Chicken Pot Pie with Biscuits is comforting, super easy to make and a perfect use for leftover chicken.
Juicy chicken and tender vegetables combined with a creamy homemade chicken gravy make up the pot pie filling. Then, instead fussing with a pie crust, top with biscuits and bake the whole thing in the oven!
If you want to make a more traditional chicken pot pie with a pie crust, check out this recipe.
Table of Contents
Why We Love This Recipe
- Ultimate Comfort Food – Chicken pot pie casserole is creamy, filling, and super comforting.
- Leftover Chicken – This is a great recipe to use up leftover chicken, or keep it simple and pick up a rotisserie chicken.
- Easier than Traditional Pot Pie – Instead of making a pie crust, using store-bought biscuits makes this recipe super easy.
- Those biscuits! There are a lot of options for the biscuits. You can make them from scratch, use a mix, or simply pop open a can.
Ingredients For Chicken Pot Pie With Biscuits
- Butter – You can use unsalted butter or salted butter. Just adjust the amount of salt added to taste.
- Vegetables – Onion, carrots, celery, garlic, peas.
- Herbs and spices – Fresh parsley, dried thyme, salt and pepper.
- All-Purpose Flour – To thicken the sauce. You can use a gluten-free flour if necessary.
- Half and Half – You can also use milk for a less rich filling.
- Chicken Broth or Stock – Either will work. I also reach for a low-sodium
- Cooked Chicken – this is a great use for a rotisserie chicken or leftover chicken.
- Biscuits – I just use a simple can of Pillsbury biscuits, but you are free to use your favorite biscuit recipe or make them from a mix like Bisquick. The key is that we are using uncooked biscuit dough.
- Egg Yolk – to make an egg wash that is brushed on the biscuits to give them extra golden tops.
How To Make A Biscuit Chicken Pot Pie
Get a detailed list of ingredients & instructions in the recipe card below.
It takes only 15 minutes to prep this biscuit topped chicken pot pie and as little as 25 minutes to bake!
- Prep. Preheat the oven and grease a 2-quart baking dish.
- Cook Veggies – Melt butter and saute onions, carrots, and celery in a medium pan, then add the garlic, peas parsley thyme, and flour. Cook until golden.
- Add Liquids – Simmer chicken broth and half and half until thickened. Remove from the heat and stir in the chicken, salt, and pepper.
- Assemble the casserole – Pour the mixture into the prepared baking dish and top with the uncooked biscuits.
- Egg Wash – Brush biscuit dough with an egg wash for a golden sheen.
- Bake – Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through. Be sure to check the bottoms of the biscuits to make sure they’re cooked.
FAQs
The pot pie filling will thicken when simmering thanks to the combination of the flour and half and half/milk. After baking, let it cool for up to 10 minutes before serving so the filling can set and thicken up as well.
You can use either white meat chicken or dark meat, or both! This recipe is super flexible. Use whatever you have on hand.
Serving Suggestions
I love that this recipe is a full meal on its own! But if you want to round it out, we like to serve it with a big salad like this garden salad.
Variations
- Turkey Pot Pie – Try swapping in leftover turkey for the chicken. A great choice for Thanksgiving leftovers!
- Homemade Biscuits – If you prefer, you can make homemade biscuits for the topping. The bake time will be similar. My Garlic Cheddar Bay Biscuits would also be a hit.
- Bisquick Mix – For a semi-homemade biscuit, grab a box of mix and prepare the biscuits just before baking.
- Shepherd’s Pie – Instead of biscuits, try topping the pot pie with mashed potatoes!
Make Ahead Instructions
- The filling can be prepared up to 2 days in advance. Let cool completely and store, tightly covered, in the refrigerator.
- Biscuits – For best results, you’ll want to prepare the biscuits just before baking, but the biscuits can be prepped up to 2 days in advance and stored (unbaked) in the fridge.
- To prepare, warm the filling in an oven safe skillet. If it’s too thick, you can add a splash of milk. Top with the biscuits and bake as directed. You can also transfer to a baking dish if desired.
Storage and Reheating
Storage – Store in an airtight container in the fridge for up to 5 days. For best results, I like to separate the biscuits from the filling when storing.
Reheating – For best results, reheat the filling in a skillet and the biscuits in a 350 degrees F oven for about 5 minutes. Or you can reheat the whole thing in the oven.
- Make Sure Biscuits are Cooked – It is important to make sure the biscuits are cooked through. If the tops brown too quickly and the bottoms are still doughy, cover with foil and cook until cooked through.
- Cool Slightly before Serving – I know it’s hard to wait, but make sure to let the pot pie cool for 5-10 minutes before serving. This helps the filling set up for serving.
- Want Crispier Biscuits – If you want biscuits that have crispier bottoms, you can also bake them separately on a baking sheet and then top the pot pie after. But I love to bake them on the pot pie for simplicity.
More Classic Chicken Recipes
If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
- 1/3 cup butter
- 1 small onion diced
- 3 medium carrots peeled and sliced
- 3 medium stalks celery sliced
- 2 garlic cloves minced
- ½ cup frozen peas
- 2 tablespoons fresh chopped parsley
- 1/2 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 3/4 cup half and half or milk
- 1 1/2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked chicken diced or shredded
- 16- ounce package refrigerated biscuits (flaky style)
- 1 large egg yolk
- 1 tablespoon water
Heat oven to 350 degrees F. Grease a 2-quart oven safe baking dish and set aside.
Heat a large saucepan on the stove over medium heat. Melt butter, then add onions, carrots and celery. Cook until vegetables are softened, 6-8 minutes. Add garlic and cook for 1 minute, then whisk in peas, parsley, thyme and flour and cook until golden, about 2-3 minutes.
Whisk in chicken broth, then the half and half or milk and bring to a boil. Stirring frequently, simmer until thickened, about 5-6 minutes.
Remove from heat and stir in salt, pepper, diced chicken and vegetables.
Pour the chicken mixture into a greased 2-quart casserole dish. Arrange the uncooked biscuits on top.
In a small bowl whisk together the egg yolk and water, then brush over the biscuits.
Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through. Let sit for 5-10 minutes, then garnish with chopped parsley and serve.
- The filling can be prepared up to 2 days in advance. Let cool completely and store, tightly covered, in the refrigerator.
- Biscuits – For best results, you’ll want to prepare the biscuits just before baking, but the biscuits can be prepped up to 2 days in advance and stored (unbaked) in the fridge.
- To prepare, warm the filling in an oven safe skillet. If it’s too thick, you can add a splash of milk. Top with the biscuits and bake as directed. You can also transfer to a baking dish if desired.
Calories: 714kcalCarbohydrates: 61gProtein: 37gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 158mgSodium: 1580mgPotassium: 758mgFiber: 4gSugar: 9gVitamin A: 7052IUVitamin C: 13mgCalcium: 146mgIron: 5mg
[ad_2]
Source link