Chicken Pot Pie with Biscuits
This comforting Chicken Pot Pie with Biscuits is a modern, stress-free take on the classic savory pie. By replacing traditional pastry dough with golden, flaky store-bought biscuits, you achieve a delightful texture contrast against a rich, creamy, and vegetable-packed chicken filling. Perfect for busy weeknights, this hearty dish uses simple ingredients like roasted chicken, fresh thyme, and aromatic vegetables to deliver a gourmet-style, home-cooked meal that is both satisfying and incredibly easy to assemble in one skillet.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
2 tablespoons unsalted butter
1 small yellow onion, diced
2 small carrots, peeled and sliced
2 stalks celery, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
1 3/4 cups chicken broth (low sodium)
1 cup half and half
1 tablespoon lemon juice
1 teaspoon fresh thyme, chopped
1 teaspoon salt
1/4 teaspoon black pepper
2 cups chopped cooked chicken
1/2 cup frozen green peas
8 refrigerated buttermilk biscuits
Instructions
Preheat oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat.
Add the onion, carrots, and celery, and sauté until softened, about 5 minutes.
Add the garlic and cook for 1 minute until fragrant.
Stir in the flour and cook for 1 minute, ensuring the vegetables are coated.
Slowly whisk in the chicken broth and half and half, stirring constantly until the sauce thickens.
Stir in the lemon juice, fresh thyme, salt, pepper, cooked chicken, and peas.
Remove from heat and top with the 8 biscuits.
Place the skillet in the oven and bake for 15-20 minutes, or until the biscuits are golden brown and the filling is bubbly.
Notes
Use store-bought rotisserie chicken to save time. For extra flavor, you can brush the tops of the biscuits with a little melted butter before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.