This creamy and comforting Biscuit Chicken Pot Pie is a different twist on the traditional chicken pot pie! It’s filling and hearty – loaded with tender shredded chicken and a mix of vegetables in a delicious creamy sauce and then topped with fluffy, buttery biscuits.

Absolutely nothing screams comfort food like chicken pot pie, especially during the colder months! When I make this version of pot pie, I like to keep it easy and top it with flaky biscuits instead of pie crust. No shame in my game! 😉 The biscuits fluff up while baking in the hot, creamy filling creating the BEST chicken pot pie. This is most definitely one of our family staples that we make on repeat. It’s a keeper for sure!! We’ve had a few really cold (ok, more like frigid) days here in Saskatchewan and nothing is more satisfying than cozying up with a homestyle dinner. 

I usually make this dish completely from scratch but there’s a few shortcuts you can take if you’re running short on time. If you have leftover rotisserie chicken or leftover turkey, it works great for this pot pie. Feel free to use pre-cut frozen vegetables and canned biscuits. If you’ve never made homemade biscuits before, it’s not as daunting as it seems. They’re so deliciously fluffy, buttery and flaky, you’ll never go back to canned again. 😉 And you can always take a walk to the wild side and add some chives and shredded cheddar cheese to your biscuits. Soo good!  

Your whole family will love this meal! I can’t think of any good reason why you shouldn’t make this savory dish. 😉

Yield: 4 servings

INGREDIENTS

• 3 tablespoons butter, unsalted 
• 2 garlic cloves, minced 
• 1 diced onion 
• 1 1/2 cups diced carrots
• 1 1/2 cups diced potatoes 
• 1 teaspoon salt 
• 1/2 teaspoon thyme 
• 1/4 teaspoon pepper 
• 1/3 cup all purpose flour 
• 2 cups chicken broth 
• 1 1/2 cups milk 
• 2 medium chicken breasts, baked and shredded 
• 1/2 cup frozen peas
• 1/2 cup frozen peaches and cream corn

BISCUITS

• 2 cups all purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt 
• 4 tablespoons cold butter, cubed 
• 4 tablespoons shortening 
• 1 cup buttermilk 
• 1 egg & 2 teaspoons water

INSTRUCTIONS

BUSCUITS

1. In a medium sized bowl, add flour, baking powder, baking soda, and salt and whisk to combine. 
2. Add in cold cubed butter and shortening, using a pastry cutter, cut the fat into the flour mixture until it resembles pea sized crumbs. Add buttermilk and stir gently with a fork just until a sticky dough forms. Do not overmix! 
3. Dump dough out onto a floured surface. Add just a sprinkle of flour to the dough, and using a rolling pin, roll out the dough into a 6×8 inch rectangle. Fold the dough in half and roll into another rectangle the same size. Repeat two more times. On the last roll, roll the dough out so it’s 1/4 inch thick. Cut out 12 biscuits using a 2 1/2 inch biscuit or cookie cutter. If you don’t get enough biscuits, use scraps of dough to make the 12 you need. Place biscuits onto the prepared baking sheet; set aside in the refrigerator.

FILLING

1. Preheat oven to 400F. Lightly spray a 9×13 baking dish with nonstick spray. Set aside. 
2. Melt butter in a large skillet over medium high heat. Add garlic, onion, carrots, potatoes, thyme, salt and pepper, and cook until softened, but still have a bite to them, about 8 minutes. 
3. Add flour to the vegetables and cook until lightly browned, about 1 minute.
4. Slowly whisk in chicken broth and milk, whisking constantly to make sure no lumps form. Bring mixture to a boil and then reduce to a simmer. Toss in the shredded chicken, pea and corn and simmer until it’s slightly thickened, 2-4 minutes. 
5. Add chicken mixture to the greased baking dish and top with prepared biscuits. Brush with egg wash mixture.
6. Place into the oven and bake for 20 minutes or until biscuits are golden brown and cooked through. Let sit for 5 minutes before serving.

RECIPE NOTE

This recipe feeds 4 adults. But if you’re wanting to feed a slightly bigger crowd, double the filling recipe but keep the biscuit recipe as is.