I savor each spoonful of my Homemade Chicken Pot Pie, where succulent chicken, savory onion and garlic, sweet carrots and crisp peas mingle with butter and chicken broth for a hearty meal. The tender biscuit topping offers texture and flavor, making this dish a budget friendly favorite for weeknight dinners.
I always find myself drawn to a dish that takes a classic and gives it a twist. I’ve been experimenting with different versions of chicken potpie recipes and this Easy Chicken Pot Pie With Biscuits totally surprised me with its flavor.
I start off by sautéing 1 lb boneless, skinless chicken breasts with a bit of butter until they’re lightly browned. Then I toss in a chopped medium onion, 2 cloves of minced garlic, diced carrots and celery.
As the chicken begins to cook, I sprinkle in 1/3 cup all-purpose flour and gradually stir in 2 cups chicken broth and 1 cup whole milk, adding a dash of dried thyme along with salt and pepper to taste. The best part is the biscuit topping made from 2 cups all-purpose flour, baking powder, salt, cold butter and milk.
It kinda reminds me of those fun twists from Chicken Potpie Easy Crescent Rolls and other recipes I heart. Dig into this and see how a simple meal can always evolve into a dinner idea that surprises you.
Why I Like this Recipe
I love this recipe for a few reasons. First, I really enjoy how comforting it is. When I bite into the creamy chicken and veggies topped with those tender biscuits, it just feels like a warm hug. Second, I like that it’s super fast and simple to make. Even if im short on time, i can put it together without too much hassle. Third, it’s a budget-friendly meal that doesn’t break the bank which is really important to me. Lastly, i appreciate how the mix of flavors from the thyme, garlic, and veggies makes every bite interesting and satisfying.
Ingredients
- Chicken: diced, boneless, skinless and full of lean protein that makes a filling broth base.
- Butter: adds richness and flavor; its essential for a smooth, savory sauce base.
- Onion & Garlic: aromatic extra punch, offering natural sweetness and a bit of zest in every bite.
- Carrots: sweet and fibrous, brightening the dish with natural color and vital nutrients.
- Celery: crisp and hydrating; adds a subtle salty crunch along with essential vitamins.
- Frozen Peas: little green gems packed with fiber and vitamins; provide bursts of sweetness.
- Biscuit Topping: mix of flour, baking powder, salt, butter, and milk forms a flaky crust.
Ingredient Quantities
- 1 lb boneless, skinless chicken breasts, diced into cubes
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- For the biscuits topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup cold butter, cubed
- 3/4 cup milk
How to Make this
1. Preheat your oven to 400°F while you prepare the filling and dough
2. In a large oven-safe skillet, melt 2 tablespoons butter over medium heat and add the diced chicken. Season with salt and pepper and cook until the chicken isn’t pink anymore, then set it aside for a minute if needed
3. In the same skillet, toss in the chopped onion, minced garlic, diced carrots, and diced celery. Sauté them for about 4 or 5 minutes until they start turning tender
4. Sprinkle in 1/3 cup all-purpose flour and stir everything for about a minute to coat the veggies evenly
5. Slowly whisk in 2 cups chicken broth and 1 cup whole milk until the sauce is smooth. Stir in the 1/2 teaspoon dried thyme and let the sauce come to a gentle simmer for around 5 minutes to thicken
6. Add back the chicken along with 1 cup frozen peas. Give it a good stir and adjust salt and pepper if needed
7. In a separate bowl for the biscuit topping, combine 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt
8. Add 1/3 cup cold cubed butter into the dry ingredients and, using a fork or your fingers, mix until the butter pieces look like coarse crumbs
9. Slowly stir in 3/4 cup milk just until you form a soft dough, then drop spoonfuls of the biscuit dough on top of the chicken mixture in the skillet
10. Place the skillet in your preheated oven and bake for around 18-20 minutes until the biscuits are golden brown and the filling is bubbling. Let it cool a bit before serving and enjoy the comfort!
Equipment Needed
1. Oven for baking
2. Large oven-safe skillet
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Mixing bowl (for biscuit topping)
7. Whisk
8. Wooden spoon or spatula for stirring
9. Fork (or your hands) for mixing the biscuit dough
10. Separate bowl for preparing the sauce ingredients
FAQ
Easy Chicken Pot Pie With Biscuits Recipe Substitutions and Variations
- You can swap the chicken breasts with boneless, skinless thighs or even turkey chunks if that’s what’s on hand.
- If you run out of butter, try using olive oil or ghee for a slightly different flavor.
- Instead of regular all-purpose flour, you could use a gluten free blend in both the filling and the biscuits.
- Whole milk can be replaced with unsweetened almond milk or soy milk if you need a dairy-free option.
- If you’re juggling biscuit ingredients, you might substitute cold butter with shortening for a flakier texture.
Pro Tips
1. It helps a lot if you let the chicken brown properly in the pan first for a richer flavor, so be patient and don’t rush even if you think it might overcook a little bit later on.
2. When you add the flour to coat the veggies, make sure you stir it good to avoid any lumps in your sauce. The slower you mix in the broth and milk, the smoother it gets.
3. For the biscuit topping, try not to overmix the dough when you add the milk. Overworking it can make your biscuits tough instead of light and fluffy.
4. If you can, use a big, heavy skillet so that the heat is evenly distributed. This really helps the chicken and veggies cook properly and keeps the biscuit tops nicely golden.
Easy Chicken Pot Pie With Biscuits Recipe
I savor each spoonful of my Homemade Chicken Pot Pie, where succulent chicken, savory onion and garlic, sweet carrots and crisp peas mingle with butter and chicken broth for a hearty meal. The tender biscuit topping offers texture and flavor, making this dish a budget friendly favorite for weeknight dinners.
6
servings
450
kcal
Equipment: 1. Oven for baking
2. Large oven-safe skillet
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Mixing bowl (for biscuit topping)
7. Whisk
8. Wooden spoon or spatula for stirring
9. Fork (or your hands) for mixing the biscuit dough
10. Separate bowl for preparing the sauce ingredients
Ingredients
-
1 lb boneless, skinless chicken breasts, diced into cubes
-
2 tablespoons butter
-
1 medium onion, chopped
-
2 cloves garlic, minced
-
2 carrots, peeled and diced
-
2 celery stalks, diced
-
1 cup frozen peas
-
1/3 cup all-purpose flour
-
2 cups chicken broth
-
1 cup whole milk
-
1/2 teaspoon dried thyme
-
Salt and pepper to taste
-
For the biscuits topping:
-
2 cups all-purpose flour
-
1 tablespoon baking powder
-
1/2 teaspoon salt
-
1/3 cup cold butter, cubed
-
3/4 cup milk
Directions
- Preheat your oven to 400°F while you prepare the filling and dough
- In a large oven-safe skillet, melt 2 tablespoons butter over medium heat and add the diced chicken. Season with salt and pepper and cook until the chicken isn't pink anymore, then set it aside for a minute if needed
- In the same skillet, toss in the chopped onion, minced garlic, diced carrots, and diced celery. Sauté them for about 4 or 5 minutes until they start turning tender
- Sprinkle in 1/3 cup all-purpose flour and stir everything for about a minute to coat the veggies evenly
- Slowly whisk in 2 cups chicken broth and 1 cup whole milk until the sauce is smooth. Stir in the 1/2 teaspoon dried thyme and let the sauce come to a gentle simmer for around 5 minutes to thicken
- Add back the chicken along with 1 cup frozen peas. Give it a good stir and adjust salt and pepper if needed
- In a separate bowl for the biscuit topping, combine 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt
- Add 1/3 cup cold cubed butter into the dry ingredients and, using a fork or your fingers, mix until the butter pieces look like coarse crumbs
- Slowly stir in 3/4 cup milk just until you form a soft dough, then drop spoonfuls of the biscuit dough on top of the chicken mixture in the skillet
- Place the skillet in your preheated oven and bake for around 18-20 minutes until the biscuits are golden brown and the filling is bubbling. Let it cool a bit before serving and enjoy the comfort!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 6
- Calories: 450kcal
- Fat: 22g
- Saturated Fat: 9g
- Trans Fat: 0.5g
- Polyunsaturated: 2g
- Monounsaturated: 8g
- Cholesterol: 80mg
- Sodium: 780mg
- Potassium: 500mg
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 4g
- Protein: 30g
- Vitamin A: 400IU
- Vitamin C: 5mg
- Calcium: 150mg
- Iron: 2mg
