Chicken Pot Pie with Biscuit Crust
This comforting Chicken Pot Pie with Biscuit Crust replaces traditional pastry with golden, fluffy biscuits that soak up a creamy chicken and vegetable filling. Easier and faster than the classic, it’s perfect for cozy weeknights or family gatherings.
Equipment
- Large skillet or Dutch oven
- Mixing Bowls
- Whisk
- 9x13-inch baking dish
- Oven
Ingredients
Filling
- 4 tablespoons butter
- 1 onion chopped
- 2 cloves garlic minced
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk or heavy cream
- 3 cups cooked chicken shredded or diced
- 1 cup peas
- 1 cup diced carrots
- 1 cup corn
- thyme, rosemary, salt, pepper to taste
Biscuit Topping
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold butter cubed
- 3/4 cup buttermilk
Instructions
- Preheat oven to 400°F (200°C). In a large skillet, melt butter and sauté onion and garlic until translucent.
- Stir in flour and cook for 2 minutes to form a roux. Gradually whisk in chicken broth and milk, and simmer until creamy.
- Add cooked chicken, peas, carrots, and corn. Season with thyme, rosemary, salt, and pepper. Let simmer for 5–7 minutes.
- In a separate bowl, mix flour, baking powder, and salt. Cut in butter until crumbly, then stir in buttermilk to form biscuit dough.
- Transfer hot filling into a 9x13-inch baking dish. Drop biscuit dough by spoonfuls over the filling.
- Bake uncovered for 25–30 minutes, or until biscuits are golden and cooked through. Let rest 5 minutes before serving.
Notes
Customize with gluten-free biscuit dough or add-ins like cheddar cheese or jalapeños for spice. Use rotisserie chicken for faster prep.