Oh, chicken pot pie! Just saying the words brings a cozy feeling, doesn’t it? For me, it’s the ultimate comfort food, especially on a chilly evening. My absolute favorite way to make it is with a crowning glory of super flaky biscuits right on top. It’s hands-down the best Flaky Biscuit Chicken Pot Pie, and trust me, it takes weeknight dinners from ordinary to absolutely extraordinary. I remember my mom making a version of this when I was a kid, and that warm, savory filling topped with fluffy, golden biscuits was pure magic. It’s the kind of meal that feels like a warm hug, and I’ve spent (happily!) countless hours perfecting my own version for you all.
Why You’ll Love This Flaky Biscuit Chicken Pot Pie
This isn’t just any chicken pot pie; it’s a crowd-pleaser that practically makes itself! Here’s why it’s going to be your new go-to:
- So easy to whip up! Seriously, it’s faster than you might think.
- Pure comfort in a bowl. That creamy filling and tender chicken are just divine.
- The BEST biscuit topping! Golden, flaky, and oh-so-satisfying.
- A family favorite, guaranteed. Even the pickiest eaters will ask for seconds!
Ingredients for Your Flaky Biscuit Chicken Pot Pie
Alright, let’s get down to what you need for this amazing Flaky Biscuit Chicken Pot Pie. It looks like a lot, but most of it is pantry staples! Here’s the full rundown:
- 1 tablespoon olive oil (just a drizzle to get things going)
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces (easy little bites!)
- 1 cup chopped yellow onion (about one medium onion)
- 1 cup chopped carrots (I like mine about half-inch pieces)
- 1 cup chopped celery (adds that classic pot pie depth!)
- 1 teaspoon salt (or to taste, of course)
- 1/2 teaspoon black pepper (freshly ground is always best!)
- 1/4 cup all-purpose flour (this is our thickener!)
- 2 cups chicken broth (warmed up a bit is nice, but not essential)
- 1 cup milk (whole milk gives the creamiest results!)
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 (10 ounce) can refrigerated biscuit dough, cut into quarters (this is the magic for our flaky topping!)
Essential Equipment for Making Flaky Biscuit Chicken Pot Pie
You don’t need much to make this dreamy dish! Just grab a good large oven-safe skillet so you can go right from the stovetop to the oven. You’ll also want your trusty measuring cups and spoons, a sharp knife for chopping, a handy whisk for that smooth sauce, and maybe a cutting board.
Step-by-Step Guide to Your Flaky Biscuit Chicken Pot Pie
Okay, let’s walk through making this amazing Flaky Biscuit Chicken Pot Pie together! It’s really quite straightforward, and I promise, the result is totally worth it. Grab your oven-safe skillet and let’s get cooking!
Preparing the Chicken and Vegetables
First things first, let’s get that oven preheating to 400 degrees F (that’s 200 degrees C). While it’s getting nice and hot, heat up your olive oil in your big, oven-safe skillet over medium-high heat. Toss in your chicken pieces and give them a good sear until they’re nicely browned on all sides. Don’t worry about cooking them through just yet. Scoop them out and set them aside – they’ll hang out there while we get the veggies ready. Now, into that same skillet, add your chopped onion, carrots, and celery. Let them soften up for about 5-7 minutes, stirring them around. It’s okay if they get a little color!
Creating the Creamy Filling for Your Flaky Biscuit Chicken Pot Pie
Time for the magic sauce! Sprinkle in your salt and pepper, then dust the flour all over those lovely softened veggies. Stir it all together for about a minute – this helps cook out that raw flour taste. Now, here’s where it gets creamy: gradually whisk in your chicken broth, then the milk, until it’s all smooth. Keep stirring as it comes to a simmer; you’ll feel it starting to thicken up beautifully. Once it’s reached a nice, thick gravy consistency, toss your browned chicken back into the skillet. Give it a stir, and then cheer because it’s time for the frozen peas and corn! Stir them in – they’ll warm up super fast.
Assembling and Baking Your Flaky Biscuit Chicken Pot Pie
Alright, the moment we’ve been waiting for! Take those quartered biscuit pieces and arrange them all over the top of your bubbling chicken and veggie filling. Don’t stress too much about perfect placement; a little rustic charm is part of the appeal! You can find a fantastic recipe for homemade chicken pot pie here if you want to go totally from scratch, but these canned biscuits are a lifesaver on busy nights. Pop that skillet into your preheated oven and let it bake for about 20-25 minutes. You’re looking for those biscuits to be puffed up, beautifully golden brown, and the filling underneath to be nice and bubbly. If you don’t have an oven-safe skillet, no biggie! Just transfer your filling to a baking dish before adding the biscuits.
Tips for the Perfect Flaky Biscuit Chicken Pot Pie
Okay, so we’ve made this easy Flaky Biscuit Chicken Pot Pie, but let me give you a few little secrets I’ve picked up along the way to make it absolutely *perfect*. First off, if you want those biscuits extra, extra flaky, try not to overwork the dough when you’re cutting it. Just give it a gentle nudge. And for flavor? A little pinch of dried thyme or rosemary stirred in with the veggies is a game-changer, trust me!
Don’t be afraid to customize your veggies too. Broccoli or green beans are fabulous additions if that’s what you have on hand. I also learned the hard way that using warm chicken broth helps the sauce thicken up smoother, so give that a try! If you’re feeling fancy, a tiny splash of heavy cream in the filling right at the end makes it even richer. And remember, you can always find more yummy variations on chicken pot pie here if you need inspiration!
Serving Suggestions for Flaky Biscuit Chicken Pot Pie
This Flaky Biscuit Chicken Pot Pie is pretty hearty on its own, but it’s always fun to round out the meal! A simple, crisp green salad is fantastic alongside – just imagine a light vinaigrette like the one in this Caesar Salad recipe balancing out all that creamy goodness. Steamed green beans or some perfectly roasted Crispy Brussels Sprouts also make wonderful additions. Honestly, though, this pot pie is so satisfying, it’s practically a whole meal in one dish!
Storage and Reheating Instructions
Got leftovers? Lucky you! They’re just as delicious the next day. Let your Flaky Biscuit Chicken Pot Pie cool down completely, then stash it in an airtight container in the fridge. It should be good for about 2-3 days. To reheat, just pop it back in a 350°F (175°C) oven until it’s warmed through and the biscuits are nice and toasty again. Microwaving works in a pinch, but the oven really brings back that lovely crispness!
Frequently Asked Questions about Flaky Biscuit Chicken Pot Pie
Got questions about whiping up this delicious Flaky Biscuit Chicken Pot Pie? You’re in luck! I’ve gathered some of the most common things people ask, and I’m happy to share my tips.
Can I use pre-cooked chicken for this Flaky Biscuit Chicken Pot Pie?
Absolutely! Using rotisserie chicken or leftover cooked chicken is a fantastic shortcut. Just make sure it’s cut into bite-sized pieces and stir it in during the last few minutes of making the creamy filling, so it heats through without drying out. Easy peasy!
What are the best vegetables to add to this pot pie?
The veggies I listed are classic, but feel free to get creative! Green beans, diced potatoes (par-boiled first!), mushrooms, or even some chopped bell peppers would be lovely. Just make sure they’re cut small so they cook evenly.
How do I ensure my biscuit topping is flaky?
The secret is minimal handling! When you’re cutting up your refrigerated biscuits, try not to squish them too much. Just a quick cut is all they need. Also, make sure your oven is fully preheated to that 400°F – a hot oven helps them puff up beautifully and get that lovely flaky crust we all love!
Nutritional Information
While every batch of my Flaky Biscuit Chicken Pot Pie might vary just a tiny bit depending on the chicken and exact veggies you use, here’s a good ballpark estimate for you. Plan on about 450 calories per serving, with around 20g of fat, 30g of protein, and 40g of carbs. Remember, these are just estimates, but they give you a great idea of what you’re getting!
Print
Flaky Biscuit Chicken Pot Pie
- Total Time: 55 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting chicken pot pie topped with a flaky biscuit crust.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 (10 ounce) can refrigerated biscuit dough, cut into quarters
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes.
- Stir in salt and pepper. Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- Return chicken to the skillet. Stir in peas and corn.
- Arrange biscuit pieces evenly over the top of the filling.
- Bake for 20-25 minutes, or until biscuits are golden brown and filling is bubbly.
Notes
- For extra flavor, you can add a pinch of dried thyme or rosemary to the vegetable mixture.
- If you don’t have an oven-safe skillet, you can transfer the filling to a baking dish before topping with biscuits.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken pot pie, biscuit crust, comfort food, easy dinner, family meal