Description

A warm and comforting chicken pot pie topped with fluffy golden biscuits instead of a traditional crust, filled with tender chicken, vegetables, and a creamy savory sauce.

Ingredients

2 tbsp butter

1 small onion, diced

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

1/4 cup all-purpose flour

2 cups chicken broth

1 cup milk (or half-and-half)

2 1/2 cups cooked chicken, shredded or chopped

1 cup frozen peas

1/2 tsp dried thyme

Salt and pepper, to taste

2 cups all-purpose flour (for biscuits)

1 tbsp baking powder

1 tsp sugar

1/2 tsp salt

1/2 cup cold butter, cubed

3/4 cup milk (plus more if needed)

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Instructions

Preheat the oven to 400°F (200°C).
In a large skillet or oven-safe pan, melt butter over medium heat. Add onion, carrots, and celery and cook 5–7 minutes until softened. Stir in garlic and cook 1 minute.
Sprinkle flour over vegetables and stir well. Cook for 1–2 minutes.
Gradually whisk in chicken broth, then milk. Simmer 5–7 minutes until thickened.
Stir in cooked chicken, peas, thyme, salt, and pepper. Remove from heat.
In a bowl, whisk together flour, baking powder, sugar, and salt for the biscuits.
Cut in cold butter until mixture is crumbly.
Stir in milk just until a soft dough forms.
Drop spoonfuls of biscuit dough over the warm filling.
If needed, transfer filling to a greased 9x13-inch baking dish. Bake uncovered for 25–30 minutes until biscuits are golden brown and cooked through.
Cool slightly before serving.

Notes

Use rotisserie or leftover chicken for convenience.

Canned biscuit dough can be substituted for a quicker version.

Add fresh herbs like parsley or rosemary for extra flavor.

Store leftovers refrigerated for 3–4 days.

Reheat in a 350°F oven for best texture or microwave for convenience.

Freeze filling separately for up to 2 months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 6 g
Sodium: 620 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 95 mg