Chicken Pot Pie with Biscuits: The Ultimate Comfort Meal
A rich, creamy chicken and vegetable filling topped with golden biscuits. This American classic combines hearty flavors and textures for a comforting, crowd-pleasing dish.
- Prep Time: 25
- Cook Time: 40
- Total Time: 65
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
1.5 cups cooked chicken (thighs or breast, shredded or diced)
8 oz carrots, peeled and diced
1/2 cup corn kernels
1/2 cup frozen peas
1 small onion, finely chopped
1 garlic clove, minced
1/2 cup all-purpose flour
1 1/2 cups chicken broth
1 cup whole milk
2 tbsp unsalted butter
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
BISCUIT TOPPING:
1 1/2 cups all-purpose flour
1/2 cup cold butter, cubed
1 tbsp baking powder
1 tsp salt
3/4 cup buttermilk
Instructions
Preheat oven to 400°F (200°C)
Sauté onion, garlic, and carrots in butter until tender
Add flour to create a roux, stirring for 2 minutes
Gradually add broth and milk, stirring until thickened
Add chicken, corn, peas, thyme, salt, and pepper
Simmer until heated through
For biscuits: Mix flour, baking powder, salt, and butter until crumbly
Add buttermilk, gently combine to form a soft dough
Roll into 1/2-inch thick rounds and cut with biscuit cutter
Place biscuits over filling, score tops
Bake for 25-30 minutes until golden
Notes
Use leftover roasted chicken to save time
Adjust milk quantity for desired filling consistency
Let pie rest 5-10 minutes before serving
Store leftovers in airtight container for 3-4 days
Nutrition
- Serving Size: 1 slice (1/4 pot pie with biscuits)
- Calories: 420
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 13g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg