Creamy Chicken Pot Pie (Printer-friendly)

Tender chicken and veggies in creamy sauce topped with fluffy golden biscuits.

# What You'll Need:

→ For the Filling

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1/3 cup all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 2 cups cooked chicken breast, diced or shredded
10 - 1 cup frozen peas
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper

→ For the Biscuit Topping

14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1 teaspoon salt
18 - 6 tablespoons cold unsalted butter, cubed
19 - 3/4 cup cold buttermilk
20 - 1 large egg, lightly beaten for egg wash (optional)

# Directions:

01 - Preheat oven to 400°F (200°C).
02 - In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes, until softened. Add garlic and cook 1 minute more.
03 - Sprinkle flour over vegetables. Cook, stirring constantly, for 1–2 minutes until flour is absorbed.
04 - Gradually whisk in chicken broth and milk. Bring to a simmer, stirring until thickened, approximately 3–4 minutes.
05 - Stir in chicken, peas, thyme, salt, and pepper. Remove from heat.
06 - Pour the filling into a 9x13-inch baking dish or large pie dish.
07 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add cold butter and cut in with a pastry blender or fingers until mixture resembles coarse crumbs.
08 - Add buttermilk and gently stir until just combined, being careful not to overmix.
09 - Drop spoonfuls of biscuit dough evenly over the filling. If desired, brush the tops with beaten egg for a glossy finish.
10 - Bake for 25–30 minutes, until biscuits are golden brown and filling is bubbling at the edges.
11 - Let rest for 5–10 minutes before serving to allow the filling to set slightly.

# Expert Advice:

01 -
  • One-dish elegance: The filling and biscuit topping bake together, so there's minimal cleanup for maximum coziness.
  • Naturally forgiving: Slight variations in vegetable size or chicken thickness won't derail the outcome if you trust your instincts.
  • A showstopper that feels effortless: People always assume you spent hours on this, even though it comes together in under two hours from start to finish.
02 -
  • Don't overmix the biscuit dough: I learned this by making tough, dense biscuits more than once, and it changed everything when I stopped treating the dough like bread dough and respected its desire to stay shaggy and rough.
  • Keep the butter cold until the oven: Temperature is everything here, and those cold butter pieces melting in the heat create the steam that puffs your biscuits into tender clouds.
  • Taste the filling before baking: Seasonings blend and mellow as things cook, so a filling that tastes slightly bold will be perfect after 30 minutes in the oven.
03 -
  • Chill your mixing bowl for biscuits: This small trick keeps the butter from softening prematurely and ensures flakier results.
  • Use rotisserie chicken when rushed: Shred it coarsely and you'll save 20 minutes while still creating something that tastes like you spent all afternoon cooking.
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