Chicken Pot Pie with Fluffy Biscuits Recipe

Introduction

Chicken Pot Pie with Biscuits is a comforting classic with a creamy chicken and vegetable filling topped with fluffy, flaky biscuits. This hearty dish is perfect for cozy dinners and is surprisingly easy to make from scratch.

Ingredients

• 4 cups cooked shredded chicken
• 6 tablespoons butter (divided)
• 1 cup diced onion
• 1 cup diced celery
• 24 ounces frozen mixed vegetables
• ½ cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon cracked black pepper
• 3 cups chicken stock
• 1 ¼ cups whole milk
• 3 cups all-purpose flour
• 2 tablespoons baking powder
• 1 tablespoon sugar
• 1 teaspoon sea salt
• ¾ cup frozen butter (1 ½ sticks)
• 1 ½ cups buttermilk

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and spray a 9×13 inch baking dish with nonstick spray.
2. Step 2: In a large pot, melt 4 tablespoons of butter over medium heat. Add the diced onion and celery and sauté for 5 minutes until softened. Stir in the frozen mixed vegetables and cook for another 5 minutes.
3. Step 3: Sprinkle ½ cup flour, 2 teaspoons salt, and 1 teaspoon black pepper over the vegetables. Stir constantly for 2 minutes to cook the flour, creating a thick and pasty mixture.
4. Step 4: Gradually pour in the chicken stock, stirring constantly until the mixture reaches a low boil.
5. Step 5: Reduce heat to medium-low, add the milk, and stir continuously.
6. Step 6: Add the cooked shredded chicken to the pot and stir well. Let simmer for 15 minutes, stirring occasionally. Adjust seasoning with additional salt and pepper if needed.
7. Step 7: Pour the filling into the prepared baking dish.
8. Step 8: To make the biscuits, combine 3 cups flour, baking powder, sugar, and salt in a large bowl. Grate the cold frozen butter into the flour mixture and stir with a fork.
9. Step 9: Pour in the buttermilk and stir until the dough forms.
10. Step 10: Turn the dough onto a floured surface and roll or pat into a ½-inch thick rectangle. Fold it over and roll again to ½ inch thick. Repeat folding and rolling 3 to 4 times for flaky layers, ending with about ¾ inch thickness.
11. Step 11: Cut the dough into 12 biscuits using a 3-inch cutter, pressing straight down without twisting. Reroll scraps if necessary.
12. Step 12: Arrange the biscuits over the chicken filling and brush their tops with the remaining 2 tablespoons of melted butter.
13. Step 13: Bake for 20 minutes until the filling bubbles and biscuits are golden brown. Ensure the biscuits are cooked through by gently lifting one; it should be moist but not gooey underneath.
14. Step 14: Let the pot pie rest for 5 minutes before serving.

Tips & Variations

• For extra flavor, add fresh herbs like thyme or rosemary to the filling while simmering.
• Use leftover rotisserie chicken to save time and add depth of flavor.
• If you don’t have buttermilk, mix 1 ½ cups milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes before using.
• Frozen mixed vegetables can be substituted with fresh peas, carrots, and corn for a fresher texture.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 3 days. To reheat, cover loosely with foil and bake at 350°F (175°C) for about 15-20 minutes until warmed through. Avoid microwaving to keep the biscuit topping from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the filling a day ahead. Cool it completely and refrigerate. Add the biscuits and bake just before serving.

Can I freeze chicken pot pie with biscuits?

It’s best to freeze the filling and biscuits separately for best texture. Freeze the filling in an airtight container and the biscuit dough wrapped tightly. Thaw overnight in the fridge before assembling and baking.

Chicken Pot Pie with Fluffy Biscuits Recipe

Print Recipe

★★★★★

4.8 from 119 reviews

This Chicken Pot Pie with Biscuits recipe combines a creamy chicken and vegetable filling with flaky, buttery homemade biscuits on top, baked to golden perfection. A comforting and hearty dish perfect for cozy family dinners.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling Ingredients

• 4 cups cooked shredded chicken
• 6 tablespoons butter (divided)
• 1 cup diced onion
• 1 cup diced celery
• 24 ounces frozen mixed vegetables
• ½ cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon cracked black pepper
• 3 cups chicken stock
• 1 ¼ cups whole milk

Biscuit Ingredients

• 3 cups all-purpose flour
• 2 tablespoons baking powder
• 1 tablespoon sugar
• 1 teaspoon sea salt
• ¾ cup frozen butter (1 ½ sticks)
• 1 ½ cups buttermilk

Instructions

1. Prepare the Baking Dish: Preheat oven to 400 degrees F. Spray a 9×13 baking dish with nonstick spray to ensure easy removal of the pot pie after baking.
2. Sauté Vegetables: In a large pot, melt 4 tablespoons of butter over medium heat. Add diced onions and celery, sauté for 5 minutes until softened. Then add frozen mixed vegetables and continue sautéing for another 5 minutes.
3. Make the Filling Base: Sprinkle ½ cup flour, salt, and cracked black pepper over the sautéed vegetables; stir continuously for 2 minutes to cook the flour and form a thick paste-like mixture.
4. Add Liquids: Slowly pour in 3 cups of chicken stock while stirring constantly. Bring mixture to a low boil, then reduce heat to medium-low and stir in 1 ¼ cups whole milk. Keep stirring to combine well.
5. Incorporate Chicken and Simmer: Add shredded chicken to the pot, stir to combine, and let the filling simmer gently for 15 minutes, stirring occasionally to prevent sticking. Adjust seasoning with salt and pepper as needed.
6. Assemble Filling and Biscuits: Carefully pour the chicken and vegetable filling into the prepared baking dish and set aside while you prepare the biscuit topping.
7. Make the Biscuit Dough: In a large bowl, combine 3 cups all-purpose flour, baking powder, sugar, and sea salt with a fork. Grate the frozen butter into the flour mixture and mix thoroughly.
8. Add Buttermilk and Form Dough: Pour 1 ½ cups buttermilk into the flour mixture and stir with a fork until a dough forms. Be careful not to overmix.
9. Layer and Roll Dough: Transfer dough to a floured surface. Pat or roll into a rectangle about ½ inch thick. Fold the dough over itself and roll again to ½ inch thickness. Repeat folding and rolling 3-4 times to create flaky layers. For the final roll, aim for about ¾ inch thickness.
10. Cut Biscuits: Use a 3-inch biscuit cutter and press straight down without twisting to cut 12 biscuits. Re-roll dough scraps if needed to get all biscuits.
11. Top Filling and Bake: Arrange biscuits evenly over the pot pie filling. Melt remaining 2 tablespoons butter and brush on biscuit tops for a golden finish. Bake in preheated oven for 20 minutes until the filling is bubbly and biscuits are golden brown.
12. Check Doneness and Rest: Gently lift a biscuit to ensure it is fully cooked inside (not too gooey). Remove from oven and let the pot pie rest for 5 minutes before serving.

Notes

• Use cold butter for biscuits to achieve flakiness.
• Press biscuit cutter straight down to prevent sealing edges and to encourage rising.
• Allow the pot pie to rest after baking to set the filling and avoid burns.
• If biscuits brown too quickly, cover loosely with foil during baking.
• You can substitute vegetables with any frozen vegetable mix of your choice.

Keywords: Chicken pot pie, biscuits, comfort food, homemade pie, chicken dinner, easy pot pie