Chicken Pot Pie with Biscuit Topping Recipe

Introduction

Chicken Pot Pie with Biscuits is a comforting, hearty dish that combines tender chicken and vegetables in a creamy sauce topped with flaky biscuits. This easy one-pan meal is perfect for cozy dinners and promises delicious flavors in every bite.

Ingredients

• 6 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 3 ribs celery, diced
• 4 cloves garlic, minced
• 1 tsp thyme
• ¼ cup all-purpose flour
• ½ cup dry white wine
• 1½ cups chicken broth
• 1 can condensed cream of chicken soup
• 1½ cups half and half
• 1 large potato, peeled and diced
• 1½ cups frozen green peas
• 4 cups cooked shredded chicken
• 1 can flaky biscuits (about 8 biscuits)
• Salt and pepper, to taste
• 1 large egg yolk
• 2 tbsp water

Instructions

1. Step 1: Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
2. Step 2: In a large cast iron pan or oven-proof skillet, melt butter over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are tender and aromatic, about 10 minutes.
3. Step 3: Add the minced garlic and thyme to the vegetables and sauté for an additional 1-2 minutes.
4. Step 4: Sprinkle the flour over the vegetables and stir well to coat, which will help thicken the sauce.
5. Step 5: Pour in the white wine and chicken broth, stirring constantly until the mixture thickens, about 3-5 minutes.
6. Step 6: Stir in the condensed cream of chicken soup and half and half. Add the diced potatoes and simmer for 5 minutes to begin softening them.
7. Step 7: Add the cooked shredded chicken and frozen green peas, stirring gently to combine. Season with salt and pepper to taste.
8. Step 8: Arrange the uncooked biscuits on top of the chicken and vegetable filling, leaving space between each biscuit to allow for expansion during baking.
9. Step 9: Whisk the egg yolk with 2 tablespoons water and brush the tops of the biscuits to achieve a golden-brown, glossy finish.
10. Step 10: Place the skillet in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden and the filling is hot and bubbly.
11. Step 11: Remove from the oven and allow the pot pie to cool slightly before serving.

Tips & Variations

• For extra flavor, try adding a splash of Worcestershire sauce or a pinch of smoked paprika to the filling.
• You can substitute frozen mixed vegetables for the peas if you prefer more variety.
• If you don’t have white wine, use an additional ½ cup of chicken broth or a splash of apple cider vinegar for acidity.
• Leftover biscuits from your bakery or homemade biscuit dough can be used instead of canned biscuits for a fresh touch.

Storage

Store any leftover chicken pot pie covered in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven for about 15-20 minutes until heated through. Avoid microwaving to keep the biscuits from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the filling in advance and refrigerate it. Add the biscuits and bake just before serving to ensure they stay fluffy and golden.

Can I use fresh biscuits instead of canned?

Absolutely. Fresh homemade or bakery biscuits work well and can add an extra delicious, flaky texture to the topping.

Chicken Pot Pie with Biscuit Topping Recipe

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5 from 109 reviews

This comforting Chicken Pot Pie with Biscuits combines a rich, creamy chicken and vegetable filling topped with flaky, golden-brown biscuits. Prepared in a skillet, it’s a quick and hearty meal perfect for family dinners or cozy nights.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 6 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 3 ribs celery, diced
• 4 cloves garlic, minced
• 1 tsp thyme
• ¼ cup all-purpose flour
• ½ cup dry white wine
• 1½ cups chicken broth
• 1 can condensed cream of chicken soup
• 1½ cups half and half
• 1 large potato, peeled and diced
• 1½ cups frozen green peas
• 4 cups cooked shredded chicken
• Salt and pepper, to taste

Topping

• 1 can flaky biscuits (about 8 biscuits)
• 1 large egg yolk
• 2 tbsp water

Instructions

1. Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s hot and ready for baking the pot pie.
2. Sauté vegetables: In a large cast iron pan or oven-proof skillet, melt the butter over medium heat. Add diced onion, carrots, and celery, cooking until the vegetables are tender and aromatic, about 10 minutes.
3. Add garlic and thyme: Stir in minced garlic and thyme, sautéing for an additional 1-2 minutes to release their flavors.
4. Incorporate flour: Sprinkle the flour over the vegetables and stir thoroughly to coat, which helps thicken the filling later.
5. Add liquids: Pour in the white wine and chicken broth, stirring constantly until the mixture starts to thicken, about 3-5 minutes.
6. Mix in cream and potatoes: Stir in condensed cream of chicken soup and half and half. Add diced potatoes and simmer for 5 more minutes to soften them slightly.
7. Add chicken and peas: Fold in the cooked shredded chicken and frozen green peas. Season with salt and pepper to your preference, mixing gently to combine flavors.
8. Top with biscuits: Arrange uncooked biscuits evenly over the filling, leaving room between each as they will expand while baking.
9. Prepare biscuit topping: Whisk egg yolk with water and carefully brush this mixture over the biscuit tops to achieve a golden, glossy finish when baked.
10. Bake: Place the skillet in the preheated oven and bake for 20-25 minutes until biscuits are golden brown and the filling is bubbling hot.
11. Cool and serve: Remove the pot pie from the oven and let it cool slightly before serving for best texture and flavor.

Notes

• You can substitute the canned biscuits with homemade biscuit dough for a fresher taste.
• If desired, add other vegetables such as mushrooms or corn for extra flavor.
• For a thicker filling, reduce the amount of half and half or simmer longer before adding the chicken.
• Use a deep oven-proof skillet or cast iron pan to bake safely and evenly.
• Let the pot pie rest after baking to prevent burns and allow the filling to set.

Keywords: Chicken pot pie, biscuit topping, one skillet meal, comfort food, creamy chicken pie