There are some meals that just feel like a warm hug on a plate. For me, a bubbling, creamy Chicken Pot Pie is right at the top of that list. It’s the kind of food that brings everyone to the table, full of savory chicken, tender vegetables, and that amazing topping. It’s pure comfort.
We are skipping the complicated pie crust for this Easy Pot Pie Recipe. Instead, we are topping it with soft, cheesy drop biscuits. They bake up golden and fluffy right on top of the filling, soaking up all that wonderful flavor. It’s a fantastic weeknight meal solution.
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Why You’ll Love This Recipe
First off, this Chicken Pot Pie is incredibly flavorful. The filling is rich and creamy without being heavy. It is packed with tender rotisserie chicken and a classic mix of peas and carrots. It’s everything you want in a pot pie.
The biscuit topping is what makes this dish so special. Forget struggling with pie dough. These simple drop biscuits are so easy to mix together. They bake up beautifully, with a golden Parmesan crust that is just delightful.
This is one of those great Chicken Pie Recipes that feels special but is actually quite simple to prepare. Using a store bought rotisserie chicken saves a ton of time. It’s a wonderful dish for beginner cooks who want to make a truly satisfying meal.
It’s also a family friendly dinner that even picky eaters seem to enjoy. What’s not to love about a savory chicken stew topped with cheesy biscuits? It’s a complete meal in one dish, which makes cleanup a breeze too. This is a Homemade Pot Pie you will make again and again.
Ingredients
For The Creamy Filling
- 1/2 cup butter (1 stick)
- 1 medium sweet onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1/2 cup all purpose flour
- 3 1/2 cups chicken broth
- 3/4 cup heavy cream
- 2 cups heaping frozen peas and carrots, defrosted
- 4 cups shredded, cooked chicken from a rotisserie chicken
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
For The Biscuit Topping
- 2 1/4 cups White Lily flour, or 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 6 tablespoons very cold butter, cut into small cubes
- 3/4 to 1 cup buttermilk
- 2 tablespoons melted butter
- 2 tablespoons freshly grated Parmesan cheese
Step By Step Instructions
Step 1: Prepare Your Oven And Pan
First things first, let’s get the oven ready. Go ahead and preheat it to 375 degrees F. While it’s heating up, grab a three quart casserole dish and give it a quick grease. This will keep your delicious Chicken Pot Pie from sticking.
Step 2: Sauté The Vegetables
Now for the filling. In a large skillet or a Dutch oven, melt the butter over medium heat. Add your chopped onion and celery. Let them cook until they get nice and soft, which usually takes about six to eight minutes. Then, toss in the minced garlic and cook for one more minute until you can smell it. A little salt and pepper here is a good idea.
Step 3: Create The Creamy Base
Sprinkle the all purpose flour over the cooked vegetables. Stir it constantly for a minute or two. This little step cooks out the raw flour taste and helps to thicken our sauce beautifully. It’s a key part of this Pot Pie Recipe.
Slowly, and I mean slowly, whisk in the chicken broth. Keep whisking to avoid lumps. Once it’s smooth, pour in the heavy cream. This is where the magic happens. Bring the mixture to a boil and watch it start to thicken.
Step 4: Add The Chicken And Veggies
Once your sauce is looking good, it’s time for the stars of the show. Add the defrosted peas and carrots, the shredded chicken, and the dried thyme. Give it all a good stir and let it simmer until it’s perfectly thick and bubbly.
Taste it and add more salt and pepper if you think it needs it. Then, pour this amazing filling into your prepared casserole dish. We’re getting close to a finished Homemade Pot Pie!
Step 5: Mix The Biscuit Topping
Let’s make the topping for our Chicken Pot Pie. In a medium bowl, stir together the flour, baking powder, baking soda, and salt. Now, add the cold butter cubes.
Using your hands or a pastry cutter, cut the butter into the flour. You want to keep going until the butter pieces are about the size of small peas. This creates flaky layers in your biscuits.
Gently stir in the buttermilk. Start with about three quarters of a cup and add more only if you need it. You want the dough to just come together. Be careful not to overmix!
Step 6: Assemble And Bake
Drop spoonfuls of the biscuit dough evenly over the top of the chicken filling. Don’t worry about making them look neat. Rustic is what we are going for with this Easy Pot Pie Recipe.
Drizzle the melted butter over the biscuits and sprinkle with the grated Parmesan cheese. This will give them a lovely golden color and extra flavor. It’s the finishing touch that makes a difference.
Now, place the casserole dish in the preheated oven. Bake for 30 to 35 minutes, or until the filling is bubbly and the biscuits are golden brown. The whole house will smell incredible.
How To Store Leftovers
If you happen to have any leftover Chicken Pot Pie, storing it is simple. First, let it cool down completely to room temperature. This is important for preventing condensation inside the container.
Once cool, cover the casserole dish tightly with a lid or plastic wrap. You can also transfer servings to an airtight container. Store it in the refrigerator for up to four days. The biscuits might soften a bit, but it will still be delicious.
To reheat, the oven is your best friend. Place it in an oven safe dish and warm it at 350 degrees F until heated through. This will help the biscuits crisp up again. A microwave works in a pinch, but the topping will be softer.
Tips
Don’t be afraid to add other vegetables to your filling. A handful of frozen corn or some chopped green beans would be a great addition. Just be sure to defrost them first. It’s a great way to clean out the freezer.
For the biscuits, the key is cold butter and not overworking the dough. Cold butter creates steam as it bakes, which makes the biscuits light and flaky. Mix the dough just until it comes together for the most tender results.
When making the creamy sauce, whisking gradually is the best way to avoid lumps. Pouring in the broth all at once can make it harder to get a smooth consistency. A little patience here pays off.
If you don’t have buttermilk, you can make a quick substitute. Just add one tablespoon of lemon juice or white vinegar to a measuring cup and fill it with regular milk to the one cup line. Let it sit for five minutes before using.
Conclusion
And there you have it! A warm, comforting, and seriously tasty Chicken Pot Pie with a cheesy biscuit topping. It’s a fantastic meal that proves homemade food doesn’t have to be complicated. It truly is comfort in a bowl.
This Pot Pie Recipe is a keeper, perfect for chilly evenings, family dinners, or anytime you need a little dose of coziness. I hope you love this dish as much as my family does. It’s one of those Chicken Pie Recipes that just feels like home.
So go ahead, give this Homemade Pot Pie a try. It’s a rewarding dish to make, and even more wonderful to eat. Enjoy every single bite.
FAQ
Can I Use a Different Kind of Meat?
Absolutely! This recipe is wonderful with leftover Thanksgiving turkey. You could also try it with cooked, cubed ham for a different flavor profile. Just swap it in for the chicken in equal amounts.
Can I Make This Ahead of Time?
Yes, you can prepare parts of this Chicken Pot Pie in advance. You can make the filling a day ahead and store it in an airtight container in the refrigerator. When you’re ready to bake, just warm the filling gently, pour it into your dish, top with fresh biscuit dough, and bake as directed.
What Should I Serve With This Chicken Pot Pie?
This dish is quite a complete meal on its own. However, if you’d like to add a side, something simple is best. A fresh green salad with a light vinaigrette or some simple steamed green beans or broccoli would be a lovely companion.
My Filling Isn’t Thick Enough, What Did I Do Wrong?
Don’t worry, this is an easy fix! If your filling seems a bit thin, just let it simmer on the stove for a few more minutes. The sauce will continue to thicken as it cooks. Make sure you let it come to a gentle boil after adding the broth and cream.
Easy Chicken Pot Pie with Cheesy Biscuits
A comforting and easy chicken pot pie recipe, topped with savory, cheesy drop biscuits. This family-friendly meal is packed with tender chicken and vegetables in a rich, creamy sauce, perfect for a cozy dinner.
Requirements
Ingredients
Instructions
- Preheat your oven to 375 degrees F (190°C). Grease a three-quart casserole dish. This will keep your delicious Chicken Pot Pie from sticking.
- In a large skillet or a Dutch oven, melt 1/2 cup of butter over medium heat. Add your chopped onion and celery. Let them cook until they get nice and soft, which usually takes about six to eight minutes. Then, toss in the minced garlic and cook for one more minute until you can smell it. A little salt and pepper here is a good idea.
- Sprinkle 1/2 cup of all purpose flour over the cooked vegetables. Stir it constantly for a minute or two. This little step cooks out the raw flour taste and helps to thicken our sauce beautifully. Slowly whisk in the chicken broth, keeping whisking to avoid lumps. Once it’s smooth, pour in the heavy cream. Bring the mixture to a boil and watch it start to thicken.
- Once your sauce is looking good, it’s time for the stars of the show. Add the defrosted peas and carrots, the shredded chicken, and the dried thyme. Give it all a good stir and let it simmer until it’s perfectly thick and bubbly. Taste it and add more salt and pepper if you think it needs it. Then, pour this amazing filling into your prepared casserole dish.
- Let’s make the topping for our Chicken Pot Pie. In a medium bowl, stir together the flour, baking powder, baking soda, and salt. Now, add the cold butter cubes. Using your hands or a pastry cutter, cut the butter into the flour until the butter pieces are about the size of small peas. This creates flaky layers in your biscuits. Gently stir in the buttermilk. Start with about three quarters of a cup and add more only if you need it. You want the dough to just come together. Be careful not to overmix!
- Drop spoonfuls of the biscuit dough evenly over the top of the chicken filling. Don’t worry about making them look neat; rustic is what we are going for. Drizzle the melted butter over the biscuits and sprinkle with the grated Parmesan cheese. This will give them a lovely golden color and extra flavor.
- Now, place the casserole dish in the preheated oven. Bake for 30 to 35 minutes, or until the filling is bubbly and the biscuits are golden brown. The whole house will smell incredible.
Notes
Don’t be afraid to add other vegetables to your filling. A handful of frozen corn or some chopped green beans would be a great addition. Just be sure to defrost them first. It’s a great way to clean out the freezer.
For the biscuits, the key is cold butter and not overworking the dough. Cold butter creates steam as it bakes, which makes the biscuits light and flaky. Mix the dough just until it comes together for the most tender results.
When making the creamy sauce, whisking gradually is the best way to avoid lumps. Pouring in the broth all at once can make it harder to get a smooth consistency. A little patience here pays off.
If you don’t have buttermilk, you can make a quick substitute. Just add one tablespoon of lemon juice or white vinegar to a measuring cup and fill it with regular milk to the one cup line. Let it sit for five minutes before using.
Nutrition
Calories
Sugar
Fat
Carbs
