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a top down image of a dish of chicken pot pie and biscuits

Chicken Pot Pie with Biscuits

Author: Jo-Anna Rooney
This Chicken Pot Pie is hearty, comforting and so delicious! Serve it with a biscuit topping to make it extra amazing! A simple and classic dish.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings6 servings

Ingredients
  

Chicken Pot Pie Filling:

  • 4 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp butter
  • salt + pepper
  • 1 tbsp oil
  • 2 onions diced
  • 3 celery sticks diced
  • 2 carrots peeled and diced
  • 1 large potato peeled and cut into small pieces about 1/2 inch
  • 1/2 tsp thyme
  • 1 bay leaf
  • 1/4 cup flour
  • 2 cups chicken stock
  • 1 cup frozen peas or frozen vegetable mix
  • 3/4 cup cream

Biscuits:

  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 6 tbsp cold salted butter
  • 3/4 cup cream or whole milk

Instructions
 

Biscuit Topping:

  • Let's make the biscuits first!
  • If you're making a box mix, follow the box instructions.
  • If you're making homemade biscuits: Whisk together the flour, baking powder, sugar, and salt.
    2 cups flour, 1 tbsp baking powder, 1 tbsp sugar, 1/2 tsp salt
  • Use a pie cutter to cut in the butter until the mixture looks like coarse sand.
    6 tbsp cold salted butter
  • Then add the cream and mix gently with a fork to mix it all together.
    3/4 cup cream or whole milk
  • Set aside.

Making the filling:

  • Preheat your oven to 375 degrees F.
  • Cut the chicken into 1 inch chunks.
    4 boneless skinless chicken breasts
  • In a large deep frying pan, add about 1 tbsp olive oil and melt 1 tbsp butter. Then add the chicken to the pan and season generously with salt and pepper. Now brown the chicken, making sure not to over cook it...if the chicken is a little pink that's ok because it will continue to cook in the oven. Once the chicken is done, transfer it to a bowl and set aside.
    1 tbsp olive oil, 1 tbsp butter, salt + pepper
  • In the same frying pan that was used to cook the chicken add more oil if needed, then add the onions, celery, carrots and potato. Sauté until soft, about 5 minutes.
    1 tbsp oil, 2 onions, 3 celery sticks, 2 carrots,1 large potato peeled and cut into small pieces
  • Then add the thyme, bay leaf and flour and sauté for 1 minute, stirring continuously.
    1/2 tsp thyme, 1 bay leaf, 1/4 cup flour
  • Now add the stock and bring the mixture to a boil, stirring constantly until the mixture thickens. This takes about 5 minutes.
    2 cups chicken stock
  • Once the mixture has thickened, add the chicken.
  • Transfer the pot pie mixture into an oven proof casserole dish.
  • Bake covered for 1 hour.
  • After the 1 hour baking time, remove the bay leaf, then stir in the frozen vegetables and cream, and add the biscuit dough.
    1 cup frozen peas, 3/4 cup cream
  • Adding the biscuit dough: I don't like to make this part fancy or fussy, so I just drop the biscuit mix into clumps spread out evenly on the top of the pie filling mixture. If you want, you can brush the tops with melted butter.
  • Bake the pie for about 30 minutes more, or until the biscuits are golden brown and the pot pie filling is bubbling.
  • Serve immediately!
Keyword chicken pot pie, chicken pot pie with biscuit topping
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