Chicken Pot Pie With Biscuits
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 -5 servings
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Calories
725 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken Pot Pie With Biscuits
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This homemade chicken pot pie with biscuits recipe pairs tender chicken with veggies, a creamy sauce, and buttery biscuits. Ultimate comfort food!
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Ingredients
For the Filling
- 2 tablespoons extra-virgin olive oil divided
- 3 boneless, skinless chicken thighs or breasts trimmed and cut into 1-inch pieces, about 1 pound
- 1 teaspoon kosher salt plus additional as needed
- 1 cup diced yellow onion about 1 small
- 2 celery stalks diced, about 1 cup
- 3 garlic cloves minced, about 1 tablespoon
- ½ teaspoon dried thyme
- ¼ cup dry white wine or substitute additional broth
- ¼ cup all-purpose flour
- 1 (16-ounce) bag mixed frozen peas, carrots, and corn
- 2 cups low-sodium chicken broth
- ½ cup milk any kind you like
For the Biscuits
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 tablespoon baking powder I recommend aluminum free
- ½ cup cold unsalted butter cut into cubes, 1 stick
- ½ cup buttermilk plus more as needed, I added 1 more tablespoon
- 1-2 tablespoons milk for biscuit tops
- flaky salt optional
Instructions
- Place a rack in the center of your oven and preheat to 425°F.
- Make the biscuits: In a large mixing bowl, combine the flour, salt, and baking powder. Add the butter and use a pastry cutter or a fork to work it into the flour until the largest bits of flour are the size of peas.
- Add the buttermilk and stir gently to combine, being careful not to overmix. If the batter is still very dry, add more buttermilk, 1 tablespoon at a time, until it just comes together—I added 1 additional tablespoon.
- Turn the dough onto a work surface (no need to flour it) and knead 3 times, until it comes together. Pat into a 1-inch-thick square that is about 6x6 inches and cut into 8 or 9 biscuits with a bench scraper or sharp chef’s knife. When cutting, be sure to only press directly down with your knife or cutter; do not saw back and forth or you will seal the flaky layers and they won’t expand. Transfer the biscuits to a plate, cover, and chill in the fridge until you’re ready to bake.
- For the filling, heat 1 tablespoon oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chicken, sprinkle with a pinch of salt, and cook until browned on all sides, about 2 minutes per side. Transfer chicken to a plate (it will not be cooked through yet).
- Heat the remaining 1 tablespoon olive oil in the skillet. Add the onion and celery and cook, stirring, until softened, about 5 minutes.
- Add the garlic, thyme, and salt and cook for 1 minute, until fragrant. Add the wine and bring to a boil, scraping up the bottom of the skillet. Simmer for about 2 minutes, until the liquid is mostly reduced.
- Return the chicken to the skillet and sprinkle everything with the flour. Stir to coat the chicken and veggies in the flour and cook for about a minute, until toasty-smelling.
- Slowly add about half of the broth, a splash at a time, stirring constantly, until thick. Add the remaining broth and the milk. Stir well and bring to a simmer. Add the frozen vegetables and stir well. Turn off the heat.
- Arrange the biscuits on top of the pot pie. Brush the tops with milk and sprinkle with flaky salt if you like. Bake for 20 to 25 minutes, until hot, golden, and bubbly. Cool for 5 to 10 minutes before serving.
Notes
- To use canned refrigerated Pillsbury biscuits: arrange 1 (16-ounce) can of biscuits (8 count) on top of the pie as instructed (the milk and flaky salt are optional). Bake at 350°F for 15 to 16 minutes, or until golden brown.
- If you don’t have an oven-safe skillet, prepare the filling as described and transfer it to a 2-quart baking dish after adding the frozen veggies. Arrange the biscuits on top and bake as directed.
- TO STORE: Refrigerate leftover chicken pot pie with biscuits in an airtight container for up to 3 days.
- TO FREEZE: Transfer to an airtight container, doing your best to keep the tops of the biscuits dry. Freeze for up to 2 months.
- TO REHEAT: While you can reheat this recipe in the microwave, your best bet is to warm it up in a 350ºF oven until heated through. This will help restore some of the flakiness to the biscuits.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
725kcal
(36%)
Carbohydrates
68g
(23%)
Protein
31g
(62%)
Fat
37g
(57%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
146mg
(49%)
Potassium
1.096mg
(0%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
6.617IU
(0%)
Vitamin C
16mg
(18%)
Calcium
280mg
(28%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4-5 servings
Amount Per Serving
Calories 725 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 725kcal | 36% |
| Carbohydrates | 68g | 23% |
| Protein | 31g | 62% |
| Fat | 37g | 57% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 146mg | 49% |
| Potassium | 1.096mg | 0% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 6.617IU | 0% |
| Vitamin C | 16mg | 18% |
| Calcium | 280mg | 28% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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