Easy Chicken Pot Pie with Biscuits
This Easy Chicken Pot Pie with Biscuits is creamy, comforting, and oh-so-simple. Perfect for busy weeknights or cozy family dinners.
Equipment
- Dutch Oven
- Biscuit Cutter
Ingredients
Biscuits
- 2 cups flour
- 1 tbsp baking powder
- 1 tbsp sugar
- ½ tsp kosher salt
- 6 tbsp cold salted butter
- ¾ cup whole milk
Filling
- 4 tbsp salted butter
- 4 shallots (minced)
- 4 cloves garlic (minced)
- 4 carrots (thinly sliced)
- 4 celery stalks (chopped)
- 2 tsp coarse kosher salt
- ⅓ cup flour
- ½ cup dry white wine substitute chicken broth if desired
- 2 cups chicken broth
- 2 cups whole milk
- ½ cup heavy cream sub whole milk if needed
- 4 cups shredded rotisserie chicken
- 1 bag frozen peas (10oz)
- tiny squeeze of lemon juice
Instructions
- Preheat oven to 425°F. Combine flour, baking powder, sugar, and salt for the biscuits.
- Grate cold butter into the mix and combine with your fingers. Stir in milk until the dough comes together.
- Prepare the filling by melting butter in a Dutch oven. Sauté shallots, garlic, and thyme for 5 minutes.
- Add carrots, celery, and salt. Sauté for another 5 minutes. Sprinkle in flour and stir well.
- Add wine or chicken broth, then gradually add chicken broth, milk, and cream, stirring each time.
- Stir in chicken, peas, and a squeeze of lemon juice. Arrange biscuits on top of the filling.
- Bake for 15-20 minutes until biscuits are golden brown and filling is bubbly. Let rest for 10 minutes before serving.
Notes
For a crockpot version, prepare the filling in the crockpot for 4-5 hours, then add biscuits and bake for 15-20 minutes until golden.