Chicken Pot Pie Biscuit Crust (Printer-friendly)

Tender chicken with veggies in creamy sauce, baked under flaky biscuit crust for a cozy meal.

# What You Need:

→ Filling

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

→ Biscuit Crust

14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1 teaspoon salt
17 - 1/2 teaspoon baking soda
18 - 6 tablespoons cold unsalted butter, cubed
19 - 3/4 cup cold buttermilk

# How to Make It:

01 - Preheat oven to 400°F.
02 - Melt butter in large skillet over medium heat. Add onion, carrots, and celery. Sauté 5–6 minutes until softened.
03 - Stir in garlic and cook 1 minute until fragrant.
04 - Sprinkle flour over vegetables and stir to coat. Cook 1–2 minutes, stirring constantly.
05 - Gradually pour in chicken broth and milk, whisking to avoid lumps. Bring to simmer and cook until thickened, 4–5 minutes.
06 - Add cooked chicken, peas, thyme, salt, and pepper. Simmer 2 minutes. Taste and adjust seasoning. Remove from heat.
07 - Pour filling into 9x13-inch baking dish or deep pie dish.
08 - Whisk together flour, baking powder, salt, and baking soda in large bowl.
09 - Cut in cold butter using pastry cutter or fingers until mixture resembles coarse crumbs.
10 - Add cold buttermilk and stir just until dough comes together. Do not overmix.
11 - Drop large spoonfuls of biscuit dough evenly over filling. Gently spread to cover surface. Brush with extra buttermilk.
12 - Bake 25–30 minutes until biscuits are golden and filling is bubbling.
13 - Let cool 10 minutes before serving.

# Expert Tips:

01 -
  • The biscuit crust stays incredibly fluffy while soaking up just enough savory sauce underneath
  • It transforms leftover roasted chicken into something that feels like an occasion
02 -
  • Cold butter and cold buttermilk are nonnegotiable for biscuits that actually rise and become flaky
  • Overworking the biscuit dough makes them tough, so mix just until combined and trust the process
03 -
  • If your sauce seems too thick, add a splash more broth; too thin, let it simmer another few minutes
  • Brushing the biscuits with buttermilk halfway through baking creates an even deeper golden color

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