Chicken Pot Pie with Biscuits
There’s something undeniably satisfying about a warm, homemade chicken pot pie topped with golden, flaky biscuits. This dish brings together the comforting flavors of tender chicken, hearty vegetables, and a rich, savory gravy, all beneath a layer of perfectly baked biscuits. It’s a meal that feels like home and will take you right back to your childhood!
Servings 8 biscuits
Calories 338kcal
Equipment
Ingredients
- 1 ½ pounds raw chicken thighs or breasts Diced into 1 inch cubes. Or cooked chicken.
- ½ cup diced onions
- ½ cup diced carrots
- ½ cup diced celery
- 1 cup peas I used frozen
- 3-4 garlic cloves Minced.
- ¼ cup flour
- ¾ cup milk Any milk will work.
- 1 cup broth I used chicken broth.
- 8 biscuits Canned or frozen. I used store-bought frozen biscuits, no need to thaw.
Classic Pot Pie Seasoning
- ½ teaspoon ground thyme
- ½ teaspoon ground oregano
- salt and pepper to taste
Creole Flavored Seasoning (How I Love to Make it)
- 1 tablespoon Creole Seasoning Divided into 2 servings; ½ tablespoon portions.
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Heat a skillet on medium heat and add the diced chicken along with the spices.(If using Creole seasoning add ½ tablespoon of spices here).
- Cook the chicken for a few minutes until it's cooked through and no longer pink. Add the carrots, onions, celery, garlic, and peas. Saute until the onions and garlic are translucent and fragrant.
- Sprinkle the flour throughout the pan and stir. Add the flour in stages to prevent clumping and over-drying.
- Add the broth and milk to the pan and stir. Mix well until everything is combined and the flour is fully incorporated. The mixture will thicken. Taste the mixture repeatedly and adjust the spices to suit your taste if necessary.(If using Creole seasoning add ½ tablespoon of spices here).
- Place the biscuits on top of the mixture.
- Bake for 20-30 minutes until the biscuits are golden brown and fully baked through. Adjust your bake time to reflect the noted bake times on package of biscuits you use.
- Cool completely before serving.
Notes
If you're using cooked chicken, add it to the pan once the creamy filling has been made.
You can use frozen mixed vegetables if you wish. I recommend thawing them first and draining any excess water. Excess water will lead to a watery, soupy pot pie filling.
If the biscuits are browning too quickly but the filling isn’t bubbling yet, cover the pot pie loosely with aluminum foil to prevent the biscuits from burning while the filling continues to cook.
Because the pot pie is baked with the biscuits on top of the pot pie filling, the bottom of the biscuits will be soft. If you want to avoid this and you want crisp bottoms, I recommend you prepare the biscuits separately. Bake the biscuits on a baking sheet rather than directly on top of the pot pie. This ensures they bake evenly and maintain their crispiness.
Add the biscuits just before serving. Once the pot pie is fully cooked and ready to serve, place the baked biscuits on top. This way, the biscuits stay crisp and don’t absorb too much moisture from the filling.
How to Tell When It’s Finished Baking
- Golden Brown Biscuits: The biscuits on top should be golden brown and firm to the touch. This is a clear sign that they are fully baked.
- Bubbly Filling: Check the edges of the pot pie for bubbling. The filling should be bubbling around the sides, which indicates that it’s hot and cooked through. If you don’t see bubbling, the filling might not be fully heated.
- Biscuit Texture: Insert a toothpick or knife into the center of one of the biscuits. If it comes out clean or with a few moist crumbs, the biscuits are fully baked. If it comes out with wet dough, they need more time.
- Internal Temperature: Use a food thermometer to check the internal temperature of the filling. It should reach at least 165 degrees to ensure the filling is heated through and safe to eat.
- Check the Bottom of the Biscuits: Lift one biscuit slightly to check the bottom. It should be fully cooked and not doughy. If the bottom is still soft or undercooked, the pot pie needs more time.
Nutrition
Serving: 1biscuit with filling | Calories: 338kcal | Carbohydrates: 29g | Protein: 24g | Fat: 11g