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Cozy Chicken Pot Pie Recipe with Easy Fluffy Biscuit Topping

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A comforting chicken pot pie featuring a creamy chicken and vegetable filling topped with light, fluffy biscuits. Perfect for cozy nights and quick dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (leftover rotisserie chicken works great)
  • 1 cup frozen peas and carrots mix (or fresh if in season)
  • 1 cup frozen corn kernels
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth (low sodium preferred)
  • 1/2 cup whole milk (or dairy-free milk like oat milk)
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 cups all-purpose flour (for biscuit topping)
  • 1 tablespoon baking powder
  • 1 teaspoon salt (for biscuit topping)
  • 1/2 cup cold unsalted butter, cubed (for biscuit topping)
  • 1 cup whole milk or buttermilk (for biscuit topping)

Instructions

  1. Make the filling: Melt 3 tablespoons of butter in a skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until softened and translucent. Stir in garlic and cook for 30 seconds until fragrant.
  2. Add flour to the butter and onion mixture. Stir continuously for about 2 minutes to cook off the raw flour taste, creating a roux.
  3. Slowly whisk in chicken broth and milk, ensuring no lumps remain. Bring to a gentle simmer until thickened. Stir in thyme, salt, and pepper to taste.
  4. Add shredded chicken, peas and carrots, and corn to the sauce. Stir to combine and heat through for 3-4 minutes, then remove from heat.
  5. Prepare the biscuit topping: In a bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry cutter or knives until mixture resembles coarse crumbs with pea-sized pieces.
  6. Pour in milk or buttermilk and stir lightly until just combined. Avoid overmixing.
  7. Assemble the pot pie: Pour chicken filling into a 9-inch baking dish, spreading evenly. Drop spoonfuls of biscuit dough over the filling, leaving some space between dollops.
  8. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes until biscuit topping is golden brown, puffy, and cooked through.
  9. Let the pot pie rest for 5 minutes before serving.

Notes

Watch the biscuit topping closely near the end of baking; tent with foil if browning too fast. Use cooked chicken for best results. Avoid overmixing biscuit dough to keep it fluffy. Leftovers keep well refrigerated for 3-4 days and can be frozen up to 2 months.

Nutrition

Keywords: chicken pot pie, biscuit topping, comfort food, easy dinner, cozy meal, leftover chicken recipe

Find it online: https://magnetmeal.com/cozy-chicken-pot-pie-recipe-with-easy-fluffy-biscuit-topping-step-by-step/