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Easy Chicken Pot Pie with Fluffy Biscuit Topping

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A modern twist on a classic chicken pot pie, featuring a creamy, savory filling topped with fluffy, homemade biscuits. This comforting dish is surprisingly simple to make and perfect for any occasion.

Ingredients

Scale

Biscuit Topping

  • 2.67 cups all-purpose flour (333 g)
  • 4 teaspoons baking powder
  • 4 teaspoons granulated sugar
  • 1 teaspoon salt
  • 8 Tablespoons unsalted butter, very cold and cut into 8 pieces
  • 1 cup whole milk (236 ml (buttermilk or 2% milk also work))

Filling

  • 5 Tablespoons salted butter
  • 1 medium yellow onion, diced (125 g)
  • 6 Tablespoons all-purpose flour (50 g)
  • 0.75 teaspoon salt
  • 0.75 teaspoon ground pepper
  • 1 teaspoon smoked paprika
  • 0.25 teaspoon ground mustard
  • 0.125 teaspoon dried thyme
  • 3 cups low-sodium chicken broth (709 ml)
  • 0.5 cup heavy cream (88 g)
  • 3 cups diced, peeled russet potatoes, diced into pieces smaller than 1″ (635 g)
  • 2 carrots, chopped
  • 3 cups frozen mixed vegetables (325 g)
  • 3 cups shredded chicken (440 g)

Egg Wash (Optional)

  • 1 large egg
  • 1 teaspoon water

Instructions

  1. In a big bowl, give a good whisk to your flour, baking powder, sugar, and salt. Make sure they’re all mixed up nicely.
  2. Now, grab your super cold butter. Use a pastry blender, two forks, or even your fingertips to cut the butter into the flour mixture. You’re aiming for a consistency that looks like coarse crumbs – little buttery bits are exactly what we want!
  3. Gradually pour in the milk, stirring gently until everything just comes together. Be careful not to overmix here; a slightly shaggy dough is perfect. Overmixing leads to tough biscuits, and nobody wants that!
  4. Pop that bowl of biscuit dough into the refrigerator to chill while we get the filling ready. This keeps the butter cold for maximum flakiness.
  5. In a large pot or a cozy Dutch oven, melt your butter over medium heat. Let it get nice and happy.
  6. Toss in your diced yellow onion. Cook it until it’s nice and soft and a little translucent, about 5 to 7 minutes. Give them a stir every now and then.
  7. Now for the flavor boost! Whisk in the flour, salt, pepper, smoked paprika, ground mustard, and thyme. Stir it all around for about 1 minute. This helps cook out that raw flour taste.
  8. Slowly, and I mean slowly, whisk in the chicken broth until it’s all smooth. Bring the whole mixture to a gentle simmer.
  9. Stir in the heavy cream, those lovely diced potatoes, and the chopped carrots. Give it a good stir to combine everything.
  10. Turn the heat down to low, pop a lid on the pot, and let it simmer away for 10 to 15 minutes. You’ll know it’s ready when the potatoes are tender when poked with a fork.
  11. Finally, stir in your frozen mixed vegetables and that delicious shredded chicken. Let it all heat through for a few minutes. Taste and adjust seasoning if needed – a little more salt or pepper? You’re the boss!
  12. Preheat your oven to a nice, hot 400°F (200°C). Get it nice and toasty!
  13. Pour that glorious filling into a 9×13 inch baking dish. You could also use individual ramekins for a fancier presentation, but either way works!
  14. Pull that chilled biscuit dough from the fridge. Drop spoonfuls of the dough evenly all over the top of the hot filling. Don’t worry about making it perfect; rustic charm is part of the appeal!
  15. If you’re feeling fancy (and I usually am!), whisk together the egg and water in a tiny bowl. Then, gently brush the tops of your biscuit dollops with this egg wash. It’s going to give them the prettiest golden sheen.
  16. Bake for about 20-25 minutes. You’re looking for those biscuits to be beautifully golden brown and cooked through, and for the filling to be all bubbly and delicious around the edges.
  17. Once it’s out of the oven, let it stand for about 5-10 minutes before you dig in. This helps everything settle and prevents you from burning your tongue – although it’s so tempting to dive right in!

Notes

Keep the butter very cold for the biscuits to ensure flakiness. Rotisserie chicken is a great time-saver. The filling can be made a day in advance.

Find it online: https://speedydishes.com/easy-chicken-pot-pie-biscuit-topping/