Chicken Pot Pie With Biscuits

This Chicken Pot Pie With Biscuits is the best of both worlds, with the savory flavors of chicken pot pie and the light, fluffy layers of biscuits.

A delicious chicken pot pie is a classic comfort food that many of us remember from our childhood. Now you can try out a new twist on this old favorite, combining two age-old flavors into one nostalgic dish.

Last week was tough, and all I wanted was my dad’s chicken noodle soup. On a day like that, what would make it perfect is cozying up under a blanket with a good movie and something hot to drink. But that isn’t going to happen, so instead, I decided to make pot pies for dinner.

This meal always makes me feel nostalgic and at home, and this time I changed things by making an inside-out chicken pot pie. Let me tell you—it hits the spot!

Chicken pot pie is usually made with savory gravy and vegetables, all encased in a flaky pastry crust. This version takes the traditional flavors of chicken pot pie and combines them with the light, fluffy layers of biscuits.

The result is a dish that will comfort and satisfy you. So if you’re looking for a cozy meal to help get you through the week, give this Chicken & Biscuits Pot Pie a try. You won’t be disappointed!

Chicken Pot Pie With Biscuits is the best of both worlds, with the savory flavors of chicken pot pie and the light, fluffy layers of biscuits. This dish is sure to comfort you and leave you feeling satisfied.

What you will need to make a chicken pot pie topped with biscuits.

Ingredients

Buttermilk biscuits

• All-purpose flour
• Baking powder
• Baking soda
• Granulated sugar
• Salt
• Salted Butter
• Buttermilk

For the Chicken Potpie filling

• Vegetable oil
• Yellow onion chopped
• Shredded carrots
• Celery
• Salt
• Black pepper
• Salted Butter
• All-purpose flour
• Milk
• Chicken broth
• Dried thyme
• Dry sherry
• Shredded chicken
• Frozen peas
• Fresh parsley leaves

How do you make Chicken Pot Pie With Biscuits

Instructions

Filling

Preheat the oven to 400° F.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the oil. Once the oil is hot, sauté the onions, carrots, and celery until tender, about 5-7 minutes. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the chicken; set aside.

Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring for 1 minute. Whisk in the milk, chicken broth, and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken.

Season with salt and pepper and stir in the sherry (if using). Turn off the heat and transfer the vegetables and chicken to the pot, going until the filling is well-combined.

Mix in the peas and parsley. If the filling is too thick (you’ll know), stir in the extra chicken broth, about 1/4 cup at a time up to 3/4 cup, until the filling loosens up a little.

Pour the filling into a 13×9-inch baking dish and bake for 18 minutes. Remove the dish from the oven (keeping the oven on and the door closed) and top the filling with the unbaked biscuits. Return the baking dish to the oven and bake for 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.

Biscuits

• In a large bowl, stir the flour, baking powder, baking soda, salt, and sugar together. With a pastry cutter or your fingers, cut the butter into the dry ingredients until the butter resembles crumbles. Stir in 3/4 cup of the buttermilk with a fork until the mixture forms a soft, slightly sticky ball. If the dough is too dry, add a little extra buttermilk – 1 tablespoon at a time up to 2 tablespoons.
• Transfer the dough to a well-floured work surface and pull it into a ball with your floured hands. Pat the dough to 3/4″ thickness and cut 15 rounds with a 3-inch biscuit or cookie cutter. Transfer the biscuits to a parchment-lined baking sheet and chill until ready to use them. The biscuits can be made and kept covered in the refrigerator for up to 2 days in advance.

Love biscuits? Check out these other easy biscuit recipes.

We love homemade biscuits like the ones in this recipe; if you’re looking for other biscuit recipes, try these Italian Herb Biscuits, Copycat KFC Biscuits, and Drop Biscuits next.

Here are a few of my favorite classic chicken dishes: One-Pot Chicken & Biscuits, Slow Cooker Chicken & Dumplings, and Chicken Pot Pie Soup.

My favorite kitchen tools used to make Chicken & Biscuits Pot Pie:

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MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes have been essential in my kitchen. I prefer Pyrex because of the durability.

MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.

KNIVES: A good set of kitchen knives is essential for preparing any meal. I recently invested in some Cutco knives, and I have not regretted it. These are hands down my favorite knives I have owned.

CUTTING BOARD: This is a kitchen must-have and counter-saver for me.

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