If you are craving a comforting meal that combines hearty, savory chicken filling with warm, buttery biscuits, this Chicken Pot Pie with Flaky Biscuits Recipe is your new best friend. Imagine tender chicken, fresh vegetables, and a creamy sauce bubbling beneath perfectly golden, fluffy biscuits that break apart with just a touch. This delightful twist on the classic chicken pot pie brings a fresh approach by swapping traditional pie crust for irresistibly flaky biscuits, making every bite a cozy hug on a plate. I can’t wait to share this recipe because it’s not only straightforward but truly a crowd-pleaser for any day of the week.
Ingredients You’ll Need
Gathering these simple yet essential ingredients sets the foundation for the rich flavors, comforting textures, and vibrant colors that make this dish unforgettable. Each component plays a crucial role, from the buttery biscuit dough that blankets the filling to the medley of vegetables and herbs that build depth.
- Flour (2 cups): The base for our biscuit dough that ensures a perfect rise and tender crumb.
- Baking powder (1 tablespoon): The secret to making biscuits light and fluffy.
- Sugar (1 tablespoon): Adds just a hint of sweetness to balance the savory notes.
- Kosher salt (1/2 teaspoon + 2 teaspoons divided): Enhances all the flavors and seasons the vegetables and filling beautifully.
- Very cold salted butter (6 tablespoons): Key for that flaky, melt-in-your-mouth biscuit texture.
- Whole milk (3/4 cup + 2 cups): Hydrates the dough and adds richness to the filling.
- Salted butter (4 tablespoons): For sautéing the veggies and creating depth in the filling.
- Fresh thyme (a few sprigs): Infuses subtle herbal notes.
- Shallots (4, minced): Bring a gentle, sweet onion flavor that complements the garlic perfectly.
- Garlic cloves (4, minced): Adds aromatic warmth and savory depth.
- Carrots (4, peeled and thinly sliced): Provide a touch of sweetness and bright color.
- Celery stalks (4, chopped): Add a crisp, earthy crunch and balance.
- Coarse kosher salt (2 teaspoons, divided): For seasoning throughout the cooking process.
- Flour (1/3 cup): Used to thicken the creamy chicken filling to perfection.
- Dry white wine (about 1/2 cup): Adds complexity and a subtle zing (can substitute chicken broth).
- Chicken broth (2 cups): Builds the savory base of the sauce.
- Heavy cream (1/2 cup): Brings luscious richness (you can substitute with whole milk if desired).
- Shredded chicken (4 cups): I love using rotisserie chicken for convenience and flavor.
- Frozen peas (10-ounce bag): Add a pop of color and sweet freshness.
- Lemon juice (a tiny squeeze): Brightens and balances the creamy filling with a subtle tang.
How to Make Chicken Pot Pie with Flaky Biscuits Recipe
Step 1: Preparing the Biscuits
Start by preheating your oven to 425 degrees. In a mixing bowl, combine flour, baking powder, sugar, and salt for a perfectly balanced dough. Grate the very cold butter straight into the dry ingredients and work it in using your hands until you get a sandy, crumbly texture. This chunky butter is what will make those biscuits so flaky and tender. Pour in the milk, stirring gently with a fork until it just comes together. Then, turn the dough out onto a clean surface and fold it over itself a few times to create layers. Roll it gently into a block about 1 to 2 inches thick and cut out 6 to 8 biscuits using your favorite cutter or even a glass. Don’t stress about perfect shapes; rustic biscuits add character!
Step 2: Cooking the Filling
Next, melt butter in a large oven-safe Dutch oven or deep skillet. Add minced shallots, garlic, and thyme sprigs, sautéing for about five minutes until fragrant and soft. Toss in the carrots, celery, and one teaspoon of kosher salt, cooking for another five minutes to develop the vegetable flavors. Sprinkle in the flour and cook it for a minute or two; this step is critical for thickening later. Pour in the white wine and let it bubble until it mostly evaporates, which adds a subtle complexity. Then, slowly whisk in the chicken broth, milk, and cream, allowing the mixture to thicken into a smooth, silky sauce. Stir frequently and be patient to avoid lumps. When thickened, fold in the shredded chicken and peas, seasoning carefully with remaining salt, pepper, and just a whisper of lemon juice for brightness. Remove the thyme sprigs before assembling.
Step 3: Baking to Perfection
With the filling at a bubbling, creamy state, arrange the flaky biscuits neatly on top. For an irresistibly golden crust, brush the biscuits lightly with milk or melted butter. Pop the whole dish into the oven and bake for 15 to 20 minutes until the biscuits are cooked through and beautifully browned. Once out of the oven, let it rest for about 10 minutes — this allows the filling to settle and makes serving easier. Then, dive into this warm, hearty dish that’s truly a celebration of comfort food done right.
How to Serve Chicken Pot Pie with Flaky Biscuits Recipe
Garnishes
Fresh herbs like parsley or additional thyme sprigs can add a lovely pop of green and a fresh aroma as you serve. A small dusting of freshly ground black pepper or a few flakes of sea salt on top of the biscuits can elevate each bite even more.
Side Dishes
This meal is filling on its own but pairs wonderfully with a simple green salad tossed with a tangy vinaigrette to cut through the richness. Roasted or steamed green beans or asparagus also make excellent sides that complement the flavors without overpowering them.
Creative Ways to Present
For a charming twist, serve individual portions in mini cast iron skillets or deep ramekins, each topped with its own biscuit. This makes for a cozy presentation perfect for dinner parties or family gatherings. You can also sprinkle a bit of sharp cheddar on the biscuits before baking for a cheesy crust upgrade.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover chicken pot pie covered tightly in the refrigerator for up to 3 days. The biscuits might soften slightly, but the flavors will deepen overnight, making leftovers a delicious next-day meal.
Freezing
You can freeze the unbaked assembled dish by wrapping it tightly in plastic wrap and foil for up to 2 months. When ready to enjoy, bake it straight from frozen, adding extra baking time until the filling bubbles and biscuits are golden.
Reheating
Reheat leftovers covered in a 350-degree oven until warmed through and the biscuit topping is crisp again. Microwaving is quicker but may result in softer biscuits, so the oven is the best bet if texture is a priority.
FAQs
Can I use pre-made biscuit dough for this Chicken Pot Pie with Flaky Biscuits Recipe?
Absolutely! Store-bought biscuit dough can save time and still taste great, though homemade biscuits offer that unbeatable freshness and flakiness. Either way, your pot pie will be delicious.
Is it possible to make this recipe gluten-free?
Yes, by substituting all-purpose flour with a gluten-free blend suitable for baking and ensuring your baking powder is gluten-free, you can enjoy this dish without worry. Keep an eye on thickening consistency when using alternative flours.
Can I use leftover cooked chicken instead of rotisserie chicken?
Definitely! Any cooked chicken, whether from a roast, grill, or leftovers, works perfectly here. Just shred or chop it into bite-sized pieces before adding to the filling.
What can I substitute for white wine in the filling?
If you prefer to avoid wine, chicken broth is a great substitute that keeps the flavors rich without alcohol. For a non-alcoholic twist with extra brightness, a splash of white grape juice with a little vinegar can also work well.
How do I make the biscuits extra flaky?
The key is using very cold butter and not overworking the dough. Keep the butter in small pieces and fold the dough over a few times to create layers. The contrast between cold butter and hot oven creates those buttery flakey pockets in every biscuit.
Final Thoughts
This Chicken Pot Pie with Flaky Biscuits Recipe is an absolute joy to make and savor. The marriage of creamy, savory filling and tender, golden biscuits offers a new take on a classic comfort dish that’s perfect any day of the week. Whether for a cozy dinner with family or a special gathering, this recipe is sure to become a cherished staple in your kitchen. Don’t wait to try it and share the warmth with your loved ones!
Print
Chicken Pot Pie with Flaky Biscuits Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This comforting Chicken Pot Pie with Biscuits combines a creamy, savory filling loaded with tender shredded chicken, fresh vegetables, and herbs, all topped with flaky homemade biscuits. Baked to golden perfection, it’s the ultimate cozy meal perfect for family dinners or any time you crave a classic, hearty dish.
Ingredients
Biscuits
- 2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons very cold salted butter
- 3/4 cup whole milk
Filling
- 4 tablespoons salted butter
- a few sprigs of thyme
- 4 shallots, minced (about 1/2 cup)
- 4 cloves garlic, minced
- 4 carrots, peeled and sliced thinly (about 2 1/2 cups)
- 4 celery stalks, chopped (about 1 cup)
- 2 teaspoons coarse kosher salt, divided
- 1/3 cup flour
- 1/2 cup dry white wine (or substitute chicken broth)
- 2 cups chicken broth
- 2 cups whole milk
- 1/2 cup heavy cream (can substitute with whole milk)
- 4 cups shredded chicken (rotisserie chicken recommended)
- 1 ten-ounce bag frozen peas
- tiny squeeze of lemon juice
Instructions
- Prepare Biscuits: Preheat the oven to 425°F. In a large bowl, mix the flour, baking powder, sugar, and salt. Grate the very cold salted butter into the dry ingredients and work it into the mixture using your hands until combined. Add milk and gently stir with a fork until the dough comes together. Turn the dough onto a clean surface, fold it over a few times to make a 1-2 inch thick layer, then roll into a flat block. Cut out 6-8 biscuits using a biscuit cutter, the rim of a glass, or a knife.
- Make Filling: Melt 4 tablespoons of salted butter in a large oven-safe Dutch oven or pan over medium heat. Add minced shallots, garlic, and thyme sprigs; sauté for 5 minutes until fragrant. Add sliced carrots, chopped celery, and 1 teaspoon of coarse kosher salt; sauté another 5 minutes until vegetables start to soften. Sprinkle in 1/3 cup flour and cook for 1-2 minutes to form a roux. Add white wine and let it simmer until the alcohol scent dissipates and mixture thickens slightly. Gradually add chicken broth, whole milk, and heavy cream, stirring well and letting the mixture rest a bit after each addition to achieve a thick and creamy consistency.
- Add Chicken and Peas: Stir in shredded chicken and frozen peas. Season with the remaining teaspoon of salt, freshly ground black pepper, and a tiny squeeze of lemon juice to brighten the flavors. Remove the thyme sprigs from the filling.
- Assemble and Bake: Arrange the prepared biscuits evenly on top of the chicken filling in the Dutch oven or pan. Brush the biscuits with a little milk or melted butter to help them brown nicely. Bake in the preheated oven for 15-20 minutes, or until the filling is hot and bubbly and the biscuits are cooked through and golden brown.
- Rest and Serve: Remove from oven and let the pot pie rest for 10 minutes to set. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy your comforting homemade Chicken Pot Pie with Biscuits!
Notes
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Use whole milk or heavy cream alternatives based on dietary preference; whole milk can replace heavy cream if desired.
- Leftover cooked chicken works perfectly, making this recipe a great way to use rotisserie or roasted chicken.
- Brush biscuits with butter or milk before baking to achieve a beautiful golden crust.
- Letting the pot pie rest before serving helps the filling thicken and improves slicing.
