Biscuit Topped Chicken Pot Pie
Warm, comforting, and irresistibly satisfying, Biscuit Topped Chicken Pot Pie is the ultimate one-dish meal that brings homestyle cooking to your table. This hearty casserole is filled with tender chunks of chicken, a colorful mix of vegetables like carrots, celery, and peas, and a rich, creamy sauce seasoned with thyme and parsley. The star of the show is the golden, buttery biscuit topping, which bakes to flaky perfection and adds a delightful contrast to the savory filling. Whether you use homemade or store-bought biscuit dough, this recipe is simple enough for a weeknight dinner yet cozy enough to feel like a special treat. Ready in just an hour, it’s a family-friendly classic that combines the flavors of a traditional chicken pot pie with the ease of a biscuit-topped bake. Perfect for busy weeknights or Sunday dining, this dish is sure to become a favorite in your mealtime rotation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1.5 pounds boneless, skinless chicken breasts or thighs, cubed
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup yellow onion, diced
- 1 cup carrots, peeled and diced
- 1 cup celery, diced
- 1 cup frozen peas
- 0.25 cup all-purpose flour
- 3 cups chicken broth
- 0.5 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 12 biscuits store-bought or homemade biscuit dough
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Heat a large skillet or Dutch oven over medium-high heat and add the olive oil and butter.
Season the cubed chicken with salt and pepper, then add to the skillet. Cook for 6-8 minutes, stirring occasionally, until the chicken is lightly browned on all sides. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion, carrots, and celery. Cook for 5 minutes until the vegetables are softened.
Stir in the frozen peas and cook for 1-2 minutes.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth while continuously stirring. Bring the mixture to a simmer and cook for 3-4 minutes until it begins to thicken.
Stir in the heavy cream, dried thyme, and dried parsley. Adjust seasoning with additional salt and pepper if needed.
Return the cooked chicken to the skillet and stir to combine. Transfer the filling to a 9x13-inch baking dish.
Arrange the biscuit dough evenly on top of the chicken mixture.
Brush the tops of the biscuits with the egg wash to promote browning.
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and cooked through.
Remove from the oven and let rest for 5 minutes before serving. Enjoy your hearty Biscuit Topped Chicken Pot Pie!
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1644 mg | 71% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 8.5 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 104 mg | 8% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 745 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
