Chicken Pot Pie with Biscuit Topping Recipe

If you’re craving a cozy meal that feels like a warm hug on a plate, you have to try this Chicken Pot Pie with Biscuit Topping Recipe. It’s one of those dishes I return to again and again because it’s comforting, straightforward, and packed with flavor. This isn’t your typical pot pie — the biscuit topping is flaky, buttery, and golden, totally changing the game. Stick with me here, because once you master this, it’s going to be your go-to for chilly nights or any time you want something that just feels like home.

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Ingredients You’ll Need

This Chicken Pot Pie with Biscuit Topping Recipe is all about combining basic ingredients to create something magical. Fresh veggies, shredded chicken, and that buttery biscuit dough come together to make a dish that tastes way more impressive than it feels.

• Flour: The building block for both the biscuit topping and thickening the filling.
• Baking powder: Gives the biscuits that perfect rise and fluffy texture.
• Sugar: Just a touch to balance out the biscuit dough’s flavor.
• Kosher salt: Enhances every bit of flavor—don’t skip it!
• Salted butter: Very cold for the biscuits to get that flaky texture, plus melted butter to sauté the veggies.
• Whole milk: Adds richness to the biscuit dough and the filling.
• Thyme: Fresh sprigs add an aromatic depth that compliments the chicken beautifully.
• Shallots: Milder than onions, they give a nice subtle sweetness once sautéed.
• Garlic: More flavor, always a good idea.
• Carrots: Thinly sliced for quick cooking and a bit of natural sweetness.
• Celery: Adds crunch and grassy freshness to the filling.
• Chicken broth: The backbone of the filling’s liquid, rich and savory.
• Dry white wine (optional): Adds a lovely acidity—sub with chicken broth if you prefer.
• Heavy cream: Makes the filling luxuriously creamy; it can be swapped with milk if needed.
• Shredded chicken: I love using rotisserie for ease and flavor.
• Frozen peas: For those bursts of sweetness and color.
• Lemon juice: Just a tiny squeeze brightens all the savory elements.

Variations

I love how adaptable this Chicken Pot Pie with Biscuit Topping Recipe is—once you know the basics, you can personalize it in so many ways. I often swap veggies or tweak seasonings based on what’s in my fridge or what my family is craving.

• Vegetarian Version: Replace the chicken with hearty mushrooms or a mix of root vegetables for a delicious twist. I did this when friends with dietary preferences came over, and nobody missed the meat!
• Gluten-Free: Use a gluten-free all-purpose flour blend for biscuits and filling thickener — just be careful with baking times as textures can vary.
• Herb Variations: Swap thyme for rosemary or sage. Rosemary adds a wonderful piney flavor I adore in fall seasons.
• Cheesy Topping: Add shredded cheddar or parmesan to the biscuit dough for an ultra savory crust that my kids rave about.

How to Make Chicken Pot Pie with Biscuit Topping Recipe

Step 1: Making the Biscuit Dough

Start by preheating your oven to 425°F. In a large bowl, mix the flour, baking powder, sugar, and salt together. Here’s my favorite trick: grate the very cold salted butter directly into the flour mixture. It’s less messy and helps keep the pieces cold for flaky biscuits. Use your hands to quickly work the butter into the flour until it resembles coarse crumbs. Then, slowly add the milk, stirring gently with a fork until the dough just comes together. Don’t over-mix here or your biscuits will get tough.

Step 2: Shape the Biscuits

Turn the dough out onto a lightly floured surface and fold it over a few times to build layers, then press it or lightly roll it into a 1-2 inch thick rectangle. You can cut your biscuits using a biscuit cutter, the rim of a glass, or just a knife—don’t sweat perfection here! Set the biscuits aside while you prepare the filling.

Step 3: Prepare the Filling

Melt the butter in a large oven-safe Dutch oven or heavy pan over medium heat. Add the minced shallots, garlic, and fresh thyme sprigs, sautéing for about 5 minutes until fragrant and soft. Toss in the sliced carrots, chopped celery, and a teaspoon of kosher salt, cooking another 5 minutes. Stir in the flour and let it cook for 1-2 minutes—it’ll thicken and get sticky, but that’s exactly what you want here!

Pour in the white wine (or chicken broth) to deglaze the pan, letting it sizzle and reduce slightly. Then gradually add the chicken broth, whole milk, and heavy cream. After each addition, stir and let the mixture rest for a few minutes; you’ll notice it thickening into a creamy sauce. This step is a game changer—go slow and steady for the best texture.

Step 4: Finish the Filling

Stir in the shredded chicken and frozen peas, seasoning with remaining salt, pepper, and just a tiny squeeze of lemon juice to brighten everything up. Remove the thyme sprigs before moving on. You’re now ready to assemble!

Step 5: Assemble and Bake

Spoon the creamy chicken mixture into your baking dish or keep it in the Dutch oven. Arrange the biscuit dough pieces evenly across the top. For a golden finish, brush the biscuits with a little milk or melted butter. Pop it into your preheated oven and bake for 15-20 minutes, until the filling is bubbling hot and the biscuits have turned a beautiful golden brown. Let it rest about 10 minutes before serving—this helps everything set and makes serving easier.

How to Serve Chicken Pot Pie with Biscuit Topping Recipe

Garnishes

Whenever I serve this chicken pot pie, I like to sprinkle a little fresh chopped parsley or thyme leaves on top of the biscuits. It adds a pop of color and that fresh herbaceous note that cuts through the richness nicely. Some freshly cracked black pepper never hurts either!

Side Dishes

This dish is pretty hearty, so I usually keep sides light. A crisp green salad with a tangy vinaigrette works beautifully, or simple steamed green beans or roasted Brussels sprouts. These fresh sides balance the creamy, buttery pot pie perfectly.

Creative Ways to Present

For special occasions, I’ve baked this Chicken Pot Pie with Biscuit Topping Recipe in individual ramekins for a charming single-serving presentation. The golden biscuit tops puff up beautifully and it feels extra cozy. I also like to serve it in a rustic cast-iron skillet right from the oven for a family-style vibe that gets everyone digging in.

Make Ahead and Storage

Storing Leftovers

After our family feast, I usually transfer leftovers (if there are any!) into an airtight container and store them in the fridge. It stays good for about 3-4 days, and the flavors actually deepen overnight—if you manage to wait that long.

Freezing

I’ve had great success freezing this pot pie, but I freeze it before baking — assemble the filling and biscuits in a freezer-safe dish, cover tightly, and freeze for up to 3 months. When you’re ready, bake it straight from frozen, adding extra time so it cooks evenly.

Reheating

The best way to reheat leftovers is in the oven at 350°F; it keeps the biscuit topping crisp and the filling warm and creamy. Microwaves tend to make the biscuit soggy, so I avoid that for this dish. About 20 minutes should do the trick, depending on your portion size.

FAQs

Final Thoughts

This Chicken Pot Pie with Biscuit Topping Recipe has become one of my absolute favorites to make when I want something hearty, comforting, and just plain delicious. It feels special but comes together with everyday ingredients, which is such a win in my book. I hope you’ll enjoy baking it as much as I do and be ready for the compliments to roll in when you serve it. Trust me — your kitchen (and your tummy) will thank you!

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