Herbed Biscuit-Topped Chicken Pot Pie

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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This Herbed Biscuit-Topped Chicken Pot Pie is a cozy and comforting dish that combines the heartiness of a classic chicken pot pie with the lightness of herbed biscuits. Perfect for chilly evenings when you crave something warm and satisfying, it's a delightful twist on a traditional favorite.

Ingredients for Herbed Biscuit-Topped Chicken Pot Pie

We start with olive oil to sauté and add flavor without overwhelming the dish. Chicken thighs are the protein of choice here; they stay juicy and tender, even after baking. The onion and garlic build the aromatic base, essential for a savory pot pie. A mix of carrots, peas, and corn adds color, nutrition, and a touch of sweetness.

All-purpose flour thickens the sauce to a creamy consistency. Chicken broth and heavy cream create a rich, flavorful sauce that envelops the chicken and veggies. Dried thyme and rosemary bring that quintessential pot pie aroma.

For the biscuits, all-purpose flour is the base, with baking powder ensuring they rise to fluffy perfection. Cold unsalted butter is crucial for flaky layers. Milk brings it all together, while a touch of fresh parsley adds brightness and color.

Tips & Tricks

  • Ensure your butter is very cold for the flakiest biscuits.
  • Dice the chicken into uniform pieces for even cooking.
  • If you prefer a thicker sauce, add an extra tablespoon of flour.
  • For extra flavor, consider adding a splash of white wine while cooking the vegetables.

Serving Suggestions

This dish pairs wonderfully with a crisp green salad dressed in a light vinaigrette to balance the creamy richness of the pot pie. For a heartier meal, serve alongside roasted potatoes or steamed asparagus.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, but thighs offer more flavor and stay juicier during baking.
Can I make this dish ahead of time?
You can prepare the filling and refrigerate it for up to a day. Add the biscuits and bake when ready to serve.
Can I use frozen vegetables?
Absolutely! Just make sure to thaw them first and drain any excess moisture.

Herbed Biscuit-Topped Chicken Pot Pie Recipe Walkthrough

Preheat your oven to 400°F (200°C) to get it nice and hot for baking. Start by heating olive oil in a large skillet over medium heat. Add the diced chicken and cook until it’s browned and cooked through, then set it aside. In the same skillet, toss in the onion and garlic. Sauté them until the onion turns translucent, letting the garlic infuse its fragrant aroma.

Add the mixed vegetables to the skillet, stirring occasionally for about 3-4 minutes until they're just tender. Sprinkle all-purpose flour over the vegetables, stirring well to coat them evenly. Slowly pour in the chicken broth, stirring constantly until the mixture thickens into a lovely sauce.

Now, stir in the heavy cream, thyme, rosemary, and season with salt and pepper. Let it simmer gently for about 5 minutes, allowing the flavors to meld. Return the cooked chicken to the skillet, mixing it well with the creamy sauce, then transfer everything into a baking dish.

For the biscuits, in a large bowl, mix together all-purpose flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs, then stir in the milk and parsley just until combined. Drop spoonfuls of the biscuit dough over the chicken mixture in the baking dish.

Pop it into the oven and bake for 20-25 minutes, or until the biscuits are a beautiful golden brown. Let it cool slightly before serving to allow the flavors to settle.

Why You'll Love This Recipe

  • Combines the flavors of a classic pot pie with fresh, herby biscuits.
  • Uses simple, everyday ingredients you likely have on hand.
  • Quick enough for a weeknight meal, but special enough for guests.
  • The biscuits bake to golden perfection, providing a delightful texture contrast.

Ingredients

2 tbsp olive oil
1 lb boneless, skinless chicken thighs, diced
1 medium onion, diced
2 cloves garlic, minced
2 cups mixed vegetables (carrots, peas, corn)
3 tbsp all-purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 tsp dried thyme
1/2 tsp dried rosemary
Salt and pepper to taste
1 1/2 cups all-purpose flour (for biscuits)
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
2/3 cup milk
1 tbsp chopped fresh parsley

Step-by-step Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add onion and garlic and sauté until onion is translucent.
4. Stir in mixed vegetables and cook for another 3-4 minutes.
5. Sprinkle flour over vegetables, stirring to coat.
6. Slowly add chicken broth, stirring constantly until thickened.
7. Stir in heavy cream, thyme, rosemary, salt, and pepper. Let simmer for 5 minutes.
8. Return the chicken to the skillet, mixing well with the sauce. Pour into a baking dish.
9. To prepare biscuits, in a bowl, mix flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley until just combined.
10. Drop spoonfuls of biscuit dough over the chicken mixture in the baking dish.
11. Bake for 20-25 minutes or until biscuits are golden brown.

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