🥧 Homemade Chicken Pot Pie with Biscuit Crust

🥧 Homemade Chicken Pot Pie with Biscuit Crust

This comforting chicken pot pie is packed with tender chicken, creamy veggies, and topped with a golden, fluffy biscuit crust — easier than pie dough and just as delicious!

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🕒 Prep Time: 20 minutes

⏳ Cook Time: 30–35 minutes

🍽️ Servings: 6

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📝 Ingredients:

For the filling:

• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded or chopped
• 1½ cups frozen mixed vegetables (peas, carrots, corn)
• ¼ cup all-purpose flour
• 2 cups chicken broth
• ½ cup milk or heavy cream
• Salt & pepper to taste
• Optional: ½ teaspoon thyme or poultry seasoning

For the biscuit topping:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) cold butter, cubed
• ¾ cup buttermilk (or milk + 1 tsp lemon juice)

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👩‍🍳 Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Sauté onions and garlic until softened (2–3 minutes).
3. Stir in flour and cook for 1 minute. Slowly add chicken broth and milk, whisking to avoid lumps. Simmer until thickened (5–7 minutes).
4. Add chicken, vegetables, and seasoning. Stir and pour mixture into a greased 9×13″ baking dish.
5. In a bowl, combine dry biscuit ingredients. Cut in cold butter until crumbly. Add buttermilk and stir just until dough comes together.
6. Drop biscuit dough by spoonfuls over the filling or gently roll and layer for a more even crust.
7. Bake for 30–35 minutes or until biscuits are golden and cooked through.

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✅ Tips:

• Use rotisserie chicken for a shortcut.
• Add chopped celery or mushrooms for more flavor.
• For crispier biscuits, bake the topping separately and serve over the filling.

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🧊 Storage:

• Refrigerate leftovers for up to 4 days.
• Freeze unbaked filling separately or freeze fully baked pie (cool completely first).