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Chicken Pot Pie with Flaky Biscuit Topping from The Food Charlatan
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Chicken Pot Pie with Flaky Biscuit Topping

This big ol’ pan of Chicken Pot Pie with Biscuits can feed a crowd! Tender chicken and veggies with a delicious creamy sauce but instead of regular pie crust we’re topping it with Flaky Buttermilk Biscuits. This is comfort food at its finest!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 259kcal
Author Karen

Ingredients

  • 1/2 cup butter (1 stick)
  • 1/4 cup olive oil
  • 1 large onion chopped
  • 4 large carrots chopped
  • 1 & 1/2 cups celery chopped
  • 3/4 cup flour
  • 3 cups chicken broth
  • 1 & 1/2 cups milk
  • 1 & 1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1/2 teaspoon celery seed
  • 1 pound rotisserie chicken shredded
  • 1 & 1/2 cups frozen peas
  • buttermilk or milk for brushing

Instructions

  • In a large skillet, melt the butter with the olive oil over medium heat.
  • When it is hot, add the onions, carrots, and celery. Saute for about 7-10 minutes, until the carrots are tender. Sprinkle with a little salt and pepper.
  • Now we're going to make a roux. At this point you can either remove the vegetables from the pan with a slotted spoon (reserving in a bowl) or you could try my work-around. Tilt the pan to the side so that all the butter and fat is at the bottom. Push the veggies up (see photos).
  • Add the flour to the butter in the pan. Whisk together and cook for about 1 minute to cook out the flour taste.
  •  Pour the chicken broth VERY slowly into the flour, keeping the pan tilted. Pour a little bit, then whisk so that the liquid is absorbed, then stir some more. Take your time, you don't want lumpy sauce. 
  • Once you have added all the broth and have a nice white sauce, you can stir the vegetables together it. 
  • Slowly stir in the milk. 
  • Season with 1 and 1/2 teaspoons salt, 1 teaspoon pepper, and 1/2 teaspoon celery seed.
  • Cook, stirring occasionally for 3-4 minutes, or until it has reached a thicker consistency.
  • Stir in the chicken and frozen peas. Turn off the heat. 
  • Pour the mixture into a 9x13 inch casserole dish.
  • Preheat the oven to 400 degrees F.

Make the dough for these homemade Buttermilk Biscuits, skipping all the rolling steps. Once you have kneaded the dough together, proceed here:

  • Separate the dough into 12 pieces and flatten them a little bit with your hands into a rough disc. It doesn't need to be perfect, and don't go too crazy, you want them kind of thick. (But not dome-y.) See photos. 
  • Place each biscuit on top of the chicken mixture in the 9x13 pan. 
  • Brush each biscuit with buttermilk or milk.
  • Bake at 400 for 25-30 minutes. The tops of the biscuits should be golden brown and the casserole should be bubbly. 

Notes

*I always use water + this chicken base that I always keep in the fridge. You can find it in the grocery store. For this recipe, I used 3 cups of water and 1 tablespoon chicken base. 
**This is my homemade biscuit recipe. They are amazing, so tender and flaky. They totally make this casserole next level. BUT. Pillsbury biscuits from a can will also work, or you could make Bisquick biscuits. Sometimes you just need to get dinner on the table!

Nutrition

Serving: 1g | Calories: 259kcal | Carbohydrates: 14g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 746mg | Potassium: 273mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4493IU | Vitamin C: 14mg | Calcium: 64mg | Iron: 1mg