Biscuit Pot Pie

This Biscuit Pot Pie brings together everything people love about comforting, home-style cooking—creamy chicken filling, tender vegetables, and a topping of warm, flaky biscuits. It’s easier than traditional pot pie thanks to the simple drop-and-bake biscuit topping, but it still delivers that cozy, from-scratch flavor. Perfect for weeknight dinners, potlucks, or chilly evenings, this dish is hearty, satisfying, and wonderfully rustic. One bite feels like classic comfort made completely effortless.

Ingredients

• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 2 cups cooked, shredded chicken (or turkey)
• 1 cup frozen peas
• Salt and pepper to taste
• 1/2 teaspoon dried thyme (optional)
• 2 cups all-purpose flour (for biscuits)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 3/4 cup milk (plus more if needed)

Directions

1. Preheat oven to 400°F and grease a 9×13-inch baking dish.
2. Melt butter in a large skillet over medium heat, then sauté onion, garlic, carrots, and celery until tender, about 5–7 minutes.
3. Stir in flour and cook 1 minute to form a roux.
4. Slowly whisk in chicken broth and milk; cook until thickened, 5–7 minutes.
5. Stir in chicken, peas, thyme (if using), salt, and pepper; simmer 2–3 minutes and transfer mixture to the baking dish.
6. Whisk flour, baking powder, and salt in a bowl for the biscuits.
7. Cut in cold butter until the mixture resembles coarse crumbs.
8. Stir in milk until a soft dough forms.
9. Pat dough to 1/2 inch thick and cut into rounds or squares.
10. Arrange biscuits over the filling and bake 25–30 minutes, until golden and bubbly; cool 5 minutes before serving.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 6

Tips

• Keep the butter very cold for lighter, flakier biscuits.
• Let the pot pie rest for at least 5 minutes so the filling thickens and slices cleanly.

FAQ

Can I use store-bought biscuits?
Yes—refrigerated biscuit dough works well and saves time.

Can I make this ahead?
Assemble the filling ahead and refrigerate; add fresh biscuit dough just before baking.

Can I freeze biscuit pot pie?
Freeze the baked casserole, tightly covered, for up to 2 months; reheat covered until hot.

Can I swap the meat?
Turkey, rotisserie chicken, or even leftover roasted vegetables all work nicely.

How do I thicken the filling more?
Let it simmer longer on the stovetop or add an extra tablespoon of flour to the roux.