Biscuit-Topped Chicken Pot Pie: 10 Reasons It’s the Best!

A Warm Hug in a Bowl: My Favorite Biscuit-Topped Chicken Pot Pie

**Introduction: The Comfort of Home, Redefined**

Remember those cold evenings when all you craved was something warm, hearty, and utterly comforting? That feeling of pure contentment as the smell of home cooking fills the air? For me, certain aromas, like baking biscuits, have a magical way of transporting me back to cherished memories of family meals and cozy gatherings. It’s that simple joy, that sense of well-being, that inspired this dish. We are talking about the ultimate comfort food solution: the Biscuit-Topped Chicken Pot Pie. It’s more than just a meal; it’s a warm embrace in a bowl, a culinary hug that redefines the comfort of home.

**Why You’ll Love This Biscuit-Topped Chicken Pot Pie**

You will absolutely adore this Biscuit-Topped Chicken Pot Pie because it offers irresistible comfort. The warmth, heartiness, and wholesome goodness fill you with satisfaction. It brings a perfect flavor fusion with its rich, creamy filling meeting fluffy, savory biscuits. This dish is a true family favorite, pleasing all ages and taste buds. You can also customize the ingredients to fit your preferences, making it incredibly versatile. Best of all, it’s surprisingly simple to make, proving that an impressive meal can be easily achieved in your own kitchen.

**How to Make Biscuit-Topped Chicken Pot Pie**

Making this Biscuit-Topped Chicken Pot Pie involves a few straightforward steps. First, you prepare the creamy chicken filling by sautéing vegetables and creating a rich sauce. Then, you transfer this delicious filling to a baking dish. Next, you mix and prepare the fluffy biscuit dough. Finally, you top the filling with the biscuit dough and bake it until it is golden and bubbly. The process sounds simple, and it truly is.

**Ingredients of : Biscuit-Topped Chicken Pot Pie**

• For the Creamy Chicken Filling:
• 2 cups cooked chicken, shredded or diced
• 4 tablespoons butter
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk or cream
• 1 cup frozen peas
• 1 cup frozen corn
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

• For the Fluffy Biscuit Topping:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 3/4 cup buttermilk (or 3/4 cup milk with 1 tablespoon lemon juice/vinegar, let sit 5 minutes)
• Optional: 1 egg, beaten (for egg wash) or 1 tablespoon melted butter

**Directions of : Biscuit-Topped Chicken Pot Pie**

1. Prepare the Chicken: If your chicken is not pre-cooked, cook it now. Shred or dice it into bite-sized pieces.
2. Sauté the Aromatics: In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the chopped onion, celery, and carrots. Cook for 5-7 minutes, until the vegetables soften.
3. Create the Roux: Stir in 1/2 cup of flour. Cook for 1-2 minutes, stirring constantly, to create a thick paste (roux).
4. Whisk in Liquids: Gradually whisk in the chicken broth, then the milk or cream. Continue whisking until the mixture thickens and comes to a simmer, about 5-7 minutes.
5. Add Chicken and Vegetables: Stir in the cooked chicken, frozen peas, frozen corn, fresh thyme, and fresh parsley. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasonings as needed.
6. Transfer to Baking Dish: Pour the creamy chicken filling into a 9×13 inch baking dish or a 3-quart oven-safe dish.
7. Make the Biscuits: In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. Cut in the cold, cubed butter using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter.
8. Add Buttermilk: Gently mix in the buttermilk until just combined. Be careful not to overmix the dough.
9. Top the Pie: Drop dollops of the biscuit dough evenly over the hot chicken filling. If desired, brush the tops of the biscuits with an egg wash or melted butter for extra browning.
10. Bake to Golden Perfection: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
11. Rest and Serve: Remove from the oven and let rest for 5-10 minutes before serving. This allows the filling to set slightly.

**How to Serve Biscuit-Topped Chicken Pot Pie**

Serve your Biscuit-Topped Chicken Pot Pie hot and fresh from the oven. It is a complete meal on its own, but you can enhance the experience with a simple green salad dressed with a light vinaigrette. For a touch of festivity, a side of cranberry sauce works wonderfully. Steamed green beans or asparagus make great light accompaniments. If you are looking for a beverage, a glass of crisp white water or a comforting mug of warm tea pairs perfectly.

**How to Store Biscuit-Topped Chicken Pot Pie**

Store leftover Biscuit-Topped Chicken Pot Pie in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can either warm individual portions in the microwave until heated through, or reheat the entire dish in an oven preheated to 325°F (160°C) for about 20-30 minutes, or until thoroughly hot. If the biscuits seem a bit dry, you can cover the dish loosely with foil during oven reheating to help retain moisture.

**Tips to Make Biscuit-Topped Chicken Pot Pie**

For the best flavor, use good quality chicken broth. Do not overmix the biscuit dough; overmixing leads to tough biscuits. Use very cold butter for the biscuits to ensure they are flaky and light. If your filling seems too thin, let it simmer a bit longer, or you can mix a little cornstarch with cold water to make a slurry and stir it in. If it is too thick, simply add a splash more broth or milk until it reaches your desired consistency.

**Variations**

• Herb Garden: Experiment with different fresh herbs. Rosemary or sage can add unique flavors.
• Cheesy Biscuits: Add 1/2 cup of shredded cheddar or Monterey jack cheese to the biscuit dough for a cheesy topping.
• Smoky Flavor: A touch of smoked paprika in the filling or some cooked, crumbled turkey bits can add a delightful smoky note.
• Vegetarian Twist: Replace the chicken with hearty vegetables like sliced mushrooms, diced potatoes, and fresh spinach for a delicious “Biscuit-Topped Vegetable Pot Pie.” Use vegetable broth instead of chicken broth.

For a richer texture, you can add some diced red potatoes to the cooking vegetables in the filling mixture.

**FAQs**

Q1: Can I make the filling for this Biscuit-Topped Chicken Pot Pie ahead of time?
Yes, you can certainly make the filling ahead of time. Prepare the entire filling recipe and let it cool completely. Store it in an airtight container in the refrigerator for up to 2 days. When you want to bake the pot pie, simply warm the filling gently on the stovetop before transferring it to the baking dish and topping it with freshly made biscuit dough.

Q2: What’s the secret to perfectly fluffy biscuits for my Biscuit-Topped Chicken Pot Pie?
The secret to fluffy biscuits lies in two main things: using very cold butter and not overworking the dough. Cold butter creates steam pockets as it melts in the oven, leading to flaky layers. Overmixing develops the gluten in the flour, which makes biscuits tough instead of tender and fluffy. Mix the dough just until the ingredients are combined.

Q3: Can I freeze leftover Biscuit-Topped Chicken Pot Pie?
Yes, you can freeze leftover Biscuit-Topped Chicken Pot Pie. Cool it completely, then wrap it tightly in plastic wrap and then foil, or place individual portions in freezer-safe containers. It will keep in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating. For best results, reheat in the oven to help the biscuits crisp up again.

Q4: What kind of chicken is best for a delicious Biscuit-Topped Chicken Pot Pie?
You can use any cooked chicken for your pot pie. Rotisserie chicken is a popular and convenient choice. You can also boil or bake chicken breasts or thighs specifically for this recipe. Shredded or diced chicken works equally well.

Q5: My biscuits are not browning – what went wrong with my Biscuit-Topped Chicken Pot Pie?
If your biscuits are not browning, ensure your oven temperature is correct. Sometimes, ovens run cooler than their setting. You can also brush the tops of the biscuit dough with an egg wash (a beaten egg mixed with a tablespoon of water) or a little melted butter before baking. This helps achieve a beautiful golden-brown crust.

**Conclusion: Your Next Culinary Adventure Awaits**

This Biscuit-Topped Chicken Pot Pie promises a comforting and joyful experience right in your own kitchen. It brings together warmth, hearty flavors, and a sense of homemade goodness that truly satisfies. Do not just read about it; try this recipe for yourself. You will find a rewarding and delicious meal waiting for you. Share your creations and any adaptions you make in the comments section below. Happy cooking!

Classic Biscuit-Topped Chicken Pot Pie

A hearty and comforting chicken pot pie featuring tender chicken and vegetables in a creamy sauce, topped with golden, fluffy homemade biscuits.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 6 servings

Calories 750 kcal

Equipment

• Large pot or Dutch oven
• 9x13 inch baking dish
• Pastry blender or two knives
• Medium bowl
• Whisk
• Measuring cups and spoons
• Shredder or knife

Ingredients

  

For the Creamy Chicken Filling:

• 2 cups cooked chicken shredded or diced
• 4 tablespoons butter
• 1 medium onion chopped
• 2 stalks celery chopped
• 2 medium carrots chopped
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk or cream
• 1 cup frozen peas
• 1 cup frozen corn
• 1 tablespoon fresh thyme chopped
• 1 tablespoon fresh parsley chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Fluffy Biscuit Topping:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold butter cubed
• 3/4 cup buttermilk (or 3/4 cup milk with 1 tablespoon lemon juice/vinegar, let sit 5 minutes)
• 1 egg beaten (for egg wash)
• 1 tablespoon melted butter

Instructions

 

Preparation

• If your chicken is not pre-cooked, prepare it now by cooking, then shredding or dicing into bite-sized pieces.
• In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the chopped onion, celery, and carrots, cooking for 5-7 minutes until the vegetables soften.
• Stir in 1/2 cup of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a thick paste known as a roux.
• Gradually whisk in the chicken broth, followed by the milk or cream, continuing to whisk until the mixture thickens and comes to a simmer, which takes about 5-7 minutes.
• Stir in the cooked chicken, frozen peas, frozen corn, fresh thyme, and fresh parsley. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then taste and adjust seasonings as needed.
• Pour the creamy chicken filling into a 9x13 inch baking dish or a 3-quart oven-safe dish.

Biscuit Topping & Baking

• In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. Cut in the cold, cubed butter using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter.
• Gently mix in the buttermilk until just combined, being careful not to overmix the dough.
• Drop dollops of the biscuit dough evenly over the hot chicken filling. If desired, brush the tops of the biscuits with an egg wash or melted butter for extra browning.
• Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
• Remove from the oven and let rest for 5-10 minutes before serving, allowing the filling to set slightly.

Notes

For an extra flaky biscuit topping, ensure your butter is very cold when cutting it into the dry ingredients. You can prepare the chicken filling ahead of time and refrigerate it for up to 2 days; assemble and bake just before serving for convenience.