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

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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

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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