BISCUIT CHICKEN POT PIE

This recipe for biscuit chicken pot pie is a creamy mixture of seasoned chicken, vegetables and herbs that’s been topped with flaky cheddar biscuits and baked to perfection.

Chicken pot pie is comfort food at its finest, and this version features the most delicious biscuit topping.

When I am looking for a quick dinner option, homemade chicken pot pie has never been something I thought about making during my busy schedule. This a delicious and quick biscuit chicken pot pie recipe changes that, it can be on the table in just 35 minutes.

Making chicken pot pie from scratch takes a lot of time because you have to make the sauce, make the dough, simmer everything and then bake it. This chicken pot pie recipe uses a couple of shortcuts to eliminate all of the tedious steps while producing a delicious dinner option!

HOW DO YOU MAKE BISCUIT CHICKEN POT PIE?
What’s the first step to making chicken pot pie? The chicken of course! You have a few options here – you can roast your own chicken or buy a rotisserie chicken. I roasted bone-in skin-on chicken breasts for this recipe. After the chicken is cooked and diced it gets combined with the veggies. I use a mixture of carrots, celery onion and peas but you could also add other vegetables like corn or potatoes if you prefer.

After the chicken and veggies have cooked, it’s time to make the sauce. The sauce is really simple – a little flour is added to the pan and then milk is added to make the creamy base. I use 1% milk for this recipe and it works perfectly.

Finally, I whisk together my favorite biscuit mix (I use Bisquick) with milk and egg to create a pourable biscuit dough. Pour it over the chicken mixture and bake until the crust is golden and the insides are hot and bubbly. This easy filling can be used to fill a store bought pie crust instead of the Bisquick crust if you prefer. If using pie crust, you’ll want to cut a couple slits in the dough to release the steam while your pot pie cooks.

INGREDIENTS
For the pot pie filling:

• 1/4 cup unsalted butter 4 tablespoons
• 1 yellow onion chopped (1 1/2 cups)
• 3 carrots chopped small (2 cups)
• 3 ribs celery chopped small
• 2 cloves garlic minced
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup flour
• 1 3/4 cups low sodium chicken broth
• 1 cup milk
• 2 cups shredded or chopped cooked chicken
• 1 cup frozen peas

For the biscuits*:

• 2 cups flour I used 1 cup of all-purpose flour plus 1 cup of white whole wheat
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 5 tablespoons cold unsalted butter cut into small cubes
• 3/4 cup whole milk plus more for brushing

INSTRUCTIONS

1. Preheat oven to 425 degrees F.

Make the Filling

1. In a 12-inch or larger oven-safe pan*, melt the butter over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened.
2. Stir in the garlic, thyme, salt, pepper and flour. Cook, stirring, for 1 minute.
3. Stir in the broth and milk and cook, stirring, until the mixture begins to bubble and thickens slightly, about 4-5 minutes. It will continue to thicken a little more as it bakes.
4. Turn off the heat and stir in the chicken and peas.

Make the Biscuits

1. Whisk together the flour, baking powder and salt in a large bowl. Add the butter to the bowl and use a pastry cutter (or your fingertips) to work the butter into the flour until the largest butter pieces are the size of very small peas. Use a fork to stir in the milk until the dough clumps together.
2. Transfer the dough to a floured cutting board. Pat it down into a 3/4-inch thick round with your hands. Use a biscuit cutter or drinking glass to cut round biscuits.
3. Place the biscuits on top of the pot pie. Brush the biscuits with a little bit of milk. This will help the tops to brown in the oven.
4. Bake the pot pie for 15-18 minutes, until the biscuits are golden brown on top and the filling is bubbly.
5. Carefully remove the pan from the oven as it will be very hot. Serve.

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