Biscuit Pot Pie

 Biscuit Pot Pie

Biscuit Pot Pie is the perfect fusion of rustic charm and homestyle comfort. Instead of a traditional pie crust, this recipe features golden, flaky biscuits atop a creamy chicken and vegetable filling. It’s an easy, satisfying meal that brings all the cozy vibes of a classic chicken pot pie—without the fuss of rolling dough. Ideal for chilly nights, potlucks, or family dinners, this dish delivers hearty flavor and convenience in every bite.

Ingredients

For the Filling:

2 tablespoons butter – Adds richness and depth to the base.

1 small onion, diced – Provides a savory flavor base.

2 cloves garlic, minced – Brings aromatic depth to the dish.

2 carrots, diced – Adds sweetness and texture.

2 celery stalks, diced – Classic pot pie vegetable that balances the sweetness of the carrots.

1/3 cup all-purpose flour – Helps thicken the sauce.

2 cups chicken broth – Forms the base of the creamy filling.

1 cup milk – Adds richness and smoothness.

2 cups cooked, shredded chicken – Use rotisserie chicken for convenience.

1 cup frozen peas – A pop of color and sweetness.

Salt and pepper to taste – Essential for seasoning.

1/2 teaspoon dried thyme (optional) – Adds a fragrant, earthy note.

For the Biscuits:

2 cups all-purpose flour – The biscuit base.

1 tablespoon baking powder – Gives the biscuits their rise.

1/2 teaspoon salt – Enhances biscuit flavor.

1/2 cup (1 stick) cold butter, cubed – Creates flaky biscuit layers.

3/4 cup milk (plus more if needed) – Binds the dough.

How to Make Biscuit Pot Pie

Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.

Prepare the filling: In a large skillet, melt butter over medium heat. Sauté onion, garlic, carrots, and celery until soft (5–7 minutes). Stir in flour and cook for 1 minute to form a roux.

Slowly whisk in the broth and milk. Cook, stirring constantly, until thickened (about 5–7 minutes). Add shredded chicken, peas, thyme (if using), salt, and pepper. Simmer 2–3 minutes.

Pour the filling into the prepared baking dish and set aside.

Make the biscuits: In a large bowl, whisk together flour, baking powder, and salt. Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in milk until just combined (do not overmix).

On a floured surface, gently pat the dough into a 1/2-inch thickness. Cut into rounds or squares and place over the filling in the dish.

Bake for 25–30 minutes, or until the biscuits are golden brown and the filling is bubbling.

Cool for 5 minutes before serving. Enjoy warm!

Pro Tips for the Best Biscuit Pot Pie

Use cold butter for extra flaky biscuits.

Leftover turkey works just as well as chicken—perfect after the holidays!

Add a touch of cream cheese to the filling for a richer, tangier sauce.

For a shortcut, use store-bought biscuit dough if you’re short on time.

Serving Suggestions

Pair this easy biscuit pot pie with a crisp green salad or roasted green beans for a balanced meal. It’s hearty enough on its own, but crusty bread or a simple side of applesauce also complement it well.

Why You’ll Love This Recipe

This homemade Biscuit Pot Pie combines cozy flavors, quick prep, and an irresistible biscuit topping. It’s the ultimate comfort food made with real ingredients and no shortcuts. Whether you’re serving a crowd or just want a feel-good family meal, this pot pie will warm hearts—and bellies!