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4.8 from 51 votes

Biscuit Pot Pie

The ultimate comfort food! Topped with the flakiest, mile-high biscuits ever (made ahead of time). So cozy + so darn good!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6 servings
Course: Main Course
Cuisine: American , Canadian

Ingredients

  • ¼ cup unsalted butter
  • 1 sweet onion diced
  • 2 carrots peeled and sliced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 2 teaspoons chopped fresh thyme leaves
  • ¼ cup all-purpose flour
  • ¼ cup dry white wine*
  • 2 ½ cups chicken stock
  • 1 cup half and half
  • 3 cups shredded rotisserie chicken (or turkey)
  • 1 cup frozen peas
  • 2 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper to taste
  • Flaky Mile High Biscuits

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute.
  4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  5. Stir in chicken stock and half and half. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened, about 6-8 minutes.
  6. Stir in chicken, peas and parsley; season with salt and pepper, to taste. Top with biscuits.
  7. Place into oven and bake until bubbly and biscuits are heated through, about 8-10 minutes.
  8. Serve immediately.

Notes

  • *Additional chicken stock can be used for white wine as a non-alcoholic substitute.