Cozy Chicken Pot Pie with Buttery Biscuit Topping: The Ultimate Comfort Food Upgrade

Transform the classic chicken pot pie into something even more special with this biscuit-topped version.

>>>Get the Recipe in Details: Chicken Pot Pie with Biscuits

This hearty, homestyle dish combines tender chicken, fresh vegetables, and a rich, creamy sauce, all crowned with flaky, golden-brown buttermilk biscuits.

Chicken Pot Pie with BiscuitsPhoto byFood Fusion Frenzy

Why This Recipe Works

The combination of a traditional pot pie filling with buttery biscuits creates the perfect comfort food marriage. The biscuits soak up the creamy sauce while staying crispy on top, offering the best of both worlds in every bite.

Ingredients

For the Filling:

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 4 tablespoons butter
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 3 cups chicken broth
• 1 cup whole milk
• 1 cup frozen peas
• 1 teaspoon fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried sage

For the Biscuit Topping:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 6 tablespoons cold butter, cubed
• 3/4 cup cold buttermilk
• 1 egg (for egg wash)

Instructions

1. Prepare the Filling
2. • Preheat oven to 400°F (200°C)
   • Season chicken with salt and pepper
   • Melt butter in a large skillet
   • Cook chicken until golden brown, remove and set aside
   • In the same pan, sauté onions, carrots, and celery until softened
   • Add garlic and cook for 1 minute
3. Make the Sauce
4. • Add flour to vegetables and cook for 2 minutes
   • Gradually whisk in chicken broth and milk
   • Simmer until thickened, about 5 minutes
   • Stir in chicken, peas, and seasonings
   • Transfer to a 9x13-inch baking dish
5. Prepare the Biscuits
6. • Whisk together flour, baking powder, salt, and sugar
   • Cut in cold butter until the mixture resembles coarse crumbs
   • Stir in buttermilk until just combined
   • Turn onto a floured surface and pat to 1-inch thickness
   • Cut into 8-10 biscuits
7. Assemble and Bake
8. • Arrange biscuits over filling
   • Brush with beaten egg
   • Bake 25-30 minutes until biscuits are golden and filling bubbles

Pro Tips for Success

1. For Perfect Biscuits
2. • Use cold ingredients
   • Don't overwork the dough
   • Place biscuits close together for soft sides
   • Leave space between for crispy edges
3. For the Best Filling
4. • Cut vegetables uniformly for even cooking
   • Don't overcook the chicken initially
   • Let the sauce simmer until properly thickened
   • Season generously

Frequently Asked Questions

Q: Can I use rotisserie chicken? A: Absolutely! Use about 3 cups of shredded rotisserie chicken. Add it when you would return the cooked chicken to the sauce.

Q: How do I prevent my sauce from being lumpy? A: Gradually whisk in the liquids while the flour-coated vegetables are hot, and keep stirring until smooth.

Q: Can I make this ahead of time? A: Prepare the filling up to 24 hours ahead and refrigerate. Make and add biscuits just before baking. Allow extra baking time if the filling is cold.

Q: Can I freeze this dish? A: Freeze the filling only. Make fresh biscuits when ready to bake. Thaw filling overnight in the refrigerator.

Q: What if I don't have buttermilk? A: Mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar. Let stand 5 minutes before using.

Q: Can I use store-bought biscuits? A: Yes, though homemade provides better texture and flavor. Use 8-10 refrigerated biscuits if needed.

Variations

1. Herb-Enhanced
2. • Add fresh rosemary to biscuits
   • Include tarragon in the filling
   • Top biscuits with fresh herbs before baking
3. Loaded Version
4. • Add bacon bits
   • Include mushrooms
   • Mix cheese into biscuits
5. Lighter Option
6. • Use milk instead of cream
   • Increase vegetables
   • Make smaller biscuits

Make-Ahead Tips

• Prepare filling up to 24 hours ahead
• Mix dry biscuit ingredients ahead
• Store unbaked filling in the refrigerator
• Make fresh biscuits just before baking

Storage and Reheating

• Refrigerate leftovers for up to 3 days
• Reheat in 350°F oven until hot
• Microwave individual portions
• Refresh biscuits under the broiler

Serving Suggestions

• Serve with a simple green salad
• Add cranberry sauce for a holiday feel
• Garnish with fresh herbs
• Pair with light white wine

Troubleshooting Tips

1. Runny Filling
2. • Cook sauce until properly thickened
   • Let stand 10 minutes before serving
   • Check flour measurement
3. Tough Biscuits
4. • Don't overwork dough
   • Use cold ingredients
   • Minimize re-rolling

Remember, this dish is all about comfort and satisfaction. The key to success lies in properly thickening the filling and handling the biscuit dough with a light touch. Don't rush the process of making the sauce, and make sure your filling is bubbling before removing it from the oven.

This cozy, homestyle dish is perfect for family dinners, potlucks, or anytime you need a comforting meal. The combination of flaky biscuits and creamy chicken filling makes it a guaranteed crowd-pleaser that's sure to become a regular in your recipe rotation.