If you’re craving a comforting classic that feels like a warm hug from the inside, then this Chicken Pot Pie with Biscuit Topping Recipe is exactly what you need. It combines tender chicken and savory vegetables in a creamy sauce, all topped with fluffy, golden biscuits that bring a delightful texture contrast. This dish is the perfect balance of hearty and homey, made even better by a biscuit crust that’s effortless to prepare yet tastes like you spent hours in the kitchen. Whether you’re feeding family or just want a satisfying meal that warms you to the core, this recipe delivers in every bite.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in creating the perfect harmony of flavors and textures—the creamy filling, tender veggies, and that irresistible biscuit topping all come together beautifully with these simple but essential ingredients.
- Unsalted butter (2 tablespoons): Provides a rich, creamy base for sautéing your veggies and building flavor.
- Small onion, diced: Adds sweetness and depth to the filling that rounds out the savory profile.
- Garlic cloves, minced (2): Brings a warm, aromatic punch that complements the chicken perfectly.
- Carrots, diced (2 medium): Offer a slight crunch and a pop of natural sweetness for color and texture.
- Celery stalks, diced (2): Adds a fresh, crisp bite that balances out the creaminess.
- All-purpose flour (1/4 cup): Thickens the sauce, giving it that signature velvety texture you want in a pot pie.
- Chicken broth (3 cups): Infuses the filling with savory richness and helps create the perfect consistency.
- Heavy cream (1/2 cup): Adds luscious creaminess for a comforting, smooth sauce.
- Cooked chicken, shredded or diced (3 cups): The hearty protein star that makes this meal satisfying and filling.
- Frozen peas (1 cup): Bring a subtle sweetness and lovely green color to brighten the dish.
- Dried thyme (1 teaspoon): Offers earthy herbal notes that elevate the overall flavor.
- Salt (1 teaspoon): Enhances all the flavors so nothing tastes flat or dull.
- Black pepper (1/2 teaspoon): Adds a gentle spicy kick to balance the creaminess.
- Refrigerated biscuit dough (about 8 pieces): The quick and easy topping that bakes into soft, golden biscuits.
- Egg, beaten (1): Brushed on top to give your biscuits that irresistible shiny golden finish.
- Fresh parsley, chopped: A bright, fresh garnish for a pop of color and freshness.
How to Make Chicken Pot Pie with Biscuit Topping Recipe
Step 1: Prepare Your Oven and Veggies
Start by preheating your oven to 400°F (200°C). While it warms up, melt the butter in a large skillet over medium heat. Toss in the diced onion and garlic, sautéing until they soften and release that mouthwatering aroma, about 3 minutes.
Step 2: Build the Flavor Base
Add your diced carrots and celery to the skillet and cook for another 5 minutes. These vegetables soften perfectly while still holding a bit of crunch, adding wonderful texture and natural sweetness to your filling.
Step 3: Thicken the Mixture
Sprinkle in the flour to coat the veggies evenly, cooking for about 2 minutes. This step is key to getting that lush, thick sauce everyone loves in a pot pie.
Step 4: Add Liquids and Seasonings
Pour in the chicken broth gradually while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and let it thicken for about 5 minutes. Then stir in the heavy cream, cooked chicken, frozen peas, thyme, salt, and black pepper. This combination of creamy sauce and savory herbs is what makes the filling absolutely irresistible.
Step 5: Transfer to Baking Dish and Add Biscuit Topping
Pour the rich filling into an oven-safe baking dish, spreading it out evenly. Arrange the refrigerated biscuit dough pieces on top in a single layer, covering the filling completely. Don’t forget to brush the biscuits with the beaten egg – this little touch gives your topping a gorgeous golden color and a slight crisp crust.
Step 6: Bake to Perfection
Place the dish in your preheated oven and bake for 15-20 minutes until the biscuits have puffed up and turned golden brown. The filling will be bubbling underneath, promising every spoonful is cozy, creamy, and absolutely delicious.
Step 7: Rest and Garnish
Once out of the oven, allow the pot pie to cool slightly so the filling can settle. Sprinkle fresh parsley across the top to add a bright splash of color and fresh flavor that livens up each serving.
How to Serve Chicken Pot Pie with Biscuit Topping Recipe
Garnishes
A sprinkle of freshly chopped parsley is an easy and elegant way to brighten your Chicken Pot Pie with Biscuit Topping Recipe. If you want to get adventurous, a little cracked black pepper on top right before serving adds a nice hint of heat.
Side Dishes
This dish is rich and filling on its own, but simple sides like a crisp green salad or steamed green beans add refreshing contrast. A tangy cranberry sauce or applesauce also pairs nicely by cutting through some of that richness with sweet sharpness.
Creative Ways to Present
Want to impress guests? Serve individual pot pies in small ramekins topped with biscuit dough rounds for charming personal portions. Or try dolloping a spoonful of horseradish cream on the side to add a surprising kick that complements the creamy filling.
Make Ahead and Storage
Storing Leftovers
Chicken Pot Pie with Biscuit Topping Recipe tastes fantastic the next day. Simply cover any leftovers tightly and refrigerate for up to 3 days, keeping moisture locked in to preserve those buttery biscuits and creamy filling.
Freezing
You can freeze this dish before baking by assembling it in a freezer-safe container and wrapping it well to prevent freezer burn. When you’re ready to enjoy it, bake directly from frozen, adding extra baking time until the biscuits are golden and the filling bubbles hot.
Reheating
To bring leftovers back to life, reheat in a 350°F oven for about 15-20 minutes until warmed through. This ensures the biscuits stay delightfully crisp on top instead of turning soggy, and the filling heats evenly.
FAQs
Can I use homemade biscuit dough instead of store-bought?
Absolutely! If you prefer, homemade biscuit dough will add an extra layer of flavor and freshness. Just make sure your biscuits are sized to cover the filling evenly and bake until golden.
What can I substitute for heavy cream?
If you want a lighter version, whole milk or half-and-half can be used, but keep in mind the sauce will be slightly less rich and creamy compared to heavy cream.
Is it possible to make this recipe vegetarian?
You can swap the chicken with hearty vegetables like mushrooms, potatoes, and extra peas, and use vegetable broth instead of chicken broth to maintain the savory depth.
Can I prepare the filling a day ahead?
Yes! Preparing the filling in advance will allow flavors to meld even more. Just refrigerate overnight and add the biscuit topping right before baking.
How do I know when the biscuits are fully cooked?
Look for a beautifully golden-brown color on top, with biscuits that have puffed up nicely. A toothpick inserted into a biscuit should come out clean to ensure they are cooked through.
Final Thoughts
This Chicken Pot Pie with Biscuit Topping Recipe is a true gem that brings comfort food to a whole new level with its creamy filling and perfectly golden-baked biscuits. It’s incredibly rewarding to make and sure to become a favorite dish you’ll turn to again and again. So gather those ingredients, get cozy in the kitchen, and treat yourself to the warm, satisfying flavors of homemade pot pie magic.
Print
Chicken Pot Pie with Biscuit Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This comforting Chicken Pot Pie with Biscuits recipe features a creamy chicken and vegetable filling topped with flaky, golden refrigerated biscuit dough. Ready in just under an hour, it combines tender chicken, peas, carrots, and celery in a rich sauce thickened with flour and enhanced with thyme and a touch of cream. Perfectly baked until the biscuits are golden brown, it makes a hearty and satisfying meal for any day of the week.
Ingredients
Filling Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1/2 cup heavy cream
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Topping and Garnish
- 1 can (about 8 pieces) refrigerated biscuit dough
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the pot pie.
- Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté for about 3 minutes until softened and fragrant.
- Cook Vegetables: Add the diced carrots and celery to the skillet. Continue cooking for 5 minutes until the vegetables become tender but still hold their shape.
- Add Flour: Sprinkle the all-purpose flour over the cooked vegetables and stir well to coat everything evenly. Cook for an additional 2 minutes to eliminate the raw flour taste.
- Make Sauce: Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for about 5 minutes until thickened into a creamy sauce.
- Combine Filling: Stir in the heavy cream, cooked chicken, frozen peas, dried thyme, salt, and black pepper. Mix thoroughly to combine all ingredients and then remove the skillet from heat.
- Transfer Filling: Pour the prepared filling mixture into an oven-safe baking dish, spreading it out evenly.
- Top with Biscuits: Arrange the refrigerated biscuit dough pieces evenly on top of the chicken mixture, covering the surface.
- Apply Egg Wash: Brush the tops of the biscuits with the beaten egg to promote a golden, glossy crust when baked.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the biscuits are puffed up and golden brown.
- Cool and Garnish: Remove from the oven and let the pot pie cool slightly for easier serving. Garnish with freshly chopped parsley for a bright touch.
Notes
- You can use leftover cooked chicken or rotisserie chicken to save time.
- For a dairy-free version, substitute the butter and heavy cream with plant-based alternatives.
- If you prefer a thicker filling, increase the flour amount slightly or simmer the sauce longer before adding chicken.
- Fresh or frozen peas both work well; just thaw frozen peas before adding.
- Ensure the biscuits are evenly spaced to bake thoroughly and avoid sogginess in the center.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
