Chicken Pot Pie with Biscuit Crust

Mom’s Fabulous Chicken Pot Pie with Biscuit Crust

Chicken pot pie is a classic comfort food that warms the heart and satisfies the soul. This dish features tender chicken, vibrant vegetables, and a rich creamy sauce, all topped with a buttery biscuit crust. Perfect for a family meal or cozy gathering, this pot pie is sure to become a favorite in your household.

Why You’ll Love This Casserole

• Comforting Flavors: Each bite is packed with the traditional taste of homemade chicken pot pie.
• Easy Preparation: The use of a biscuit crust simplifies the process while still delivering incredible flavor.
• Family-Friendly: This dish appeals to both adults and children, making it a go-to for family dinners.
• Versatile Recipe: Feel free to customize the filling with your favorite vegetables or leftover meats.

Ingredients

• 2 cups cooked chicken, shredded or diced
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 cup celery, diced
• 1/2 cup onion, finely chopped
• 3 cups chicken broth
• 1 cup heavy cream
• 1/3 cup all-purpose flour
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 package (16 oz) refrigerated biscuit dough
• Fresh parsley for garnish (optional)

Directions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Filling: In a large skillet over medium heat, melt the butter. Add the chopped onions and celery, cooking until soft, about 5 minutes. Stir in the garlic powder, onion powder, and dried thyme, and cook for another minute.
3. Add Vegetables: Add the carrots and frozen peas to the skillet. Cook for an additional 5 minutes, stirring occasionally.
4. Make the Sauce: Sprinkle the flour over the vegetables and mix well. Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer, stirring frequently, until the sauce thickens, about 5-7 minutes. Season with salt and pepper.
5. Combine with Chicken: Stir in the cooked chicken into the sauce and mix until well combined. Remove from heat.
6. Assemble the Pie: Pour the chicken and vegetable mixture into a greased 9×13-inch baking dish.
7. Add Biscuit Topping: Open the package of biscuit dough and separate the biscuits. Place them on top of the chicken mixture, leaving some space between each for rising.
8. Bake: Transfer the baking dish to the preheated oven and bake for 25-30 minutes or until the biscuits are golden brown and cooked through.
9. Cool and Serve: Allow the pot pie to cool for a few minutes before serving. Garnish with fresh parsley if desired.

Tips for the Perfect Chicken Pot Pie

• Use Leftover Chicken: Utilizing leftover roast chicken can save time and add flavor.
• Vegetable Variations: Feel free to swap in your favorite vegetables like corn, green beans, or even potatoes for added texture.
• Low-Calorie Option: For a lighter version, substitute the heavy cream with a lower-fat alternative or use milk.
• Herbs and Spices: Adjust the seasoning to your taste. Adding a pinch of nutmeg or rosemary can elevate the flavors even more.

Make Ahead and Storage

This chicken pot pie can be prepared in advance and stored in the refrigerator covered for up to 2 days. To reheat, bake in the oven at 350°F (175°C) until heated through, about 20-25 minutes. If desired, you can also freeze the unbaked pie. Just cover it tightly with aluminum foil and freeze for up to 3 months. Bake it straight from the freezer, adding an additional 10-15 minutes to the cooking time.

Variations to Try

1. Cream of Mushroom Soup: For an extra creamy and savory flavor, consider adding a can of cream of mushroom soup to the filling.
2. Cheesy Chicken Pot Pie: Shredded cheese, like cheddar or mozzarella, can be mixed into the filling or sprinkled on top of the biscuits for a cheesy twist.
3. Herbed Biscuit Topping: Enhance the flavor of the biscuit crust by adding herbs like parsley or dill directly into the biscuit dough before placing it on top of the filling.

Perfect Pairings

Chicken pot pie can be served alongside a variety of dishes that complement its hearty flavor. Consider pairing it with:

• Simple Salad: A fresh green salad with a light vinaigrette offers a vibrant contrast to the rich pot pie.
• Steamed Vegetables: Broccoli or green beans add a healthy touch to the meal.
• Cranberry Sauce: The tartness of cranberry sauce can offset the creamy richness of the pot pie beautifully.

Conclusion

Mom’s Fabulous Chicken Pot Pie with Biscuit Crust is a comforting dish that brings warmth and joy to any table. Its simplicity and heartiness make it a perfect weeknight dinner or a delightful meal for special occasions. The combination of savory chicken and vegetables under a flaky biscuit crust is hard to resist. Whether you’re feeding a crowd or enjoying a quiet night in, this dish will surely become a staple in your culinary repertoire. So gather your ingredients and start cooking—your family is sure to thank you for it!

Chicken Pot Pie

A classic comfort food dish with tender chicken, vibrant vegetables, and a rich creamy sauce, topped with a buttery biscuit crust.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Filling

• 2 cups cooked chicken, shredded or diced Use leftover roasted chicken for extra flavor.
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 cup celery, diced
• 1/2 cup onion, finely chopped
• 3 cups chicken broth
• 1 cup heavy cream For a lighter option, substitute with lower-fat cream or milk.
• 1/3 cup all-purpose flour
• 2 tablespoons butter For sautéing.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Topping

• 1 package (16 oz) refrigerated biscuit dough Substitute with homemade biscuit dough for more flavor.
• Fresh parsley for garnish (optional)

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, melt the butter. Add the chopped onions and celery, cooking until soft, about 5 minutes.
3. Stir in the garlic powder, onion powder, and dried thyme, and cook for another minute.
4. Add the carrots and frozen peas to the skillet. Cook for an additional 5 minutes, stirring occasionally.

Make the Sauce

1. Sprinkle the flour over the vegetables and mix well. Gradually whisk in the chicken broth and heavy cream.
2. Bring the mixture to a simmer, stirring frequently, until the sauce thickens, about 5-7 minutes. Season with salt and pepper.
3. Stir in the cooked chicken into the sauce and mix until well combined. Remove from heat.

Assemble and Bake

1. Pour the chicken and vegetable mixture into a greased 9×13-inch baking dish.
2. Open the package of biscuit dough and separate the biscuits. Place them on top of the chicken mixture, leaving some space between each for rising.
3. Transfer the baking dish to the preheated oven and bake for 25-30 minutes or until the biscuits are golden brown and cooked through.
4. Allow the pot pie to cool for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

This chicken pot pie can be prepared in advance and stored in the refrigerator covered for up to 2 days. To reheat, bake in the oven at 350°F (175°C) until heated through, about 20-25 minutes. You can also freeze the unbaked pie for up to 3 months; bake straight from the freezer, adding an additional 10-15 minutes to the cooking time.