biscuit pot pie recipe

Written ByJenny Smyth Posted on
biscuit pot pie recipe
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The Best biscuit pot pie recipe

I’m so excited to share this biscuit pot pie recipe with you all. As a busy mom, I’m always on the lookout for hearty and comforting meals that my family will love. And let me tell you, this biscuit pot pie does not disappoint.

The combination of flaky biscuits and savory filling is a match made in heaven. My kids can’t get enough of it, and it’s perfect for a weeknight dinner or a special occasion. Plus, it’s relatively healthy compared to other comfort foods, thanks to the use of lean ground beef and vegetables in the filling.

I like to serve it with a side salad or roasted veggies to round out the meal. One of the best things about this recipe is how easy it is to make. Simply mix together the biscuit dough and roll it out into a circle, then fill it with the savory mixture and bake until golden brown.

It’s a crowd-pleaser, for sure! My family loves it when I serve this dish with a side of steamed broccoli or carrots, which adds some nice color and texture to the plate. And the best part?

It’s so versatile – you can customize the filling with your favorite ingredients or try different types of meat or vegetables. The possibilities are endless! I’ve even made it with chicken or turkey for a leaner option.

It’s truly a dish that never fails to impress.

Biscuit Pot Pie

Biscuit Pot Pie

4.7 from 642 votes

A comforting and hearty biscuit pot pie filled with tender chicken, vegetables, and a creamy sauce, topped with fluffy biscuits. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

For the Filling

1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 cup frozen mixed vegetables
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups chicken broth
1 cup milk
1 tbsp butter

For the Biscuits

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 cup cold unsalted butter, cubed
3/4 cup milk

👨‍🍳Directions

1In a large Dutch oven or deep skillet over medium heat, melt butter.
2Add onion, carrots and garlic.
3Cook until onions are translucent and carrots begin to soften, about 5 minutes.
4Add chicken to the skillet.
5Cook until chicken is no longer pink, about 5-7 minutes.
6Sprinkle flour over the chicken and vegetables.
7Stir to coat evenly.
8Cook for 1-2 minutes, stirring constantly.
9Gradually pour in chicken broth and milk.
10Stir well to combine.
11Bring to a boil.
12Reduce heat to medium-low.
13Let simmer for 5 minutes, or until sauce has thickened slightly.
14Stir in frozen vegetables.
15While the filling is simmering, prepare the biscuits.
16In a mixing bowl, combine flour, baking powder, and salt.
17Add cold cubed butter.
18Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
19Stir in milk until a soft dough forms.
20Drop spoonfuls of biscuit dough evenly over the filling in the skillet.
21Cover the skillet and let it bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and the filling is bubbly.
22Remove from oven.
23Let it rest for 5 minutes before serving.
24This allows the filling to settle and makes it easier to serve.
25Serve hot and enjoy.

🔧Equipment

Dutch oven or deep skillet with lid
Mixing bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 100mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 35g

📝Notes

Tips: You can add your favorite vegetables to the filling. For a spicy kick, add a pinch of red pepper flakes to the filling.

Watch Video Of How Biscuit Pot Pie Works

This biscuit pot pie recipe is always a good idea for any occasion – whether you’re looking for a comforting weeknight dinner or a show-stopping main course for special events.

It’s easy to make ahead of time and reheats beautifully, making it perfect for busy families or large gatherings.

Plus, it’s relatively healthy compared to other comfort foods, thanks to the use of lean ground beef and vegetables in the filling.

❓ Frequently Asked Questions About Biscuit Pot Pie

Q: What type of biscuits should I use for this recipe?

For this recipe, I recommend using homemade biscuits made from scratch. You can also use store-bought biscuits if you’re short on time.

Q: Can I make this recipe in advance?

Yes, you can make the biscuit dough ahead of time and store it in the fridge for up to 24 hours or freeze it for up to 3 months.

Q: How do I reheat leftover biscuit pot pie?

You can reheat leftover biscuit pot pie in the oven at 350°F (180°C) for about 20-25 minutes or until warmed through.

Q: Can I substitute the ground beef with something else?

Yes, you can substitute the ground beef with ground turkey, chicken, or even vegetarian options like mushrooms or lentils.

Q: How do I store leftover biscuit pot pie?

You can store leftover biscuit pot pie in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months.

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