Creamy Chicken Pot Pie (Printable)

Tender chicken and veggies in creamy sauce under a golden biscuit crust for a warm, comforting dish.

# What You Need:

→ For the Filling

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1/3 cup all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 2 cups cooked chicken breast, diced or shredded
10 - 1 cup frozen peas
11 - 1 teaspoon fresh thyme leaves
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper

→ For the Biscuit Topping

14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1 teaspoon salt
18 - 6 tablespoons cold unsalted butter, cubed
19 - 3/4 cup cold buttermilk
20 - 1 large egg, lightly beaten for egg wash

# How to Make It:

01 - Preheat oven to 400°F (200°C).
02 - In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes, until softened. Add garlic and cook 1 minute more.
03 - Sprinkle flour over vegetables. Cook, stirring constantly, for 1–2 minutes until flour is absorbed.
04 - Gradually whisk in chicken broth and milk. Bring to a simmer, stirring until thickened, approximately 3–4 minutes.
05 - Stir in chicken, peas, thyme, salt, and pepper. Remove from heat.
06 - Pour the filling into a 9x13-inch baking dish or large pie dish.
07 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add cold butter and cut in with a pastry blender or fingers until mixture resembles coarse crumbs.
08 - Add buttermilk and gently stir until just combined. Do not overmix.
09 - Drop spoonfuls of biscuit dough evenly over the filling. If desired, brush the tops with beaten egg for a glossy finish.
10 - Bake for 25–30 minutes, until biscuits are golden brown and filling is bubbling.
11 - Let rest for 5–10 minutes before serving.

# Expert Advice:

01 -
  • The filling tastes like it simmered for hours even though you'll have it ready in under 30 minutes.
  • Those biscuits are crispy on the outside and impossibly tender inside, nothing like the canned version.
  • It's the kind of dish people actually ask you to make again, and the leftovers somehow taste even better.
02 -
  • Don't skip whisking the broth and milk in gradually or you'll end up with lumpy sauce that won't feel creamy no matter how much you stir.
  • The cold butter in the biscuits is non-negotiable if you want them flaky, so if your kitchen is warm, chill your mixing bowl and even the flour for a few minutes.
  • The filling should bubble noticeably around the edges when the biscuits are done, because that's how you know it's hot all the way through and the flavors have really melded.
03 -
  • If your filling seems too thin after simmering, don't panic, mix a tablespoon of cornstarch with 2 tablespoons of cold water and stir it in while simmering, and it'll thicken in about a minute.
  • Make sure your baking dish is deep enough that the filling doesn't bubble over in the oven, and if it looks like it might, place a sheet of foil on the rack below to catch any drips.
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