Chicken Pot Pie with Biscuits Recipe

Chicken Pot Pie has to be one of my all-time favorite, comforting casserole recipes. Perfect for serving company when they visit for supper, taking to friends or neighbors whenever there is a new baby in the house or just because you are thinking of them, and especially perfect for those Sunday suppers with your family.

 

Chicken Pot Pie | ©addapinch.com

 

My Chicken Pot Pie recipe is about as simple to pull together as can be, too.

Isn’t that the way we really want those comforting recipes to work? Taste like you’ve labored for hours on end, when in reality you’ve spent less time than it would take to go out to dinner at a restaurant.

 

Chicken Pot Pie | ©addapinch.com

 

And, this Chicken Pot Pie is wonderful as a make-ahead or freezer meal!

Boom!

As a make-ahead meal, I prepare everything up to the biscuit topping, cover tightly and place it in the refrigerator up to a couple of days before cooking. Then, I remove it from the refrigerator and allow it to reach room temperature as I’m preparing the biscuits for the topping. Then, I just proceed on with the recipe as directed. Perfect for those busy weeknights or Sunday suppers.

As a freezer meal, I still prepare all the way to the biscuit topping, wrap tightly with plastic wrap and then aluminum foil. Then, I place it in the freezer. When ready to use, I remove from the freezer and place in the refrigerator overnight to thaw. Then, just like as a make-ahead meal, I remove it from the refrigerator to reach room temperature as I’m making the biscuit topping and then proceed one with the recipe.

Of course, for both of these, you can easily go through all the steps and include the biscuit topping, if you’d like. I just prefer to make them fresh right before baking. However, if I’m making for a neighbor, I’ll definitely go through with including the biscuits on top so that they do not have to worry with anything other than defrosting and baking!

 

Chicken Pot Pie | ©addapinch.com

 

Everyone compliments the biscuit topping on my Chicken Pot Pie. It really makes for a beautiful presentation, in my opinion. So much so, that I got a wee bit carried away taking photos of it for this post. Then, I couldn’t decide which ones I liked the best because they all were my favorites, so… please just ignore photo after photo after photo – unless that is your thing, too.

 

Chicken Pot Pie | ©addapinch.com

Chicken Pot Pie | ©addapinch.com

Chicken Pot Pie | ©addapinch.com

Chicken Pot Pie | ©addapinch.com

Chicken Pot Pie | ©addapinch.com

 

You ready to make it now?

Here’s my Chicken Pot Pie with Biscuits recipe. Hope you love it, too!

 

5.0 from 6 reviews
Chicken Pot Pie with Biscuits Recipe
 
Prep time
Cook time
Total time
 
Chicken Pot Pie with Biscuits makes a perfect, comforting family meal. Get this family favorite chicken pot pie with biscuits recipe.
Author:
Serves: 6-8
Ingredients
  • 3 skinless, boneless chicken breasts
  • 1 tablespoon olive oil
  • 3 cups diced potatoes
  • 1 cup diced carrots
  • ½ cup sliced celery
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup chicken stock
  • 1 (15-ounce) can English peas, rinsed and drained
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 recipe Southern Buttermilk Biscuits
Instructions
  1. Preheat oven to 475º F.
  2. Cut chicken into 1-inch pieces. Drizzle olive oil into large, heavy-bottomed Dutch oven over medium heat. Add chicken and cook until lightly browned and no longer pink. Remove from Dutch oven to a bowl using a slotted spoon. Set aside.
  3. Add potatoes, carrots, celery, onions, garlic and chicken stock to Dutch oven. Stir consistently. Cook until the potatoes and carrots are fork tender. Reduce heat to medium-low and add back chicken.
  4. Melt butter in 3-quart saucepan over medium-low heat. Whisk in flour until smooth and then slowly pour in milk, whisking constantly. Remove from heat and add salt and pepper. Pour into Dutch oven with chicken and vegetables. Add in English peas, stirring til well-combined. Pour into a 9x13 baking dish and set aside.
  5. Prepare Southern Buttermilk Biscuits and place on top of chicken pot pie mixture in baking dish. Sprinkle with freshly ground black pepper on top of biscuits.
  6. Bake 12-15 minutes until biscuits are golden brown and cooked through.
  7. Remove from oven and allow to rest for about 3 minutes. Serve warm.

 

Chicken Pot Pie | ©addapinch.com

 

Enjoy!
Robyn xo

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DISCUSS

  1. 1

    says

    When I was a little girl, Chicken and Biscuits was one of my FAVORITES…. the meal that just made me happy all day knowing that would be waiting on me for dinner. I haven’t made it myself and I am so anxious to now. Just pinned this to make soon! Beautiful photos Robyn…. and I LOVE that you include make-ahead and freezer instructions. I want to get in the habit of preparing once to eat a few times. Happy Friday!

  2. 11

    Tracey says

    I made this tonight and absolutely loved it! My ten year old said, “Mom, why don’t you make that every night?” I did not make homemade biscuits….store-bought (sorry we don’t make biscuits up north in Iowa…LOL….JK) I also used a little chardonnay wine to de-glaze the pan after cooking the cubed chicken, as well as about 1 1/2 cups chicken broth (in order to cover the veggies better for cooking)instead of 1C. of stock. THANK-YOU SO MUCH…very comforting and hearty!:)

  3. 14

    Lauren Donnon says

    YUM! This recipe was simple and DELICIOUS! Made it for our anniversary and my husband and I LOVED it. Will make again for sure…I will admit I cheated a bit and used Pillsbury Buttermilk biscuits …so next time I’ll have to try making my own biscuits!!

  4. 16

    Rachel says

    IT’S A KEEPER! I made this about 2 weeks ago and I haven’t stopped hearing about it from by picky eaters because they really enjoyed it! I will say that I started at step 2 because I used leftover rotisserie chicken, microwave potato’s (pre-heated to jump start the timing since the chicken was already cooked), and a bit more garlic than called for (we are garlic lovers). I covered the potato’s and carrots with the chix broth while I cut up my chicken and a bit of onion, so also used more than called for on the chix broth due to extra cooking time on the stove top. I was also pressed for time and used store bought whole wheat/lower fat biscuits to top it off. It turned out beautifully and was great for leftovers. However I do intend to try the biscuit recipe here because they look so good! Thank you for the great recipe to add as one of my “go to’s”!

  5. 18

    Melissa says

    Robyn,
    I made this tonight and it was a hit w the family. Unfortunately I did hit a little snag and was wondering if you could provide me w/ some guidance so that next time it’ll be perfect! I took a short cut and used grands buttermilk biscuits. I hoped that it would turn out ok but the biscuits did not thoroughly cook. They seemed to be getting REALLY dark really quick at 475 so I reverted to the biscuits package instructions and lowered my temp to 350. I ended up having to pull off the bottom later of all of the biscuits. Because I’m ALWAYS pressed for time, I know that the next time I make it I’ll be using pre-made biscuits again. Should I cook them at the higher 475 degree temp you listed or should I follow the package instructions again next time?

    Thanks for all if the awesome recipes!!

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