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Chicken Pot Pie with Biscuit Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 70 reviews
  • Author: Nora
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Chicken Pot Pie with Biscuits is a comforting, hearty dish featuring a creamy chicken and vegetable filling sautéed with shallots and thyme, enriched with a splash of white wine, and baked under a fluffy homemade biscuit topping. Perfect for a satisfying family meal that combines the ease of a rotisserie chicken with the wholesome flavors of fresh vegetables and herbs.

Ingredients

Scale

Biscuit Topping

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons very cold salted butter
  • 3/4 cup whole milk

Filling

  • 4 tablespoons salted butter
  • A few sprigs of thyme
  • 4 shallots, minced (about 1/2 cup)
  • 4 cloves garlic, minced
  • 4 carrots, peeled and sliced thinly (about 2 1/2 cups)
  • 4 celery stalks, chopped (about 1 cup)
  • 2 teaspoons coarse kosher salt, divided
  • 1/3 cup flour
  • Splash of dry white wine (about 1/2 cup, substitute with chicken broth if desired)
  • 2 cups chicken broth
  • 2 cups whole milk
  • 1/2 cup heavy cream (can substitute with whole milk)
  • 4 cups shredded chicken (rotisserie chicken recommended)
  • One 10-ounce bag of frozen peas
  • Tiny squeeze of lemon juice

Instructions

  1. Prepare the Biscuit Dough: Preheat your oven to 425 degrees Fahrenheit. In a large bowl, combine flour, baking powder, sugar, and salt. Grate the very cold salted butter into the dry mix, then use your hands to work the butter into the flour mixture until it resembles coarse crumbs. Add the whole milk and gently stir with a fork to bring the dough together. Turn the dough onto a clean surface and fold it over several times to form a 1-2 inch thick layer. Roll into a flat block and cut into 6-8 biscuits using a biscuit cutter or a glass rim. Set aside.
  2. Sauté Aromatics: In a large oven-safe Dutch oven or deep pan, melt 4 tablespoons of salted butter over medium heat. Add minced shallots, garlic, and thyme sprigs, cooking and stirring for about 5 minutes until fragrant and softened.
  3. Add Vegetables: Add sliced carrots, chopped celery, and 1 teaspoon of coarse kosher salt to the pan. Continue to sauté for another 5 minutes until the vegetables are slightly tender.
  4. Create the Roux: Sprinkle 1/3 cup flour evenly over the sautéed vegetables and cook, stirring continuously for 1-2 minutes to eliminate the raw flour taste and create a roux base.
  5. Deglaze and Build Sauce: Pour in the splash of dry white wine and let it sizzle off, stirring to deglaze the pan. Gradually add chicken broth, whole milk, and heavy cream in portions, stirring well after each addition and allowing the mixture to thicken slowly into a creamy, thick soup-like consistency.
  6. Add Chicken and Peas: Stir in shredded chicken and frozen peas. Season with the remaining teaspoon of salt, freshly ground pepper to taste, and a tiny squeeze of lemon juice for brightness. Remove the thyme sprigs from the mixture.
  7. Assemble and Bake: Arrange the cut biscuits evenly on top of the hot filling in the Dutch oven or pan. Brush the biscuit tops with milk or melted butter to achieve a golden brown crust. Place in the preheated oven and bake for 15-20 minutes, or until the filling is bubbling and the biscuits are cooked through and golden.
  8. Rest and Serve: Remove from the oven and let the pot pie rest for 10 minutes before serving. Adjust seasoning with salt and pepper as needed. Serve warm and enjoy the comforting layers of biscuits and creamy chicken filling.

Notes

  • Use rotisserie chicken for convenience and rich flavor in the filling.
  • A splash of dry white wine adds depth but can be substituted with additional chicken broth if preferred.
  • Butter or milk brushed on the biscuits helps achieve a beautiful golden color when baked.
  • Letting the pot pie rest after baking allows the filling to set, making it easier to serve.
  • This recipe can be adapted to use whole milk instead of heavy cream for a lighter version.

Nutrition

  • Serving Size: 1 serving
  • Calories: 631
  • Sugar: 10.7 g
  • Sodium: 840.3 mg
  • Fat: 30.2 g
  • Saturated Fat: 16.2 g
  • Unsaturated Fat: 13.2 g
  • Trans Fat: 0.8 g
  • Carbohydrates: 54.3 g
  • Fiber: 4.8 g
  • Protein: 35.2 g
  • Cholesterol: 132.1 mg

Find it online: https://littlespoonbites.com/chicken-pot-pie-with-biscuit-topping-recipe/