Biscuit Pot Pie

 Biscuit Pot Pie

Biscuit Pot Pie

Biscuit Pot Pie is the perfect fusion of rustic charm and homestyle comfort. Instead of a traditional pie crust, this recipe features golden, flaky biscuits atop a creamy chicken and vegetable filling. It’s an easy, satisfying meal that brings all the cozy vibes of a classic chicken pot pie—without the fuss of rolling dough. Ideal for chilly nights, potlucks, or family dinners, this dish delivers hearty flavor and convenience in every bite.

Ingredients

For the Filling:

2 tablespoons butter – Adds richness and depth to the base.

1 small onion, diced – Provides a savory flavor base.

2 cloves garlic, minced – Brings aromatic depth to the dish.

2 carrots, diced – Adds sweetness and texture.

2 celery stalks, diced – Classic pot pie vegetable that balances the sweetness of the carrots.

1/3 cup all-purpose flour – Helps thicken the sauce.

2 cups chicken broth – Forms the base of the creamy filling.

1 cup milk – Adds richness and smoothness.

2 cups cooked, shredded chicken – Use rotisserie chicken for convenience.

1 cup frozen peas – A pop of color and sweetness.

Salt and pepper to taste – Essential for seasoning.

1/2 teaspoon dried thyme (optional) – Adds a fragrant, earthy note.

For the Biscuits:

2 cups all-purpose flour – The biscuit base.

1 tablespoon baking powder – Gives the biscuits their rise.

1/2 teaspoon salt – Enhances biscuit flavor.

1/2 cup (1 stick) cold butter, cubed – Creates flaky biscuit layers.

3/4 cup milk (plus more if needed) – Binds the dough.

How to Make Biscuit Pot Pie

Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.

Prepare the filling: In a large skillet, melt butter over medium heat. Sauté onion, garlic, carrots, and celery until soft (5–7 minutes). Stir in flour and cook for 1 minute to form a roux.