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Best Easy Cozy Chicken Pot Pie with Biscuit Topping

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This cozy chicken pot pie features a creamy, savory filling topped with flaky, golden biscuits. It’s the ultimate comfort food, perfect for cold nights or when you need a warm hug in a dish.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 tablespoon fresh lemon juice (optional)
  • 2 cups all-purpose flour (for biscuit topping)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt (for biscuit topping)
  • 1/2 cup cold unsalted butter, cubed (for biscuit topping)
  • 3/4 cup buttermilk, cold (for biscuit topping)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Flaky sea salt for topping (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  2. Make the biscuit dough: In a large bowl, whisk together 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingertips until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Make a well in the center, pour in the cold buttermilk, and stir just until a shaggy dough forms. Turn it out onto a floured surface and gently bring it together with your hands. Pat it in…
  3. Cook the vegetables: Melt 2 tablespoons butter in your cast iron skillet over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened but not brown—about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Make the roux: Sprinkle the 1/3 cup flour over the vegetables and stir constantly for 1-2 minutes. The mixture will look dry and pasty.
  5. Add the liquids: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk and heavy cream. Bring the mixture to a gentle simmer, stirring often. It will start to thicken after about 3-4 minutes. You’re looking for a consistency like thick gravy—it should coat the back of a spoon.
  6. Add the chicken and seasonings: Stir in the shredded chicken, frozen peas, thyme, rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper. If using lemon juice, add it now. Taste and adjust seasoning. Simmer for 2-3 minutes until everything is heated through. Remove from heat.
  7. Par-bake the biscuits: Take the dough out of the fridge. On a floured surface, pat it to about 3/4-inch thickness. Use a biscuit cutter or a glass to cut out rounds. You should get about 8-10 biscuits. Place them on a parchment-lined baking sheet and brush with the egg wash. Bake for 8 minutes—they should be just starting to turn golden but not fully cooked through.
  8. Assemble and bake: Arrange the par-baked biscuits on top of the filling in the skillet. Brush them again with egg wash and sprinkle with flaky sea salt if using. Place the skillet in the oven and bake for 18-22 minutes, until the biscuits are deep golden brown and the filling is bubbling up around the edges. Let it rest for 10 minutes before serving.

Notes

Keep everything cold for the biscuits. Don’t skip the par-bake step. Taste your filling before adding the biscuits. Let the pot pie rest for 10 minutes before serving. Use rotisserie chicken for convenience.

Nutrition

Keywords: chicken pot pie, biscuit topping, comfort food, easy dinner, cozy meal, one skillet meal

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