- 4 cups shredded cooked chicken (such as rotisserie chicken)
- 1 10-ounce bag of frozen peas
- Tiny squeeze of lemon juice
Instructions
- Preheat and Prepare Biscuit Dough: Preheat your oven to 425°F (220°C). In a bowl, combine the flour, baking powder, sugar, and kosher salt. Grate the very cold salted butter and incorporate it into the dry mixture using your hands until it resembles coarse crumbs. Add the whole milk and gently stir with a fork to bring the dough together. Turn the dough onto a clean surface, fold it a few times to create layers forming a 1-2 inch thick slab. Roll it into a flat block and cut out 6 to 8 biscuits using a cutter or knife.
- Sauté Aromatics and Vegetables: In a large oven-safe Dutch oven or deep pan, melt 4 tablespoons of salted butter over medium heat. Add minced shallots, garlic, and thyme sprigs, and sauté for about 5 minutes until fragrant. Add thinly sliced carrots, chopped celery, and 1 teaspoon of coarse kosher salt. Continue to sauté for another 5 minutes to soften the vegetables.
- Make the Filling Base: Sprinkle 1/3 cup of flour over the sautéed vegetables and cook for 1-2 minutes to remove the raw flour taste. Pour in the dry white wine and allow it to simmer until the alcohol burns off and the mixture thickens. It will become sticky and thick—that’s expected.
- Add Liquids and Thicken: Gradually stir in the chicken broth, whole milk, and heavy cream, adding each bit slowly and letting the mixture rest a moment after each addition. Continue stirring until the filling becomes a thick, creamy consistency similar to a thick soup.
- Combine Chicken and Peas: Stir in the shredded chicken and frozen peas. Season the filling with the remaining teaspoon of salt, freshly ground black pepper to taste, and a small squeeze of lemon juice for brightness. Remove and discard the thyme sprigs from the filling.
- Assemble and Bake: Arrange the biscuit pieces evenly on top of the filling in the Dutch oven. Brush the tops of the biscuits with milk or melted butter to encourage a golden brown crust. Place the dish in the preheated oven and bake for 15-20 minutes until the filling is hot and bubbling and the biscuits are cooked through and golden.
- Rest and Serve: Allow the pot pie to rest for 10 minutes after baking. This helps the filling set slightly for easier serving. Adjust seasoning with salt and pepper if needed, then serve warm and enjoy this comforting classic.
Notes
- This recipe uses homemade biscuits as a topping instead of traditional pie crust for a rustic texture and flavor.
- The sautéed shallots and fresh thyme add a fragrant backbone to the rich chicken and vegetable filling.
- You can substitute the white wine with extra chicken broth if preferred.
- Using a rotisserie chicken speeds up preparation, but leftover cooked chicken also works well.
- The dish can be prepared in an oven-safe Dutch oven or any large ovenproof skillet or deep pan.
- Letting the pot pie rest before serving ensures a better texture and easier portioning.
Nutrition
- Serving Size: 1 serving
- Calories: 631
- Sugar: 10.7 g
- Sodium: 840.3 mg
- Fat: 30.2 g
- Saturated Fat: 16.2 g
- Unsaturated Fat: 13.2 g
- Trans Fat: 0.8 g
- Carbohydrates: 54.3 g
- Fiber: 4.8 g
- Protein: 35.2 g
- Cholesterol: 132.1 mg
