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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/chicken-pot-pie-with-biscuit-topping-recipe/