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Chicken Pot Pie with Biscuit Crust

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Weeknight Dinner
Cuisine: American
Calories: 643
Ingredients Equipment Method Notes

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

Equipment

  • Large skillet or Dutch oven
  • Mixing Bowls
  • Whisk
  • 9x13-inch baking dish
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C). In a large skillet, melt butter and sauté onion and garlic until translucent.
  2. Stir in flour and cook for 2 minutes to form a roux. Gradually whisk in chicken broth and milk, and simmer until creamy.
  3. Add cooked chicken, peas, carrots, and corn. Season with thyme, rosemary, salt, and pepper. Let simmer for 5–7 minutes.
  4. In a separate bowl, mix flour, baking powder, and salt. Cut in butter until crumbly, then stir in buttermilk to form biscuit dough.
  5. Transfer hot filling into a 9x13-inch baking dish. Drop biscuit dough by spoonfuls over the filling.
  6. 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.