Chicken Pot Pie with Biscuits

5 from 1 vote

Chicken Pot Pie with Biscuits

When comfort food calls, this Chicken Pot Pie with Biscuits answers in the best way. It’s rich, creamy, loaded with tender chicken and veggies, and topped with homemade fluffy biscuits brushed with garlic herb butter. Every bite is pure comfort, and the best part? You don’t need to fuss with a pie crust!

Prep Time15

Cook Time1

Course: Main Course

Cuisine: American

Servings:

Author: Serene

Equipment

braising pan

Ingredients

Chicken

1½ pounds chicken thighs boneless, skinless
1 tablespoons extra virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper

Pot Pie Filling

4 tablespoons butter
1 small yellow onion diced
2 stalks celery diced
2 carrots peeled and sliced
2 small russet potatoes peeled and chopped
3 cloves garlic minced
2 cups chicken broth
1 teaspoon chicken bouillon
2 teaspoons fine sea salt
½ teaspoon ground black pepper
1 teaspoon dried thyme
⅛ teaspoon ground sage
1 cup frozen green peas
⅓ cup heavy cream

Biscuits

2¼ cups all purpose flour
½ teaspoon fine sea salt
2 tablespoons sugar
1 tablespoon baking powder ½
½ cup unsalted butter
1 cup buttermilk (plus 1 tbsp for brushing on top for baking)

Garlic Herb Butter Topping

2 tablespoons melted butter
2 cloves garlic minced
2 tablespoons fresh parsley diced
pinch salt

Instructions

Chicken

Drizzle 1 tbsp of extra virgin olive oil in a braising pan or large skillet and heat over medium heat.
Pat the chicken dry and sprinkle with 1 tsp salt, 1/4 tsp black pepper. Add the chicken to the skillet and sear the chicken on both sides. Cooking for 4-5 minutes, then flipping to cook the other side an additional 4-5 minutes. Internal temperature should register at least 160 degrees. Remove the chicken and set aside.

Pot Pie

Add the butter to the skillet (leave all juices from cooking the chicken). Continue to heat over medium heat letting the butter melt. 4 tablespoons butter
Stir diced onion, celery, carrots and small potatoes. Cook until the onions are softened and translucent. Other veggies will be softened. Add the garlic and cook an additional 30 seconds. 1 small yellow onion
Stir in 1/4 cup flour and stir to coat all the veggies. Cook for 1-2 minutes. Then pour in the broth. Add seasonings: chicken bouillon, salt, pepper, thyme, and sage. Stir in the frozen peas. Bring this mixture to a simmer, cover and cook allowing the sauce to thicken and veggies to soften. (this takes about 15-20 minutes)
Preheat the oven to 425 degrees F.
Shred or dice up the chicken. Add the chicken to the sauce, and pour in the heavy cream. Stir to combine.
Prepare the biscuit mixture by mixing together the flour, salt, sugar, and baking powder in a food processor or bowl. Cut in the cold butter or pulse in the processor until texture is coarse and butter is distributed. Pour in the buttermilk and stir or pulse until dough forms. 2¼ cups all purpose flour
Remove the dough to a clean work surface and press together into a rectangular shape about 1/2 inch thick. Fold over one side to the center, then the other side. Press out the dough again and repeat this process for 4-5 times. Finally, press out the dough into a square approximately 8 inches by 8 inches. Cut the dough into 9 squares.
Place the biscuits on top of the pot pie, brush the tops with buttermilk, and bake for 15-20 minutes until the tops of the biscuits are golden.
Prepare the garlic herb butter by combining the melted butter, minced garlic, fresh parsley, and salt in a small bowl. Brush this over the tops of the biscuits. 2 tablespoons melted butter

Notes

Chicken Options: This recipe starts with raw chicken, but you can save time by using pre-cooked or rotisserie chicken. Simply shred and stir it in when adding the heavy cream.
Biscuit Tips: For the flakiest biscuits, keep the butter cold and don’t overwork the dough. Folding the dough creates layers, making them extra fluffy.
Vegetable Swaps: Feel free to swap or add your favorite vegetables—mushrooms, green beans, or corn all work well.
Thickening the Sauce: If the sauce seems too thin after simmering, let it cook uncovered for a few extra minutes, or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
Baking Tip: Make sure the biscuits are fully baked before serving. If they start browning too quickly, loosely tent the dish with foil.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for the best texture.

Nutrition