Creamy Chicken Pot Pie (Printable)

Tender chicken and veggies in creamy sauce topped with golden biscuit crust.

# What You'll 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 or 1/2 teaspoon dried thyme
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

# Directions:

01 - Set oven temperature to 400°F
02 - In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery, sautéing for 6 to 8 minutes until softened. Add minced garlic and cook for 1 minute more
03 - Sprinkle flour over vegetables and cook while stirring constantly for 1 to 2 minutes until flour is absorbed
04 - Gradually whisk in chicken broth and milk, bringing to a simmer while stirring until thickened, approximately 3 to 4 minutes
05 - Stir in cooked chicken, peas, thyme, salt, and pepper. Remove from heat
06 - Pour filling into a 9 by 13 inch baking dish or large pie dish
07 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add cold cubed butter and cut in using a pastry blender or fingers until mixture resembles coarse crumbs
08 - Add buttermilk and gently stir until just combined, being careful not to overmix
09 - Drop spoonfuls of biscuit dough evenly over the filling. If desired, brush tops with beaten egg for a glossy finish
10 - Bake for 25 to 30 minutes until biscuits are golden brown and filling is bubbling at the edges
11 - Allow to rest for 5 to 10 minutes before serving

# Expert Tips:

01 -
  • It looks impressive but comes together in about an hour, so you can actually enjoy your evening instead of being trapped in the kitchen.
  • The biscuit topping stays fluffy and golden even if you're not a seasoned baker, which means fewer kitchen disasters and more genuine confidence.
  • One dish feeds six people generously, making it perfect for when you want to cook once but eat well multiple times.
02 -
  • Cold butter is non-negotiable for biscuit texture, so take it straight from the fridge and work quickly so it doesn't warm up from your hands.
  • Overmixing the biscuit dough is the most common mistake and the reason homemade biscuits sometimes disappoint, so err on the side of barely combined dough.
  • The filling must be cool enough to top with raw biscuit dough or the heat will start cooking the biscuits from below before the oven gets them, creating dense bottoms.
03 -
  • Room temperature filling under cold biscuit dough is the secret to perfectly cooked biscuits with a creamy center, so let your filling cool for ten minutes before topping.
  • A pastry blender is worth owning because it cuts cold butter into flour more efficiently than fingers and keeps everything colder, resulting in fluffier biscuits every time.
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