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Chicken Pot Pie with Biscuits

  • Author: Martha
  • Total Time: 1 hour & 15 minutes

Description

Chicken Pot Pie with Biscuits is a comforting and hearty dish, combining tender chunks of chicken, vegetables like carrots, peas, and onions, all enveloped in a creamy, savory sauce. The filling is rich and flavorful, with a balance of herbs and seasonings, and topped with warm, fluffy biscuits instead of the traditional pie crust. The biscuits bake to a golden-brown perfection, providing a satisfying crunch that complements the creamy interior. This dish is the ultimate cozy meal, perfect for chilly days, offering a delicious mix of textures and a hearty, home-cooked feel.

Ingredients

Scale

Here’s what you’ll need to make this savory and satisfying Chicken Pot Pie with Biscuits:

For the Filling:

  • 2 tablespoons unsalted butter (or olive oil for dairy-free version)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, chopped
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon paprika (optional, for added flavor)
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk (or dairy-free milk alternative)
  • 2 1/2 cups cooked chicken breast, diced (use Halal chicken)
  • 1/2 cup chopped fresh parsley (optional, for garnish)

For the Biscuit Topping:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup cold unsalted butter (or dairy-free butter), cut into cubes
  • 3/4 cup whole milk (or dairy-free milk alternative)
  • 1 egg (for brushing the biscuits, optional)

Ingredient Highlights

  • Chicken: Lean chicken breast provides a good source of protein while keeping the dish healthy and flavorful. Be sure to use Halal-certified chicken to make it suitable for those with dietary restrictions.
  • Vegetables: Carrots, celery, and peas create a colorful and nutritious filling, providing essential vitamins and minerals.
  • Biscuit Topping: The biscuits add a warm, fluffy, and golden topping that complements the creamy chicken filling.
  • Low-Sodium Chicken Broth: Helps control the salt content while adding depth of flavor to the filling without overpowering the dish.

Instructions

Follow these steps to make the perfect Chicken Pot Pie with Biscuits:

Prepare the Chicken Pot Pie Filling:

  1. Cook the Vegetables: In a large saucepan, melt the butter (or heat olive oil) over medium heat. Add the chopped onion and garlic and cook until softened, about 3 minutes.
  2. Add the Carrots and Celery: Stir in the diced carrots and celery and cook for another 5-6 minutes, until the vegetables begin to soften.
  3. Season: Add the frozen peas, dried thyme, dried parsley, ground black pepper, salt, and paprika (if using). Stir to combine.
  4. Make the Roux: Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to form a roux (this helps thicken the filling).
  5. Add the Liquids: Gradually pour in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for about 5-7 minutes, or until the sauce thickens.
  6. Add the Chicken: Stir in the diced cooked chicken breast and continue to simmer for another 2-3 minutes to heat through.
  7. Adjust Seasoning: Taste the filling and adjust the seasoning with more salt and pepper if needed. Remove from heat and set aside.

Prepare the Biscuit Topping:

  1. Make the Biscuit Dough: In a medium bowl, whisk together the flour, baking powder, salt, and sugar. Add the cold cubed butter and, using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
  2. Add the Milk: Pour in the milk and stir gently with a spoon until the dough comes together. Be careful not to overmix.
  3. Form the Biscuits: Drop spoonfuls of the biscuit dough on top of the chicken filling in the baking dish. The dough should be spread out unevenly to form rustic, chunky biscuits that will bake into golden, flaky tops.

Assemble and Bake the Pot Pie:

  1. Assemble the Pot Pie: Preheat the oven to 375°F (190°C). Spoon the chicken mixture into a greased 9×9-inch or similar sized baking dish. Drop spoonfuls of the biscuit dough over the top of the filling, covering most of the surface.
  2. Brush the Biscuits: If desired, whisk the egg and brush it lightly over the biscuit dough to achieve a golden, shiny finish once baked.
  3. Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
  4. Cool and Serve: Let the pot pie cool for 5-10 minutes before serving. This allows the filling to set and makes it easier to scoop out portions.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes

Nutrition

  • Serving Size: 6-8
  • Calories: 350-400 kcal
  • Fat: 15g
  • Carbohydrates: 35g
  • Protein: 25g

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Find it online: https://quickerbites.com/chicken-pot-pie-with-biscuits/