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Lighter Chicken Pot Pie with Flaky Biscuit Topping

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A lighter version of classic chicken pot pie with a creamy, silky filling made with milk and broth instead of heavy cream, topped with flaky, buttery drop biscuits. Ready in about 45 minutes, this comforting dish is perfect for busy weeknights or cozy Sundays.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup 2% milk
  • 3 cups cooked shredded chicken
  • 1 cup frozen peas
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 3/4 cup buttermilk, cold

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  2. Melt the butter in your large oven-safe skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
  3. Add the minced garlic and cook for 1 minute more, stirring constantly.
  4. Sprinkle the flour over the cooked vegetables and stir to coat everything evenly. Cook this mixture for about 2 minutes, stirring constantly.
  5. Slowly pour in the chicken broth while stirring continuously. Once the broth is fully incorporated, pour in the milk and stir until the sauce is smooth and bubbling gently.
  6. Add the shredded chicken, frozen peas, dried thyme, and dried rosemary to the skillet. Stir everything together until the chicken is heated through and the peas are bright green. Season with salt and pepper to taste. Turn off the heat and set the skillet aside.
  7. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  8. Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
  9. Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir gently with a fork or spatula just until the dough comes together. It will be sticky and a bit shaggy.
  10. Drop spoonfuls of the biscuit dough over the filling in the skillet. You should get about 8 to 10 biscuits.
  11. Place the skillet in the preheated oven and bake for 18 to 22 minutes, or until the biscuits are golden brown on top and the filling is bubbling up around the edges.
  12. Remove the skillet from the oven and let it cool for about 5 to 10 minutes. Sprinkle with fresh parsley if using, then serve.

Notes

Don’t rush the roux; cook the flour with vegetables for a full 2 minutes to avoid raw flour taste. Keep biscuit ingredients cold for flaky biscuits. Do not overmix the biscuit dough. Taste the filling before adding biscuits to adjust seasoning. For a vegetarian version, skip chicken and double the vegetables, add chickpeas or tofu, and use vegetable broth. For gluten-free, use a gluten-free all-purpose flour blend and add xanthan gum if needed.

Nutrition

Keywords: chicken pot pie, lighter chicken pot pie, biscuit topping, comfort food, weeknight dinner, easy chicken recipe

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