Creamy Chicken Pot Pie (Printable)

Comforting dish with tender chicken and vegetables baked under a fluffy biscuit crust.

# What You'll Need:

→ For the 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 or 1/2 teaspoon dried thyme
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper

→ For the 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 for egg wash, optional

# How to Cook:

01 - Preheat oven to 400°F.
02 - In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 6 to 8 minutes until softened. Add garlic and cook 1 minute more.
03 - Sprinkle flour over vegetables. Cook, stirring constantly, for 1 to 2 minutes until flour is absorbed.
04 - Gradually whisk in chicken broth and milk. Bring to a simmer, stirring until thickened, approximately 3 to 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. Add buttermilk and gently stir until just combined without overmixing.
08 - Drop spoonfuls of biscuit dough evenly over the filling. If desired, brush the tops with beaten egg for a glossy finish.
09 - Bake for 25 to 30 minutes until biscuits are golden brown and filling is bubbling.
10 - Let rest for 5 to 10 minutes before serving.

# Expert Advice:

01 -
  • It tastes like home: This dish has a way of tasting exactly like someone cared deeply about feeding you.
  • The biscuits are impossibly fluffy: Not dense, not hard, just golden clouds that shatter at the slightest pressure.
  • Everything comes together in about an hour: You're not spending your whole evening cooking, but it feels like you did.
  • Leftovers taste even better: If you have any, the filling deepens in flavor overnight.
02 -
  • Don't skip cooking the roux: Those 1 to 2 minutes of cooking the flour in butter eliminate the raw flour taste and give your sauce its body and silky texture.
  • Cold ingredients are your secret weapon: The butter must be cold for the biscuits, and the buttermilk should be cold too, because this creates the pockets of steam that make them fluffy.
  • Resist the urge to stir the biscuit dough into oblivion: I learned this the hard way when I overmixed once and ended up with biscuits that were dense enough to use as doorstops.
03 -
  • Make the filling a few hours ahead if you want: It actually tastes better when the flavors have had time to meld, and you can just top it with biscuits before baking.
  • Keep your butter cold for the biscuits: I cut mine into cubes and keep them in the freezer until the last second, and the difference is real and noticeable.
  • Don't overbake the biscuits: They go from golden and perfect to dry in about three minutes, so start checking at 25 minutes and trust your eyes.
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