Morgan Hunt Glaze; Prop Stylist: Pricilla Montiel; Food Stylist: Emily Nabors Hall
There’s something inherently soothing about a chicken pot pie, and adding a biscuit crust takes that comfort to a whole new level. That’s why we’ve crafted this delightful chicken and biscuit pot pie recipe.
For an effortless weeknight meal, we opt for frozen biscuits instead of the refrigerated variety, which can end up overbaking by the time the filling is ready. This convenient choice will not only save you time but also deliver a perfectly flaky pie top.
For the best results, allow the baked pot pie to rest for at least 10 minutes before serving. This gives the filling time to cool and thicken, ensuring easier and neater serving.
Creating a chicken-and-biscuit pot pie is surprisingly straightforward. While it does involve a bit of chopping, once that’s done, assembly is a breeze, requiring just 25 minutes of hands-on time. In no time, you’ll have a comforting classic on the table.
Here’s what you’ll need to make this pot pie:
- Butter: Enhances the richness and sheen of the filling.
- Yellow onion, carrots, celery: The aromatic trio known as mirepoix, adding depth to the dish.
- Fresh green beans: Alternatively, peas can be used if preferred.
- All-purpose flour: Ensures the filling has the right consistency.
- Chicken broth: Forms the foundation of the filling.
- Chicken breasts: Sliced and cooked to perfection.
- Fresh parsley: Brings a zesty freshness to the recipe.
- Fresh thyme: Offers a delicate, floral aroma.
- Kosher salt: Boosts the flavor of the filling.
- Black pepper: Adds a subtle kick.
- Frozen buttermilk biscuits: The key to a tender, buttery topping that completes the comforting experience.
Morgan Hunt Glaze; Prop Stylist: Pricilla Montiel; Food Stylist: Emily Nabors Hall
Before you dive in, here’s a quick rundown of the steps:
- Step 1: Grease a 13- x 9-inch baking dish.
- Step 2: In a Dutch oven or large pot, melt 6 tablespoons of butter. Add the onion, carrots, and celery, cooking until softened, about 5 minutes. Add the green beans and cook for 2 minutes.
- Step 3: Sprinkle the flour over the vegetables and cook for 1 minute. Pour in the chicken broth, bring to a boil, and cook until thickened, about 3 minutes. Stir in the chicken, parsley, thyme, salt, and pepper. Cook for 2 minutes, then remove from heat.
- Step 4: Transfer the mixture to the baking dish, tucking the biscuits into the filling. Brush the biscuits with melted butter and garnish with parsley leaves and pepper.
- Step 5: Bake at 375°F for 28 to 30 minutes, or until the biscuits are golden brown and the filling is bubbly. Let it sit for 10 minutes before serving.
Nothing beats the warmth of a freshly baked pot pie. With its golden, buttery biscuit topping, this one-pot wonder brings together all the elements of a satisfying meal: vegetables, protein, and carbohydrates. For a crowd-pleasing side, a simple salad or roasted vegetables, paired with a glass of white wine, would be a delightful addition.
Store any leftovers in the refrigerator for up to 3 days or freeze for up to a month. To reheat, simply place the pot pie in a preheated 375°F oven until thoroughly heated.
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- 7 Tbsp. unsalted butter, divided, plus more for greasing
- 1 medium-size yellow onion, chopped (2 cups)
- 3 medium carrots, peeled and cut into 1/4-inch-thick slices (2 cups)
- 3 celery stalks, sliced (1 1/4 cups)
- 1 (8-oz.) pkg. fresh green beans, trimmed and cut into 1-in. pieces (2 cups)
- 1/4 cup plus 3 Tbsp. all-purpose flour
- 4 cups chicken broth
- 3 (about 1 lb., 11 oz. total) boneless, skinless chicken breasts, cut into 1-in. pieces
- 3 Tbsp. chopped fresh parsley, plus 12 fresh parsley leaves for biscuits
- 1 1/2 Tbsp. chopped fresh thyme
- 2 tsp. kosher salt
- 1/2 tsp. black pepper, plus more for biscuits
- 12 frozen buttermilk biscuits (from 1 [25-oz.] pkg., such as Pillsbury Grands!)
Morgan Hunt Glaze; Prop Stylist: Pricilla Montiel; Food Stylist: Emily Nabors Hall
Preheat the oven to 375°F. Grease a 13- x 9-inch baking dish with butter.
Melt 6 tablespoons of the butter in a Dutch oven or large pot over medium-high. Add onion, carrots, and celery, cooking until they begin to soften, about 5 minutes. Add green beans and cook for 2 minutes.
Morgan Hunt Glaze; Prop Stylist: Pricilla Montiel; Food Stylist: Emily Nabors Hall
Sprinkle flour over the vegetables and cook for 1 minute. Stir in the chicken broth, bringing the mixture to a boil and cooking until thickened, about 3 minutes. Reduce heat to medium, add the chicken, parsley, thyme, salt, and pepper, and cook for 2 minutes before removing from heat.
Morgan Hunt Glaze; Prop Stylist: Pricilla Montiel; Food Stylist: Emily Nabors Hall
Transfer the mixture to the prepared baking dish, pressing the biscuits into the filling. Microwave the remaining 1 tablespoon butter for 20 seconds. Brush the biscuits with butter, top each with a parsley leaf and additional pepper.
Morgan Hunt Glaze; Prop Stylist: Pricilla Montiel; Food Stylist: Emily Nabors Hall
Bake in the preheated oven until the biscuits are golden brown, the chicken is fully cooked, and the filling is bubbling, 28 to 30 minutes. Let it rest for 10 minutes before serving.
Morgan Hunt Glaze; Prop Stylist: Pricilla Montiel; Food Stylist: Emily Nabors Hall
Frequently Asked Questions
- While we favor a biscuit topping, pot pie can also be topped with puff pastry, pie crust, or even mashed potatoes for a shepherd’s pie.
- Pot pies can be made with a variety of fillings, including rotisserie chicken, ground turkey, beef, seafood, and a host of vegetables. This recipe is tailored for diced chicken breasts, but there are many other pot pie variations to explore.
- Homemade biscuits can be used in place of store-bought ones. Simply prepare the biscuits, freeze them for 1 hour before using, and avoid thawing them to prevent overcooking.
- For an extra layer of flavor, consider adding white wine, Worcestershire sauce, or a splash of heavy cream to the filling. Feel free to experiment with different herbs and seasonings to suit your taste.
