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To make Biscuit Topped Chicken Pot Pie, gather these key ingredients: - 2 tablespoons olive oil - 1 lb chicken breast, diced - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1/4 cup all-purpose flour - 2 cups chicken broth - 1 cup frozen peas - 1 tablespoon lemon juice - Salt and pepper to taste - 1 cup milk - 1 cup grated cheddar cheese - 1 can (16 oz) refrigerated biscuit dough When choosing ingredients, I recommend quality brands for the best taste. For olive oil, look for extra virgin for a rich flavor. Any diced chicken breast will work well, but organic or free-range options are great. If you prefer, you can swap regular milk for almond or oat milk for a dairy-free version. In place of chicken broth, vegetable broth works well for a lighter taste. To elevate your dish, consider these garnishes: - Fresh parsley, chopped - Cracked black pepper - A sprinkle of paprika for color {{ingredient_image_1}} First, gather your ingredients. You need olive oil, chicken, onion, carrots, celery, garlic, thyme, rosemary, flour, chicken broth, peas, lemon juice, milk, cheddar cheese, and biscuit dough. Now, prepare your chicken by dicing it into small pieces. Dice the onion, carrots, and celery too. Mince the garlic and set it aside for later. Preheat your oven to 400°F (200°C), so it's hot and ready for baking. In a large skillet, heat two tablespoons of olive oil over medium heat. Once it's warm, add one pound of diced chicken. Season it with salt and pepper. Cook until the chicken is lightly browned, which takes about 5 to 7 minutes. Next, add the diced onion, carrots, and celery. Sauté these for another 5 minutes until they start to soften. Now, stir in the minced garlic, dried thyme, and dried rosemary. Let this cook for one minute until all the flavors mix together. Sprinkle a quarter cup of flour over the chicken and veggies. Stir well to coat everything, cooking for about 2 minutes to let the flour brown slightly. Gradually pour in two cups of chicken broth while stirring. Bring this to a simmer and cook until it's thickened, about 5 to 10 minutes. Finally, stir in one cup of frozen peas and one tablespoon of lemon juice. Remove from heat, then mix in one cup of milk and one cup of grated cheddar cheese until combined. Pour the chicken mixture into a large baking dish with about a 2-quart capacity. Open the can of refrigerated biscuit dough and break it into individual pieces. Arrange these pieces evenly over the top of the chicken filling. Now, place the dish in your preheated oven. Bake for 20 to 25 minutes, or until the biscuits turn golden brown and the filling bubbles. Remove from the oven and let it cool for a few minutes before serving. Enjoy your warm, comforting meal! To get your biscuit topping just right, start with cold dough. Cold dough makes lighter, fluffier biscuits. Break the biscuit dough into pieces, but don’t overwork it. Place them evenly on the filling. This helps them bake nice and golden. For an extra touch, brush the top with butter before baking. You can add herbs or cheese to the biscuits for extra flavor. The filling is the heart of this dish. Start with fresh ingredients for the best taste. Sauté your onions, carrots, and celery until soft. This builds a great base. Adding garlic and herbs like thyme and rosemary boosts flavor. Don't forget the lemon juice; it brightens the mix. For a creamy texture, mix in milk and cheese at the end. This will make your filling rich and delicious. One common mistake is not seasoning enough. Always taste your filling as you cook. Adjust salt and pepper to fit your taste. Another mistake is overcooking the chicken early on. You want it just browned, not dry. Lastly, avoid crowding the biscuit pieces. They need space to puff up and bake evenly. Keep these tips in mind to make a perfect Biscuit Topped Chicken Pot Pie. Pro Tips Use Leftover Chicken: This recipe is perfect for utilizing leftover rotisserie chicken, saving you time and enhancing flavor. Enhance Flavor with Herbs: Experiment with fresh herbs like parsley or basil for a burst of freshness and depth in the chicken filling. Customize Veggies: Feel free to add your favorite vegetables like bell peppers or mushrooms to customize the filling to your taste. Keep Biscuits Fluffy: For best results, don’t overcrowd the biscuit pieces on top; this allows them to bake up fluffy and golden. {{image_2}} For a vegetarian version, swap the chicken for hearty veggies. Use mushrooms, lentils, or chickpeas. They add great texture and flavor. Replace chicken broth with vegetable broth for depth. For a vegan option, use plant-based milk and dairy-free cheese. This keeps the dish creamy and rich without animal products. You can switch up the protein in this dish. Try turkey or rotisserie chicken for a quick meal. If you love seafood, shrimp or crab meat works well. You can also use tofu for a protein boost. Just make sure to season it well for the best taste. Seasonal veggies can make this dish shine. In spring, add asparagus or green beans for freshness. Summer brings zucchini and bell peppers that add color and crunch. In fall, think about adding butternut squash or sweet potatoes. Winter vegetables like root veggies can add heartiness to the filling. Always choose what is fresh to enhance the dish’s flavor. After enjoying your Biscuit Topped Chicken Pot Pie, let it cool down. Once cooled, place leftovers in an airtight container. This helps keep the flavors fresh. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. To reheat, you can use an oven or a microwave. For the oven, preheat it to 350°F (175°C). Place the pot pie in a baking dish and cover it with foil. Heat for about 20-30 minutes, or until it's hot. If you use a microwave, heat in short bursts of 1-2 minutes. Check to make sure it warms evenly. For freezing, wrap the pot pie tightly in plastic wrap and then in aluminum foil. This prevents freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Then, reheat it in the oven for the best taste and texture. Enjoy your meal again! Yes, you can make the filling ahead of time. Cook the chicken and veggies, then cool them. Store the mixture in the fridge for up to two days. When ready, heat it up and add the biscuit topping before baking. This way, you save time on busy days. This dish is filling, but you can add sides for balance. Here are some ideas: - A simple green salad with a light dressing. - Roasted vegetables like broccoli or carrots. - Mashed potatoes if you want an extra treat. - A warm bread roll to soak up the filling. These sides complement the flavors and add color to your table. To make the filling gluten-free, swap all-purpose flour with a gluten-free blend. Ensure your chicken broth and biscuit dough are also gluten-free. Many brands offer options now. This way, everyone can enjoy this comforting dish without worry. To wrap up, we covered key ingredients for Biscuit Topped Chicken Pot Pie. You learned essential items, brand recommendations, and optional garnishes. I shared clear steps for prep, cooking, and baking. Tips included perfecting the topping and enhancing flavors, while we explored variations for different diets. Finally, I offered storage advice for leftovers and answered common questions. Remember, with simple tweaks, you can make this dish your own. Enjoy making it your way!

Biscuit Topped Chicken Pot Pie

A comforting chicken pot pie topped with flaky biscuits.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 lb chicken breast, diced
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup frozen peas
  • 1 tablespoon lemon juice
  • to taste salt and pepper
  • 1 cup milk
  • 1 cup grated cheddar cheese
  • 1 can (16 oz) refrigerated biscuit dough

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until lightly browned (about 5-7 minutes).
  • Add the diced onions, carrots, and celery. Sauté for another 5 minutes, or until the vegetables start to soften.
  • Stir in the minced garlic, dried thyme, and dried rosemary, cooking for an additional minute until fragrant.
  • Sprinkle the flour over the chicken and vegetables, stirring well to coat everything. Cook for 2 minutes, allowing the flour to brown slightly.
  • Gradually pour in the chicken broth while stirring to combine. Bring the mixture to a simmer and cook until thickened (about 5-10 minutes).
  • Stir in the frozen peas and lemon juice, then remove from heat and mix in the milk and grated cheddar cheese until well combined.
  • Pour the chicken mixture into a large baking dish (about 2-quart capacity).
  • Open the biscuit dough and break it into individual pieces. Arrange the biscuit pieces evenly over the top of the chicken filling.
  • Bake in the preheated oven for 20-25 minutes or until the biscuits are golden brown and the filling is bubbly.
  • Remove from the oven and let cool for a few minutes before serving.

Notes

Serve warm directly from the baking dish with fresh parsley sprinkled on top.
Keyword biscuit, chicken, pot pie