
Chicken Pot Pie with Biscuits
User Reviews
4.3
96 reviews
Good
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Prep Time
40 mins
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Cook Time
40 mins
-
Additional Time
5 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
731 kcal
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Course
Main Course
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Cuisine
American

Chicken Pot Pie with Biscuits
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This Chicken Pot Pie with Biscuits is more casserole than pie with a hearty and creamy chicken pot pie filling and buttery, flaky homemade biscuits baked to perfection!
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Ingredients
Filling ingredients:
- 4 cups cooked shredded chicken
- 6 tablespoons butter divided
- 1 cup diced onion
- 1 cup diced celery
- 24 ounces frozen mixed vegetables
- ½ cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon cracked black pepper
- 3 cups chicken stock
- 1 ¼ cups whole milk
Biscuit ingredients:
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon sugar
- 1 teaspoon sea salt
- ¾ cup frozen butter 1 ½ sticks
- 1 ½ cups buttermilk
Instructions
To make the pot pie:
- Preheat oven to 400 degrees F. Spray a 9x13 baking dish with nonstick spray.
- Add 4 tablespoons of butter into a large pot to melt. Add onions and celery and sauté for 5 minutes, until vegetables have softened. Add the frozen vegetables and sauté for an additional 5 minutes.
- Sprinkle ½ cup flour, salt, and pepper over sautéed vegetables and stir to coat evenly. Stir constantly for 2 minutes, letting the flour cook a bit. This mixture will be thick and pasty.
- Pour in chicken stock and stir mixture constantly as it comes to a low boil.
- Reduce heat to medium low and add the milk, stirring constantly.
- Add the chicken to the pot and stir to combine. Simmer for 15 minutes, stirring occasionally, while making the biscuits. Taste and season with additional salt and pepper, if needed.
- Carefully pour the filling into the prepared baking dish. Top with the biscuits. Lightly brush the biscuit tops with 2 tablespoons of melted butter.
- Bake for 20 minutes, until the filling is bubbly, and the biscuits are golden brown. Gently lift the top of a biscuit to make sure that the biscuit is cooked through and not too gooey on the bottom. It will be a bit wet, of course, but should not be gooey.
- Let sit for 5 minutes before serving.
To make the biscuits:
- Add the flour, baking powder, sugar, and salt to a large bowl and stir together with a fork.
- Grate the cold butter on a box grater and add to the flour mixture.
- Pour the buttermilk into the flour mixture and stir with a fork until a dough forms.
- Turn the dough out onto a lightly floured work surface. Pat or roll the dough out into a rectangle about ½ inch thick. Fold the dough over on itself and pat or roll it back down to ½ inch thick. Repeat this process 3 or 4 times for flaky layered biscuits, ending with the final layer rolled out to about ¾ of an inch thick.
- Cut into 12 biscuits using a 3-inch cutter on a floured surface. Press the biscuit cutter straight down without twisting for the best results. You may need to reroll the dough to get 12 biscuits.
Notes
- Filling Notes: Feel free to add additional seasonings to suit your tastes. We keep it very simple and classic.
- Feel free to add additional seasonings to suit your tastes. We keep it very simple and classic.
- Rotisserie chicken or our Instant Pot whole chicken work great here.
- Rotisserie chicken or our Instant Pot whole chicken work great here.
- If you don’t have whole milk, you can use 2%, but we like the extra creaminess of the whole milk.
- If you don’t have whole milk, you can use 2%, but we like the extra creaminess of the whole milk.
- Biscuit Notes: You may use any homemade biscuit recipe you like. We specifically use this recipe because we like the flaky layers that it makes.
- You may use any homemade biscuit recipe you like. We specifically use this recipe because we like the flaky layers that it makes.
- If you don’t have buttermilk add a splash of vinegar to the whole milk and let sit for 5 minutes before using.
- If you don’t have buttermilk add a splash of vinegar to the whole milk and let sit for 5 minutes before using.
- The butter doesn’t need to be fully frozen but at least 20-30 minutes in the freezer will make it much easier to grate.
- The butter doesn’t need to be fully frozen but at least 20-30 minutes in the freezer will make it much easier to grate.
- For a little touch of sweetness, add a tablespoon of honey to the melted butter before brushing it on the biscuits. Hot honey would work here too!
- For a little touch of sweetness, add a tablespoon of honey to the melted butter before brushing it on the biscuits. Hot honey would work here too!
Nutrition Information
Show Details
Calories
731kcal
(37%)
Carbohydrates
88g
(29%)
Protein
42g
(84%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
116mg
(39%)
Sodium
1650mg
(69%)
Potassium
1310mg
(37%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
6409IU
(128%)
Vitamin C
15mg
(17%)
Calcium
377mg
(38%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 731 kcal
% Daily Value*
Calories | 731kcal | 37% |
Carbohydrates | 88g | 29% |
Protein | 42g | 84% |
Fat | 24g | 37% |
Saturated Fat | 12g | 60% |
Polyunsaturated Fat | 3g | 18% |
Monounsaturated Fat | 7g | 35% |
Trans Fat | 0.5g | 25% |
Cholesterol | 116mg | 39% |
Sodium | 1650mg | 69% |
Potassium | 1310mg | 28% |
Fiber | 7g | 28% |
Sugar | 11g | 22% |
Vitamin A | 6409IU | 128% |
Vitamin C | 15mg | 17% |
Calcium | 377mg | 38% |
Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
96 reviews
Good
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