Chicken Pot Pie with Biscuits

This pot pie skips the traditional pastry crust for a topping of homemade drop biscuits, baked right over a creamy chicken and vegetable filling. Making the biscuit dough from scratch takes just a few extra minutes and gives a fluffier, more rustic topping than a rolled crust. It's a comforting, from-scratch dinner that's easier to pull off than it looks.

A creamy chicken and vegetable filling bakes under homemade drop biscuits for a rustic, from-scratch pot pie.

Why You'll Love This Recipe

• Fast: ready in about 55 minutes (30 min prep, 25 min cook)
• Simple: 18 everyday ingredients
• Feeds the family: 6 servings
• Light: about 450 calories per serving

Ingredients

• 2 tablespoons butter
• 1 medium onion (diced)
• 2 carrots (sliced)
• 2 celery stalks (chopped)
• 2 cloves garlic (minced)
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 3 cups cooked chicken (cubed)
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons cold butter (cubed)
• 3/4 cup milk

Instructions

1. Sauté the onions, carrots, and celery in butter until softened.
2. Add the garlic, thyme, and rosemary for fragrance.
3. Sprinkle in the flour to create a roux, then slowly whisk in the chicken broth and milk, stirring constantly.
4. Once thickened, add the cooked chicken and peas, and season to taste.
5. Combine the flour, baking powder, salt, and cold butter until crumbly for the biscuit topping.
6. Stir in the milk until just combined.
7. Knead the dough gently and roll it out to about 1/2 inch thickness.
8. Cut the dough into rounds or squares.
9. Pour the filling into a casserole dish or cast-iron skillet.
10. Top with the biscuits, leaving some space between them.
11. Brush the biscuits with melted butter or an egg wash for a golden finish.
12. Bake at 425°F (220°C) for 20 to 25 minutes, until the biscuits are golden and the filling is bubbling.

Cooking Tips

• Whisk the flour into the roux gradually to avoid lumps in the filling.
• Keep the butter cold when making the biscuit dough for the flakiest texture.
• Leave some space between the biscuits on top so steam can escape as they bake.

Substitutions

• Turkey can replace chicken if you have leftovers to use up.
• A store-bought biscuit mix can replace the homemade biscuit dough.
• Frozen mixed vegetables can be used in place of peas for more variety.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in the oven to keep the biscuits from getting soggy; the microwave will soften them.

Serving Suggestions

• Let the pot pie rest for a few minutes before serving so the filling sets.
• Serve with a simple green salad on the side.
• Add a sprinkle of fresh herbs on top before serving.

Nutrition (per serving)

Nutrient	Amount
Calories	450 kcal

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