Chicken Pot Pie with Biscuits

chicken pot pie with flaky buttermilk biscuit

5 from 7 votes

This comforting and delicious chicken pot pie with biscuits is a must for winter! It's creamy, flavorful, and perfect for a nice dinner with the entire family.

Prep Time50

Cook Time20

Total Time1 10

Course: Main Course

Cuisine: American

Servings: people

Calories: 355kcal

Author: Tania

Equipment

Round biscuit cutter
Oven-proof deep skillet or shallow Dutch oven
12-inch non-stick skillet to cook the chicken

Ingredients

1 recipe buttermilk biscuits make the dough only, don't pre-bake
3 medium skinless chicken breasts pounded to ½ inch thick
1 ½ teaspoons Italian seasoning
Kosher salt and black pepper
Olive oil for pan
3 tablespoons unsalted butter
1 medium yellow onion, small diced
3 medium carrots, peeled and diced
2 stalks celery, diced
4 cloves fresh garlic, minced
⅓ cup all-purpose flour
1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme
2 cups chicken broth, plus more as needed
½ cup heavy cream, plus more for brushing
½ cup frozen peas
¾ cup frozen diced potatoes
¼ cup chopped fresh Italian parsley

Instructions

Make the biscuit dough

Note: If making biscuits from scratch, make sure to freeze the butter first. It needs to be very cold.
Make the biscuit dough by following the buttermilk biscuits recipe. This should take about 15-20 minutes. Store in the fridge to keep it cold. Note: At this point, you're only making the dough, which will be baked with the filling later.

Make the filling

Preheat oven to 425 degrees F.
Chicken: Season each chicken breast with ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon Italian seasoning. Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Cook the seasoned chicken, about 6-8 minutes per side until fully cooked. Let it rest for 10 minutes. Then, dice into smaller pieces. Set aside.
In another large deep skillet or shallow Dutch oven (oven safe), melt the unsalted butter over medium-high heat. Add onions, carrots, celery, and garlic. Cook until tender for about 8 minutes, stirring occasionally.
Lower heat to medium. Stir in the flour until vegetables are coated, and cook for about 30 seconds. Then, gradually add the chicken broth, stirring to break up any lumps and until thickened.
Add the thyme and heavy cream. If needed, add more broth or cream to taste. Season with salt and pepper to taste. Simmer on low for 2 minutes, stirring occasionally.
Add in the diced cooked chicken, frozen diced potatoes, peas, and parsley. Simmer for another 3 minutes, stirring occasionally. Turn off the heat and set aside.

Assemble and bake

Cut the biscuit dough into rounds and place on top the filling (you should have about 9 biscuits. Brush each biscuit with heavy cream.
Bake at 425 degrees F for 18-22 minutes, or until the biscuits are puffed up and golden brown, and until the filling is bubbly. Note: If using store-bought biscuits, you’ll need to bake at lower temperature according to package directions (it’s usually 350 degrees F).
Let cool for 10 minutes and serve. Enjoy!

Notes

If using store-bought biscuits, adjust the oven temperature according to package directions, usually 350 degrees F.
Make-ahead filling: The filling can be made up to 2 days in advance and refrigerated. Prior to using, warm it up on the stovetop first, adding a splash of milk or cream so it’s not so thick.
Freeze the filling: The filling can be frozen for up to 2 months. Thaw in the fridge overnight. Reheat it over the stovetop before baking.
Make-ahead biscuits: The biscuit dough can be made and frozen for up to 3 months prior. Alternatively, the dough can be refrigerated for up to 2 days before using. See all the details on freezing and make-ahead instructions for biscuits.
To get a deeper golden brown color on biscuits, brush the biscuits with heavy cream before baking.
If you don't have an oven-proof skillet, you can transfer the filling to a baking dish.

Substitutions:

Chicken: You can use leftover chicken or rotisserie chicken. Add them at the end, along with the potatoes, peas, and parsley.
Biscuits: You can use store-bought biscuits or biscuit mix. Alternatively, puff pastry works too.
Potatoes: You can use fresh potatoes, but dice them into small very small cubes do they are not underdone. Or pre-cook them before adding to the mixture.
Veggies: Frozen vegetable mix works, except for the garlic. Use fresh garlic.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition