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Chicken Pot Pie with Flaky Biscuits Recipe

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4.4 from 129 reviews

This classic Chicken Pot Pie with Biscuits combines tender shredded chicken and a medley of sautéed vegetables in a creamy, savory filling topped with flaky, buttery homemade biscuits. Baked to golden perfection, this comforting dish offers a perfect balance of hearty flavors and satisfying textures, ideal for a cozy family meal.

Ingredients

Scale

Pot Pie Filling

  • 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

Biscuits

  • 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

  1. Preheat and prepare baking dish: Preheat your oven to 400°F (205°C) and spray a 9×13 inch baking dish with nonstick spray to prevent sticking.
  2. Sauté vegetables: Melt 4 tablespoons of butter in a large pot. Add diced onions and celery, sautéing for 5 minutes until softened. Add frozen mixed vegetables and continue sautéing for another 5 minutes.
  3. Make the roux: Sprinkle ½ cup flour, salt, and pepper over the sautéed vegetables, stirring to coat evenly. Cook while stirring constantly for 2 minutes until the mixture becomes thick and pasty.
  4. Add liquids: Slowly pour in the chicken stock while stirring constantly, bringing the mixture to a low boil.
  5. Simmer with milk and chicken: Lower heat to medium-low. Stir in the whole milk and continue stirring. Add shredded chicken and combine well. Let the filling simmer for 15 minutes, stirring occasionally. Adjust seasoning with more salt and pepper if desired.
  6. Prepare biscuit dough: In a large bowl, combine 3 cups flour, baking powder, sugar, and sea salt. Use a box grater to grate the frozen butter into the flour mixture. Pour in buttermilk and stir with a fork until a dough forms.
  7. Shape biscuits: Turn the dough onto a floured surface. Pat or roll it into a rectangle about ½ inch thick. Fold the dough over onto itself, patting or rolling it again to ½ inch thickness. Repeat this folding and rolling 3-4 times to create flaky layers. Finally, roll the dough out to about ¾ inch thick.
  8. Cut biscuits: Using a 3-inch biscuit cutter, cut out 12 biscuits on a floured surface, pressing straight down without twisting to ensure even rise. Reroll scraps as needed to make all 12.
  9. Assemble pot pie: Pour the chicken and vegetable filling into the prepared baking dish. Arrange the biscuits evenly on top of the filling. Lightly brush the biscuit tops with the remaining 2 tablespoons of melted butter.
  10. Bake: Bake in the preheated oven for 20 minutes, until the filling is bubbly and the biscuits are golden brown. Check by gently lifting a biscuit to ensure it is cooked through and not gooey on the bottom.
  11. Rest and serve: Let the pot pie cool and set for 5 minutes before serving to allow the filling to thicken and flavors to meld.

Notes

  • Use cold frozen butter for flaky biscuit layers; warming butter will reduce flakiness.
  • Do not twist the biscuit cutter when cutting to maintain biscuit rise.
  • You can use fresh vegetables instead of frozen for a fresher taste, adjusting cooking time accordingly.
  • For a richer flavor, substitute whole milk with heavy cream in the filling.
  • Leftover pot pie can be refrigerated and reheated in the oven to maintain biscuit texture.

Keywords: Chicken pot pie, chicken casserole, biscuits, comfort food, savory pie, homemade biscuits, chicken and vegetable pot pie

Find it online: https://thefoodrecipe.com/chicken-pot-pie-with-flaky-biscuits-recipe/