Homemade Chicken Pot Pie with Biscuit Crust

Indulge in the ultimate comfort food with this Homemade Chicken Pot Pie recipe topped with a golden biscuit crust. Packed with tender chicken, creamy vegetables, and fluffy biscuits, this dish is a hearty meal perfect for weeknight dinners or family gatherings. Made with simple ingredients like cooked chicken, peas, carrots, and refrigerated flaky-style biscuits, this recipe comes together quickly for a delicious, hassle-free meal.

The rich and creamy filling is seasoned with fresh parsley, thyme, and a touch of half-and-half cream, making every bite flavorful and satisfying. Whether you’re using leftover chicken or rotisserie chicken, this recipe is versatile, easy to prepare, and loved by kids and adults alike.

Ingredients

• ¼ cup butter
• 1 small onion, finely chopped
• 3 celery ribs, chopped
• 3 carrots, chopped
• ⅔ cup frozen peas
• 3 tbsp fresh parsley, finely chopped
• ¼ tsp dried thyme
• ¼ cup all-purpose flour
• 2 cups lower-sodium chicken broth
• ⅔ cup half-and-half cream
• Salt and pepper, to taste
• 3 cups cooked chicken, shredded or cut into bite-sized pieces
• 1 (16.3 oz) can refrigerated flaky-style biscuits (e.g., Pillsbury Grands)
• 1 egg yolk, beaten
• 1 tbsp water

Instructions

1. Preheat the oven to 350°F (175°C).
2. Heat a cast-iron skillet over medium heat. Melt the butter and sauté the chopped onion, celery, and carrots until tender, about 5-7 minutes.
3. Stir in the frozen peas, dried thyme, and parsley. Sprinkle the flour over the vegetables, stirring constantly until the flour evenly coats the veggies. Cook for an additional 5 minutes.
4. Gradually whisk in the chicken broth and half-and-half cream, stirring continuously until the mixture thickens into a smooth sauce. Season with salt and pepper to taste.
5. Add the cooked chicken to the skillet and stir until well combined. Remove from heat.
6. Arrange the refrigerated biscuits on top of the chicken and vegetable filling. In a small bowl, whisk together the beaten egg yolk and water, then brush the mixture over the tops of the biscuits.
7. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
8. Let cool slightly before serving. Enjoy your comforting homemade chicken pot pie!

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Tips

• Vegetables: Feel free to use fresh or frozen vegetables like green beans or corn to customize your filling.
• Chicken: Rotisserie chicken is an excellent shortcut for this recipe.
• Biscuits: For added flavor, sprinkle the biscuits with garlic powder or grated cheese before baking.

Variations and Substitutions

• Dairy-Free: Substitute the half-and-half with unsweetened almond milk or coconut cream.
• Gluten-Free: Use gluten-free flour and biscuits for a gluten-free option.
• Turkey Option: Replace the chicken with leftover turkey for a delicious post-holiday meal.

FAQs

Can I make this ahead of time?
Yes! Prepare the filling in advance, refrigerate it, and add the biscuits just before baking.

What can I use instead of canned biscuits?
Homemade biscuit dough or puff pastry works as an alternative.

How do I store leftovers?
Cover and refrigerate leftovers for up to 3 days. Reheat in the oven for best results.

Serving Suggestions

• Pair with a fresh side salad or roasted vegetables for a complete meal.
• Serve with a glass of white wine or sparkling water to complement the dish.
• Add a dollop of cranberry sauce on the side for a sweet-savory touch.

Why You’ll Love This Recipe

This Homemade Chicken Pot Pie with Biscuit Crust is the epitome of comfort food. The creamy, savory filling is loaded with tender chicken and vegetables, while the golden, flaky biscuit topping makes it irresistible. It’s an easy, family-friendly meal that’s perfect for cozy dinners or impressing guests. With its quick preparation and versatile ingredients, this recipe will become a favorite in your kitchen!