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Biscuit Chicken Pot Pie

A comforting and hearty dish that features a creamy chicken filling topped with fluffy biscuits, perfect for family gatherings or cozy nights in.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Filling
  • 1.5 pounds boneless skinless chicken breasts Cooked and chopped
  • 0.5 cup butter Unsalted
  • 0.75 cup chopped celery
  • 0.5 cup chopped onion
  • 0.5 cup all-purpose flour
  • 0.75 teaspoon salt More to taste
  • 0.75 teaspoon freshly ground black pepper More to taste
  • 0.75 teaspoon garlic powder
  • 0.75 teaspoon dried rosemary
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon celery seed
  • 1.5 teaspoons chicken bouillon paste
  • 1.5 cups milk Any kind
  • 10 oz frozen veggies Mix of carrots, peas, green beans, and corn
For the Biscuit Topping
  • 2.5 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon kosher salt
  • 0.25 cup unsalted butter or shortening
  • 1 cup milk Any kind

Method
 

Prepare the Chicken
  1. Season the chicken breasts with salt and pepper. Place the chicken in a saucepan, cover with water, and bring to a low boil. Simmer for 8-12 minutes until cooked through.
  2. Remove the chicken from the pot, let it cool slightly, and chop it into bite-sized pieces. Reserve about 1 ¾ cups of the chicken cooking water.
Make the Filling
  1. In a large cast iron skillet, add chopped onions, celery, and butter. Cook until softened.
  2. Stir in flour, salt, pepper, garlic powder, dried herbs, and bouillon paste.
  3. Gradually add the reserved chicken water while stirring continuously. Then add milk, stirring until thickened.
  4. Add chopped chicken and frozen veggies to the mixture. Season to taste and remove from heat.
Make the Biscuits
  1. Preheat the oven to 400°F (200°C). In a mixing bowl, combine flour, baking powder, and salt. Cut in the butter until crumbly.
  2. Mix in milk until a dough forms. Roll or pat the dough to about ¾ inch thick, then cut out biscuits.
Assemble and Bake
  1. Place the biscuits directly on top of the chicken filling in the skillet or casserole dish.
  2. Bake for about 25 minutes until biscuits are golden brown.

Notes

For a lighter version, reduce the butter or use low-fat dairy. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.