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Best Creamy Chicken Pot Pie with Flaky Biscuit Topping

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A rich and creamy chicken pot pie topped with golden, flaky biscuit pieces. This comforting family meal comes together in about 45 minutes using simple ingredients and refrigerated biscuit dough.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 stalks celery, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (low-sodium)
  • 1 cup whole milk or half-and-half
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas and carrots mix
  • 1/2 cup frozen corn kernels (optional)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 can (16.3 ounces) refrigerated buttermilk biscuits (e.g., Pillsbury Grands! Homestyle Buttermilk)
  • 1 tablespoon melted butter (for brushing)
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. If using a cast iron skillet, place it in the oven while preheating for about 5 minutes.
  2. Melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened and translucent.
  3. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
  4. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, until the mixture looks pasty and dry.
  5. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Add about 1/4 cup at a time, whisking until smooth before adding more.
  6. Add the milk or half-and-half and stir until combined. Bring to a gentle simmer (small bubbles around the edges). Do not let it boil vigorously.
  7. Let the sauce simmer for 2-3 minutes until it thickens enough to coat the back of a spoon. Stir occasionally.
  8. Stir in the shredded chicken, frozen peas and carrots, frozen corn, thyme, rosemary, salt, and pepper. Cook for another 2 minutes to warm the vegetables through. Adjust seasonings to taste.
  9. Remove the skillet from heat. If using a separate baking dish, pour the filling into a greased 9×13-inch dish.
  10. Open the can of biscuits and separate them. Flatten each biscuit slightly with your palm to about 1/2 inch thick. Tear each biscuit into 3-4 rough pieces and arrange them over the filling. Leave small gaps between pieces.
  11. Brush the biscuit pieces with melted butter and sprinkle with flaky sea salt if using.
  12. Bake for 18-22 minutes until the biscuits are puffed up and deep golden brown and the filling is bubbling around the edges. If browning too quickly, tent loosely with foil for the last 5 minutes.
  13. Let the pot pie rest for 5-10 minutes before serving.

Notes

For best results, use room-temperature broth and milk. Shred chicken while still warm. Do not overmix the filling. Let the pot pie rest for 5-10 minutes after baking to allow the filling to thicken. If using a separate baking dish, a 9×13-inch dish works well.

Nutrition

Keywords: chicken pot pie, creamy chicken pot pie, biscuit topping, easy chicken dinner, comfort food, family meal, one pot meal

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