Easy Chicken Pot Pie With Biscuits Recipe

I recently made a Homemade Chicken Pot Pie featuring tender chicken, diced onions, and hearty carrots in a luscious, creamy sauce. The biscuit topping, with its buttery crunch, perfectly complements the rich filling. This recipe is my go-to for a fast, budget-friendly dinner that satisfies every appetite indeed.

I’ve been experimenting in my kitchen and came up with a twist on an old favorite that quickly became a family hit. This Easy Chicken Pot Pie With Biscuits is simple yet packed with flavor.

I start out by sautéing 1 lb boneless, skinless chicken breasts with a diced small onion, chopped carrots and celery, plus a couple of minced garlic cloves for that extra kick. I mix in a creamy sauce made by blending 1/2 cup butter with 1/2 cup all-purpose flour and then slowly adding 2 cups low sodium chicken broth along with 1 cup whole milk.

Once everything simmers together, it’s topped with tender biscuits made using 2 cups flour, baking powder, a pinch of salt, 2/3 cup milk and 1/4 cup cold unsalted butter. This dish is not only budget-friendly but also super fast to make, perfect for any weeknight dinner.

Why I Like this Recipe

I really love this recipe for lots of reasons. First, I love how the creamy sauce mixes with the chicken and veggies, making every bite super flavorful and comforting. Second, it’s an awesome go-to meal when I need something quick and budget-friendly. Third, the biscuit topping is just the best – it adds a satisfying crunch and flavor on top of the yummy filling. Finally, I like that it doesn’t require too many hard-to-get ingredients, so it’s really easy to whip up even on busy nights.

Ingredients

• Chicken is a lean protein source that makes the dish hearty and satisfying.
• Carrots add natural sweetness plus fiber and vitamin A for a healthy crunch.
• Celery gives a crunchy texture and vitamins while addin natural, earthy taste.
• Garlic adds zesty aroma and mild heat, deepening the dish flavor.
• Milk creates a creamy sauce and soft biscuits with a smooth texture.
• Flour and butter form the biscuit topping; it is rich, flaky, and buttery.
• Onion gives sweetness and aroma, adding depth and a slight pungent bite.
• Frozen peas deliver a pop of color, sweetness, and beneficial fibers.

Ingredient Quantities

• 1 lb boneless, skinless chicken breasts, diced into bite-sized chunks
• 1 small onion, diced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 2 cups chicken broth (low sodium is best)
• 1 cup milk (whole milk works nicely)
• 1 cup frozen peas
• Salt and pepper to taste
• For the biscuit topping:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 1/4 cup unsalted butter, cold and cubed

How to Make this

1. Preheat your oven to 400°F and got a baking dish ready.

2. In a large pot, melt 1/2 cup butter over medium heat then add the diced chicken. Cook until the chicken is light brown and nearly done.

3. Add the diced onion, chopped carrots, celery and minced garlic to the pot and cook until the veggies start to soften.

4. Stir in 1/2 cup flour and keep stirring for about a minute until it coats the chicken and veggies well.

5. Slowly pour in 2 cups low sodium chicken broth and 1 cup whole milk while stirring so no lumps form. Season with salt and pepper as you like.

6. Let the mixture simmer on low heat until the sauce thickens a bit then stir in 1 cup frozen peas.

7. Transfer the chicken and veggie mixture into your prepared baking dish.

8. For the biscuits, mix 2 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt in a bowl.

9. Add 1/4 cup cold cubed butter to the dry ingredients using your fingers or a pastry cutter until it forms small crumbs then stir in 2/3 cup milk until just combined.

10. Drop spoonfuls of the biscuit dough over the chicken mixture. Bake for 20 to 25 minutes until the biscuits get lightly browned and the sauce is bubbly. Enjoy!

Equipment Needed

1. Oven and baking dish for the final bake
2. Large pot to cook the chicken and veggies
3. Cutting board and sharp knife to dice the chicken and chop vegetables
4. Wooden spoon or spatula for stirring
5. Measuring cups and spoons to measure out liquids and dry ingredients
6. Mixing bowl for preparing the biscuit dough
7. Pastry cutter or fork for cutting the cold butter into the flour mixture

FAQ

Easy Chicken Pot Pie With Biscuits Recipe Substitutions and Variations

• Instead of boneless chicken, you can use turkey breast cubes or even tofu if you’re looking for a vegetarian twist
• If you don’t have low sodium chicken broth, feel free to use vegetable broth or even water with a bit of bouillon for extra flavor
• For the milk in the sauce, you could swap it with almond milk or soy milk. Just be sure its unsweetened so it doesn’t change the flavor too much
• If you run out of butter, a good alternative is margarine or a light coconut oil. It might slightly change the taste but it still works great
• Instead of frozen peas, you can use fresh peas or even chop up some green beans for a different crunch

Pro Tips

1. When you’re browning the chicken, make sure its dry and not too cold so it gets a good sear instead of stewing in its own juices.
2. Add the milk and broth slowly while stirring constantly so you dont get any lumps in your sauce, it really helps the flour mix together nice.
3. Don’t overmix your biscuit dough; mix just until all the ingredients are combined so the biscuits come out fluffy and tender.
4. Let the sauce simmer a bit longer before adding the peas, this extra time lets all the flavors meld together real good.