Creamy Chicken Pot Pie (Printable Version)

Tender chicken and veggies in creamy sauce baked under golden biscuit crust.

# What You'll Need:

→ Filling

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1/3 cup all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 2 cups cooked chicken breast, diced or shredded
10 - 1 cup frozen peas
11 - 1 teaspoon fresh thyme leaves
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper

→ Biscuit Topping

14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1 teaspoon salt
18 - 6 tablespoons cold unsalted butter, cubed
19 - 3/4 cup cold buttermilk
20 - 1 large egg, lightly beaten for egg wash

# Directions:

01 - Preheat oven to 400°F (200°C).
02 - In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes, until softened. Add garlic and cook 1 minute more.
03 - Sprinkle flour over vegetables. Cook, stirring constantly, for 1–2 minutes until flour is absorbed.
04 - Gradually whisk in chicken broth and milk. Bring to a simmer, stirring until thickened (about 3–4 minutes).
05 - Stir in chicken, peas, thyme, salt, and pepper. Remove from heat.
06 - Pour the filling into a 9x13-inch baking dish or large pie dish.
07 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add cold butter and cut in with a pastry blender or fingers until mixture resembles coarse crumbs.
08 - Add buttermilk and gently stir until just combined (do not overmix).
09 - Drop spoonfuls of biscuit dough evenly over the filling. If desired, brush the tops with beaten egg for a glossy finish.
10 - Bake for 25–30 minutes, until biscuits are golden brown and filling is bubbling.
11 - Let rest for 5–10 minutes before serving.

# Expert Advice:

01 -
  • The entire thing comes together in barely an hour, making it perfect for nights when you need comfort food but not commitment.
  • Those biscuits are genuinely fluffy and buttery—not the dense, store-bought kind, but the kind that shatter slightly when you bite them.
  • It's forgiving enough for a beginner but impressive enough to serve to people who matter.
02 -
  • Don't skip chilling your butter for the biscuits—room temperature butter won't create those tender, flaky layers that make people swoon.
  • If your filling looks too thick before baking, add a splash more milk; if it's too thin, let it simmer a minute longer because it will set up slightly as it cools.
  • The biscuit dough needs a light touch—the moment it comes together, stop stirring, because every extra stir makes them dense and tough instead of cloud-like.
03 -
  • Make this dish up to the point of baking, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours—bake it straight from the fridge, adding maybe 5 extra minutes to the bake time.
  • Rotisserie chicken from the grocery store saves real time and honestly tastes better than home-cooked chicken that gets shredded; just pull off the meat and skip the boiling step entirely.
  • If you're worried about the filling being watery, make it 30 minutes ahead and let it cool slightly so the roux has time to fully set up before you assemble the dish.
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