Chicken Pot Pie with Biscuits
A modern twist on the classic comfort dish — creamy chicken and vegetables simmered to perfection and topped with flaky, golden biscuits. The ultimate cozy meal made with fresh, flavorful ingredients.
Equipment
- Large oven-safe skillet or Dutch oven For stovetop and baking
- Mixing bowl For biscuit dough
- Biscuit cutter or knife To shape biscuits
Ingredients
- 1 tbsp Olive oil
- 1 Onion, chopped
- 2 Carrots, peeled and chopped
- 2 stalks Celery, chopped
- 8 oz Mushrooms, sliced
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 1 cup Milk or heavy cream
- 2 cups Cooked chicken, shredded
- 1 cup Frozen peas
- 1 tsp Dried thyme
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 cups All-purpose flour (for biscuits)
- 1 tbsp Baking powder
- 0.5 tsp Salt (for biscuits)
- 0.5 cup Cold unsalted butter, cubed
- 0.75 cup Milk (for biscuit dough)
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in an oven-safe skillet or Dutch oven. Add onion, carrots, and celery; cook 5–7 minutes until softened.
- Add mushrooms; cook 3–5 minutes more.
- Stir in flour and cook 1 minute to coat veggies.
- Gradually whisk in chicken broth and milk. Simmer, stirring occasionally, until slightly thickened.
- Add shredded chicken, peas, thyme, salt, and pepper. Simmer 5 minutes.
- In a bowl, whisk flour, baking powder, and salt. Cut in butter until crumbly. Stir in milk just until combined.
- Turn dough onto floured surface and gently pat into a 1-inch thick round. Cut out biscuits.
- Arrange biscuits on top of the filling in skillet. Bake 20–25 minutes or until biscuits are golden and filling is bubbly.
- Let cool for a few minutes before serving.
Notes
For added depth, stir in a garlic clove while sautéing the vegetables. Store-bought biscuits work for convenience, but homemade elevates the experience. Feel free to experiment with vegetables or herbs like rosemary or sage.