It’s a chilly autumn evening, and I can’t think of anything more comforting than a warm, flaky chicken pot pie with a golden biscuit topping. Growing up, this was one of my family’s favorite meals – the buttery biscuits, the tender chicken, and the hearty vegetable-filled gravy all coming together in perfect harmony. The aroma would fill the house, beckoning us to the table for a truly satisfying dinner. Even now, as an adult, I still crave that nostalgic flavor, and I’m thrilled to share my go-to recipe for Chicken Pot Pie with Biscuit Topping.
Why This Chicken Pot Pie with Biscuit Topping Recipe Will Become Your Go-To
The Secret Behind Perfect Chicken Pot Pie with Biscuit Topping
What sets this Chicken Pot Pie with Biscuit Topping recipe apart is the perfect balance of flavors and textures. The secret lies in the homemade biscuit topping, which is flaky, buttery, and the perfect complement to the rich, creamy chicken filling. By using cold butter and cold milk, we ensure the biscuits bake up light and tender, with just the right amount of flakiness. And the filling? It’s a symphony of flavors, with tender chicken, fresh vegetables, and a velvety gravy that’ll have you scraping the plate clean.
Essential Ingredients You’ll Need
To make this Chicken Pot Pie with Biscuit Topping, you’ll need a few key ingredients:
- 2 cups all-purpose flour: This forms the base of the flaky biscuit topping, providing structure and texture.
- 1 teaspoon baking powder: The leavening agent that gives the biscuits their rise and fluffy interior.
- 1/2 teaspoon salt: Enhances the flavor of the biscuits and the overall dish.
- 6 tablespoons unsalted butter, cold and cubed: Cold butter is crucial for creating those pockets of buttery goodness in the biscuits.
- 3/4 cup cold milk: Brings the biscuit dough together and contributes to the tender, moist texture.
- 1 pound boneless, skinless chicken breasts, cubed: The star of the filling, providing the main protein.
- 2 tablespoons olive oil: Used to sauté the vegetables, adding depth of flavor.
- 1 onion, diced: Provides a savory base for the filling.
- 2 carrots, peeled and diced: Contribute color, texture, and natural sweetness.
- 2 celery stalks, diced: Add crunch and an earthy flavor.
- 2 cloves garlic, minced: Enhances the overall aroma and taste.
- 2 tablespoons all-purpose flour: Helps thicken the filling to a creamy consistency.
- 2 cups chicken broth: The liquid base for the gravy.
- 1 cup frozen peas: Add a pop of color and freshness.
- 1/2 cup heavy cream: Lends a rich, velvety texture to the filling.
- 1 teaspoon dried thyme: Provides a subtle herbal note that ties the flavors together.
- Salt and pepper to taste: Seasons the dish to perfection.
Step-by-Step Chicken Pot Pie with Biscuit Topping Instructions
Preparing Your Chicken Pot Pie with Biscuit Topping
Prep time for this Chicken Pot Pie with Biscuit Topping recipe is just 20 minutes, and the total cook time is 30 minutes, for a total time of 50 minutes. You’ll need a large skillet or Dutch oven, a mixing bowl, and a baking dish.
1- Begin by preheating your oven to 400°F. In a large skillet or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat. Add the cubed chicken and sauté until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set it aside.
2- In the same pan, sauté the diced onion, carrots, and celery for 5-7 minutes, until the vegetables are tender and the onion is translucent. Add the minced garlic and cook for an additional minute, until fragrant.
3- Sprinkle the 2 tablespoons of all-purpose flour over the vegetable mixture and stir to combine, cooking for 2-3 minutes to remove the raw flour taste.
4- Gradually pour in the 2 cups of chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and let it thicken for 5 minutes. Stir in the cooked chicken, 1 cup of frozen peas, 1/2 cup of heavy cream, and 1 teaspoon of dried thyme. Season with salt and pepper to taste.
5- Transfer the chicken pot pie filling to a 9-inch baking dish. In a separate bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Cut in the 6 tablespoons of cold, cubed butter until the mixture resembles coarse crumbs. Gradually stir in the 3/4 cup of cold milk until a soft dough forms.
6- Drop the biscuit dough in large spoonfuls onto the top of the chicken pot pie filling, leaving a little space between each biscuit. Bake the Chicken Pot Pie with Biscuit Topping for 30 minutes, or until the biscuits are golden brown and the filling is bubbling. Allow the dish to rest for 5 minutes before serving.
Pro Tips for Success
- Make sure to use cold butter and cold milk for the biscuit topping – this is the key to achieving that perfect flaky texture.
- Sauté the vegetables until they’re tender but still have a bit of bite to them, as they’ll continue to cook in the oven.
- Resist the urge to overfill the baking dish – leave a little space between the filling and the edge of the dish to allow for expansion.
- For a crispy top, brush the biscuit dough with a little melted butter before baking.
Serving and Storing Your Chicken Pot Pie with Biscuit Topping
Perfect Pairings for Chicken Pot Pie with Biscuit Topping
This Chicken Pot Pie with Biscuit Topping recipe serves 6 people, making it a great option for family dinners or casual gatherings. Pair it with a simple green salad or roasted vegetables for a complete and satisfying meal. For beverages, a crisp white wine or a hearty red would complement the richness of the dish beautifully. And don’t forget a dollop of creamy mashed potatoes or buttery dinner rolls to soak up every last drop of that delicious gravy.
Storage and Make-Ahead Tips
Leftover Chicken Pot Pie with Biscuit Topping can be stored in the refrigerator for up to 3 days. Simply cover the baking dish with aluminum foil or transfer the leftovers to an airtight container. To reheat, place the pot pie in a 350°F oven for 15-20 minutes, or until heated through.
For make-ahead convenience, you can prepare the chicken pot pie filling up to 2 days in advance and store it in the refrigerator. When ready to serve, simply top with the fresh biscuit dough and bake as directed. Alternatively, you can assemble the entire dish, cover it tightly, and freeze it for up to 3 months. Thaw in the refrigerator overnight before baking.
Variations and Dietary Adaptations for Chicken Pot Pie with Biscuit Topping
Creative Chicken Pot Pie with Biscuit Topping Variations
While this classic Chicken Pot Pie with Biscuit Topping is hard to beat, there are plenty of ways to put a twist on the recipe. Try swapping the chicken for turkey or even diced beef for a hearty beef pot pie. For a vegetarian version, use a variety of roasted vegetables in place of the chicken. You could also experiment with different herbs, such as rosemary or sage, or add a splash of white wine to the filling. And for a pop of color and flavor, consider adding diced potatoes, sweet corn, or even a handful of chopped mushrooms.
Making Chicken Pot Pie with Biscuit Topping Diet-Friendly
To make this Chicken Pot Pie with Biscuit Topping recipe more diet-friendly, you can try a few simple substitutions. For a gluten-free option, use a gluten-free all-purpose flour blend in both the biscuit topping and the filling. For a lower-carb version, replace the all-purpose flour in the biscuit topping with almond flour or coconut flour. And to make it dairy-free, use unsweetened almond milk or oat milk in place of the regular milk, and substitute the heavy cream with a non-dairy creamer or cashew cream.
Frequently Asked Questions
Q: Can I use pre-cooked or rotisserie chicken in this recipe?
A: Absolutely! Using pre-cooked or rotisserie chicken is a great time-saving shortcut. Simply skip the initial chicken sautéing step and add the shredded or diced cooked chicken to the vegetable mixture in step 4.
Q: How long should I bake the Chicken Pot Pie with Biscuit Topping?
A: The total baking time for this recipe is 30 minutes. This allows the biscuit topping to become golden brown and the filling to bubble up around the edges.
Q: Can I make this Chicken Pot Pie with Biscuit Topping in advance?
A: Yes, you can prepare the entire dish in advance and refrigerate or freeze it for later. For refrigerator storage, cover the baking dish and keep it in the fridge for up to 3 days before baking. For freezer storage, assemble the entire dish, cover it tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
Q: How many servings does this Chicken Pot Pie with Biscuit Topping recipe make?
A: This recipe yields 6 servings of Chicken Pot Pie with Biscuit Topping. The filling is made with 1 pound of chicken, and the biscuit topping covers a 9-inch baking dish, making it a perfect size for a family dinner or small gathering.
Q: What if my biscuits don’t turn out flaky or golden brown?
A: If your biscuits aren’t as flaky or golden as you’d like, make sure you’re using cold butter and cold milk, and avoid overmixing the dough. You can also try brushing the biscuit tops with a little melted butter before baking to help them brown.
Chicken Pot Pie with Biscuit Topping
- Total Time: 50
- Yield: 6 servings
Description
Enjoy a comforting, homemade Chicken Pot Pie with a flaky biscuit topping. This easy recipe comes together in just 50 minutes for a cozy and satisfying meal.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 6 tablespoons unsalted butter, cold and cubed
– 3/4 cup cold milk
– 1 pound boneless, skinless chicken breasts, cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 2 tablespoons all-purpose flour
– 2 cups chicken broth
– 1 cup frozen peas
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions
1. Preheat the oven to 400°F.
2. In a large bowl, whisk together the 2 cups of flour, baking powder, and 1/2 teaspoon of salt. Cut in the 6 tablespoons of cold butter until the mixture resembles coarse crumbs. Stir in the 3/4 cup of cold milk until a dough forms. Set aside.
3. In a large skillet, heat the 2 tablespoons of olive oil over medium-high heat. Add the cubed chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, sauté the diced onion, carrots, celery, and garlic until softened, about 5 minutes.
5. Sprinkle the 2 tablespoons of flour over the vegetable mixture and stir to combine. Gradually pour in the 2 cups of chicken broth, stirring constantly, until the mixture thickens, about 2-3 minutes.
6. Stir in the cooked chicken, frozen peas, 1/2 cup of heavy cream, and 1 teaspoon of dried thyme. Season with salt and pepper to taste.
7. Transfer the chicken pot pie filling to a 9-inch pie dish or baking dish.
8. On a lightly floured surface, roll out the biscuit dough to fit the top of the pie dish. Place the biscuit dough over the filling, pressing the edges to seal.
9. Bake for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
10. Let the pot pie cool for 5-10 minutes before serving.
Notes
For a heartier meal, you can add diced potatoes or mushrooms to the filling. Store any leftovers in the refrigerator for up to 4 days.
- Prep Time: 20
- Cook Time: 30
- Category: Pies & Pastries
- Method: Baking
- Cuisine: American
Conclusion
This Chicken Pot Pie with Biscuit Topping recipe is a true comfort food classic that’s sure to become a family favorite. With its tender chicken, fresh vegetables, and flaky, buttery biscuit topping, it’s a dish that’s both satisfying and delicious. Whether you’re serving it for a cozy weeknight dinner or a special occasion, this recipe is guaranteed to impress. So why not give it a try? I promise, once you taste the perfectly balanced flavors and textures, this Chicken Pot Pie with Biscuit Topping will become a staple in your recipe rotation. Let me know what you think in the comments below!
