I’ve been perfecting my Easy Chicken Pot Pie recipe which features succulent chicken, diced carrots, celery, and peas in a creamy, buttery sauce. The biscuit topping offers a delightful contrast with its tender crumb. This dish never fails to impress on busy weeknights every single time.

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I love makin this Easy Chicken Pot Pie With Biscuits reciepe because it’s simple and full of flavor. I started by sautéeing diced onions, carrots, and celery with minced garlic in a bit of butter until they were soft and fragrant.

Then I added in the shredded cooked chicken along with frozen peas to bring a burst of color and taste into the mix. Next, I stirred in a little flour while slowly pouring in chicken broth and milk to make a creamy sauce that really ties everything together.

I season it with salt, pepper and a pinch of thyme or parsley for an extra layer of flavor. Topping this hearty filling are my homemade biscuits made with all-purpose flour, baking powder, cold butter and milk.

Its a quick, budget friendly meal that brings together juicy meat and flavorful vegetables in a way that makes every bite interesting and truly delicious.

Why I Like this Recipe

1. I’m really into how this recipe gives me that homey, comfort food vibe. Every time I make it, its creamy sauce and tender chicken makes me feel like I’m back in my childhood kitchen.

2. I also love how it’s super budget friendly and not too complicated to whip up. Even when I’m in a rush, I feel like I’m cooking something special without spending a lot of time or money.

3. The biscuit topping is another thing that makes me keep coming back for more. I mean, nothing beats those golden, soft biscuits sitting on top of the savory filling.

4. Lastly, I dig the mix of flavors and textures in every bite. The veggies, chicken and sauce all come together so nicely — even if sometimes the steps feel a little clunky, they work out in the end and that makes it totally worth it.

Ingredients

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Shredded chicken: Provides plenty of protein and a hearty, savory base for this comforting dish
Diced carrots: Offers natural sweetness and important fiber while brightening up the flavor
Diced celery: Adds a satisfying crunch and a fresh, almost herbal taste that lifts the dish
Diced onion: Contributes a bold flavor along with vitamins that help enhance the overall taste
Butter: Enriches the sauce with a smooth creaminess making the pot pie extra luscious
Frozen peas: Bring tiny bursts of sweetness and add extra texture and vitamin C
All-purpose flour: Works as a perfect thickener for both the creamy pot pie and biscuits

Ingredient Quantities

2 cups shredded cooked chicken (about 1 lb, roughly chopped)

1 cup diced carrots

1 cup diced celery

1 cup diced onion

2 cloves garlic, minced

1 cup frozen peas

1/3 cup butter

1/3 cup all-purpose flour

2 cups chicken broth

1 cup milk

Salt and pepper to taste

Optional: a pinch of thyme or parsley for extra flavor

For the biscuits topping:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold butter, cubed

3/4 cup milk

How to Make this

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1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.

2. In a large pan, melt 1/3 cup butter over medium heat. Add the diced onions, carrots, and celery; cook them until they get a bit soft (about 5 minutes), then add the minced garlic.

3. Stir in 1/3 cup all-purpose flour into the veggies and butter and let it cook for around 2 minutes so it loses that raw flour taste.

4. Slowly pour in 2 cups chicken broth and 1 cup milk, whisking all the while so no lumps form. Bring the mixture to a low simmer and let it thicken.

5. Once the sauce thickens, add in the 2 cups shredded chicken, 1 cup frozen peas, and if you’re using, a pinch of thyme or parsley. Season with salt and pepper, then let it simmer for a couple of minutes more.

6. Pour your chicken mixture into the prepared baking dish, spreading it out evenly.

7. For the biscuit topping, in a separate bowl, mix 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Add 1/2 cup cold butter (cubed) to the bowl and use a pastry cutter or your fingers to mix until the butter pieces are about the size of small peas.

8. Pour in 3/4 cup milk to the dry ingredients and gently mix until a dough just comes together; don’t overdo it.

9. Drop spoonfuls of the biscuit dough evenly over the chicken mixture, leaving a little space between each one so they can expand properly.

10. Bake it in the preheated oven for 25-30 minutes until the biscuits are golden and the filling is bubbly. Let it sit for a few minutes before serving warm. Enjoy your meal!

Equipment Needed

1. Oven (to preheat to 375°F)
2. 9×13 inch baking dish (lightly greased)
3. Large pan (for cooking the veggies and making the sauce)
4. Wooden spoon or spatula (for stirring during cooking)
5. Measuring cups and spoons (to get the right amounts)
6. Whisk (to mix the sauce and avoid lumps)
7. Mixing bowl (for preparing the biscuit topping)
8. Pastry cutter (or a fork, if needed, to mix the butter with the flour)
9. Spoon (to drop the biscuit dough evenly over the filling)

FAQ

Question: Can I use boneless cooked chicken instead of shredded chicken?

Answer: Yeah, you can use boneless chicken too, just make sure to chop it into small pieces so it mixes well with the veggies.

Question: Can I mix in other veggies besides carrots, celery, and peas?

Answer: Sure, you can toss in things like green beans or corn if you're feeling adventurous.

Question: Do I need to cook the veggies before adding the broth?

Answer: Not really, just melt the butter and let the veggies soften a bit before stirring in the chicken broth.

Question: How long do I bake the biscuits topping?

Answer: The biscuits usually take around 15 minutes in a 375°F oven, until they're nice and golden.

Question: Can I use a dairy substitute instead of milk?

Answer: Yup, substitute with cream or non-dairy milk if you need, but the texture and taste might slightly change.

Easy Chicken Pot Pie With Biscuits Recipe Substitutions and Variations

Instead of shredded chicken, you can try using shredded turkey or even firm tofu if you want a vegetarian option.
If you dont have chicken broth, vegetable broth or water with a bouillon cube works pretty good too.
No butter? No problem. Use a non-dairy margarine or even olive oil, though that might change the flavor a bit.
Instead of all-purpose flour for the biscuits, a gluten free flour blend can be a solid substitute if you’re looking for that option.
You can swap regular milk with almond or soy milk if you’re trying to keep it dairy free, just keep in mind the flavor may differ slightly.

Pro Tips

1. when you’re cookin the veggies, don’t overcook em – you wanna keep a bit of crunch so the flavors stay vibrant, instead of makin em mushy
2. if you’re whiskin the flour into the butter, do it slowly and stir constantly, that way you avoid those annoying flour lumps which ruin the sauce texture
3. for the biscuit topping, mix the ingredients just until they come together; overmixing tends to make ’em tough rather than light and flaky
4. let the dish sit for a few mins after it comes out of the oven, it gives the flavors time to settle and stops ya from burnin your tongue when you dig in