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Cozy Weeknight Chicken Pot Pie Recipe with Easy Flaky Biscuit Topping

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A warm, comforting chicken pot pie with a creamy filling and a flaky, buttery biscuit topping that’s quick and easy to prepare, perfect for busy weeknights.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup carrots, diced (fresh or frozen)
  • 1 cup frozen peas
  • 1/2 cup celery, diced
  • 1 small onion, finely chopped
  • 3 tablespoons unsalted butter
  • 1/3 cup all-purpose flour (for thickening)
  • 2 cups chicken broth (low sodium preferred)
  • 1 cup whole milk (or substitute with almond milk for a lighter option)
  • Salt and black pepper, to taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 2 cups all-purpose flour (for biscuit topping)
  • 1 tablespoon baking powder
  • 1 teaspoon salt (for biscuit topping)
  • 6 tablespoons cold unsalted butter, cubed (for biscuit topping)
  • 3/4 cup whole milk or buttermilk (for biscuit topping)
  • Optional: 1 tablespoon chopped fresh parsley (for garnish)

Instructions

  1. Prepare the filling: In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes until the veggies soften and the onion turns translucent.
  2. Make the roux: Sprinkle 1/3 cup of all-purpose flour over the veggies. Stir constantly for 2-3 minutes to cook out the raw flour taste. It should look like a thick paste coating the vegetables.
  3. Add liquids: Gradually whisk in 2 cups of chicken broth followed by 1 cup of whole milk. Keep whisking to avoid lumps. The sauce will start to thicken—this should take about 3-4 minutes. If it gets too thick, add a splash more broth or milk to loosen it up.
  4. Season and combine: Stir in the shredded chicken, frozen peas, dried thyme, garlic powder, salt, and pepper. Cook for another 2-3 minutes, letting everything warm through and the flavors meld. Remove from heat.
  5. Preheat your oven to 400°F (200°C).
  6. Make the biscuit dough: In a mixing bowl, whisk together 2 cups of flour, baking powder, and salt. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  7. Add milk: Pour in 3/4 cup of whole milk or buttermilk. Gently stir with a spoon until the dough just comes together. Don’t overmix; it should be slightly sticky but hold its shape.
  8. Assemble the pot pie: Pour the filling into your baking dish, spreading it evenly. Drop dollops of biscuit dough over the top, covering as much surface as possible but leaving some gaps for steam to escape.
  9. Bake: Place the dish in the oven and bake for 20-25 minutes. The biscuits should puff up and turn a beautiful golden brown. The filling will be bubbly and fragrant.
  10. Cool slightly and serve: Let the pot pie rest for 5 minutes before digging in to help the filling settle.

Notes

[‘Keep butter cold for flaky biscuit topping.’, ‘Do not overmix biscuit dough to avoid toughness.’, ‘Use rotisserie chicken as a time-saving shortcut.’, ‘Adjust sauce thickness to avoid soggy pot pie.’, ‘Let pot pie rest 5 minutes before serving to prevent spills.’, ‘Tent biscuit topping with foil if browning too fast.’, ‘Baking soda should not be used instead of baking powder.’]

Nutrition

Keywords: chicken pot pie, weeknight dinner, comfort food, biscuit topping, easy chicken recipe, flaky biscuit, creamy filling

Find it online: https://magnetmeal.com/cozy-weeknight-chicken-pot-pie-recipe-with-easy-flaky-biscuit-topping/