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
Scale
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.
