Chicken Pot Pie Biscuit (Printer-friendly)

A comforting blend of tender chicken and vegetables under a golden flaky biscuit crust.

# What You Need:

→ Filling

01 - 2 cups cooked chicken breast, diced
02 - 2 tablespoons unsalted butter
03 - 1 medium onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1 cup frozen peas
07 - 2 cloves garlic, minced
08 - 1/3 cup all-purpose flour
09 - 2 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 2 tablespoons fresh parsley, chopped

→ Biscuit Crust

15 - 2 cups all-purpose flour
16 - 2 teaspoons baking powder
17 - 1/2 teaspoon baking soda
18 - 1 teaspoon salt
19 - 6 tablespoons cold unsalted butter, cubed
20 - 3/4 cup cold buttermilk

# How to Make It:

01 - Preheat oven to 400°F.
02 - Melt butter in a large skillet over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
03 - Add garlic and cook for 1 minute. Stir in flour and cook, stirring constantly, for another minute to create a roux.
04 - Gradually stir in chicken broth and milk. Bring to a simmer and cook until thickened, about 5–7 minutes.
05 - Add diced chicken, peas, salt, pepper, thyme, and parsley. Stir to combine. Remove from heat.
06 - Pour the filling into a 9x13-inch baking dish or deep pie dish.
07 - In a bowl, combine flour, baking powder, baking soda, and salt for the biscuit crust.
08 - Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
09 - Stir in buttermilk just until dough comes together. Do not overmix.
10 - Drop spoonfuls of biscuit dough evenly over the filling, or gently pat dough and lay over the top.
11 - Bake for 25–30 minutes until biscuit crust is golden brown and filling is bubbling.
12 - Let stand 10 minutes before serving to allow filling to set.

# Expert Tips:

01 -
  • The biscuit crust is easier than traditional pastry and tastes even better
  • It transforms leftover chicken into something that feels like a hug
  • The filling freezes beautifully, so you can double it and save half for later
02 -
  • Cold butter and cold buttermilk are non-negotiable for fluffy biscuits
  • Overmixing the biscuit dough makes them tough, so stop as soon as it comes together
  • The filling needs to be bubbling hot before you add the biscuits
03 -
  • Brush the biscuit tops with melted butter halfway through baking for extra golden color
  • If your filling seems too thick, add another splash of broth before baking

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