Biscuit Topped Chicken Pot Pie

Biscuit Topped Chicken Pot Pie

As we head into fall for real now, the comfort foods, like this Biscuit Topped Chicken Pot Pie, are more and more appealing. This deliciously flavourful dish is everything that you want in a comforting, one-pan casserole. It has the most amazingly creamy filling of chicken & veggies in gravy, topped with buttery, flaky biscuits baked right in. Those tender biscuits are golden on top, but underneath, they soak up all that creamy gravy, creating a perfect crust.

Biscuit Topped Chicken Pot Pie

Chicken Pot Pie, A Classic Comfort Dish

It’s just a divinely perfect comfort dish, this chicken pot pie. You can make chicken pot pie with a pastry crust, and, yes, that is so delicious, too. But this recipe is one that kind of simplifies the pie, and I love it just as much. The biscuits are simple to whip up, and these ones are made with beer. I have  included gluten-free instructions in the recipe notes, and if you’re looking for a gluten-free beer, here’s a list of brands: Best Gluten-Free Beers

A Great Way to Use Leftover Chicken and Vegetables

This is a perfect dish to make if you have leftovers from a roast chicken dinner. You’ll already have leftover chicken, gravy, and veggies just waiting for some tender, flaky biscuits to top it all off for a brand new take on last night’s dinner. It works equally well with turkey, too so it’s ideal for the leftovers from a holiday feast.  But even if you have to cook the chicken, this delicious pot pie is worth making.

Cooking Chicken Pot Pie In Cast Iron

As usual, I’m making use of my cast iron skillet. I love cooking with my cast iron. It goes anywhere, from stovetop to oven, to the grill. And as long as I keep it well seasoned, it has a perfect cooking surface and heat distribution. However, you can easily make this recipe in a casserole dish or any other oven-safe pan. To serve, I continued with the cast iron using these cute little loaf pans.

Do you want more simple skillet dinners as we head into fall? Try Mexican Shepard’s Pie,  Rosemary Skillet Chicken & Potatoes, or Easy Skillet Chicken Parmesan

Biscuit Topped Chicken Pot Pie

How To Make Biscuit Topped Chicken Pot Pie

5 from 2 votes
Biscuit Topped Chicken Pot Pie
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 
Chicken Pot Pie is quick and easy comfort food with a golden biscuit topping.
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 401 kcal
Author: Colleen
Ingredients
Filling
  • 2 tbsp olive oil
  • One small onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 clove garlic minced
  • 2 chicken breasts boneless, skinless, sliced into 2" cubes
  • 4 cups low sodium chicken stock
  • 1/4 cup flour
  • 1/2 cup white wine or chicken stock
  • 3/4 cup frozen peas
  • 2 tsp fresh thyme leaves (or use dried)
  • 1 tsp fresh rosemary leaves chopped
  • 1 tsp fresh sage leaves chopped (or use dried)
Biscuit Topping
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup butter
  • 3/4 cup of beer
Instructions
  1. Heat oil over medium-high In a large cast-iron skillet, or dutch oven

  2. Add onion, garlic, carrot, and celery, cooking until vegetables are softened, about 5 minutes

  3. Add chicken, and cook, stirring, until browned, about 5 minutes
  4. Add chicken stock and bring to a boil
  5. In a measuring cup or small bowl, whisk together flour and wine until you have a smooth paste with no lumps.
  6. Slowly whisk wine mixture into the pot, continuing to whisk until the broth is thickened to a gravy texture and smooth.
  7. Add thyme, rosemary, sage, and frozen peas.
  8. Taste and add salt and pepper as desired.
  9. Reduce heat to low and allow to simmer gently while you make the biscuits
  10. Preheat oven to 400Β°
  11. In a bowl, combine flour, baking powder, and salt

  12. Add butter, and using a pastry blender, or your fingers, combine until mixture resembles coarse crumbs

  13. Add beer, mixing quickly until a smooth dough forms
  14. Roll dough into a ball and on a lightly floured surface, roll out to a 1/2 inch thickness.
  15. Use a round cookie cutter or a glass to cut dough into circles
  16. Cover the top of the chicken mixture with dough circles, with circles touching, but not overlapping

  17. Bake in center of the oven for 10 minutes or until biscuits are golden

Recipe Notes

For a gluten-free chicken pot pie, use a gluten-free flour blend in both the filling and the biscuit topping. Replace the beer with a gluten-free beer, or another liquid, such as milk, or white wine using the same measurement.

Nutrition Facts
Biscuit Topped Chicken Pot Pie
Amount Per Serving
Calories 401 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g30%
Cholesterol 44mg15%
Sodium 382mg16%
Potassium 685mg20%
Carbohydrates 44g15%
Fiber 3g12%
Sugar 2g2%
Protein 17g34%
Vitamin A 3855IU77%
Vitamin C 9.9mg12%
Calcium 124mg12%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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18 thoughts on “Biscuit Topped Chicken Pot Pie

  1. What a classic!! I love how you’ve styled it with the biscuits and still showing the filling as well. A great idea for using up those turkey leftovers too!

  2. This looks so beautiful, especially in those little pans β€” it makes me want to go and buy some! My husband is a huge fan of pot pies, and this is definitely going on the roster for fall dinners! Thank you!

  3. Chicken Pot Pies are amongst my favourite comfort food dishes. I love your idea of cooking it in a cast iron pan and those mini cast iron loaf pans are adorable! Great job!

  4. On my morning run this morning, I could actually see my breath! Yikes! Definitely time for all the cozy recipes, like this one! I also love cooking with my cast iron skillet, and look forward to giving your recipe a try.

    1. Hi Maresa, it happens so fast, doesn’t it? One minute we’re sweltering, then suddenly it’s frosty. I love getting back to cozy food, though! πŸ™‚

  5. I just made pot pie earlier this week. Yours looks delicious. I’m always up for more. It’s my favorite comfort food.

  6. I’ve been wanting to make chicken pot pie for a while after having it in the US. I love the biscuit topping on your recipe. YUM

  7. This looks delicious! I like how you served the chicken pot pie in the loaf pans. I just love this time of year and this is one of my favorite comfort foods.

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