Chicken Pot Pie Biscuit Crust (Printable)

Tender chicken and veggies in a creamy filling with a golden biscuit crust topping.

# What goes in:

→ For the Filling

01 - 2 cups cooked chicken breast, diced
02 - 2 tablespoons unsalted butter
03 - 1 medium onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1 cup frozen peas
07 - 2 cloves garlic, minced
08 - 1/3 cup all-purpose flour
09 - 2 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 2 tablespoons fresh parsley, chopped

→ For the Biscuit Crust

15 - 2 cups all-purpose flour
16 - 2 teaspoons baking powder
17 - 1/2 teaspoon baking soda
18 - 1 teaspoon salt
19 - 6 tablespoons cold unsalted butter, cubed
20 - 3/4 cup cold buttermilk

# Directions:

01 - Preheat oven to 400°F.
02 - In a large skillet over medium heat, melt the butter. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
03 - Add garlic and cook for 1 minute. Stir in the flour and cook, stirring constantly, for another minute to create a roux.
04 - Gradually stir in chicken broth and milk. Bring to a simmer and cook until thickened, about 5–7 minutes.
05 - Add the diced chicken, peas, salt, pepper, thyme, and parsley. Stir to combine. Remove from heat.
06 - Pour the filling into a 9x13-inch baking dish or deep pie dish.
07 - In a bowl, combine flour, baking powder, baking soda, and salt for the biscuit crust. Cut in the cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
08 - Stir in the buttermilk just until the dough comes together. Do not overmix.
09 - Drop spoonfuls of biscuit dough evenly over the filling, or gently pat the dough and lay over the top.
10 - Bake for 25–30 minutes, or until the biscuit crust is golden brown and the filling is bubbling.
11 - Let stand for 10 minutes before serving to allow the filling to set.

# Expert Advice:

01 -
  • The biscuit crust is flaky, buttery, and so much easier than traditional pie dough
  • Leftover chicken transforms into something completely new and wonderful
  • The filling gets thick and creamy without any processed soup cans
02 -
  • The biscuit dough should be sticky and shaggy, not smooth, or they will be tough
  • Cold ingredients are non-negotiable for fluffy biscuits that actually rise
03 -
  • Buttermilk substitutes work in a pinch, mix regular milk with a teaspoon of lemon juice and let it sit for 5 minutes
  • If the biscuits brown too quickly, loosely tent with foil for the last 10 minutes of baking

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