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Classic Chicken Pot Pie with Flaky Biscuit Topping

A creamy chicken and vegetable filling baked under fluffy homemade buttermilk biscuits.
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Prep Time 25 minutes
Cook Time 30 minutes
Rest Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken breast shredded or diced
  • 4 tbsp unsalted butter divided use
  • 1 medium yellow onion finely diced
  • 2 medium carrots peeled and sliced
  • 2 stalks celery stalks sliced
  • 3 cloves garlic minced
  • 0.33 cup all-purpose flour for filling gravy
  • 2 cups low-sodium chicken broth warm
  • 0.75 cup whole milk room temperature
  • 1 cup frozen peas thawed
  • 1 tsp salt fine sea salt
  • 0.5 tsp black pepper freshly ground
  • 0.5 tsp dried thyme crushed
  • 2 cups all-purpose flour for biscuit topping
  • 1 tbsp baking powder fresh
  • 0.5 tsp baking soda fresh
  • 0.75 tsp salt fine sea salt
  • 6 tbsp unsalted butter cold, cut into small cubes
  • 0.75 cup cold buttermilk chilled

Method
 

  1. Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish with 1 tablespoon of unsalted butter.
  2. 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.
  3. 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.
  4. Sprinkle 0.33 cup all-purpose flour over the cooked vegetables. Stir constantly for 2 minutes to cook out the raw flour taste.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Drop 6 to 8 equal portions of biscuit dough evenly across the top of the hot chicken filling.
  10. 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.

Notes

Drop the biscuit dough onto the filling while it is still hot so the bottoms cook through.
To make in a 10-inch cast-iron skillet, cook the filling in the skillet and bake as directed.