Go Back
–+ servings

Chicken Pot Pie with Biscuits

Prep: 30 minutes
Cook: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
Course: Entree
Cuisine: American
Calories: 595kcal
Author: Jessica Gavin
Making chicken pot pie with biscuits is a game-changer. The combination of the hearty chicken filling and the flaky, golden biscuits on top creates a comforting and delicious meal that will have your family begging for seconds.

Ingredients

Biscuits
  • 1 ¾ cups (249 g) all-purpose flour
  • 1 ½ teaspoons (6 g) baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon (6 g) kosher salt
  • 1 teaspoon (5 g) granulated sugar
  • ½ cup (127 g) unsalted butter, plus 2 tablespoons for brushing
  • ½ cup (120 ml) buttermilk, more as needed
Chicken Pot Pie Filling
  • 1 ½ pounds (681 g) boneless skinless chicken breast
  • 1 ½ teaspoons (8 g) kosher salt, more for seasoning
  • ½ teaspoon black pepper, more for seasoning
  • 1 tablespoon (15 ml) olive oil
  • ⅓ cup (78 g) unsalted butter
  • 1 cup (137 g) diced yellow onion, ¼" dice
  • 1 tablespoon (10 g) minced garlic
  • 1 cup (142 g) diced celery, ¼" dice
  • 1 cup (142 g) diced carrots, ¼" dice
  • 1 teaspoon (3 g) chopped rosemary
  • 1 teaspoon (1 g) chopped thyme
  • 1 cup (88 g) sliced white mushrooms,  ¼" thick
  • 2 cups (283 g) diced Yukon gold potatoes,  ½" dice
  • ⅓ cup (47 g) all-purpose flour
  • 1 ½ cups (360 ml) unsalted chicken stock , or broth
  • 1 cup (240 ml) heavy whipping cream
  • ½ cup (72 g) peas, fresh or frozen
  • 2 tablespoons (8 g) chopped parsley

Instructions

  • Heat the Oven - Set the oven rack to the lower-middle position. Heat to 450°F (232°C).
  • Prepare the Biscuit Dough - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Slice ½ cup of butter into 1⁄8-inch thick pieces. Cut the butter into the flour mixture with your fingers or a pastry cutter until it looks mealy in texture.
    Gradually add the buttermilk, stirring with a fork until it holds together. If needed, add an extra 1 to 2 tablespoons so that most of the flour is hydrated and can be kneaded into the dough.
  • Shape the Biscuits - Lightly dust a working surface with flour. Knead the dough until it forms a mass, about 5 to 6 times. Lightly flour a rolling pin and roll the dough ¾-inch thick.
    Using a 2 1⁄2-inch floured biscuit cutter, press straight down into the dough without turning. Use the dough scraps to roll and cut more biscuits. This will yield about 8 biscuits. Transfer to a parchment-paper-lined sheet pan. Cover and refrigerate while preparing the filling.
  • Prepare the Chicken - Cut each chicken breast in half horizontally to make two cutlets. Season both sides with salt and pepper.
  • Cook the Chicken - Heat a 12-inch cast iron skillet or a Dutch oven with high sides over medium heat. Once hot, add the olive oil. Add the chicken and cook until lightly golden brown, about 5 to 6 minutes. Flip and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 5 to 7 minutes. Turn off the heat and transfer to a clean plate. Reserve the pan to cook the rest of the filling.
  • Shred the Chicken - Rest the chicken until it’s cool enough to handle. Shred into smaller pieces and set aside.
  • Cook the Vegetables - Heat the same pan used to cook the chicken over medium heat. Melt the butter. Add the onions and garlic, and saute until translucent, 2 minutes. Add the celery, carrots, rosemary, and thyme, and saute for 3 minutes. Add the mushrooms and saute for 1 minute. Add the potatoes, 1 ½ teaspoons salt, and ½ teaspoon black pepper.
    Stir, then cover and cook until the potatoes are tender, about 9 to 10 minutes. Stir the vegetables every 2 minutes to prevent burning.
  • Make the Cream Sauce - Sprinkle in the flour, stir, and cook for 2 minutes. Slowly pour in the chicken stock and heavy cream, stirring constantly until a thick and smooth sauce forms, about 2 to 3 minutes. It should coat the back of a spoon. Turn off the heat. Add the shredded chicken, peas, and chopped parsley, and stir to combine.
  • Bake the Chicken Pot Pie - Add the chilled biscuits on top of the chicken filling, leaving some space in between. Melt two tablespoons of butter and brush on top of the biscuits. Sprinkle salt on top. Bake until golden brown, about 10 to 14 minutes. Serve while still hot.

Notes

  • Using Salted Chicken Stock: Reduce the kosher salt input to 1 teaspoon instead of 1 ½ teaspoon. Taste and add more salt as needed.
  • Make-ahead: The filling can be made 1 day in advance. Warm before baking. Do not make the biscuit dough in advance! The acid in the buttermilk will cause the dough to turn darker in color.
  • Storing: The pie can be covered and refrigerated for up to 2 days.
  • Reheating: For a quick reheat, microwave portions on high power in 30-second increments until the filling is hot. Warm in the oven at 300ºF (149ºC) until the filling and crust are hot, about 15 to 20 minutes.
  • Freezing Unbaked Pie: Wrap well with plastic wrap, then foil. Freeze for up to 3 months. When ready, bake straight from the freezer—no need to defrost. Cover the surface with foil if it starts getting too brown.
  • Freezing and Reheating a Baked Pie: Cool entirely, then wrap in plastic and foil for up to 3 months. Bake at 375ºF (190ºC) to reheat until warmed through. Cover the surface with some foil if it starts getting too brown.

Nutrition

Calories: 595kcal | Carbohydrates: 44g | Protein: 26g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 962mg | Potassium: 953mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3976IU | Vitamin C: 22mg | Calcium: 116mg | Iron: 3mg
qr code

Recipe Link