Chicken Pot Pie with Biscuits

Chicken pot pie with crispy golden biscuits on top in a skillet.

Chicken Pot Pie with Biscuits

Load up on healthy veggies, a comforting filling, and savory flavors with this Chicken Pot Pie with Biscuits recipe. It yields six large servings and comes together in about an hour. Perfect for a cozy night in!

Course chicken, dinner, Main Course

Cuisine American

Keyword chicken pot pie, pot pie recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Servings servings

Calories 498kcal

Author Erin Antoniak

Ingredients

2 tablespoon butter
1 small onion diced
1½ cups carrots diced
1 cup celery diced
2 heaping cups baby gold potatoes diced
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon pepper
⅓ cup flour
2½ cups almond milk
1½ cups chicken stock
3 cups shredded or finely diced cooked chicken
1 cup frozen peas

Biscuits

1½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoon butter cubed small chunks
½ cup plain Greek yogurt
⅓ cup almond milk
1 egg
1 tablespoon honey

Instructions

Preheat oven to 375°F and grease a 10-inch cast iron skillet. Alternatively, use a 9x13 dish.
Chop and dice all veggies. In a large Dutch oven or saucepan, melt butter over medium-high heat. Add in onions, carrots, celery, and potatoes and cook for 7-8 minutes, until veggies have begun to soften.
Once softened slightly, add onion powder, thyme, salt, and pepper. Then sprinkle with flour, stir, and cook an additional minute.
Slowly add in almond milk and chicken stock, scraping bits off the bottom of the dish. Add in chicken and peas, then bring to a simmer. Let simmer 2-3 minutes, mixture should be thickening up. Turn off heat.
In a large bowl, mix together flour, baking powder, baking soda, and salt. Add in cubed butter and, using your hands or a pastry cutter, blend butter into flour until fine crumbs form.
In a separate small bowl, whisk together yogurt, milk, egg, and honey. Pour into flour and stir until dough forms, don't overmix.
Pour chicken pot pie filling into a skillet. Using a large cookie scoop, scoop biscuit dough onto filling. This should make 6 large biscuits.
Place a baking sheet under skillet and bake for 28-30 minutes or until biscuits are golden brown. It may bubble over a little bit.
Let cool 15 minutes before serving.

Notes

Don't Overmix the Biscuit Dough: Once you pour the wet ingredients into the flour mixture, stir just until the dough comes together and stop. Overmixing develops the gluten and leads to tough, dense biscuits instead of the fluffy, tender ones you're going for.
Place a Baking Sheet Under the Skillet: The filling may bubble over a little bit during baking, so always slide a sheet pan under the cast iron before it goes in the oven. It saves you from a smoky, messy oven situation and makes cleanup a breeze.
Let It Cool 15 Minutes Before Serving: As tempting as it is to dig right in, let the pot pie rest for a full 15 minutes after it comes out of the oven to allow the filling to set up so it scoops beautifully rather than pouring out all over the plate.

Nutrition