Homestyle Chicken Pot Pie with Fluffy Biscuits (Print Version)

Chicken Pot Pie with Biscuits is the ultimate comfort meal. Enjoy tender chicken in a creamy sauce, crowned with golden, flaky biscuits your family will adore!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Hearty Meal

# Ingredients:

→ For the Rich Filling

01 - 1.5 lbs boneless, skinless chicken thighs (or breasts), diced
02 - 2 tbsp unsalted butter, divided
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1/2 cup all-purpose flour
06 - 4 cups low-sodium chicken broth
07 - 1 cup heavy cream
08 - 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
09 - 1/2 tsp fresh rosemary, chopped (or 1/4 tsp dried)
10 - 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
11 - Salt and freshly ground black pepper to taste

→ For the Fluffy Biscuit Topping

12 - 2 cups all-purpose flour
13 - 1 tbsp baking powder
14 - 1/2 tsp baking soda
15 - 1/2 tsp salt
16 - 6 tbsp cold unsalted butter, cut into small cubes
17 - 3/4 cup buttermilk

# Instructions:

01 - First things first, get your chicken ready. Dice those thighs (or breasts) into bite-sized pieces, about 1-inch squares. In a large, heavy-bottomed pot or Dutch oven, melt a tablespoon of butter over medium heat. Toss in the chicken and cook it until it's just browned on all sides, but not fully cooked through. We're building flavor here, and honestly, this step makes all the difference. Remove the chicken and set it aside; it’ll finish cooking in the sauce. Don't worry about those little browned bits in the pan—they're pure gold!
02 - Add another tablespoon of butter to the same pot. Toss in your diced onion and cook until it's softened and translucent, about 5 minutes. The smell, oh my goodness, it’s already starting to feel like home. Stir in the minced garlic and cook for just another minute until fragrant – don't let it burn, that's a mistake I've made more times than I care to admit! Sprinkle in the flour, stirring constantly for about 2 minutes to create a roux. This is what thickens your creamy sauce, so take your time here. It should smell a bit nutty.
03 - Gradually whisk in the chicken broth, making sure to scrape up all those lovely browned bits from the bottom of the pot. Bring it to a gentle simmer, then stir in the heavy cream, fresh thyme, and rosemary. Season with salt and pepper to taste. Let it bubble gently for about 5-7 minutes, until the sauce thickens enough to coat the back of a spoon. It's truly starting to look like the creamy base of a Chicken Pot Pie with Biscuits! Return the chicken to the pot along with your frozen mixed vegetables. Give it a good stir and remove it from the heat.
04 - While your filling is doing its thing, preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This is crucial for flaky biscuits, trust me. Pour in the buttermilk and mix just until a shaggy dough forms. Don't overmix, or your biscuits will be tough! I learned that the hard way, many times.
05 - Pour the warm chicken and vegetable filling into a 9x13 inch baking dish. I always make sure the filling is spread evenly so every bite gets a bit of everything. Now, for the biscuits! Drop spoonfuls of the biscuit dough directly onto the hot filling. You can make them rustic and free-form, or try to shape them a bit more neatly—it’s your kitchen, your rules! I usually just dollop them on, embracing the glorious chaos. The heat of the filling helps the biscuits start cooking immediately.
06 - Bake your Chicken Pot Pie with Biscuits for 25-30 minutes, or until the biscuits are beautifully golden brown on top and cooked through, and the filling is bubbly and hot. The smell that fills your kitchen at this point is just pure heaven, honestly. Let it rest for a few minutes before serving, because that filling is going to be molten hot. Trust me, waiting is the hardest part, but it's worth it for that perfect first bite.

# Notes:

01 - Always use cold butter for the biscuits; it’s the secret to flakiness, I learned that the hard way.
02 - Don't overmix your biscuit dough, or they'll be tough little pucks, not fluffy clouds.
03 - Taste the filling before you add the chicken back in-adjust seasonings here, it’s your last chance!
04 - If your biscuits are browning too fast, loosely tent the pie with foil for the last 10 minutes.

# Tools You'll Need:

01 - Large Dutch oven or heavy-bottomed pot
02 - 9x13 inch baking dish
03 - large mixing bowl
04 - whisk
05 - pastry blender (optional)

# Nutrition Facts (Per Serving):

Calories: 550-650
Total Fat: 35-45g
Total Carbohydrate: 40-50g
Protein: 30-35g

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