Flaky, golden biscuits baked right on top of a creamy chicken and vegetable filling — this Chicken Pot Pie with Biscuits is pure comfort food without the fuss of rolling out pastry. It is cozy, hearty, and made for cold evenings when only something warm and buttery will do.
Ingredients
- 1 lb boneless, skinless chicken breast, cubed
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 can (16 oz) refrigerated buttermilk biscuits
- 1 tablespoon melted butter, for brushing
Instructions
- Cook the chicken: Melt the butter in a large oven-safe skillet over medium heat. Add the chicken and cook until golden and cooked through, about 6–7 minutes. Remove and set aside.
- Sauté the vegetables: In the same skillet, cook the onion, carrots, and celery until softened, about 5 minutes. Stir in the garlic and cook 30 seconds more.
- Make the sauce: Sprinkle in the flour and stir for 1 minute. Slowly whisk in the chicken broth and milk, then simmer until thickened, about 4–5 minutes.
- Combine: Return the chicken to the skillet and stir in the peas, thyme, salt, and pepper.
- Top with biscuits: Arrange the biscuits over the filling in a single layer and brush the tops with melted butter.
- Bake: Bake at 375°F (190°C) for 18–22 minutes until the biscuits are golden brown and the filling is bubbling. Rest 5 minutes before serving.
Pro tip: For extra-flaky biscuits, chill the biscuit dough for 10 minutes before placing it on the hot filling — the cold butter in the dough puffs up better in the oven.
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Estimated nutrition per serving: 480 calories, 29g protein, 43g carbohydrates, 22g fat.
