Chicken Pot Pie with Biscuit Topping
Creamy chicken pot pie flavor, minus the long fuss.
Make this on a night when you want dinner to feel like a reset button. It gives you the cozy, creamy chicken pot pie feeling without rolling out pastry or waiting forever. The filling is simple, thick, and forgiving, and the biscuit topping bakes right on top so you get comfort food with less effort. Expect a homey, weeknight-friendly version rather than a super-puffy bakery pie. It is best when you want something warm, filling, and familiar, but still need dinner on the table in under 45 minutes.
Ingredients
- 2 tbsp butter
- 1 unit yellow onion — small diced
- 2 unit carrots — small diced
- 2 unit celery stalks — small diced
- 2 tbsp all-purpose flour
- 1.5 cup chicken broth
- 0.5 cup milk
- 2 cup cooked chicken — shredded or chopped
- 1 cup frozen peas
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tsp dried thyme
- 1 unit refrigerated biscuit dough — 8 biscuits
- 1 tbsp olive oil — for brushing
Method
- 1 Heat the oven to 400°F. In a large oven-safe skillet, melt the butter over medium heat. Add the onion, carrots, and celery, then cook until they start to soften, about 5 to 7 minutes.
- 2 Stir in the flour and cook for 1 minute. Slowly pour in the chicken broth and milk, stirring until smooth. Simmer until lightly thickened, about 2 to 3 minutes.
- 3 Add the chicken, peas, salt, pepper, and thyme. Stir until everything is hot and coated in sauce. Taste and adjust salt if needed.
- 4 Arrange the biscuit dough pieces over the filling. Brush the tops lightly with olive oil.
- 5 Bake until the biscuits are golden and the filling is bubbling, 15 to 18 minutes. Rest for 5 minutes before serving.
Variations
- Vegetarian swap — Replace the chicken with 2 cups of diced mushrooms and 1 can of drained white beans for a hearty meatless pot pie.
- Faster swap — Use thawed frozen mixed vegetables instead of chopping carrots and celery to cut prep time by a few minutes.
- Easy substitutions — No biscuit dough? Top the filling with refrigerated pie crust cut into strips, or serve it over toast, mashed potatoes, or rice.
Notes
If the filling looks too thick before baking, add a splash of broth. If it looks a little loose, it will thicken as it bakes and rests. Leftover chicken or rotisserie chicken keeps this genuinely weeknight-fast.
Equipment that helps
- Large oven-safe skillet — It lets you cook the filling and bake the topping in one pan.
- Wooden spoon — It helps you stir the sauce smooth without scratching the pan.
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