Biscuit Pot Pie Recipe

Here’s a cozy and delicious recipe for Biscuit Pot Pie—a comforting twist on classic pot pie, where the filling is topped with soft, fluffy biscuits instead of a traditional pie crust. This dish is packed with savory vegetables, tender chicken, and a creamy sauce, all under a golden biscuit topping.

Biscuit Pot Pie

Ingredients:

For the Filling:

• 2 tablespoons butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 1 cup frozen peas (or fresh peas if available)
• 2 medium potatoes, peeled and diced (optional, for extra heartiness)
• 2 cups cooked chicken, shredded or diced (leftover rotisserie chicken works great)
• 3 cups chicken broth (or vegetable broth for a lighter version)
• 1 cup milk (whole milk or half-and-half)
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon onion powder (optional)
• 1/4 teaspoon paprika (optional, for added flavor)
• 1 tablespoon fresh parsley, chopped (for garnish)

For the Biscuit Topping:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder (optional)
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup milk (or buttermilk for a slightly tangy flavor)

Instructions:

1. Prepare the Biscuit Topping:
   • Preheat your oven to 400°F (200°C).
   • In a large bowl, whisk together the flour, baking powder, salt, and garlic powder (if using).
   • Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
   • Pour in the milk (or buttermilk) and stir gently until just combined. Be careful not to overmix. The dough should be slightly sticky.
   • Set the biscuit dough aside while you prepare the filling.
2. Make the Filling:
   • In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes, until softened.
   • Add the diced carrots and cook for another 5-7 minutes, until they begin to soften.
   • Sprinkle the flour over the vegetables, stirring to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
   • Gradually pour in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 5-7 minutes, until the sauce thickens.
   • Add the frozen peas, diced potatoes (if using), and cooked chicken to the skillet. Stir in the thyme, garlic powder, onion powder, paprika, salt, and pepper. Continue to simmer for another 5 minutes to combine all the flavors. If the mixture becomes too thick, add a bit more broth or milk to reach your desired consistency.
3. Assemble the Pot Pie:
   • Pour the creamy filling into a greased 9×13-inch baking dish (or an equivalent-sized dish). Use a spoon or your hands to drop spoonfuls of the biscuit dough over the top of the filling, spreading it out evenly but leaving a little space between the biscuits for expansion as they bake.
   • Place the dish in the oven and bake for 20-25 minutes, or until the biscuit topping is golden brown and cooked through. You can check by inserting a toothpick into the center of a biscuit—it should come out clean.
4. Serve:
   • Let the Biscuit Pot Pie rest for about 5 minutes before serving. Garnish with fresh parsley and serve hot!

Serving Suggestions:

• Side Salad: Pair the Biscuit Pot Pie with a fresh green salad or a side of steamed vegetables for a complete meal.
• Crispy Bread: Serve with warm, crusty bread to soak up the creamy filling.

Tips:

• Make it Ahead: You can prepare the filling ahead of time and store it in the fridge for up to 2 days. When ready to bake, simply top with fresh biscuit dough and bake as instructed.
• Vegetarian Version: For a vegetarian version, swap the chicken for mushrooms or a variety of hearty vegetables (like squash, cauliflower, or additional potatoes) and vegetable broth.
• Customize the Veggies: Feel free to add other vegetables like corn, green beans, or bell peppers to the filling based on what you have on hand.
• Biscuit Variations: You can mix in shredded cheese (cheddar or parmesan) into the biscuit dough for an extra cheesy topping.

This Biscuit Pot Pie is a perfect comfort food dish that combines all the creamy goodness of pot pie with the irresistible fluffy texture of biscuits on top. It’s a cozy, satisfying meal that your family will love! Enjoy!