Chicken Pot Pie with Biscuits

Homemade chicken pot pie with biscuit on white plate.

Chicken Pot Pie with Biscuits

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!

Course Main Course

Cuisine American

Prep Time 40

Cook Time 25

Resting Time 5

Total Time 1 10

Servings

Calories 731kcal

Author Karly Campbell

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.

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.

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.

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.

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