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- 2 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup frozen peas - 1 cup celery, diced - 1 medium onion, chopped - 3 tablespoons butter - 3 tablespoons all-purpose flour - 2 cups chicken broth - 1 cup whole milk - 1 teaspoon garlic powder - 1 teaspoon dried thyme - Salt and pepper to taste - 1 can refrigerated biscuit dough - Fresh herbs (parsley, rosemary) - Additional vegetables (potatoes, corn) - Cheese (cheddar or mozzarella) To make the best biscuit-top chicken pot pie, gather these key ingredients. I love using fresh chicken for a rich flavor. Shred it into bite-sized pieces. Diced carrots, peas, and celery add color and crunch. The onion brings a sweet taste when cooked. Butter and flour create the roux, which thickens the filling. Chicken broth and milk help make it creamy. Garlic powder and thyme add depth to the dish. Lastly, salt and pepper bring all the flavors together. For extra flavor, you can add fresh herbs like parsley or rosemary. If you want more veggies, try adding potatoes or corn. A sprinkle of cheese on top makes it even more tasty. These ingredients work together to create a warm, comforting dish that feels like a hug on a plate. {{ingredient_image_1}} To start, you need to shred the chicken. This gives the pot pie a nice texture. I use cooked chicken, which makes it quick. You can use leftovers or store-bought rotisserie chicken. Just be sure to pull it apart into small pieces. Next, you need to dice your vegetables. For this recipe, we use carrots, celery, and onion. I like to cut them into small bits. This helps them cook evenly and blend well in the filling. Now it's time to cook the filling. First, melt three tablespoons of butter in a skillet over medium heat. When the butter is bubbling, add the chopped onion, carrots, and celery. Sauté these for about five to seven minutes. You want them soft but not mushy. Next, it's time to create the roux. Sprinkle in three tablespoons of flour. Stir it for one minute. This will help thicken your filling later. Then, slowly whisk in two cups of chicken broth and one cup of whole milk. Keep stirring until there are no lumps. Let it cook for about three to five minutes. The mixture should thicken nicely. Now, add in the shredded chicken, one cup of frozen peas, one teaspoon of garlic powder, one teaspoon of dried thyme, and salt and pepper to taste. Mix it all well and take it off the heat. Pour the chicken mixture into a nine-inch pie dish. You want it to be evenly spread. Now, open the can of refrigerated biscuit dough. Separate the biscuits and arrange them on top of the chicken. Slightly overlap them for a nice look. Bake in the preheated oven at 425°F for 20 to 25 minutes. You want the biscuits to turn golden brown and be cooked through. After baking, let the pot pie cool for a few minutes. Then, it’s ready to serve! Choosing the right biscuit dough is key. I recommend using refrigerated dough. It saves time and still tastes great. Look for a brand that has a flaky texture. This helps create a nice rise when baking. To achieve golden biscuits, follow these tips: - Brush the tops with melted butter or milk before baking. - Bake at the right temperature. Set your oven to 425°F (220°C). - Do not crowd the biscuits; leave space for them to expand. Seasoning is crucial for a tasty filling. Use salt and pepper to enhance the flavors. Add garlic powder and dried thyme for more depth. You can also include fresh herbs if you have them. They bring a bright taste. When it comes to broth, you have options. Homemade broth gives great flavor. If you're short on time, store-bought works well too. Just choose a low-sodium version. This way, you can control the saltiness of your dish. Every oven is different. You may need to adjust cooking times. Keep an eye on your pot pie. It should bake for 20-25 minutes. If your biscuits are not golden after 25 minutes, let it bake a bit longer. To know when the dish is done, look for these signs: - The biscuits should be golden brown. - The filling should bubble around the edges. - A knife inserted should come out clean. Pro Tips Use Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken to save time on cooking and shredding. Customize Veggies: Feel free to add or substitute your favorite vegetables like corn, green beans, or bell peppers for a personal touch. Make it Creamier: For an extra creamy filling, add a splash of heavy cream or sour cream to the chicken mixture before baking. Check Biscuit Doneness: If the biscuits are browning too quickly, cover the pot pie with aluminum foil for the last few minutes of baking. {{image_2}} You can switch the chicken for other proteins. Try using turkey for a holiday twist. Ground beef also works well, giving a hearty flavor. If you want a meatless option, lentils are a great choice. They add protein and texture. You can use 1 cup of cooked lentils in place of chicken. This keeps your pot pie filling and satisfying. For a veggie version, swap the chicken for plant-based alternatives. You can use 2 cups of your favorite vegetables. Good options include mushrooms, zucchini, or bell peppers. A mix of carrots, peas, and corn also adds color. I love adding spinach for a burst of green. This way, your pot pie remains rich and tasty without meat. If you want a Southern-style pot pie, add some spices. A pinch of cayenne pepper or paprika gives it a nice kick. You can also use fresh herbs like parsley or thyme for extra flavor. For a gourmet twist, include creamy mushrooms. Sauté 1 cup of sliced mushrooms in butter before adding them to the filling. This adds depth and richness to your dish. To keep your biscuit-top chicken pot pie fresh, store it in the fridge. Place leftovers in an airtight container. This helps keep moisture in and prevents odors from other foods. Use glass or plastic containers with tight lids. They fit well in your fridge. When it’s time to eat again, you want your pot pie warm and tasty. The best way to reheat is in the oven. Preheat the oven to 350°F (175°C). Cover the dish with foil for even heating. Bake for about 15-20 minutes. This keeps the biscuits nice and crisp. If you use a microwave, heat in short bursts. Check every minute. The texture may not be as good as oven reheating. You can freeze your pot pie if you want to save it for later. You can freeze it before or after baking. If freezing before baking, wrap the dish tightly in plastic wrap and then foil. This helps prevent freezer burn. To freeze after baking, let it cool completely first. Then, wrap it well in plastic wrap. Store it in a freezer-safe container. To thaw, place the frozen pot pie in the fridge overnight. This helps it thaw slowly and evenly. If you’re in a hurry, you can thaw it in the microwave. Just be careful to not heat it too much. Yes, you can use frozen chicken. Just make sure to cook it first. You can boil or bake it until fully cooked. Shred it before adding it to the filling. This method saves time and works well. To thicken the filling, add more flour when making the roux. You can also cook it longer. Stir it often to prevent lumps. If it’s still too runny, try adding cornstarch mixed with water. This will help it set up nicely. If you can’t find biscuit dough, use puff pastry or homemade biscuit dough. You can also use croissants for a flaky topping. Just cut them into pieces and place them on top before baking. Leftover chicken pot pie lasts about 3 to 4 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty for your next meal. Yes, you can make this dish in advance. Prepare the filling and store it in the fridge. You can also assemble the pie and keep it unbaked. Just bake it when you're ready to eat. This way, you have a warm meal ready in no time. This blog post covered a delicious chicken pot pie recipe, detailing ingredients, steps, and tips. You learned how to prep your filling, achieve the perfect biscuit topping, and explore variations. Storing leftovers and reheating were also discussed for your convenience. Embrace your creativity in the kitchen. Experiment with flavors, and enjoy the warm comfort of your homemade pot pie. Remember, cooking should be fun and rewarding!

Biscuit-Top Chicken Pot Pie

A comforting chicken pot pie topped with flaky biscuits.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1 cup celery, diced
  • 1 medium onion, chopped
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 1 can refrigerated biscuit dough

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  • Stir in the flour and cook for another minute to create a roux.
  • Gradually whisk in the chicken broth and milk, ensuring no lumps remain. Cook until the mixture thickens, about 3-5 minutes.
  • Add the shredded chicken, peas, garlic powder, thyme, salt, and pepper. Mix well and remove from heat.
  • Pour the chicken mixture into a 9-inch pie dish or a similarly sized oven-safe baking dish.
  • Open the can of refrigerated biscuit dough and separate the biscuits. Arrange them on top of the chicken mixture, slightly overlapping.
  • Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
  • Allow the pot pie to cool for a few minutes before serving.

Notes

Allow the pot pie to cool for a few minutes before serving.
Keyword biscuit, chicken, pot pie