Biscuit Pot Pie Recipe – Easy Comfort Food Dinner Idea
This biscuit pot pie recipe is a creamy and hearty comfort food dish made with chicken, vegetables, and a rich sauce baked under golden biscuits. Perfect for family dinners, weeknight meals, or cozy gatherings.
Equipment
- Large skillet or Dutch oven
- Mixing bowls
- Baking dish (9x13 or similar)
- Rolling pin and biscuit cutter (if making biscuits from scratch)
Ingredients
For Filling:
- 2 cups cooked chicken, shredded or cubed
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup peas (fresh or frozen)
- ½ cup onion, chopped
- 4 tbsp butter
- 4 tbsp flour
- 2 cups chicken broth
- 1 cup milk or cream
- 1 tsp thyme
- Salt and pepper to taste
For Biscuit Topping:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold butter, cubed
- ¾ cup milk
Instructions
- Prepare Filling: In a skillet, melt butter and sauté onion, carrots, and celery until softened. Stir in flour to make a roux. Gradually whisk in broth and milk until smooth. Add chicken, peas, thyme, salt, and pepper. Simmer until thickened.
- Make Biscuit Dough: Mix flour, baking powder, and salt. Cut in cold butter until crumbly. Stir in milk until dough forms. Roll and cut into rounds.
- Assemble Pot Pie: Pour filling into a baking dish. Arrange biscuit rounds evenly on top.
- Bake: Bake at 375°F (190°C) for 25–30 minutes, until biscuits are golden and cooked through.
- Serve: Let cool slightly, then serve hot.
Notes
- Biscuits: Use cold butter for flakiness.
- Shortcuts: Canned biscuits work for convenience.
- Make Ahead: Prepare filling in advance; add biscuits and bake before serving.
- Variations: Swap chicken for turkey or mushrooms.
- Storage: Refrigerate leftovers up to 3 days; reheat in oven for best texture.