Classic Chicken Pot Pie with Flaky Biscuit Topping
This chicken pot pie skips the rolled pastry crust and bakes buttermilk biscuits directly on top of the filling instead. It is faster to put together, the biscuits soak up a little of the creamy sauce underneath while staying crisp on top, and it uses cooked chicken, so it is a good way to use up leftovers or a rotisserie bird.
What Makes This Version Work
A hot filling under the biscuits. The biscuit dough goes onto filling that is still hot from the skillet. That heat starts cooking the bottoms of the biscuits right away, which keeps them from turning raw and doughy where they touch the sauce.
A properly thickened sauce. The filling is a simple gravy made from butter, flour, broth and milk. Simmering it until thick means it will not flood the biscuits or turn watery in the oven.
Cold butter in the biscuit dough. Cutting cold butter into the flour leaves small pieces that melt and steam in the oven, giving a lighter, flakier topping.
Space between biscuits. Leaving gaps lets steam from the filling escape so the biscuits brown instead of steaming.
Ingredient Notes
- Cooked chicken: About 3 cups, shredded or diced. Rotisserie chicken, leftover roast chicken or poached thighs all work. Leftover turkey works too.
- Vegetables: Onion, carrots, celery and peas are classic. A 12-ounce bag of frozen mixed vegetables, thawed, can replace the carrots, celery and peas.
- Whole milk: Half-and-half makes the filling richer. Avoid skim milk, which gives a thin sauce.
- Buttermilk: It makes tender, tangy biscuits. No buttermilk? Stir 2 teaspoons of lemon juice into ¾ cup of milk.
- Baking dish: A 9×13 dish leaves room for the biscuits to spread. A deep 10-inch cast-iron skillet also works, and you can make the filling right in it.
Cues for Each Step
Cook the flour with the vegetables for a full 2 minutes before adding liquid; the mixture should look pasty and smell lightly toasted. Whisk in the broth and milk gradually and simmer until the sauce coats the back of a spoon, about 4 minutes.
The biscuit dough should be soft and slightly sticky. Mix only until no dry flour remains. Use a large spoon or scoop to drop 6 to 8 portions evenly over the filling.
The pot pie is ready when the biscuits are deep golden on top and the filling bubbles hard around the edges, 25 to 30 minutes. A biscuit lifted at the edge should look cooked on the underside. Rest 10 minutes so the filling thickens further.
Common Mistakes
- Doughy biscuit bottoms. The filling was cold or lukewarm when the dough went on. Keep it hot.
- Runny filling. Not simmering the sauce long enough before baking.
- Dense biscuits. Warm butter or overmixed dough.
- Too salty. Rotisserie chicken is often well-seasoned. Taste the filling before adding all the salt.
Variations
- Shortcut biscuits: Use a can of refrigerated biscuits, laid on top of the hot filling.
- Cheddar biscuit topping: Add ½ cup shredded sharp cheddar to the biscuit dough.
- Mushroom: Sauté 8 ounces of sliced mushrooms with the onion.
- Herb filling: Add 1 tablespoon of chopped fresh parsley and a pinch of rosemary to the sauce.
Make-Ahead and Storage
Make the filling up to 2 days ahead and refrigerate. When ready to bake, reheat it in a skillet until bubbling, transfer to the dish and add freshly made biscuit dough.
Leftovers keep for 3 days in the refrigerator. Reheat portions in a 350°F oven for 15 minutes to keep the biscuits from going soft; the microwave works but softens the topping.
Frequently Asked Questions
Can I use raw chicken?
Yes. Cut 1½ pounds of boneless chicken into bite-size pieces and cook it with the vegetables until no longer pink before adding the flour.
Why are my biscuits raw underneath?
The filling was not hot enough when the dough went on, or the biscuits were crowded together. Keep the filling bubbling and leave space between portions.
Can I freeze chicken pot pie?
Freeze the filling only, for up to 3 months. Biscuit topping is best made fresh.
How is this different from a classic crust pot pie?
A classic pot pie has a rolled pastry crust on top, and sometimes underneath. This version uses quick biscuits, which take less time and give a softer, bread-like topping.
Classic Chicken Pot Pie with Flaky Biscuit Topping
Ingredients
Method
- Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish with 1 tablespoon of unsalted butter.
- In a large skillet over medium heat, melt 3 tablespoons of unsalted butter. Add 1 diced yellow onion, 2 sliced carrots, and 2 sliced celery stalks, cooking for 6 minutes until softened.
- Stir in 3 minced garlic cloves, 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon dried thyme. Cook for 1 minute until fragrant.
- Sprinkle 0.33 cup all-purpose flour over the cooked vegetables. Stir constantly for 2 minutes to cook out the raw flour taste.
- Gradually whisk in 2 cups warm chicken broth and 0.75 cup whole milk. Bring to a gentle simmer and cook for 4 minutes until thick and smooth.
- Fold in 3 cups shredded cooked chicken breast and 1 cup thawed frozen peas. Pour the warm pot pie filling evenly into your prepared baking dish.
- To make the topping, whisk 2 cups all-purpose flour, 1 tablespoon baking powder, 0.5 teaspoon baking soda, and 0.75 teaspoon salt together in a mixing bowl.
- Cut 6 tablespoons cold cubed butter into the flour mixture using a pastry cutter until coarse crumbs form. Stir in 0.75 cup cold buttermilk just until a soft dough comes together.
- Drop 6 to 8 equal portions of biscuit dough evenly across the top of the hot chicken filling.
- Bake at 400°F for 25 to 30 minutes until the biscuit tops are deep golden brown and the filling bubbles rapidly. Cool for 10 minutes before serving.
