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Chicken Pot Pie with Biscuits

This cozy Chicken Pot Pie with Biscuits is creamy, comforting, and topped with buttery biscuits—perfect for fall and winter family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 6 People
Calories 450 kcal

Ingredients
  

  • - 2 cups cooked shredded chicken
  • - 1/2 cup diced onion
  • - 1/2 cup diced carrots
  • - 1/2 cup diced celery
  • - 1/4 cup butter
  • - 1/4 cup all-purpose flour
  • - 1 3/4 cups chicken broth
  • - 1 cup milk
  • - 1 cup frozen peas
  • - Salt and pepper to taste
  • - Biscuit dough homemade or canned

Instructions
 

  • Preheat oven to 400°F.
  • In a large skillet, melt butter. Sauté onion, carrot, and celery until softened.
  • Stir in flour and cook 1 minute.
  • Slowly whisk in broth and milk. Simmer until thick.
  • Stir in chicken and peas. Season with salt and pepper.
  • Pour filling into greased baking dish.
  • Drop biscuit dough on top in spoonfuls.
  • Bake for 20–25 minutes, or until biscuits are golden brown.

Notes

  • Let sauce thicken properly before adding chicken.
  • Use warm filling for better biscuit rise.
  • Customize with mushrooms, green beans, or corn.
  • To make ahead, assemble and refrigerate before baking.
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