chicken pot pie biscuits recipe

Written ByJenny Smyth Posted on
chicken pot pie biscuits recipe
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The Best chicken pot pie biscuits recipe

I’m so excited to share with you my favorite chicken pot pie biscuits recipe. This dish is a staple in our household, and for good reason – it’s easy to make, delicious, and perfect for any occasion.

Whether we’re having a family dinner or a holiday gathering, these biscuits are always a hit. My kids love helping me make them, and my husband loves devouring them.

I’ve been making this recipe for years, and it’s always a crowd-pleaser. The best part?

It’s incredibly easy to make and requires minimal ingredients. We’ve had this recipe in our family for generations, and I’m happy to share it with you today.

The key to this recipe is the flaky biscuit dough that’s infused with the rich flavors of chicken pot pie filling. It’s a game-changer for any home cook looking to impress their loved ones.

Chicken Pot Pie Biscuits

Chicken Pot Pie Biscuits

4.7 from 1930 votes

These chicken pot pie biscuits combine tender chicken and vegetables in a creamy sauce, all baked under a golden, flaky biscuit topping. Each serving is a comforting, handheld meal perfect for a quick dinner.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Filling

2 tablespoons unsalted butter
1 small onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1/2 cup heavy cream
2 cups cooked chicken, shredded or diced
1 cup frozen peas
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Biscuit Topping

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

👨‍🍳Directions

1Preheat your oven to 400°F.
2In a large oven-safe skillet over medium heat, melt 2 tablespoons of butter.
3Add the diced onion, carrots, and celery, and cook for 5 minutes until the vegetables begin to soften, stirring occasionally.
4Stir in the minced garlic and cook for 1 minute until fragrant.
5Sprinkle 1/4 cup of flour over the vegetables and stir continuously for 1 minute to cook the flour, creating a roux.
6Slowly pour in the chicken broth while whisking to prevent lumps.
7Add the heavy cream, dried thyme, salt, and pepper, and bring the mixture to a gentle simmer.
8Cook for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon.
9Fold in the cooked chicken and frozen peas, then remove the skillet from heat.
10Taste and adjust seasoning if needed.
11The filling should be thick and creamy.
12In a separate mixing bowl, whisk together 2 cups of flour, baking powder, and salt.
13Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
14Pour in the milk and stir just until a shaggy dough forms.
15Do not overmix.
16Drop spoonfuls of the biscuit dough evenly over the chicken filling, leaving small gaps for steam to escape.
17Place the skillet in the preheated oven and bake for 20 to 25 minutes, until the biscuit topping is golden brown and the filling is bubbling around the edges.
18Let cool for 5 minutes before serving.

🔧Equipment

Large oven-safe skillet or 9×13 inch baking dish
Mixing bowl
Pastry cutter or fork
Measuring cups and spoons
Knife and cutting board
Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 18g

📝Notes

For a quicker version, use rotisserie chicken and frozen mixed vegetables. You can also prepare the filling in advance and refrigerate it, then add the biscuit topping just before baking. If you do not have an oven-safe skillet, transfer the filling to a greased 9×13 inch baking dish.

Watch Video Of How Chicken Pot Pie Biscuits Works

These chicken pot pie biscuits are perfect for any occasion – whether it’s a weeknight dinner or a holiday gathering. They’re easy to make, delicious, and sure to be a hit with your loved ones.

One of my favorite things about this recipe is that it’s incredibly versatile – you can serve them as a main course, as a side dish, or even as a snack. And don’t worry about leftovers – they freeze beautifully and reheat perfectly in the oven.

❓ Frequently Asked Questions About Chicken Pot Pie Biscuits

Q: What type of chicken is best for this recipe?

For this recipe, I recommend using boneless, skinless chicken breast or thighs. You can also use leftover roasted chicken if you have some on hand.

Q: Can I make these biscuits ahead of time?

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 2 months.

Q: How do I store leftover biscuits?

You can store leftover biscuits in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.

Q: Can I use frozen mixed vegetables instead of fresh vegetables?

Yes, you can use frozen mixed vegetables as a substitute for fresh vegetables in this recipe.

Q: Do I need to thaw the frozen chicken before adding it to the biscuit dough?

No, you don’t need to thaw the frozen chicken before adding it to the biscuit dough. Just add it straight from the freezer and proceed with the recipe as instructed.

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