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Ultimate Easy Chicken Pot Pie with Homemade Biscuit Topping

A serving of homemade pot pie with a golden crust cut open to show creamy chicken and vegetable filling.
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Make this comforting chicken pot pie using a simple, creamy filling topped with light, homemade biscuits. This recipe delivers a hearty family meal with straightforward steps.

Ingredients

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  • 2 cups cooked, shredded chicken (use rotisserie chicken for ease)
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream or whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 cups refrigerated biscuit dough

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9-inch pie dish or a similar-sized casserole dish.
  2. In a large saucepan, melt the butter over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the flour. Cook for 1 minute, stirring constantly. This creates the roux base for your creamy filling.
  4. Gradually whisk in the chicken broth until smooth. Then, whisk in the heavy cream or milk.
  5. Bring the mixture to a simmer, stirring until the sauce thickens enough to coat the back of a spoon. This should take about 5 minutes.
  6. Remove the pan from the heat. Stir in the shredded chicken, peas, salt, pepper, and thyme. Mix well to combine all ingredients.
  7. Pour the creamy chicken filling into your prepared pie dish.
  8. Arrange the refrigerated biscuit dough pieces evenly over the top of the filling. You can place them close together to form a solid topping or leave small gaps.
  9. Bake for 18 to 22 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbling hot.
  10. Let the pot pie cool for 10 minutes before you cut and serve it. This allows the filling to set slightly.

Notes

  • For a shortcut, substitute the homemade sauce ingredients with one 10.5-ounce can of cream of chicken soup, reducing the added salt.
  • If you prefer a flaky pie crust instead of biscuits, use one sheet of store-bought puff pastry to cover the filling.
  • This recipe is freezer friendly; assemble the pie (do not bake the biscuits if using pastry), cover tightly, and freeze. Thaw overnight in the refrigerator before baking as directed.

Nutrition

Find it online: https://dishicious.com/easy-chicken-pot-pie-biscuit-topping/