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Delicious Biscuit-Topped Chicken Pot Pie on marble table

Hearty Biscuit-Topped Chicken Pot Pie

This comforting Hearty Biscuit-Topped Chicken Pot Pie features a creamy, savory chicken and vegetable filling crowned with fluffy, golden biscuits. It's a perfect meal for a cozy evening, offering rich flavors and a satisfying texture contrast.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 550 kcal

Equipment

  • Large oven-safe skillet or Dutch oven
  • Medium bowl
  • Pastry blender or fingertips
  • Round cutter or knife
  • Oven-safe baking dish (optional)

Ingredients
  

For the Savory Filling

  • 2 cups cooked chicken shredded or diced
  • 3 tbsp butter
  • 1 medium onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk whole or 2%
  • 1 cup frozen peas
  • 1 tsp fresh thyme or 1/2 tsp dried
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Fluffy Biscuit Topping

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp cold butter cut into small pieces
  • 1/2 cup milk or buttermilk
  • 1 egg beaten (for egg wash, optional)

Instructions
 

Prepare the Rich Filling

  • Melt 3 tablespoons of butter in a large oven-safe skillet or Dutch oven over medium heat. Add diced onion, carrots, and celery, then cook for 5-7 minutes until they are softened.
  • Stir in 1/3 cup of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  • Gradually whisk in 2 cups of chicken broth and 1 cup of milk, continuing to stir until the mixture thickens and becomes smooth.
  • Add the cooked chicken, frozen peas, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper; stir these ingredients together well.
  • Bring the filling to a gentle simmer, then remove it from the heat.

Whip Up the Fluffy Biscuits

  • In a medium bowl, whisk together 1 1/2 cups of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
  • Cut in the 6 tablespoons of cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  • Gradually add 1/2 cup of milk, mixing just until combined and a soft dough forms, being careful not to overmix.
  • Turn the dough out onto a lightly floured surface and gently pat or roll it to about 1/2-inch thickness.
  • Cut out biscuits using a round cutter or a knife to your desired shape and size.

Assemble and Bake

  • Preheat your oven to 375°F (190°C).
  • Pour the warm chicken filling into an oven-safe baking dish if you are not using an oven-safe skillet.
  • Arrange the cut biscuits over the top of the filling, leaving a small space between each one.
  • Optional: Brush the tops of the biscuits with the beaten egg wash for a beautiful golden finish.
  • Bake in the preheated oven for 25-30 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through.
  • Serve the Hearty Biscuit-Topped Chicken Pot Pie piping hot, optionally with a fresh side salad.

Notes

For extra convenience, use a pre-cooked rotisserie chicken. Avoid overmixing the biscuit dough to ensure light and fluffy biscuits. You can also add other vegetables like corn or green beans to the filling for more variety.