Why You’ll Love This Recipe
This recipe takes the classic chicken pot pie to a new level by swapping out the traditional pie crust for soft and buttery biscuits. The biscuit topping is perfectly crispy on the outside, while the filling is creamy and flavorful, loaded with tender chicken, vegetables, and aromatic thyme. The combination of textures and flavors makes this dish a weeknight winner that’s sure to please everyone at the table.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Filling:
- 3 tablespoons butter
- 2 leeks, white and light green parts only, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons sherry
- 3 cups cooked chicken, diced
- 1 cup frozen peas
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
For the Biscuit Topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold butter, cubed
- ¾ cup milk
Directions
- Preheat the oven to 425°F (220°C).
- For the filling:
- Melt butter in a large skillet over medium heat.
- Add leeks, carrots, and celery, and cook until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute.
- Gradually add the chicken broth and heavy cream, stirring constantly to prevent lumps.
- Stir in the sherry, chicken, peas, and thyme. Simmer for 5 minutes and season with salt and pepper.
- For the biscuit topping:
- In a mixing bowl, combine the flour, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the milk until just combined.
- Pour the chicken filling into a 9×13 inch baking dish.
- Drop spoonfuls of biscuit dough over the top of the filling.
- Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Let stand for 5 minutes before serving.
Servings and Timing
- Servings: 6
- Preparation time: 20 minutes
- Cooking time: 35 minutes
- Total time: 55 minutes
Variations
- Add More Veggies: You can add other vegetables like potatoes, corn, or mushrooms to the filling for extra flavor and texture.
- Use Store-bought Biscuits: For a quicker version, use refrigerated biscuit dough instead of homemade.
- Spicy Version: Add a pinch of cayenne pepper or hot sauce to the filling for a little heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F for about 15 minutes, covered with foil to prevent the biscuits from drying out.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, just make sure to fully cook and dice it before adding it to the filling.
Can I use a different type of biscuit for the topping?
You can use pre-made biscuit dough or try a drop biscuit recipe for a different texture.
How can I make this recipe gluten-free?
To make this recipe gluten-free, use a gluten-free flour blend and ensure your biscuits are made with a gluten-free mix.
Can I freeze this dish?
Yes, you can freeze the casserole before baking. Cover it tightly and freeze for up to 2 months. Bake from frozen, adding extra time as needed.
Can I use a different kind of meat?
While chicken is traditional, you could use turkey or even a mix of rotisserie chicken and ham for a different flavor.
How do I keep the biscuits from getting soggy?
Make sure to bake the biscuits directly on top of the filling to ensure they cook properly and retain their crispness.
Can I add other herbs?
Yes, feel free to add additional herbs like rosemary or parsley for more flavor.
How do I make sure the filling doesn’t get too thick?
If your filling thickens too much, you can add a splash of chicken broth or cream to thin it out to your desired consistency.
Can I use a store-bought pie crust instead of biscuits?
You can, but the biscuit topping adds a unique texture that pairs wonderfully with the creamy filling.
Can I use half-and-half instead of heavy cream?
Yes, you can substitute half-and-half for a slightly lighter version of this dish, though it may not be as rich.
Conclusion
Chicken Pot Pie with Biscuits is the perfect solution for busy weeknights when you need comfort food in a flash. With its creamy filling and buttery biscuit topping, it's sure to become a family favorite. This easy-to-make recipe brings all the traditional flavors of chicken pot pie with a fun twist, making it the ideal go-to meal for any occasion.
Chicken Pot Pie with Biscuits
- Total Time: 55 minutes
- Yield: 6 Servings
- Diet: Gluten Free
Description
This Chicken Pot Pie with Biscuits is a comforting and delicious family dinner, featuring a creamy chicken and vegetable filling topped with golden, flaky biscuits. It’s an easy, quick recipe that’s perfect for busy weeknights and is sure to satisfy with its rich flavor and satisfying textures. A great way to use up leftover chicken!
Ingredients
For the Filling:
- 3 tablespoons butter
- 2 leeks, white and light green parts only, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons sherry
- 3 cups cooked chicken, diced
- 1 cup frozen peas
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
For the Biscuit Topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold butter, cubed
- ¾ cup milk
Instructions
- Preheat the oven to 425°F (220°C).
- For the filling:
- Melt butter in a large skillet over medium heat.
- Add leeks, carrots, and celery. Cook for 5 minutes until softened.
- Stir in flour and cook for 1 minute.
- Gradually add chicken broth and heavy cream, stirring until thickened (about 3-5 minutes).
- Stir in sherry, chicken, peas, thyme, salt, and pepper. Simmer for 5 minutes.
- For the biscuit topping:
- In a bowl, combine flour, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in milk until just combined.
- Pour chicken filling into a 9×13-inch baking dish.
- Drop spoonfuls of biscuit dough on top of the filling.
- Bake for 20-25 minutes until biscuits are golden and the filling is bubbling.
- Let sit for 5 minutes before serving.
Notes
- For extra veggies: Add potatoes, corn, or mushrooms to the filling.
- Quick version: Use store-bought biscuit dough.
- For heat: Add cayenne pepper or hot sauce to the filling.
- Prep Time: 20minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
