Homemade Biscuits Chicken Pot Pie

Introduction

There’s nothing quite like the comforting warmth of a homemade chicken pot pie. This classic comfort dish combines tender chicken, flavorful vegetables, and a rich, creamy sauce all topped with flaky biscuits. Whether you’re cooking for your family on a chilly evening or preparing a meal to share with friends, this biscuits-topped chicken pot pie is sure to become a favorite. It’s hearty, satisfying, and filled with the kind of home-cooked goodness that brings people together.

The History

Chicken pot pie has deep roots in American culinary tradition, dating back to early colonial times. Originally inspired by the British meat pies brought over by settlers, the American version evolved into something uniquely its own. Early versions were made with whatever ingredients were available, and over time, the creamy filling and biscuit topping became the standard in many regions. Today, it remains a beloved comfort food across the United States, especially in the South, where biscuit toppings are a staple of many dishes.

Ingredients Breakdown

This homemade chicken pot pie features a rich, savory filling and a fluffy, golden biscuit topping. The ingredients are simple and easy to find, making it a perfect choice for home cooks of all skill levels.

For the Filling: Boneless, skinless chicken breasts or thighs, butter, onions, carrots, celery, garlic, all-purpose flour (for thickening), chicken broth, milk or heavy cream, thyme, rosemary, salt, pepper.
For the Biscuit Topping: All-purpose flour, baking powder, salt, cold butter or shortening, milk or buttermilk.

You can also add peas, corn, or mushrooms for more texture and flavor.

Step-by-Step Recipe

Ingredients

2 cups cooked, shredded or diced chicken
1/4 cup (1/2 stick) unsalted butter
1 small onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken broth
1/2 cup milk or heavy cream
1 tsp dried thyme
1/2 tsp dried rosemary
Salt and pepper to taste

Biscuit Topping:

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/3 cup cold unsalted butter, cubed
3/4 cup milk or buttermilk

Directions

Preheat oven to 400°F (200°C).
In a large pot or Dutch oven, melt the butter over medium heat.
Add onions, carrots, and celery; cook for about 5–7 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Add flour and whisk continuously for 1–2 minutes to cook out the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to avoid lumps.
Bring the mixture to a simmer and cook for 5–10 minutes until thickened.
Stir in the milk or cream, cooked chicken, thyme, rosemary, salt, and pepper.
Pour the filling into a 9-inch pie dish or oven-safe casserole dish.
In a mixing bowl, combine flour, baking powder, and salt for the biscuits.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add milk and stir until just combined. Do not overmix.
Dollop the biscuit dough over the top of the pie filling, covering as much as possible.
Bake for 20–25 minutes or until the biscuits are golden brown and the filling is bubbly.
Let cool slightly before serving.

Tips

Use leftover roasted or rotisserie chicken to save time.
If the filling is too thin, let it simmer longer before adding the biscuits.
For extra flaky biscuits, brush the tops with a little melted butter before baking.
Don’t overmix the biscuit dough — it should be slightly lumpy for tender biscuits.
Letting the pie rest for 5–10 minutes after baking helps the filling set slightly.

Variations and Customizations

Veggie Lover’s Version: Substitute chicken with mushrooms, cauliflower, or tofu. Add frozen peas, corn, and green beans for more texture.
Cheesy Twist: Stir in 1/2 cup shredded cheddar cheese into the filling before baking.
Spicy Kick: Add a pinch of cayenne pepper or hot sauce to the filling for a little heat.
Gluten-Free Option: Use gluten-free flour for both the filling and biscuit topping.
Cast Iron Skillet: Make it in a cast iron skillet for a rustic, one-pan meal that goes straight from stove to oven.

Health Considerations and Nutritional Value

This homemade chicken pot pie is rich and satisfying, but with a few modifications, it can be made healthier. Using low-fat milk instead of cream, whole wheat flour in the biscuits, and limiting butter can reduce calories and fat while boosting fiber and nutrients. Chicken is a good source of lean protein, and the vegetables provide essential vitamins and minerals.

Nutritional Estimate (per serving, approximately 6 servings):

Calories: 400–500 kcal
Protein: 20–25g
Carbohydrates: 35–45g
Fat: 15–20g
Fiber: 2–4g

Using low-fat dairy, whole grains, and lean chicken breast can significantly improve the nutritional profile.

FAQ

Can I make this ahead of time?

Yes! You can prepare the filling and biscuit topping separately, refrigerate them, and assemble before baking. Alternatively, you can fully assemble the pie and refrigerate it overnight, baking it just before serving.

Can I freeze chicken pot pie?

Absolutely. Assemble the pie, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Bake it directly from frozen, adding 10–15 minutes to the baking time.

What can I substitute for biscuits?

You can use a traditional pie crust if you prefer, or even drop dumplings or mashed potatoes as a topping alternative.

Is this recipe kid-friendly?

Definitely! Kids love the creamy texture and biscuit topping. You can customize the veggies to suit their tastes or sneak in extra nutrition with finely chopped spinach or zucchini.

Can I use store-bought biscuit dough?

Yes, store-bought biscuit dough works well for a shortcut. Simply cut into rounds or drop spoonfuls on top of the filling before baking.

Summary

Homemade biscuits chicken pot pie is a heartwarming, comforting dish that brings together a rich, creamy chicken and vegetable filling with a soft, flaky biscuit topping. It’s perfect for family dinners, meal prep, or cozy nights in.

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