Herb Biscuit Topped Chicken Pot Pie
Cozy, comforting, and bursting with flavor, this Herb Biscuit Topped Chicken Pot Pie is a modern twist on a classic. Tender chicken, rich vegetables like carrots, celery, and peas, and a creamy herb-infused sauce come together under fluffy, golden biscuits made with fresh rosemary and chives. The homemade biscuit topping, brushed with an egg wash for a beautiful finish, perfectly balances the hearty filling below. Easy to prepare with just 30 minutes of prep time, this dish bakes to bubbly perfection in under an hour, making it an ideal dinner for cozy weeknights or family gatherings. Serve up this savory masterpiece and enjoy the irresistible aroma of fresh herbs and buttery biscuits.
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Recipe Information
Ingredients
- 2 pieces chicken breasts or thighs (boneless, skinless)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour (for filling)
- 2 cups chicken broth
- 0.5 cups heavy cream
- 2 large carrots (peeled and diced)
- 2 stalks celery (diced)
- 1 cup frozen green peas
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups all-purpose flour (for biscuits)
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 6 tablespoons unsalted butter (cold and cubed)
- 0.75 cups buttermilk
- 2 tablespoons fresh chives (chopped)
- 1 teaspoon fresh rosemary (chopped)
- 1 large egg (beaten, for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season chicken breasts with a pinch of salt and pepper, then cook for 4-5 minutes per side until golden and cooked through. Remove from skillet, let cool, and shred into bite-sized pieces.
In the same skillet, melt 3 tablespoons of butter over medium heat. Add diced carrots and celery, cooking for about 5 minutes until softened.
Stir in 3 tablespoons of flour and cook for 1-2 minutes until it forms a paste. Slowly whisk in the chicken broth and heavy cream, stirring continuously to avoid lumps.
Add shredded chicken, peas, parsley, thyme, 1 teaspoon of salt, and 0.5 teaspoons of black pepper to the skillet. Bring the mixture to a gentle simmer, then remove from heat and transfer to a 9-inch pie dish or an oven-safe baking dish.
For the biscuit topping: In a large bowl, whisk together 2 cups of flour, baking powder, baking soda, and a pinch of salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add buttermilk, chives, and rosemary to the flour mixture, stirring until just combined. Do not overmix.
Drop spoonfuls of the biscuit dough over the chicken filling, leaving some gaps for steam to escape.
In a small bowl, whisk together the beaten egg and 1 tablespoon of milk. Brush the egg wash over the tops of the biscuits for a golden finish.
Bake in the preheated oven for 20-25 minutes until the biscuits are golden brown and the filling is bubbling.
Let the pot pie cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.0 g | 258% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 6222 mg | 271% | |
| Total Carbohydrate | 275.0 g | 100% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 29.1 g | ||
| Protein | 167.9 g | 336% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 547 mg | 42% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3062 mg | 65% | |
*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.
