Chicken Pot Pie with Biscuits Recipe

chicken pot pie with biscuits ready to serve

5 from 7 votes

Chicken Pot Pie with Biscuits Recipe

All-American favorite comfort food with a fluffy twist. This crustless chicken pot pie is topped with delicious biscuits instead. It's the perfect dinner to soothe the soul!

Prep Time15

Cook Time55

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: best recipes, biscuits, casserole, chicken, chicken pot pie, homemade, pie, recipes

Servings:

Calories: 433kcal

Author: Cindy Hopper

Equipment

baking sheet
large bowl
Whisk
12-inch skillet

Ingredients

Biscuits

2 cups unbleached all-purpose flour 10 ounces, plus extra for the work surface
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon table salt
1 1/2 cups heavy cream

Filling

1 1/2 pounds boneless skinless chicken breasts , cut into 1 inch chunks
1 teaspoon table salt
1/2 teaspoon ground black pepper
4 tablespoons unsalted butter
1 medium onion minced (about 1 cup)
1 rib celery sliced thin
1/4 cup unbleached all-purpose flour
2 ounces dry vermouth or dry white wine (same as 1/4 cup)
2 cups low-sodium chicken broth
1/2 cup heavy cream
1/2 teaspoon dried thyme leaves
2 cups frozen peas and carrots thawed

Instructions

How to Make Biscuits

Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees.
Whisk the flour, sugar, baking powder, and salt together in a large bowl.
Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
Turn the dough out onto a lightly floured work surface and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
Pat the dough into a 3/4-inch-thick circle. Cut the biscuits into rounds using a 2 1/2-inch biscuit cutter.
Place the biscuits on a parchment paper-lined baking sheet. Bake until golden brown, about 15 minutes. Set aside on a wire rack.

How to Make Filling

While the biscuits bake, season chicken with salt and pepper.
Melt 2 tablespoons of the butter in a 12-inch skillet over medium heat until the foam subsides. Brown the chicken lightly on sides, about 5 minutes total. Transfer the chicken to a clean plate.
Add the remaining 2 tablespoons butter to the skillet and return to medium heat until melted.
Add the onion, celery, and 1/2 teaspoon salt to the skillet then cook until the onion is softened, about 5 minutes.
Stir in the flour and cook, stir constantly until incorporated, about 1 minute.
Stir in the vermouth and cook until evaporated, about 30 seconds. Slowly whisk in the broth, cream, and thyme, and bring to a simmer.
Nestle the chicken into the sauce, cover, and cook over medium-low heat until chicken is cooked through, about 8 to 10 minutes.
Stir the peas and carrots into the sauce and simmer until heated through, about 2 minutes. Season the filling with salt and pepper to taste.
To finish the chicken pot pie with biscuits, place the baked biscuits on top of the skillet. It is now ready to serve.

Notes

If you are in a pinch for time, bake up a package of ready-to-bake biscuits from the grocery store to top off your pot pie.

It takes approximately 25 minutes to prepare and bake the biscuits. While the biscuits are cooking make your filling. This will cut down the total amount of time needed to prepare this meal.

Nutrition