Chicken Pot Pie with Homemade Biscuits Recipe

Introduction

Chicken pot pie with biscuits is a comforting, hearty dish perfect for cozy dinners. This recipe features tender shredded chicken and a creamy vegetable filling, topped with fluffy, flaky homemade biscuits. It’s a satisfying twist on a classic that the whole family will enjoy.

Ingredients

• 4 cups cooked shredded chicken
• 6 tablespoons butter (divided)
• 1 cup diced onion
• 1 cup diced celery
• 24 ounces frozen mixed vegetables
• ½ cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon cracked black pepper
• 3 cups chicken stock
• 1 ¼ cups whole milk
• 3 cups all-purpose flour
• 2 tablespoons baking powder
• 1 tablespoon sugar
• 1 teaspoon sea salt
• ¾ cup frozen butter (1 ½ sticks)
• 1 ½ cups buttermilk

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and spray a 9×13 baking dish with nonstick spray.
2. Step 2: In a large pot, melt 4 tablespoons of butter over medium heat. Add the diced onions and celery and sauté for about 5 minutes until softened. Add the frozen mixed vegetables and sauté for another 5 minutes.
3. Step 3: Sprinkle ½ cup flour, 2 teaspoons salt, and 1 teaspoon black pepper over the vegetables. Stir constantly for 2 minutes until the flour is fully absorbed and the mixture thickens.
4. Step 4: Gradually pour in the chicken stock, stirring constantly as the mixture comes to a low boil.
5. Step 5: Reduce heat to medium-low and slowly stir in the whole milk. Add the shredded chicken and combine well. Let the filling simmer for 15 minutes, stirring occasionally. Taste and adjust seasoning if needed.
6. Step 6: Pour the filling into the prepared baking dish.
7. Step 7: To make the biscuits, combine 3 cups flour, baking powder, sugar, and salt in a large bowl, mixing with a fork.
8. Step 8: Grate the frozen butter into the flour mixture and stir to distribute evenly.
9. Step 9: Pour the buttermilk into the mixture and stir with a fork until a dough forms.
10. Step 10: Turn the dough onto a floured surface. Pat or roll it into a ½ inch thick rectangle. Fold over and roll again several times to create flaky layers, finishing with about ¾ inch thickness.
11. Step 11: Cut the dough into 12 biscuits using a 3-inch cutter. Press straight down without twisting.
12. Step 12: Arrange the biscuits on top of the filling in the baking dish. Brush the tops with the remaining 2 tablespoons melted butter.
13. Step 13: Bake for 20 minutes, until the filling bubbles and the biscuits turn golden brown. Check that the biscuits are cooked through by gently lifting the top to ensure no gooey dough remains.
14. Step 14: Let rest for 5 minutes before serving to allow the filling to set slightly.

Tips & Variations

• Use leftover rotisserie chicken or Thanksgiving turkey to save time.
• For a richer biscuit, substitute half the buttermilk with heavy cream.
• Add fresh herbs like thyme or parsley to the filling for extra flavor.
• Try using a mix of frozen peas, carrots, and corn for the vegetables.
• If you prefer, top the pot pie with puff pastry instead of biscuits.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the biscuits crisp. You can freeze the baked pot pie for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables like diced carrots, peas, and corn work well. Just sauté them until tender before adding the flour and liquids to ensure even cooking.

How do I ensure the biscuits cook evenly?

Make sure to roll and fold the biscuit dough several times to create layers, and press the cutter straight down without twisting. Baking at 400°F helps achieve a golden top and fully cooked interior.

Chicken Pot Pie with Homemade Biscuits Recipe

Print Recipe

★★★★★

5 from 98 reviews

This hearty Chicken Pot Pie with Biscuits combines tender shredded chicken, sautéed vegetables, and a creamy savory filling topped with flaky, golden biscuits. The filling is cooked on the stovetop and then baked with freshly made buttermilk biscuits for a comforting, homestyle meal perfect for any occasion.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pot Pie Filling

• 4 cups cooked shredded chicken
• 6 tablespoons butter (divided)
• 1 cup diced onion
• 1 cup diced celery
• 24 ounces frozen mixed vegetables
• ½ cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon cracked black pepper
• 3 cups chicken stock
• 1 ¼ cups whole milk

Biscuits

• 3 cups all-purpose flour
• 2 tablespoons baking powder
• 1 tablespoon sugar
• 1 teaspoon sea salt
• ¾ cup frozen butter (1 ½ sticks)
• 1 ½ cups buttermilk

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees F (204 degrees C) and grease a 9×13-inch baking dish with nonstick spray to prepare for baking the pot pie.
2. Sauté Vegetables: Melt 4 tablespoons of butter in a large pot. Add diced onions and celery and sauté for 5 minutes until softened. Add frozen mixed vegetables and continue sautéing for another 5 minutes.
3. Add Flour and Seasoning: Sprinkle ½ cup all-purpose flour, 2 teaspoons salt, and 1 teaspoon cracked black pepper over the vegetables. Stir continuously for 2 minutes to cook the flour and create a thick, pasty mixture.
4. Incorporate Liquids: Gradually add 3 cups chicken stock while stirring constantly, bringing the mixture to a gentle boil. Reduce heat to medium-low and stir in 1 ¼ cups whole milk, maintaining constant stirring for a smooth filling.
5. Add Chicken and Simmer: Stir in the shredded chicken and simmer the filling on low heat for 15 minutes, stirring occasionally. Taste and adjust salt and pepper as needed.
6. Prepare Biscuit Dough: In a large bowl, combine 3 cups all-purpose flour, 2 tablespoons baking powder, 1 tablespoon sugar, and 1 teaspoon sea salt. Grate ¾ cup frozen butter into the flour mixture and stir to coat evenly.
7. Add Buttermilk and Form Dough: Pour 1 ½ cups buttermilk into the flour and butter mixture. Stir with a fork until a dough forms. Turn the dough onto a lightly floured surface.
8. Roll and Fold Dough: Pat or roll the dough into a ½-inch thick rectangle. Fold it over onto itself and roll back to ½ inch thick. Repeat this folding and rolling 3 to 4 times to develop flaky layers, finishing with about ¾ inch thickness.
9. Cut Biscuits: Using a 3-inch biscuit cutter, cut out 12 biscuits from the dough without twisting the cutter, rerolling scraps as needed to complete 12 biscuits.
10. Assemble and Top Pot Pie: Pour the hot chicken filling into the prepared baking dish. Arrange the biscuits evenly on top of the filling. Brush the biscuit tops with the remaining 2 tablespoons melted butter for a golden finish.
11. Bake: Bake in the preheated oven for 20 minutes, until the biscuits are golden brown and the filling is bubbling. Check that biscuits are cooked through by gently lifting the top.
12. Rest and Serve: Allow the pot pie to sit for 5 minutes after baking before serving to let the filling set and cool slightly.

Notes

• Use cold butter for the biscuit dough to ensure flaky layers.
• Make sure not to twist the biscuit cutter to keep biscuit edges soft and evenly risen.
• If the filling is too thick after simmering, you can add a splash more chicken stock or milk to loosen it.
• For added flavor, consider adding fresh herbs like thyme or parsley to the filling.
• This recipe can be adapted to use leftover rotisserie chicken for convenience.

Keywords: Chicken pot pie, biscuit topping, comfort food, homemade biscuits, creamy chicken filling