Chicken Pot Pie with Biscuits is comfort food at its best.
Rotisserie chicken and ready-made biscuits are two easy buttons for this delicious recipe. Shallots, fresh thyme, celery, carrots, and peas provide the veggie goodness. Shredded tender chicken and creamy white sauce complete the pie filling. Then, flaky biscuits brushed with butter and baked until golden brown, top the mixture (taking the place of a fussy pie crust.)
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The Back Story
My daughter Stacey tipped me off to this Pinch of Yum recipe. <- This link provides great tips for making homemade biscuits, recipe substitutions, reheating instructions, and side dish ideas. Pinch of Yum also has a soup version of Chicken Pot Pie that I plan to try.
Chicken Pot Pie with Biscuits Tips
Thickness of Sauce – It’s a matter of personal preference how creamy or thick you prefer the sauce. Keep in mind that the sauce will reduce while the biscuits bake. If you have leftovers, the sauce will also thicken after it sits and is then reheated.
Quantity of Chicken & Veggies – the original recipe used more shallot, peas, and chicken. I adjusted my quantities based on my daughter’s feedback (for the chicken) and my preference (for the shallots and peas.)
Lemon Juice – even if you’re not a big fan of lemon, still add a little lemon, perhaps a teaspoon to start. The acidity from the lemon adds brightness and balances the richness of the sauce. I am a fan of lemon so I added about a tablespoon.
Confession of a Butter Addict – We slit the biscuits and slathered the inside with butter as we dished them up. There’s nothing that hits the spot like a forkful of creamy chicken pot pie filling and buttery biscuit.
Comfort Food Recipes
Interested in more comfort food recipes? Check out some of my favorites.
Chicken Pot Pie with Biscuits
Ingredients
- 4 tablespoons salted butter
- 1 1/2 tsp. chopped thyme
- 1 large shallot minced
- 2 cups carrots peeled and sliced thinly
- 1 cup chopped celery
- 1/4 cup flour
- 1/4 cup white wine optional
- 2 cups whole milk
- 1 1/2 cups chicken broth
- 2 1/2 cups shredded chicken rotisserie chicken works best
- 1 cup frozen peas
- 1 teaspoon salt
- lemon juice and black pepper to taste
- can of refrigerated biscuits
- 2 Tbsp. melted butter
Instructions
- Melt 4 tbsp. of butter in a large oven-safe Dutch oven or pan. Add the thyme and shallots and sauté for 5 minutes. Add the carrots and celery. Mix, then cover and let simmer for 5 minutes. Add the flour and cook for 1-2 minutes. If desired, add wine; cook until absorbed.
- Gradually, stir in the milk and the chicken broth. Simmer the mixture until thickened, about 5 minutes. Add chicken and peas. Simmer a few more minutes until it reaches the desired thickness (the mixture will also thicken in the oven while the biscuits bake.) Season with salt, pepper, and lemon juice (I used about 1 tablespoon of lemon juice. But start with less, then taste and add more if desired.)
- Preheat oven to temperature indicated on biscuit baking directions. Arrange biscuits on top of the filling. Brush biscuits with 2 tbsp. melted butter. Bake for 15-20 minutes (adjust the bake time based on the biscuit package directions).
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