Best Easy Chicken Pot Pie with Biscuits
Tender chicken and mixed vegetables in creamy sauce, topped with fluffy cheddar drop biscuits. One-skillet, 40-minute cozy classic.
Ingredients
- For the Filling:
- 3 cups 420 g cooked shredded chicken
- 2 tbsp unsalted butter
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- ¼ cup 30 g all-purpose flour
- 2 cups 480 ml chicken broth
- 1 cup 240 ml whole milk or half-and-half
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 tsp fine sea salt
- ½ tsp black pepper
- For the Drop Biscuit Topping:
- 1½ cups 190 g all-purpose flour
- 2 tsp baking powder
- ½ tsp fine sea salt
- ½ tsp garlic powder
- ¾ cup 180 ml buttermilk, cold
- 4 tbsp 57 g unsalted butter, melted
- ½ cup 50 g shredded cheddar (optional)
- For Finish:
- 1 tbsp melted butter for brushing
Instructions
- Preheat oven to 400 °F; optionally preheat cast-iron skillet inside.
- Sauté veg in butter 5–7 min until soft; add garlic 30 sec.
- Whisk in flour 1 min; gradually add broth + milk. Simmer 3–5 min to thicken.
- Stir in chicken, peas, thyme, salt, pepper; taste and adjust. Keep hot.
- Mix biscuit dough: Whisk dry; stir in buttermilk + melted butter just until shaggy.
- Drop 8–10 mounds onto hot filling; brush with butter.
- Bake 18–22 min until biscuits are golden and filling bubbles.
- Rest 5 min; scoop and serve with thyme garnish.
Notes
- Hot filling = fluffy biscuits; don’t let it cool before topping.
- Shaggy dough = tender biscuits; resist overmixing.
- Freeze baked pie for up to 3 months; reheat at 350°F for 30 minutes, then uncover and continue cooking for an additional 10 minutes.
- Rotisserie chicken = instant flavor; shred while warm.
- GF: Use 1:1 GF flour blend + GF baking powder.
- A cast-iron skillet yields the best browning; any oven-safe pan will work.