Creamy Chicken Pot Pie (Print Version)

Tender chicken and veggies in creamy sauce topped with golden biscuit crust and baked to perfection.

# What You’ll Need:

→ For the Filling

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1/3 cup all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 2 cups cooked chicken breast, diced or shredded
10 - 1 cup frozen peas
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper

→ For the Biscuit Topping

14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1 teaspoon salt
18 - 6 tablespoons cold unsalted butter, cubed
19 - 3/4 cup cold buttermilk
20 - 1 large egg, lightly beaten for egg wash (optional)

# How-To Steps:

01 - Preheat oven to 400°F.
02 - In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 6 to 8 minutes until softened. Add garlic and cook 1 minute more.
03 - Sprinkle flour over vegetables. Cook, stirring constantly, for 1 to 2 minutes until flour is fully absorbed.
04 - Gradually whisk in chicken broth and milk. Bring to a simmer, stirring until thickened, approximately 3 to 4 minutes.
05 - Stir in chicken, peas, thyme, salt, and pepper. Remove from heat.
06 - Pour filling into a 9 by 13 inch baking dish or large pie dish.
07 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add cold butter and cut in with a pastry blender or fingers until mixture resembles coarse crumbs.
08 - Add buttermilk and gently stir until just combined. Do not overmix.
09 - Drop spoonfuls of biscuit dough evenly over the filling. If desired, brush the tops with beaten egg for a glossy finish.
10 - Bake for 25 to 30 minutes, until biscuits are golden brown and filling is bubbling at the edges.
11 - Let rest for 5 to 10 minutes before serving.

# Expert Hints:

01 -
  • It tastes like someone who cares deeply about you spent hours in the kitchen, but you'll have it ready in just over an hour.
  • Those biscuits are impossibly fluffy, and the filling is creamy without being heavy or pretentious.
  • It's the kind of dish that makes your whole house smell like a proper home, not just a place where you eat.
02 -
  • The roux step is non-negotiable because it's the difference between a sauce that coats the filling and one that tastes thin and watery, so don't rush or skip toasting that flour.
  • Cold butter in biscuits is everything, and if your kitchen is warm, refrigerate your mixing bowl and even grate the butter to keep it cold longer.
  • Overmixing biscuit dough turns them into hockey pucks, so the moment you don't see dry flour streaks, you're done mixing forever.
03 -
  • Don't use hot chicken broth straight from the carton because the temperature shock can cause the roux to seize up and get grainy, so let it cool slightly or use it at room temperature.
  • If your filling looks thinner than you want, make a small slurry with a tablespoon of flour and two tablespoons of water, whisk it in, and simmer for a minute to thicken without adding bulk.
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