Chicken Pot Pie Biscuit Crust

The kitchen was freezing that January afternoon, my ancient radiator hissing and clanking but barely putting out heat. I had a rotisserie chicken from the grocery store and a craving for something that would warm me from the inside out. That afternoon, throwing together this pot pie, I realized comfort food is basically an edible hug. The smell of thyme and simmering cream filling the apartment made everything feel right again.

My roommate walked in while it was baking, tracking snow across the floor, and immediately asked what smelled like a Sunday dinner at grandmas house. We ended up eating it straight from the baking dish, standing over the counter with forks, steam rising into our faces. Sometimes the best meals are the ones you did not plan to turn into a memory.

Ingredients

• 2 cups cooked chicken breast, diced: Rotisserie chicken works beautifully here, or use leftover roast chicken
• 2 tablespoons unsalted butter: This builds the flavor foundation for your creamy sauce
• 1 medium onion, diced: Sweet onions work well, but yellow onions give the classic flavor
• 2 carrots, peeled and diced: Cut them small so they cook through evenly
• 2 celery stalks, diced: Do not skip this, it provides that classic pot pie aroma
• 1 cup frozen peas: They are sweeter and more tender than canned
• 2 cloves garlic, minced: Fresh garlic makes such a difference here
• 1/3 cup all-purpose flour: This thickens your sauce into velvety perfection
• 2 cups low-sodium chicken broth: Using low-sodium lets you control the salt level
• 1 cup whole milk: Whole milk creates the richest, creamiest sauce
• 1 teaspoon salt: Adjust based on whether your chicken is pre-seasoned
• 1/2 teaspoon black pepper: Freshly cracked gives the best flavor
• 1/2 teaspoon dried thyme: This herb screams comfort food
• 2 tablespoons fresh parsley, chopped: Adds brightness and color to the filling
• 2 cups all-purpose flour: For the biscuits, keep this cold until you need it
• 2 teaspoons baking powder: Make sure it is fresh for maximum rise
• 1/2 teaspoon baking soda: Works with the buttermilk for fluffy biscuits
• 1 teaspoon salt: Biscuits need proper seasoning too
• 6 tablespoons cold unsalted butter, cubed: Cold butter creates those flaky layers
• 3/4 cup cold buttermilk: The acidity activates the baking soda for tenderness

Instructions

Preheat your oven:

Get it to 400°F so everything is ready when your filling is done

Sauté the vegetables:

Melt butter in a large skillet over medium heat, then cook onion, carrots, and celery for 5 to 6 minutes until they soften and start smelling wonderful

Add the garlic:

Throw in the minced garlic and cook for just 1 minute until fragrant, then stir in flour and keep it moving for another minute to cook out the raw taste

Create the sauce:

Slowly whisk in chicken broth and milk, scraping up any browned bits from the bottom, then let it simmer until thickened, about 5 to 7 minutes

Finish the filling:

Stir in the chicken, peas, salt, pepper, thyme, and parsley, then remove from heat

Transfer to baking dish:

Pour everything into a 9x13-inch baking dish or whatever deep dish you have

Make the biscuit dough:

Whisk together flour, baking powder, baking soda, and salt, then cut in cold butter until the mixture looks like coarse crumbs

Bring dough together:

Stir in cold buttermilk just until combined, leaving some visible flour streaks is better than overmixing

Top the filling:

Drop spoonfuls of biscuit dough over the filling, leaving some space for steam to escape

Bake until golden:

Bake for 25 to 30 minutes until the biscuits are browned and the filling is bubbling up around the edges

Let it rest:

Wait 10 minutes before serving so the filling has time to set up slightly

Save

My niece called while I was pulling it from the oven, asking what I was making because she could smell comfort through the phone. She came over with a bag of salad and we ate while watching the snow fall outside, the kind of simple evening that sticks with you.

Making It Your Own

Sometimes I add a splash of heavy cream to the filling if I am feeling indulgent, or throw in some diced potatoes with the carrots. You can use turkey instead of chicken, or even make it vegetarian with vegetable broth and some extra veggies. The beauty of this recipe is how flexible it is.

Getting Ahead

The filling can be made a day ahead and stored in the refrigerator, just bring it to room temperature before topping with biscuits and baking. You can even freeze the unbaked pot pie, though you will need to add extra time to the baking if baking from frozen.

Serving Ideas

A crisp green salad with vinaigrette cuts through all that creamy richness perfectly. Steamed green beans or roasted broccoli also work wonderfully on the side. Whatever you choose, make sure something fresh and green makes it onto the plate.

• Brush the biscuits with melted butter halfway through baking for extra golden color
• Sprinkle some grated Parmesan over the biscuits before baking for a savory crust
• Leftovers reheat surprisingly well in the microwave

Save

There is something deeply satisfying about taking simple ingredients and turning them into a meal that makes people happy. Hope this pot pie brings your kitchen the same kind of warmth it has brought to mine.

Recipe FAQs

→ What is the best way to ensure a flaky biscuit crust?

Use cold butter cut into the flour mixture to create coarse crumbs, then gently mix in buttermilk without overworking the dough to maintain flakiness.

→ Can I substitute the chicken with another protein?

Yes, turkey works well as an alternative for a similar flavor and texture.

→ How do I prevent the filling from becoming too watery?

Allow the sauce to thicken sufficiently by simmering after adding broth and milk before combining with other ingredients.

→ What vegetables complement the filling flavors best?

Onions, carrots, celery, and peas balance sweetness and earthiness, enhancing the overall flavor profile.

→ How to achieve a golden biscuit crust finish?

Brush the biscuit topping with melted butter before baking to promote a rich golden color and extra crispness.