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Biscuit Pot Pie

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Biscuit Pot Pie is the ultimate comfort food that combines homestyle cooking with rustic simplicity. Unlike traditional pot pies that use a classic pie crust, this version uses buttery, golden biscuits baked right on top. The result is a hearty meal that’s easier to prepare, more rustic in presentation, and just as satisfying.

This dish is filled with tender chicken, colorful vegetables, and a creamy sauce, then topped with soft, flaky biscuits that soak up all the flavor. It’s perfect for chilly evenings, family dinners, potlucks, or whenever you crave something warm and filling. In fact, Biscuit Pot Pie is the kind of dish that feels like a hug in every bite.

Why This Recipe Works

  • Comforting and filling – A rich and creamy chicken-vegetable filling makes this a one-dish meal.
  • Quicker than traditional pot pie – No need to roll pie dough; biscuits are easier and faster.
  • Flexible recipe – Great for using leftover chicken, turkey, or vegetables.
  • Family-friendly – Kids and adults love the creamy filling and biscuit topping.

Ingredients for Biscuit Pot Pie

This recipe uses everyday ingredients that you likely already have in your pantry and fridge.

For the Filling

  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 2 cups cooked, shredded chicken (or turkey)
  • 1 cup frozen peas
  • Salt and black pepper, to taste
  • 1/2 teaspoon dried thyme (optional, for flavor)

For the Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold butter, cubed
  • 3/4 cup milk (plus more if needed)

Step-by-Step Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). This ensures the oven is hot enough to bake the biscuits to golden perfection.

Step 2: Make the Filling

  1. In a large skillet or saucepan, melt the butter over medium heat.
  2. Add the onion, garlic, carrots, and celery. Cook until softened, about 5–7 minutes.
  3. Stir in the flour and cook for 1 minute to form a roux. This is the base that thickens your sauce.
  4. Gradually pour in the chicken broth and milk, stirring constantly to avoid lumps.
  5. Let the mixture simmer for 5–7 minutes until it thickens into a creamy sauce.
  6. Stir in the shredded chicken, peas, thyme (if using), plus salt and pepper.
  7. Simmer for another 2–3 minutes, then transfer the filling to a greased 9×13-inch baking dish.

Step 3: Prepare the Biscuits

  1. In a large mixing bowl, whisk together flour, baking powder, and salt.
  2. Cut the cold butter into the flour mixture using a pastry cutter, fork, or your fingers until the texture resembles coarse crumbs.
  3. Add the milk and stir just until a dough forms. Do not overmix.
  4. Turn the dough out onto a lightly floured surface. Pat it into a 1/2-inch thick layer.
  5. Cut into rounds using a biscuit cutter, or slice into rustic squares for simplicity.
See also  Simple Baked Beef and Pasta Casserole

Step 4: Assemble and Bake

  1. Arrange the biscuit dough evenly over the filling in the baking dish.
  2. Bake for 25–30 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
  3. Allow the dish to cool for 5 minutes before serving.

Serving Suggestions

Biscuit Pot Pie is a complete meal on its own, but you can serve it with:

  • A crisp green salad for freshness.
  • Steamed green beans or broccoli for extra vegetables.
  • A glass of white wine, apple cider, or even iced tea for a comforting pairing.

Variations to Try

  • Turkey Pot Pie – Use leftover Thanksgiving turkey instead of chicken.
  • Vegetarian Version – Skip the meat and add extra veggies like mushrooms, green beans, or corn.
  • Cheesy Biscuits – Mix shredded cheddar cheese into the biscuit dough for a richer topping.
  • Herbed Filling – Add rosemary or parsley for a more aromatic flavor.
  • Spicy Kick – Stir in a pinch of cayenne pepper or paprika for a little heat.

Tips for Success

  • Use cold butter in the biscuits. This ensures a flaky texture when baked.
  • Don’t overmix the dough. Overworking makes biscuits dense instead of light.
  • Make ahead option – You can prepare the filling in advance and refrigerate it. Add biscuits just before baking.
  • Shortcuts – Store-bought biscuit dough can save time on busy nights.
  • Consistency check – If the filling feels too thick, add a splash more broth or milk before baking.

Storage and Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm in the oven at 350°F until heated through, or microwave individual servings.

Frequently Asked Questions

Can I use canned biscuits instead of homemade?
Yes! Canned biscuits work well for convenience, though homemade biscuits have a fresher, flakier texture.

Can I substitute the chicken with beef?
Absolutely. Shredded roast beef or ground beef can be used, though the flavor will be richer and heartier.

How can I make this recipe dairy-free?
Use plant-based butter, almond or oat milk, and dairy-free biscuits. The taste will still be delicious.

Can I add cheese to the filling?
Yes, adding a handful of shredded cheddar or mozzarella to the sauce makes the dish extra creamy.

How do I prevent soggy biscuits?
Make sure the filling is thick enough before baking. Thin filling can make the biscuits absorb too much liquid.

This Biscuit Pot Pie recipe is the perfect balance of simplicity and comfort. With its creamy chicken filling and golden biscuit topping, it’s sure to become a family favorite that you’ll make again and again.