Chicken Pot Pie with Biscuits
Chicken Pot Pie with Biscuits combines hearty, comforting flavors with a twist of freshness. Roasted chicken, tender vegetables, and a creamy sauce come together in this classic dish, creating a rich and satisfying filling.
Topped with light and buttery drop biscuits, this recipe adds a perfect contrast of textures, ensuring every bite is a warm, flavorful experience. The fragrant thyme and fresh parsley bring an herbaceous lift to each mouthful.
Whether it’s a cozy weeknight dinner or a family gathering, this chicken pot pie is sure to become a favorite, offering both nostalgia and a delicious, homemade touch.
Chicken Pot Pie with Biscuits – Ingredients
This hearty dish begins with roasted chicken breasts, their savory, tender meat forming the backbone of the filling. The buttery, creamy base is enriched with sautéed leeks, carrots, celery, and parsnips, adding layers of flavor and a satisfying texture.
A touch of garlic and thyme infuses the filling with aromatic depth, while green peas contribute a pop of color and sweetness. The rich sauce, thickened with flour and balanced with chicken stock and half-and-half, creates the perfect creamy backdrop for the vegetables and chicken.
Topped with fluffy, buttery drop biscuits, this dish is crowned with golden mounds that offer a soft, slightly crisp contrast to the creamy filling beneath, making every bite an indulgent experience.
Chicken Pot Pie with Biscuits – Recipe Tips
1. Perfect Biscuit Texture: To ensure your drop biscuits are light and fluffy, avoid overmixing the batter. Overworking the dough can result in tough biscuits, so fold the ingredients together gently until just combined. A few lumps are perfectly fine!
2. Roasting Chicken for Maximum Flavor: Roasting bone-in, skin-on chicken breasts not only locks in flavor but also adds a deeper, savory richness to the filling. If you’re short on time, rotisserie chicken is a great substitute, offering convenience without compromising flavor.
3. Creamy Sauce Tips: When making the sauce, whisk slowly and carefully when adding the chicken stock and half-and-half to avoid any lumps. Allow the sauce to simmer gently to thicken, as this ensures the vegetables become tender and the flavors meld together beautifully.
What to Serve with Chicken Pot Pie with Biscuits
1. Side Salad: A light, crisp salad pairs wonderfully with the rich, creamy chicken pot pie. Try a simple green salad with mixed greens, fresh herbs, and a zesty lemon vinaigrette for a refreshing contrast to the warm, hearty dish.
2. Roasted Vegetables: Roasted vegetables such as Brussels sprouts or baby carrots are a perfect match for the chicken pot pie. Their caramelized sweetness and earthy flavors complement the savory filling, making for a well-rounded meal.
3. Garlic Bread: For those who love a little extra comfort, serve your chicken pot pie with a side of garlic bread. The buttery, garlicky crunch of the bread will add a satisfying contrast to the creamy, tender filling.
FAQ
1. Can I use pre-cooked chicken for this recipe?
Yes! Rotisserie chicken or any other pre-cooked chicken works perfectly as a time-saving alternative to roasting your own. Just be sure to shred or cube it before adding to the filling.
2. Can I make the biscuit topping ahead of time?
While it’s best to make the biscuit topping fresh, you can prepare the dry ingredients and store them in an airtight container. This will save time when you’re ready to make the dish.
3. Can I freeze chicken pot pie with biscuits?
Yes, you can freeze the assembled dish before baking. Wrap the baking dish tightly in foil and freeze for up to 2-3 months. When ready to bake, let it thaw in the fridge overnight and bake as instructed.
4. How do I store leftovers?
Store leftover chicken pot pie in an airtight container in the fridge for up to 3-4 days. Reheat in the oven for the best texture, as the biscuits will stay crispier compared to microwaving.
Chicken Pot Pie with Biscuits
Ingredients
- For the Chicken Pot Pie Filling:
- 2 large split chicken breasts bone-in and skin-on (or 4 cups shredded rotisserie chicken)
- Olive oil
- Salt to taste
- Black pepper to taste
- 2 teaspoons Italian seasoning divided
- 1 ½ teaspoons granulated onion divided
- 1 teaspoon granulated garlic
- 5 ½ tablespoons unsalted butter
- 2 large leeks or 3 small, cleaned and sliced thinly (white parts only)
- 4 small carrots peeled and diced
- 3 celery stalks diced
- 1 parsnip peeled and diced
- ½ teaspoon ground white pepper
- 4 garlic cloves pressed
- ½ cup all-purpose flour
- 2 cups chicken stock
- 1 cup half-and-half
- ½ cup green peas
- 1 tablespoon fresh parsley chopped
- 1 teaspoon fresh thyme leaves plus extra for garnish
- For the Buttery Drop Biscuits:
- 1 ½ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup half-and-half
- 6 tablespoons unsalted butter melted and slightly cooled
Instructions
- Roast the Chicken: Begin by preheating the oven to 400°F and lining a medium baking sheet with foil. Arrange the split chicken breasts on the prepared baking sheet, drizzle with olive oil, and season with salt, black pepper, 1 teaspoon of Italian seasoning, 1 teaspoon of granulated onion, and the granulated garlic. Roast the chicken for 45-50 minutes, until the skin is golden and the internal temperature reaches 165°F.
- Prepare the Vegetable Filling: While the chicken roasts, melt butter in a large skillet or medium pot over medium-high heat. Add the sliced leeks, diced carrots, celery, and parsnip, along with a pinch of salt and pepper. Stir in the remaining 1 teaspoon of Italian seasoning and ground white pepper. Sauté the vegetables for about 10 minutes until they begin to soften.
- Thicken the Sauce: Add the pressed garlic and cook until aromatic. Sprinkle in the flour and stir for about 30 seconds to eliminate the raw taste, creating a thick paste. Gradually add the chicken stock while whisking to ensure smooth incorporation. Then, pour in the half-and-half and continue to whisk until fully combined. Bring the mixture to a simmer, then reduce the heat and let it cook for 22 minutes, stirring occasionally until the vegetables are tender.
- Shred the Chicken: Once the chicken is roasted, remove it from the oven and let it cool slightly. Increase the oven temperature to 425°F. Once cool enough to handle, discard the skin and bones, then cube the meat into bite-sized pieces.
- Finish the Filling: Add the cubed chicken, green peas, chopped parsley, thyme leaves, and the remaining ½ teaspoon of granulated onion to the sauce. Stir to combine, ensuring the chicken is evenly distributed. Transfer the mixture into a greased medium-large baking dish (approximately 9 x 11 ½ inches). Set aside while preparing the biscuit topping.
- Prepare the Biscuits: In a mixing bowl, combine the flour, baking powder, and salt. Whisk together, then add the half-and-half and melted butter. Stir gently with a spatula until the mixture forms a thick batter. Be careful not to overmix to ensure the biscuits remain light and fluffy.
- Assemble and Bake: Using a 2-tablespoon scoop, dollop about 8 mounds of biscuit batter evenly over the chicken mixture, gently pressing them down to flatten any peaks. Lightly brush the biscuits with a touch of half-and-half. Place the baking dish on a foil-lined baking sheet and bake for 24 minutes, or until the biscuits are golden brown and fully cooked. Optionally, cover loosely with foil during the last 8 minutes of baking to prevent the biscuits from overbaking.
- Rest and Serve: Allow the chicken pot pie to rest for 15 minutes before serving. This helps the biscuits set and cools the filling to a comfortable temperature. Garnish with fresh thyme leaves, then serve and enjoy.
