Description

This comforting Chicken Pot Pie with Biscuits recipe combines a creamy chicken and vegetable filling with fluffy homemade biscuits on top. Using a flavorful blend of shallots, garlic, thyme, carrots, celery, peas, and shredded chicken simmered in a rich creamy sauce, it is finished by baking biscuit dough until golden and tender, creating a delightful one-dish meal perfect for cozy gatherings.

Ingredients

Scale

Biscuit Dough

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
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

Instructions

Prepare Biscuit Dough: Preheat your oven to 425°F (220°C). Mix the flour, baking powder, sugar, and kosher salt together in a bowl. Grate the very cold salted butter and work it into the dry mixture using your hands until combined. Add the whole milk and gently stir with a fork until a dough forms. Turn the dough onto a clean surface, fold it several times to create a 1-2 inch thick layer, then roll it into a flat block. Cut out 6-8 biscuits using a biscuit cutter or knife.
Make the Filling: In a large oven-safe Dutch oven or heavy pan, melt the salted butter 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 salt; continue sautéing for another 5 minutes. Sprinkle in the flour and cook for 1-2 minutes to form a roux. Add a splash of dry white wine and allow it to sizzle and reduce. Gradually stir in chicken broth, whole milk, and heavy cream in batches, letting the mixture thicken and combine after each addition. The mixture should become thick and creamy. Add shredded chicken and frozen peas, season with remaining salt, pepper, and a small squeeze of lemon juice. Remove the thyme sprigs from the filling.
Assemble and Bake: Arrange the cut biscuits evenly on top of the creamy chicken filling in the Dutch oven. Brush the tops of the biscuits with milk or butter for a golden crust. Place in the preheated oven and bake for 15-20 minutes, until the filling is bubbling hot and biscuits are cooked through and golden brown.
Rest and Serve: Remove from oven, let the pot pie rest for 10 minutes to set. Season with additional salt and pepper if desired, then serve warm. Enjoy your homemade chicken pot pie with flaky biscuits!

Notes

You can substitute the dry white wine with chicken broth for a non-alcoholic version.
If you prefer, substitute the heavy cream with whole milk for a lighter sauce.
Using a rotisserie chicken saves time and adds great flavor, but cooked shredded chicken breast or thighs also work well.
For extra flaky biscuits, keep the butter very cold and handle the dough minimally.
Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Keywords: chicken pot pie, biscuits, comfort food, creamy chicken, homemade biscuits, one-pot meal, chicken dinner