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Biscuit Chicken Pot Pie

A creamy, comforting chicken pot pie topped with flaky, golden biscuits. An easy, old-fashioned dinner perfect for cozy nights!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 38 minutes
Course Main Course
Cuisine Southern
Servings 6
Calories 450 kcal

Ingredients
  

  • 2 tbsp butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 3 cups cooked shredded chicken
  • 1 cup frozen peas
  • 1 16 oz can refrigerated biscuits
  • 1 tbsp melted butter
  • 1 tbsp chopped parsley optional

Instructions
 

  • Preheat oven to 375°F. Melt butter in an oven-safe skillet. Sauté onion, carrots, and celery for 5 minutes. Add garlic and cook 30 seconds.
  • Stir in flour, cooking for 1 minute. Slowly whisk in broth and milk. Simmer for 3-4 minutes until thickened.
  • Stir in shredded chicken, peas, and seasonings. Let simmer for 2 minutes, then remove from heat.
  • Arrange biscuits on top of the filling. Brush with melted butter.
  • Bake for 20-25 minutes, until biscuits are golden brown.
  • Let sit 5 minutes, garnish with parsley, and serve warm.
Keyword Biscuit Pot Pie, Chicken Pot Pie, Comfort Food