Biscuit and Chicken Pot Pie



  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 cup carrots, diced
  • 1/2 cup celery, diced
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 3/4 cups chicken broth
  • 2/3 cup milk

Biscuit Topping:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup buttermilk


For the Filling:

  1. Preheat Oven:
    • Preheat your oven to 400°F (200°C).
  2. Cook Vegetables:
    • In a large skillet, melt the butter over medium heat. Add the carrots, celery, and cook until the vegetables are slightly softened.
  3. Add Flour and Spices:
    • Stir in the flour, salt, pepper, and thyme. Cook for 2 minutes, stirring constantly.
  4. Gradually Add Liquids:
    • Gradually whisk in the chicken broth and milk. Continue stirring until the mixture thickens.
  5. Add Chicken and Peas:
    • Add the cooked chicken and frozen peas. Stir until well combined. Remove from heat.
  6. Transfer to Baking Dish:
    • Pour the chicken and vegetable mixture into a greased baking dish.

For the Biscuit Topping:

  1. Prepare Biscuit Dough:
    • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until it resembles coarse crumbs.
  2. Add Buttermilk:
    • Pour in the buttermilk and stir until just combined. Do not overmix.
  3. Form Biscuits:
    • Drop spoonfuls of biscuit dough onto the filling, spreading them out evenly.
  4. Bake:
    • Bake in the preheated oven for about 20-25 minutes or until the biscuits are golden brown and the filling is bubbly.
  5. Serve:
    • Allow the pot pie to cool for a few minutes before serving. Scoop out portions with both the biscuits and the filling.