Biscuit Chicken Pot Pie
Creamy chicken and vegetables simmered into a savory filling, topped with biscuits that bake up golden and fluffy. An easier twist on chicken pot pie that’s perfect for weeknights or family dinners.
Ingredients
- 4 tablespoon butter
- 3 medium carrots diced (about 1 ½ cups)
- 3 stalks celery diced (about 1 ½ cups)
- 1 large yellow onion diced (about 1 ½ cups)
- 1 teaspoon fresh thyme chopped
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper
- 4 tablespoon all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- 4 cups cooked shredded chicken
- 1 cup frozen peas
- 16.3 ounce biscuit dough
Instructions
- Preheat oven to 375°F and grease a 13x9-inch baking dish with non-stick spray.
- In a large skillet, melt the butter over medium-high heat. Add the diced carrots, celery, onion, and ½ teaspoon salt. Cook, stirring often, until softened, about 5–7 minutes.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste.
- Gradually whisk in the milk, chicken broth, mustard powder, garlic powder, dried thyme, and remaining salt. Bring to a boil, then lower to medium heat and simmer until the sauce thickens, about 3–5 minutes.
- Fold in the shredded chicken and frozen peas until everything is evenly mixed. Taste and adjust seasoning as needed.
- Transfer the filling to the prepared casserole dish, spreading it out into an even layer.
- Place the biscuit dough pieces on top of the filling in a single layer. For extra flavor, brush the biscuits lightly with melted butter or sprinkle with fresh herbs.
- Bake uncovered for 22–25 minutes, until the biscuits are golden brown and the filling is bubbling around the edges.
Notes
Chef Jenn’s Tips
- A cast iron skillet is ideal for cooking the filling since it holds heat well and can go straight into the oven if large enough.
- Brush biscuits with melted butter before baking for an extra golden top and rich flavor.
- Add more vegetables like corn, green beans, or mushrooms if you want to stretch the filling.
- Resting the casserole before scooping helps keep the sauce creamy instead of runny.
Nutrition
Serving: 1cup + 1 biscuitCalories: 623kcalCarbohydrates: 55gProtein: 34gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 101mgSodium: 1339mgPotassium: 760mgFiber: 4gSugar: 11gVitamin A: 5719IUVitamin C: 14mgCalcium: 183mgIron: 5mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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