Chicken Pot Pie With Biscuits Recipe

I reworked a classic Homemade Pot Pie With Biscuits into a simple skillet to oven recipe with a surprising twist you’ll want to read about.

I never thought a skillet dinner could fool my picky friends until I made my Homemade Pot Pie With Biscuits. The flaky biscuits hiding a creamy filling with boneless skinless chicken thighs and pops of frozen peas makes everyone ask for the recipe, even when they swear they dont like pot pie.

It fits right into my stack of Fall And Winter Recipes but it’s not just seasonal, it’s the kind of thing you want on a slow evening when nothing else sounds good. I promise there’s a secret texture trick in there that keeps the topping from going soggy, but I’ll let you find it.

Ingredients

• Chicken: rich in protein, keeps you full, adds savory depth to the filling
• Butter: gives richness and mouthfeel, adds fat and flavor, not ultra healthy
• Carrots: sweet, add fiber and vitamin A, bright color and nice crunch
• Peas: starchy and sweet, provide fiber and plant protein, little pops of texture
• Flour: carbs heavy, thickens the gravy and makes biscuits tender and flaky
• Milk or buttermilk: adds creaminess, calcium and a bit of tang if buttermilk
• Herbs: thyme and rosemary add savory earthy notes, lift flavor without more salt
• Biscuits: buttery, flaky tops that add carbs and comfort, or use store bought

Ingredient Quantities

• 1 1/2 to 2 pounds boneless skinless chicken thighs or breasts cooked and chopped (about 3 to 4 cups)
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 tablespoons all purpose flour
• 2 cups low sodium chicken broth
• 1 cup whole milk or half and half
• 1/2 cup heavy cream optional
• 1 cup frozen peas
• 1 cup frozen corn optional
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon poultry seasoning or 1 teaspoon dried thyme plus 1/2 teaspoon dried rosemary
• 2 tablespoons chopped fresh parsley optional
• For biscuits from scratch 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 6 tablespoons cold unsalted butter, cut into pieces
• 3/4 to 1 cup buttermilk or whole milk
• 1 large egg for egg wash or extra milk to brush, optional
• Or use 8 refrigerated biscuit rounds instead of making biscuits from scratch

How to Make this

1. Preheat oven to 400 F and grab a 10 to 12 inch ovenproof skillet or a 9 by 13 baking dish. If your chicken is not cooked yet, poach or sear about 1 1/2 to 2 pounds until internal temp hits 165 F then chop to make about 3 to 4 cups.

2. In the skillet over medium heat melt 3 tablespoons unsalted butter with 1 tablespoon olive oil, add 1 diced medium yellow onion, 2 peeled and diced carrots and 2 diced celery stalks, saute about 5 to 7 minutes until soft, then stir in 2 minced garlic cloves and cook 30 seconds.

3. Sprinkle in 3 tablespoons all purpose flour and stir for about 1 to 2 minutes to cook the raw flour taste, then slowly whisk in 2 cups low sodium chicken broth, 1 cup whole milk or half and half and the optional 1/2 cup heavy cream, simmer till thickened about 3 to 5 minutes.

4. Stir in 1 cup frozen peas and optional 1 cup frozen corn, add the chopped chicken, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1 teaspoon poultry seasoning or 1 teaspoon dried thyme plus 1/2 teaspoon dried rosemary, taste and adjust, fold in 2 tablespoons chopped fresh parsley if using. If too thick add a splash more broth, if too thin simmer a bit longer.

5. Make biscuits from scratch or use refrigerated biscuits. For scratch biscuits: whisk 2 cups all purpose flour, 1 tablespoon baking powder and 1/2 teaspoon fine salt in a bowl, cut in 6 tablespoons cold unsalted butter until pieces are pea size, then stir in 3/4 to 1 cup cold buttermilk or whole milk until just comes together, dont overwork the dough.

6. Pat the biscuit dough to about 1 inch thick and cut rounds or scoop mounds with a spoon, about 8 biscuits worth. If using refrigerated biscuits just separate them now.

7. Spoon the hot filling evenly in the skillet or dish and arrange the biscuits on top spaced slightly so they can expand, brush the biscuits with a beaten egg or extra milk for a golden top if you want.

8. Bake in the middle of the oven until the biscuits are golden and the filling is bubbly about 20 to 25 minutes for scratch biscuits, about 15 to 20 minutes for refrigerated biscuits, if the edges brown too fast tent loosely with foil.

9. Let the pot pie rest about 10 minutes before serving so the filling sets, then serve warm. Quick tips: keep the butter and milk cold for light biscuits, dont overmix the dough, and always taste the filling for salt before you bake.

Equipment Needed

1. 10 to 12 inch ovenproof skillet (or a 9 by 13 baking dish)
2. Chef’s knife and cutting board
3. Mixing bowls (one for biscuit dough, one for the filling)
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula
6. Whisk
7. Pastry cutter or fork (or a small food processor) to cut cold butter into the flour
8. Biscuit cutter or large spoon / ice cream scoop to portion biscuits
9. Pastry brush for egg wash or milk glaze
10. Instant read thermometer to check the chicken and filling temperature

FAQ

Chicken Pot Pie With Biscuits Recipe Substitutions and Variations

• Chicken: swap the cooked thighs with shredded rotisserie chicken or leftover turkey, or use canned chicken in a pinch. Rotisserie gives more flavor, canned is quick but drain well and taste for salt.
• Unsalted butter: for the filling you can use olive oil or ghee, and for the biscuits use cold vegetable shortening or solid coconut oil. Shortening gives taller flaky biscuits, coconut oil will add a subtle coconut note.
• All purpose flour (for the sauce): use a cornstarch slurry instead. About 1 1/2 tablespoons cornstarch mixed with cold water replaces 3 tablespoons flour, whisk in and simmer till glossy. Or use a gluten free 1 to 1 flour blend measure for measure.
• Buttermilk (for biscuits): make a quick sub by stirring 1 tablespoon lemon juice or white vinegar into 1 cup milk and let sit 5 minutes, or thin plain yogurt or sour cream with a little milk. Biscuits will still be tender and rise fine.

Pro Tips

1. Keep the butter and milk really cold and dont overwork the biscuit dough. Work it just until it holds together, flaky texture comes from cold butter and minimal handling.

2. Brown the chicken or at least the veggies till they get some color, scrape up the brown bits with the broth when you add it. That little bit of caramelization adds a ton of flavor so dont skip it.

3. Avoid a soggy bottom by making the filling spoon thick and letting it sit for 5 minutes before topping with biscuits. If it seems loose, stir a small slurry of flour or cornstarch into cold broth then add it, rather than pouring extra liquid into the hot mix.

4. This is great for make ahead or freezing. Chill the filling overnight to deepen flavors, or freeze portions for up to a few months, then bake from thawed or add extra bake time and let it rest after baking so the filling sets up.

Chicken Pot Pie With Biscuits Recipe

Recipe by James Level

0.0 from 0 votes

I reworked a classic Homemade Pot Pie With Biscuits into a simple skillet to oven recipe with a surprising twist you'll want to read about.

Pin

Servings

8

servings

Calories

569

kcal

Equipment: 1. 10 to 12 inch ovenproof skillet (or a 9 by 13 baking dish)
2. Chef’s knife and cutting board
3. Mixing bowls (one for biscuit dough, one for the filling)
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula
6. Whisk
7. Pastry cutter or fork (or a small food processor) to cut cold butter into the flour
8. Biscuit cutter or large spoon / ice cream scoop to portion biscuits
9. Pastry brush for egg wash or milk glaze
10. Instant read thermometer to check the chicken and filling temperature

Ingredients

• 1 1/2 to 2 pounds boneless skinless chicken thighs or breasts cooked and chopped (about 3 to 4 cups)

• 3 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 2 medium carrots, peeled and diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 3 tablespoons all purpose flour

• 2 cups low sodium chicken broth

• 1 cup whole milk or half and half

• 1/2 cup heavy cream optional

• 1 cup frozen peas

• 1 cup frozen corn optional

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon poultry seasoning or 1 teaspoon dried thyme plus 1/2 teaspoon dried rosemary

• 2 tablespoons chopped fresh parsley optional

• For biscuits from scratch 2 cups all purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon fine salt

• 6 tablespoons cold unsalted butter, cut into pieces

• 3/4 to 1 cup buttermilk or whole milk

• 1 large egg for egg wash or extra milk to brush, optional

• Or use 8 refrigerated biscuit rounds instead of making biscuits from scratch

Directions

• Preheat oven to 400 F and grab a 10 to 12 inch ovenproof skillet or a 9 by 13 baking dish. If your chicken is not cooked yet, poach or sear about 1 1/2 to 2 pounds until internal temp hits 165 F then chop to make about 3 to 4 cups.
• In the skillet over medium heat melt 3 tablespoons unsalted butter with 1 tablespoon olive oil, add 1 diced medium yellow onion, 2 peeled and diced carrots and 2 diced celery stalks, saute about 5 to 7 minutes until soft, then stir in 2 minced garlic cloves and cook 30 seconds.
• Sprinkle in 3 tablespoons all purpose flour and stir for about 1 to 2 minutes to cook the raw flour taste, then slowly whisk in 2 cups low sodium chicken broth, 1 cup whole milk or half and half and the optional 1/2 cup heavy cream, simmer till thickened about 3 to 5 minutes.
• Stir in 1 cup frozen peas and optional 1 cup frozen corn, add the chopped chicken, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1 teaspoon poultry seasoning or 1 teaspoon dried thyme plus 1/2 teaspoon dried rosemary, taste and adjust, fold in 2 tablespoons chopped fresh parsley if using. If too thick add a splash more broth, if too thin simmer a bit longer.
• Make biscuits from scratch or use refrigerated biscuits. For scratch biscuits: whisk 2 cups all purpose flour, 1 tablespoon baking powder and 1/2 teaspoon fine salt in a bowl, cut in 6 tablespoons cold unsalted butter until pieces are pea size, then stir in 3/4 to 1 cup cold buttermilk or whole milk until just comes together, dont overwork the dough.
• Pat the biscuit dough to about 1 inch thick and cut rounds or scoop mounds with a spoon, about 8 biscuits worth. If using refrigerated biscuits just separate them now.
• Spoon the hot filling evenly in the skillet or dish and arrange the biscuits on top spaced slightly so they can expand, brush the biscuits with a beaten egg or extra milk for a golden top if you want.
• Bake in the middle of the oven until the biscuits are golden and the filling is bubbly about 20 to 25 minutes for scratch biscuits, about 15 to 20 minutes for refrigerated biscuits, if the edges brown too fast tent loosely with foil.
• Let the pot pie rest about 10 minutes before serving so the filling sets, then serve warm. Quick tips: keep the butter and milk cold for light biscuits, dont overmix the dough, and always taste the filling for salt before you bake.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 365g
• Total number of serves: 8
• Calories: 569kcal
• Fat: 30.8g
• Saturated Fat: 12.3g
• Trans Fat: 0.5g
• Polyunsaturated: 5g
• Monounsaturated: 13g
• Cholesterol: 127mg
• Sodium: 375mg
• Potassium: 466mg
• Carbohydrates: 36.8g
• Fiber: 3g
• Sugar: 10g
• Protein: 38.8g
• Vitamin A: 1625IU
• Vitamin C: 5.4mg
• Calcium: 60mg
• Iron: 1mg