Biscuits trump pie crust any day in my book—especially HOMEMADE biscuits all flaky atop a chicken pot pie that tastes just like grandma’s...
You can make this homemade chicken pot pie and the biscuits that go on top in just 1 hour and 10 minutes. It’s about using one’s time wisely.
And making a homemade pot pie is such a worthwhile investment. For the very minimal prep work and assembly you have to do, the payoff in the aromas alone is worth it. It’s like the lure of the ice cream truck’s tinkling bells as the drivers slowly cruise through neighborhoods known to be rife with playing children.
Your family will literally float in the air, led by their nose, to your welcoming kitchen, where everyone mills about you like you’re the belle of the ball. Suddenly, you command a newfound respect in your home and are spoken to with such quiet courtesy, “Mom, what is that delicious smell?” Or dare we even hope for, “Mom, could I help you make dinner tonight?”
Things like that . . .
Because with homemade chicken pot pie, there’s just no comparison. All that flavorful, delicious, tender, saucy, flaky chicken and perfectly cooked vegetables in this rich, delicate chicken pot pie sauce that flows right onto the biscuits.
Why You and Your Family Will Adore This Chicken Pot Pie with Biscuits
Usually, a real homemade chicken pot pie would take you several hours, making the crust and all, or you could cheat and make a homemade chicken pot pie filling and use store-bought pie crust. Still, with pre-baking the crust and all, you’re still wasting more time preparing convenience foods than you could to make a much more delicious, wholesome, and nutritious homemade pot pie.
I mean, just look at the forkful of delicious you get every time you dig down through that flaky, buttery biscuit straight into the heavenly flavors of tender chicken and roasted vegetables, perfectly al dente from being bubbled and baked to a deliciously crisp, dewy deliciousness.
This is about as comfort-foodie as you can get, and I highly recommend that you eat it while watching your favorite show, covered with your favorite throw and all things that make you aglow… with happiness.
How to Make Ahead and Store
You can refrigerate this pie for up to 5 days. It would be wise to remove the biscuits and store them in a plastic baggie. Reheat biscuits in the microwave in 15-second bursts until they’re steamy and perfect. Reheat the filling in the oven at 350°F for 15 to 20 minutes or microwave for 90 seconds and add more time, if needed, in 20-second bursts.
Serving Suggestions
I love to use sides with this dish that have a lot of zest, flavor, and crunch to contrast with all the creamy biscuity goodness of this casserole. I suggest these skillet-sautéed, lightening-fast, and delicious Prosciutto-Wrapped Asparagus Spears and this Tomato and Cucumber Salad to bring some acid, sour, and sweet to the mix. For dessert, this Beyond Easy Berry Trifle. If you like this recipe, you’ll love this recipe for Best Skillet Chicken Pot Pie, too.
Chicken Pot Pie with Biscuits
Ingredients
For the Filling
- 2 tablespoons unsalted butter, for sautéing
- 3 cups cooked shredded chicken
- 1/2 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup frozen peas
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter cubed
- 3/4 cup whole milk
Instructions
- Preheat oven to 375°F.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add onions, carrots, and celery, and cook until softened, about 5 minutes.
- Stir in flour to coat the vegetables. Gradually pour in chicken broth and heavy cream, stirring constantly until the mixture thickens, about 5 minutes.
- Add the cooked chicken and frozen peas. Stir until well combined and heated through. Season with salt and pepper to taste.
- Transfer the filling to a greased 9×13 inch baking dish.
- In a mixing bowl, combine flour, baking powder, and salt. Add cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Pour in milk and stir just until the dough comes together.
- Drop spoonfuls of biscuit dough over the chicken mixture.
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let cool for 10 minutes before serving.
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