Biscuit Chicken Pot Pie
This easy Biscuit Chicken Pot Pie is the ultimate comfort food. It's creamy, hearty, and topped with golden, flaky biscuits instead of a traditional crust.
Servings: 6 servings
Calories: 672kcal
Cost: 11
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- ½ cup butter
- ¾ cup chopped celery
- ½ cup chopped onion
- ½ cup all-purpose flour
- ¾ teaspoon salt , more to taste
- ¾ teaspoon freshly ground black pepper , more to taste
- ¾ teaspoon garlic powder
- ¾ teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon celery seed
- 1 ½ teaspoons chicken bouillon paste
- 1 ½ cups milk
- 10 oz frozen veggies (mix of carrots, peas, green beans, and corn)
Biscuits*: (or use store-bought biscuit dough)
- 2 1/2 cups all-purpose flour
- 1 Tablespoon+ 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/4 cup unsalted butter or shortening
- 1 cup milk , any kind
Instructions
- Cook Chicken: Season chicken with salt and pepper. Add the chicken to a saucepan and cover with water. Bring it to a low boil, reduce to simmer and cook until chicken is just barely cooked through (8-12 minutes). Remove chicken to a plate to rest before chopping into bite-size pieces. Reserve about 1 3/4 cups of the water in a measuring cup and discard the rest.1 ½ pounds boneless skinless chicken breasts
- Chicken Pot Pie Filling: In a large cast iron skillet (at least 12’’x2’’), add onions, celery, and butter then cook for a few minutes, until soft and translucent. Stir in the flour, salt, pepper, garlic powder, rosemary, thyme, celery seed, and bouillon paste. Gradually stir in reserved water, then milk. Simmer over medium-low heat until thickened.½ cup butter, ¾ cup chopped celery, ½ cup chopped onion, ½ cup all-purpose flour, ¾ teaspoon salt, ¾ teaspoon freshly ground black pepper, ¾ teaspoon garlic powder, ¾ teaspoon dried rosemary, 1/2 teaspoon dried thyme, 1/2 teaspoon celery seed, 1 ½ teaspoons chicken bouillon paste, 1 ½ cups milk
- Add chopped chicken and frozen vegetables. Taste and season with more salt, pepper, bouillon, spices etc, as needed. (Pour into a casserole dish if you don't have an oven-safe skillet to add biscuits and bake).10 oz frozen veggies
- Preheat oven to 400 degrees F.
- Make Biscuits: Stir flour, baking powder, and salt together. Add butter and cut in with forks or a pastry blender until there are no large pieces. Stir in milk to form a dough. Pour dough onto a floured surface and shape into a rectangle about ¾ inch thick. Use a round biscuit cutter (or drinking glass, or simply cut the dough into square instead of circles) to cut about 8 large biscuits.2 1/2 cups all-purpose flour, 1 Tablespoon+ 1 teaspoon baking powder, 3/4 teaspoon kosher salt, 1/4 cup unsalted butter or shortening, 1 cup milk
- Place biscuits directly on the surface of the chicken filling mixture in the pot.
- Bake for about 25 minutes, or until the biscuits are cooked through and golden.
Video
Notes
Serving Size: About 1 biscuit + 1 cup filling.
Biscuits: You can use store-bought biscuit dough, if desired. Cooking time will probably be reduced.
Make Ahead Instructions: The chicken filling and biscuit dough can be made a day or two in advance, stored separately in the fridge. Warm the chicken filling before adding refrigerated biscuits on top, and baking.
Freezing Instructions: Freeze the chicken filling and cut biscuit dough separately. Thaw both completely in the fridge before baking. Warm the chicken filling before adding refrigerated biscuits on top, and baking.
Recipe adapted from my Traditional Chicken Pot Pie.
Nutrition
Calories: 672kcal | Carbohydrates: 62g | Protein: 36g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 126mg | Sodium: 1376mg | Potassium: 809mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3134IU | Vitamin C: 8mg | Calcium: 365mg | Iron: 4mg
Recipe Link
Recipe Video
