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To make a perfect Biscuit-Top Chicken Pot Pie, gather these key ingredients: - 2 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup frozen peas - 1 cup celery, diced - 1 medium onion, chopped - 3 tablespoons butter - 3 tablespoons all-purpose flour - 2 cups chicken broth - 1 cup whole milk - 1 teaspoon garlic powder - 1 teaspoon dried thyme - Salt and pepper to taste - 1 can refrigerated biscuit dough For those who want to boost the taste, consider adding: - 1 teaspoon onion powder for added depth - Fresh herbs like parsley or rosemary for brightness - A splash of white wine for richness - Mushrooms, sliced, for earthy flavors If you need substitutes, here are some great options: - Use rotisserie chicken instead of cooking your chicken. - Swap frozen peas for fresh peas or corn for a sweet touch. - Instead of whole milk, you can use low-fat milk or plant-based milk. - For a gluten-free option, use gluten-free flour and biscuits. This list ensures you have all you need for a comforting family dinner. With these ingredients, your Biscuit-Top Chicken Pot Pie will be a hit at the dinner table. {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). A hot oven helps the biscuits rise and brown nicely. In a large skillet, melt 3 tablespoons of butter over medium heat. Add 1 chopped onion, 1 cup of diced carrots, and 1 cup of diced celery. Cook these veggies for about 5-7 minutes until they soften and smell great. Sprinkle 3 tablespoons of all-purpose flour over the sautéed vegetables. Stir well to mix. Cook this for another minute. This roux gives the filling a rich flavor and helps it thicken. Gradually pour in 2 cups of chicken broth and 1 cup of whole milk. Whisk continuously to avoid lumps. Keep stirring for about 3-5 minutes until the mixture thickens to a creamy texture. Remove the skillet from heat. Stir in 2 cups of shredded cooked chicken, 1 cup of frozen peas, 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, salt, and pepper to taste. Mix everything well to combine all the flavors. Pour the delicious chicken and veggie mixture into a 9-inch pie dish. Spread it out evenly so every bite is tasty. Open a can of refrigerated biscuit dough. Carefully separate the biscuits and lay them on top of the chicken filling. Overlap them slightly for a nice rustic look. Place your dish in the preheated oven. Bake for 20-25 minutes. Look for golden brown biscuits that are cooked through. After baking, let the pot pie cool for a few minutes. This helps the filling set. Now, it's ready to serve! For the best biscuit topping, use cold ingredients. Cold butter helps make them fluffy. When you place the biscuits on the filling, leave some space between them. This lets steam escape and keeps them crisp. Brush the tops with melted butter before baking. This adds color and flavor. To prevent a watery filling, make a good roux. It thickens the sauce nicely. Cook the flour long enough to remove the raw taste. Also, use cooked chicken and frozen peas. These ingredients release less moisture. Drain any excess liquid from your chicken if needed. This keeps your filling thick and creamy. This recipe is perfect for busy nights. You can use leftover chicken or store-bought rotisserie chicken. It saves time and effort. Prep your veggies ahead of time. Chop the onions, celery, and carrots the night before. This makes cooking faster. Lastly, don't forget the biscuit can! It cuts down on cooking time and makes this dish a breeze. Pro Tips Use Leftover Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken to save time on cooking and shredding. Customize Your Veggies: Feel free to add other vegetables like corn or green beans for extra flavor and nutrition. Make it Creamier: For a richer filling, substitute half of the milk with heavy cream for a more decadent texture. Check Biscuit Doneness: Baking times may vary; ensure biscuits are fully cooked by checking the center before serving. {{image_4}} You can make a tasty vegetarian version of this pot pie. Simply swap the chicken for hearty veggies. Use ingredients like mushrooms, zucchini, and bell peppers. You can add more frozen peas and carrots too. For the broth, use vegetable broth instead of chicken broth. This keeps the dish rich and flavorful without meat. If you need a gluten-free version, it’s easy to adapt. First, use gluten-free all-purpose flour to create the roux. Make sure your biscuit dough is also gluten-free. Many brands offer great options now. For the broth, check that it’s gluten-free as well. This way, everyone can enjoy the meal without worry. Want to spice things up? Consider adding fresh herbs like rosemary or parsley. They add a burst of flavor. A dash of hot sauce can also give your pot pie a nice kick. If you love cheese, sprinkle some shredded cheddar on top of the biscuits before baking. This adds a rich, gooey layer that makes each bite special. To store leftover biscuit-top chicken pot pie, wait for it to cool first. Then, cover the dish tightly with plastic wrap or aluminum foil. You can also transfer the leftovers to an airtight container. This helps keep the flavors fresh. Leftovers can last in the fridge for up to three days. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the pot pie in a baking dish. Cover it with foil to prevent the biscuits from burning. Heat for about 20-25 minutes, or until it’s warm throughout. You can also microwave individual portions. Just heat for 1-2 minutes, checking to make sure it’s hot. If you want to freeze the pot pie, it’s best to do this before baking. Assemble the pie, then cover it tightly with plastic wrap and foil. Label it with the date and freeze. It can last up to three months in the freezer. When you’re ready to bake it, remove the plastic wrap and foil. Bake it from frozen at 425°F (220°C) for about 30-35 minutes, or until the biscuits are golden brown. Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred the chicken into bite-sized pieces. You can replace the cooked chicken with about two cups of rotisserie chicken. It works well in the filling. If you don't have biscuits, you can use pie crust or puff pastry. Both options create a nice topping. You can also make homemade biscuits if you prefer. Just roll out your dough and cut it into rounds before placing it on top. You can store the pot pie in the fridge for up to three days. Make sure it cools completely before covering it. Use an airtight container or plastic wrap to keep it fresh. Reheat it in the oven for the best results. Yes, you can prepare the filling ahead of time. Cook the filling and let it cool. Store it in the fridge for up to two days. When you're ready to bake, just top it with biscuits and bake as directed. To wrap up, we covered key ingredients and steps to create a tasty pot pie. You learned tips for a perfect biscuit topping and how to avoid a watery filling. Variations allow for fun twists, and we shared smart storage options too. Making this dish can be quick and rewarding. Now, armed with this knowledge, dive in and make your own delicious pot pie today!

Biscuit-Top Chicken Pot Pie

A comforting chicken pot pie topped with flaky biscuits.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1 cup celery, diced
  • 1 medium onion, chopped
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • to taste salt
  • to taste pepper
  • 1 can refrigerated biscuit dough

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large skillet, melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until softened and fragrant, about 5-7 minutes.
  • Sprinkle the flour over the sautéed vegetables and stir well. Cook for another minute to create a roux.
  • Gradually pour in the chicken broth and whole milk while whisking continuously. Cook for 3-5 minutes until thickened to a creamy consistency.
  • Remove from heat and stir in the shredded chicken, frozen peas, garlic powder, dried thyme, salt, and pepper.
  • Pour the filling into a 9-inch pie dish, spreading it evenly.
  • Open the biscuit dough and separate the biscuits. Lay them on top of the chicken mixture, slightly overlapping.
  • Bake for 20-25 minutes until the biscuits are golden brown.
  • Allow to cool for a few minutes before serving.

Notes

Serve garnished with fresh parsley for added color.
Keyword biscuit, chicken, pot pie