Name: Creamy Chicken Pot Pie with Fluffy Biscuit Topping Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 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; splash of dry white wine (about 1/2 cup, substitute chicken broth if preferred); 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 of frozen peas; tiny squeeze of lemon juice

Ingredients

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

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

About 1/2 cup dry white wine (or substitute chicken broth)

2 cups chicken broth

2 cups whole milk

1/2 cup heavy cream (or substitute whole milk)

4 cups shredded chicken (rotisserie chicken works well)

One 10-ounce bag of frozen peas

Tiny squeeze of lemon juice

Instructions

Step 1: Preheat the oven to 425 degrees Fahrenheit. In a bowl, mix the flour, baking powder, sugar, and 1/2 teaspoon kosher salt. Grate the cold butter into the mixture and work it in with your hands until it resembles coarse crumbs.

Step 2: Add the milk and gently stir with a fork until the dough just comes together. Turn the dough onto a clean surface, fold it a few times to form a 1-2 inch thick layer, then roll it into a flat block. Use a biscuit cutter, glass rim, or knife to cut 6 to 8 biscuits. Set aside.

Step 3: In a large oven-safe Dutch oven or pan, melt the 4 tablespoons of butter over medium heat. Add the minced shallots, garlic, and thyme sprigs; sauté for 5 minutes until fragrant.

Step 4: Add the carrots, celery, and 1 teaspoon of salt; sauté for another 5 minutes. Sprinkle the 1/3 cup flour over the vegetables and cook for 1-2 minutes to remove the raw flour taste.

Step 5: Pour in the white wine and let it sizzle out. Gradually add the chicken broth, whole milk, and heavy cream, stirring after each addition until the mixture becomes a thick, creamy soup.

Step 6: Stir in the shredded chicken and frozen peas. Season with remaining salt, pepper, and a tiny squeeze of lemon juice. Remove the thyme sprigs.

Step 7: Arrange the biscuits on top of the filling. Brush them lightly with milk or butter to encourage browning.

Step 8: Bake for 15-20 minutes until the filling is bubbly and the biscuits are cooked through and golden. Let rest for 10 minutes before serving. Adjust seasoning with salt and pepper to taste.

Tips & Variations

Substitute the white wine with extra chicken broth if you prefer a non-alcoholic version.

Use leftover roast or rotisserie chicken for convenience and extra flavor.

Add herbs like parsley or rosemary for additional aroma and freshness.

For a lighter biscuit, use whole milk instead of heavy cream, or buttermilk for extra tenderness.

If you don’t have a biscuit cutter, a sharp knife or the rim of a glass works perfectly to shape biscuits.

FAQs

Can I make the biscuit dough ahead of time?

Yes, you can prepare the biscuit dough a few hours ahead and keep it refrigerated, wrapped tightly. Just bring it to room temperature before cutting and baking.

Can I use frozen vegetables instead of fresh?

Frozen peas are great in this recipe, and you can use frozen carrots and celery as well. Just thaw and drain any excess moisture before adding to avoid a watery filling.