Description

This Biscuit Chicken Pot Pie is a comforting, hearty dish featuring tender roasted chicken and fresh vegetables in a creamy thyme-infused sauce, topped with flaky buttermilk biscuits baked until golden brown. Perfect for family dinners, this one-pan pot pie combines homestyle flavors with an easy prep and bake method.

Ingredients

Scale

Filling

2 tablespoons unsalted butter
1 small yellow onion, diced
2 small carrots, peeled and sliced
2 stalks celery, diced
3 cloves garlic, minced
1/4 cup all purpose flour
1 3/4 cups chicken broth
1 cup half and half
1 tablespoon lemon juice
1 teaspoon fresh thyme
1 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 cups chopped leftover roasted chicken or turkey
1/2 cup frozen green peas

Topping

8 frozen or refrigerated buttermilk biscuits
2 tablespoons half and half (for brushing)
2 tablespoons melted butter (for brushing)
Flaky sea salt, for serving
Fresh thyme, for serving

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Instructions

Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s ready for baking the pot pie once assembled.
Sauté Vegetables: Heat a large skillet over medium-high heat and melt the butter. Add diced onion, celery, carrots, and minced garlic. Sauté for 3-5 minutes until the onion turns translucent and the vegetables start softening.
Add Flour: Lower heat to medium and sprinkle the flour over the sautéed vegetables. Stir continuously to combine and cook for 1 minute to create a roux base.
Make Filling Sauce: Pour in chicken broth, half and half, lemon juice, fresh thyme, salt, and pepper. Stir thoroughly to combine and scrape up any browned bits from the bottom. Bring the mixture to a simmer and cook for 2-3 minutes until it thickens slightly. Taste and adjust seasoning as needed.
Incorporate Chicken and Peas: Remove skillet from heat and fold in the chopped roasted chicken and frozen green peas evenly with the sauce.
Arrange Biscuits: Place the frozen or refrigerated buttermilk biscuits on top of the filling in the skillet, arranging seven around the edge and one in the center. Brush each biscuit with half and half using a pastry brush.
Bake: Bake the pot pie in the preheated oven for 25-30 minutes or until the biscuits are golden brown and cooked through. If using refrigerated biscuits instead of frozen, check at 15-20 minutes as they cook faster.
Finish Topping: Remove the skillet from the oven. Brush the tops of the biscuits with melted butter, then sprinkle with flaky sea salt and fresh thyme for garnish and extra flavor.

Notes

If using refrigerated biscuits, baking time will be shorter; check around 15-20 minutes.
Leftover roasted chicken or turkey works best; fresh cooked chicken can also be used.
Adjust the seasoning carefully after simmering the filling to balance flavors.
For a thicker filling, simmer a bit longer before adding chicken and peas.
You can substitute frozen vegetables like corn or mixed vegetables if desired.