Homestyle Chicken Pot Pie with Fluffy Biscuits (Print Version)

Hearty Chicken Pot Pie with Biscuits Recipe - discover my rustic, creamy chicken pot pie topped with flaky, homemade biscuits. A truly comforting meal.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains dairy, gluten. Can be adapted for gluten-free with substitutions.

# Ingredients:

→ For the Creamy Filling

01 - 2 tbsp unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 1/2 cup all-purpose flour
06 - 4 cups chicken broth (low sodium)
07 - 1 cup whole milk
08 - 3 cups cooked chicken, shredded
09 - 1 1/2 cups frozen mixed vegetables (peas, corn, green beans)
10 - 4 sprigs fresh thyme, leaves stripped
11 - 1 tsp salt, or to taste
12 - 1/2 tsp black pepper, or to taste

→ For the Fluffy Biscuits

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

→ Optional Flavor Boosters

18 - 1/4 tsp ground nutmeg (for filling)
19 - 1/2 cup shredded cheddar cheese (for biscuits)

# Instructions:

01 - First things first, get your biggest, comfiest pot or Dutch oven onto medium heat. Melt two tablespoons of that good butter. Toss in your diced onion, carrots, and celery. Stir 'em around until they start to soften, about 5-7 minutes. I love this part, the kitchen starts to smell so homey. This is where you're building the foundation for your delicious Chicken Pot Pie with Biscuits Recipe, so take your time and let those veggies get tender.
02 - Sprinkle in the flour over your softened veggies and stir constantly for about a minute. You're making a roux here, which sounds fancy but just means you're cooking out the raw flour taste. Then, slowly, and I mean *slowly*, whisk in the chicken broth, making sure there are no lumps. Next, pour in the whole milk, still whisking. It'll start to thicken up, and you'll feel it on your whisk, almost like magic. This creamy base is what makes a chicken pot pie truly comforting.
03 - Once your sauce is simmering and nicely thickened, stir in your shredded cooked chicken, the frozen mixed vegetables, and those fresh thyme sprigs. Give it a good season with salt and pepper. I always taste it here and adjust – sometimes it needs more salt, sometimes more pepper. Let it gently simmer for another 5-10 minutes, just long enough for the veggies to warm through and the flavors to meld beautifully. You want it thick but still pourable for this Chicken Pot Pie with Biscuits Recipe.
04 - While your filling is doing its thing, preheat your oven to 400°F (200°C). In a large bowl, whisk together your flour, baking powder, and salt. Now for the fun part: cut in the cold butter using a pastry blender or your fingertips until it resembles coarse crumbs. This is a step I always rush and regret; those little bits of cold butter are what create flaky layers! Make a well in the center and pour in the buttermilk, mixing just until combined. Don't overmix, or your biscuits will be tough – trust me, I've been there.
05 - Pour your creamy chicken filling into a 9x13 inch baking dish or an oven-safe pot. Now, turn your biscuit dough out onto a lightly floured surface. Gently pat or roll it out to about a 1/2-inch thickness. You can use a biscuit cutter for perfect circles, or honestly, I often just cut squares with a knife – less waste and still tastes amazing! Arrange your biscuit pieces over the hot filling, leaving a little space between them for expansion. This rustic look is part of the charm of this Chicken Pot Pie with Biscuits Recipe.
06 - Pop that glorious dish into your preheated oven. Bake for 20-25 minutes, or until the biscuit tops are beautifully golden brown and the filling is bubbly and hot. The smell that fills your kitchen at this point is just incredible – pure comfort! Let it cool for a few minutes before serving, that filling gets super hot. The flaky biscuits with the rich filling? You'll be so glad you made this Chicken Pot Pie with Biscuits Recipe from scratch!

# Notes:

01 - Always use cold butter for your biscuits; it's the secret to those glorious flaky layers.
02 - Don't overmix your biscuit dough! A few gentle stirs are enough, or they'll turn out tough.
03 - Let your pot pie filling simmer a bit to really thicken up; a runny pot pie is just a sad pot pie.
04 - For an extra layer of flavor, add a tiny pinch of nutmeg to the pot pie filling.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - 9x13 inch baking dish
03 - whisk
04 - pastry blender (optional)
05 - biscuit cutter (optional)

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 40-50g
Protein: 25-35g

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