Print

Cozy Homestyle Chicken Pot Pie Recipe with Easy Fluffy Biscuit Topping

cozy homestyle chicken pot pie - featured image
Print Recipe

A comforting chicken pot pie featuring tender chicken and vegetables in a creamy sauce, topped with fluffy, flaky biscuit peaks that create a warm, homestyle meal perfect for cozy evenings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup carrots, diced (fresh or frozen)
  • 1 cup peas (frozen are fine)
  • 1/2 cup celery, diced
  • 1 small onion, finely chopped
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (for thickening)
  • 2 cups chicken broth (preferably low sodium)
  • 1 cup whole milk or half-and-half
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 2 cups all-purpose flour (for biscuit topping)
  • 1 tablespoon baking powder
  • 1 teaspoon salt (for biscuit topping)
  • 1/2 cup cold unsalted butter, grated (for flaky texture)
  • 1 cup cold buttermilk

Instructions

  1. In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the chopped onion, celery, and carrots. Cook for about 5 minutes until veggies are soft and fragrant.
  2. Sprinkle 3 tablespoons of all-purpose flour over the softened veggies. Stir constantly for 2-3 minutes to cook out the raw flour taste and form a smooth paste. It should look thick and slightly golden.
  3. Slowly pour in 2 cups of chicken broth while whisking to avoid lumps. Then add 1 cup of whole milk or half-and-half. Keep stirring until the mixture thickens and comes to a gentle simmer, about 5 minutes.
  4. Stir in 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, salt, and pepper to taste. Add the shredded chicken and frozen peas. Cook for another 2-3 minutes until everything is heated through and well combined. Remove from heat.
  5. Preheat your oven to 425°F (220°C).
  6. In a mixing bowl, whisk together 2 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt. Grate 1/2 cup cold butter into the flour mixture. Use your fingers or a pastry cutter to quickly blend until the mixture resembles coarse crumbs with some pea-sized bits.
  7. Pour in 1 cup cold buttermilk and gently stir with a fork until just combined. The dough will be sticky — don’t overmix or the biscuits won’t be fluffy.
  8. Transfer the chicken filling into a 9-inch pie dish, spreading it evenly. Drop spoonfuls of the biscuit dough over the filling, spacing them slightly apart.
  9. Place the dish on the middle rack and bake for 20-25 minutes or until the biscuit topping is golden brown and cooked through.
  10. Let the pot pie rest for 5 minutes before serving.

Notes

Use cold butter grated directly into the flour for flaky biscuit topping. Do not overmix biscuit dough to keep it fluffy. If filling is too runny, simmer longer or add more flour. Space biscuit dough spoonfuls apart to allow them to puff individually. Let pot pie rest 5 minutes after baking for easier serving. Rotisserie chicken is a convenient shortcut. Buttermilk can be substituted with milk plus lemon juice or vinegar. Gluten-free and dairy-free adaptations are possible with ingredient swaps.

Nutrition

Keywords: chicken pot pie, biscuit topping, comfort food, homestyle chicken pot pie, easy chicken pot pie, flaky biscuit topping, creamy chicken filling

Find it online: https://chrisfeasts.com/cozy-homestyle-chicken-pot-pie-recipe-with-easy-fluffy-biscuit-topping/