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–+ servings
chicken pot pie with biscuits
Erin Antoniak

Chicken Pot Pie with Biscuits

5 from 43 votes
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!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: chicken, dinner, Main Course
Cuisine: American
Calories: 498
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tbsp butter
  • 1 small onion diced
  • 1.5 cups carrots diced
  • 1 cup celery diced
  • 2 heaping cups baby gold potatoes diced
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup flour
  • 2.5 cups almond milk
  • 1.5 cups chicken stock
  • 3 cups shredded or finely diced cooked chicken
  • 1 cup frozen peas
Biscuits
  • 1.5 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp butter cubed small chunks
  • 1/2 cup plain greek yogurt
  • 1/3 cup almond milk
  • 1 egg
  • 1 tbsp honey

Method
 

  1. Preheat oven to 375F and grease a 10inch cast iron skillet. Alternatively use a 9x13 dish.
  2. Chop and dice all veggies. In a large dutch oven or sauce pan, heat butter over medium-high heat until melted. Add in onions, carrots, celery, and potatoes and cook for 7-8 minutes, until veggies have began to soften.
  3. Once softened slightly, add in onion powder, thyme, salt, and pepper. Then sprinkle on flour, stir, and cook an additional minute.
  4. Slowly add in almond milk and chicken stock, scraping bits off the bottom of the dish. Add in chicken and peas and bring to a simmer. Let simmer 2-3 minutes, mixture should be thickening up. Turn off heat.
  5. 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 crumbles.
  6. In a separate small bowl, whisk together yogurt, milk, egg, and honey. Pour into flour and stir until dough forms, don't over-mix.
  7. Pour chicken pot pie filling into a skillet. Using a large cookie scoop, scoop biscuit dough onto filling. This should make 6 large biscuits.
  8. 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.
  9. Let cool 15 minutes before serving.

Nutrition

Calories: 498kcalCarbohydrates: 58gProtein: 30gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 102mgSodium: 1155mgPotassium: 873mgFiber: 6gSugar: 9gVitamin A: 5920IUVitamin C: 29mgCalcium: 264mgIron: 4mg

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.

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