Creamy Chicken Pot Pie (Printable Version)

Tender chicken and veggies in creamy sauce topped with golden biscuit crust.

# Components:

→ Filling

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1/3 cup all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 2 cups cooked chicken breast, diced or shredded
10 - 1 cup frozen peas
11 - 1 teaspoon fresh thyme leaves
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper

→ Biscuit Topping

14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1 teaspoon salt
18 - 6 tablespoons cold unsalted butter, cubed
19 - 3/4 cup cold buttermilk
20 - 1 large egg, lightly beaten

# Directions:

01 - Set oven temperature to 400°F (200°C).
02 - In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes until softened. Add garlic and cook 1 minute more.
03 - Sprinkle flour over vegetables. Cook, stirring constantly, for 1–2 minutes until flour is completely absorbed.
04 - Gradually whisk in chicken broth and milk. Bring to a simmer, stirring until thickened, about 3–4 minutes.
05 - Stir in chicken, peas, thyme, salt, and pepper. Remove from heat.
06 - Pour the filling into a 9x13-inch baking dish or large pie dish.
07 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add cold butter and cut in with a pastry blender or fingers until mixture resembles coarse crumbs.
08 - Add buttermilk and gently stir until just combined. Do not overmix.
09 - Drop spoonfuls of biscuit dough evenly over the filling. If desired, brush tops with beaten egg for a glossy finish.
10 - Bake for 25–30 minutes until biscuits are golden brown and filling is bubbling at the edges.
11 - Let rest for 5–10 minutes before serving.

# Expert Tips:

01 -
  • It feels like someone's taking care of you while you eat, in the best possible way.
  • The biscuit topping is genuinely easier than pie crust, yet tastes like you spent hours in the kitchen.
  • Leftovers taste even better the next day, which is rare and wonderful.
02 -
  • Don't overmix the biscuit dough or you'll end up with dense, tough biscuits instead of the fluffy ones that make people close their eyes when they bite into them.
  • Make sure your chicken is actually cooked through and tender before you add it, because there's no second chance to cook it once it's baked into the pie.
03 -
  • Keep everything cold when making biscuits, from the butter to the buttermilk, because cold ingredients create steam pockets that make them rise tall and light.
  • If your filling looks too thin before it goes into the oven, let it simmer a minute longer; it will thicken as it cools and again as it bakes.
Return