Creamy Chicken Pot Pie (Printer-friendly)

Tender chicken and veggies in creamy sauce topped with fluffy golden biscuits, a classic comfort dish.

# Required Ingredients:

→ Filling

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1/3 cup all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 2 cups cooked chicken breast, diced or shredded
10 - 1 cup frozen peas
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper

→ Biscuit Topping

14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1 teaspoon salt
18 - 6 tablespoons cold unsalted butter, cubed
19 - 3/4 cup cold buttermilk
20 - 1 large egg, lightly beaten for egg wash

# How-To Steps:

01 - Set oven to 400°F (200°C) and allow to reach temperature.
02 - In a large skillet or Dutch oven, melt butter over medium heat. Add diced onion, carrots, and celery. Sauté for 6 to 8 minutes until vegetables are softened. Add minced garlic and cook for 1 additional minute.
03 - Sprinkle flour over vegetables and cook while stirring constantly for 1 to 2 minutes until flour is fully absorbed.
04 - Gradually whisk in chicken broth and milk, stirring continuously until mixture reaches a simmer and thickens, approximately 3 to 4 minutes.
05 - Stir in cooked chicken, frozen peas, thyme, salt, and pepper. Remove from heat.
06 - Pour filling mixture into a 9 by 13-inch baking dish or large pie dish.
07 - In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Add cold cubed butter and cut in using a pastry blender or fingertips until mixture resembles coarse breadcrumbs.
08 - Add cold buttermilk and gently stir until just combined, taking care not to overmix the dough.
09 - Drop spoonfuls of biscuit dough evenly across the filling surface. Brush tops with beaten egg for an optional glossy finish.
10 - Bake for 25 to 30 minutes until biscuits achieve a golden brown color and filling is visibly bubbling around the edges.
11 - Allow pot pie to rest for 5 to 10 minutes before portioning to allow filling to set.

# Expert Suggestions:

01 -
  • The biscuit topping stays buttery and tender because you don't overwork the dough, a trick that actually gets easier each time you make it.
  • You can use any cooked chicken you have on hand, from a store-bought rotisserie to last night's dinner, making it genuinely adaptable.
  • The filling comes together in one skillet, which means fewer dishes and more time enjoying the meal.
02 -
  • Cold butter is non-negotiable for tender biscuits, so if your kitchen is warm, keep your butter in the freezer until the last moment.
  • Overmixing the biscuit dough is the most common mistake, and it results in tough, dense biscuits that taste more like hockey pucks than clouds.
  • The filling should be at or near simmering when you pour it into the dish, because this helps the biscuits cook through properly and the filling bubble at the edges.
03 -
  • If your biscuits aren't browning as fast as the filling bubbles, cover the dish loosely with foil for the first fifteen minutes, then uncover to finish browning.
  • Dicing your vegetables uniformly means they cook at the same rate, so you avoid mushy carrots and crunchy celery.
  • Making an extra batch of biscuit dough and freezing it uncooked means you can top leftover filling anytime without starting from scratch.
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