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4 from 3 votes

Chicken Pot Pie with Biscuits

This Skillet Chicken Pot Pie with Biscuits is the ultimate comfort food! This is a delicious and quick way to get dinner on the table.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 8 servings

Ingredients

To make the Chicken Pot Pie filling

  • 4 Tbsp. salted butter
  • 1 small yellow onion; chopped
  • 4 carrots; peeled and chopped about 2 cups
  • 4 celery stalks; peeled and chopped about 1 cup
  • 1/3 cup all-purpose flour
  • 1 tsp. salt
  • 1 tsp. dried thyme
  • 1/4 cup dry white wine
  • 2 cups whole milk
  • 2 cups chicken broth
  • 4 cups rotisserie chicken (shredded and skin removed)
  • 1 cups frozen peas
  • 1/2 tsp. black pepper

To make the biscuits

  • 3 cups all-purpose flour
  • 2 Tbsp. baking powder
  • 1 Tbsp. corn starch
  • 1 Tbsp. granulated sugar
  • 3/4 tsp. sea salt
  • 1 cup unsalted butter; cold and cut into small cubes or shredded
  • 2 Tbsp. unsalted butter; melted for brushing on top of the biscuits
  • 1 1/2 cups buttermilk (or you can subsitute milk plus 1 Tbsp. of lemon juice

Instructions

To make the chicken pot pie filling

  • Preheat oven to 425 degrees F. Melt the butter in a large skillet or oven-safe pan. Add the onions, carrots, celery, salt, pepper, and thyme; sauté for 5 minutes. The onions will look tanslucent.
  • Add the flour; stir and sauté for 1-2 minutes. Add the wine and let it soak into the vegetables for a few minutes. Slowly and gradually, add the milk and the chicken broth, stirring after each addition.
  • The mixture should resemble a thick, delicious creamy soup. Add chicken and peas. Let mixture simmer for 5 minutes, stirring occasionally. See below how to make biscuits: Arrange biscuits on top of filling and brush the top of the biscuits with melted butter for extra browning.
  • Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through and slighly browned.

To make the biscuits

  • In a large mixing bowl, combine flour, baking powder, cornstarch, sugar, and salt. Whisk to combine.
  • Add the cold cubed butter. With a pastry blender, or with your hands cut the butter until pea-size clumps. Add buttermilk and mix until the dough becomes moist and no loose pockets of flour remain.
  • You can either roll out and cut the biscuits or divide the dough into 12 pieces and form 12 "rustic" biscuits by hand. Set aside.

Notes

  1. To freeze this Chicken Pot Pie- freeze the unbaked filling and biscuits separate from the each other. This pot pie freezes well for up to 2-3 months.
  2. This Chicken Pot Pie will last in the refrigerator tightly wrapped in plastic wrap or foil for up to 3-5 days. To reheat simply warm the pot pie in an oven at 350 degrees F for a few minutes.