Creamy Chicken Pot Pie (Printable)

Tender chicken and vegetables in creamy sauce baked with biscuit topping for a cozy meal.

# What You'll Need:

→ 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 for egg wash

# Directions:

01 - Preheat oven to 400°F.
02 - In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery, sautéing for 6 to 8 minutes until vegetables are softened. Add minced garlic and cook for 1 additional minute.
03 - Sprinkle flour over the vegetables and cook, stirring constantly, for 1 to 2 minutes until flour is fully absorbed.
04 - Gradually whisk in chicken broth and milk, stirring continuously. Bring mixture to a simmer and cook for 3 to 4 minutes until sauce thickens.
05 - Stir in diced chicken, frozen peas, thyme, salt, and pepper. Remove from heat.
06 - Pour filling into a 9x13-inch baking dish or large pie dish.
07 - In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Add cold butter cubes and cut in using a pastry blender or fingertips until mixture resembles coarse breadcrumbs.
08 - Add cold buttermilk and gently stir until just combined, being careful not to overmix the dough.
09 - Drop spoonfuls of biscuit dough evenly across the surface of the filling. Brush tops with beaten egg if desired for a glossy finish.
10 - Bake for 25 to 30 minutes until biscuits are golden brown and filling is bubbling at the edges.
11 - Allow pot pie to rest for 5 to 10 minutes before serving.

# Expert Tips:

01 -
  • The filling is silky and rich without being heavy, built on the perfect balance of butter, cream, and broth that coats every vegetable and piece of chicken.
  • Those biscuits drop right on top, transforming into golden crowns that crack open to reveal steam and buttery layers you didn't know you needed.
  • Leftovers somehow taste even better the next day, making this one of those rare dishes worth cooking for yourself alone.
02 -
  • Don't skip the resting period after baking, no matter how hungry you are. The filling will be molten lava otherwise and will slide off your spoon.
  • Keep your butter cold when making biscuits. Warm butter melts into the flour instead of creating pockets, and you lose that flaky texture entirely.
03 -
  • Make the filling a day ahead and store it in the refrigerator; biscuits taste best when made fresh, but knowing the hard part is done takes pressure off.
  • If your filling seems too thin after simmering, mix a tablespoon of flour with a tablespoon of cold water, whisk it in, and simmer another minute.
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