If you’ve ever dreamed of a cozy, comforting meal that feels like a warm hug on a chilly evening, this Chicken Pot Pie with Flaky Biscuit Topping Recipe is exactly what you need. Picture tender shredded rotisserie chicken nestled in a creamy, veggie-packed sauce that’s perfectly seasoned, all topped with golden, flaky biscuits that add just the right touch of buttery crunch. It’s the ultimate twist on classic pot pie, making every bite irresistibly satisfying and easy enough to whip up on a weeknight or for a special family dinner.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, yet each one plays a crucial role in building the layers of flavor, texture, and that lovely golden color that makes this dish so special. From the aromatic veggies to the creamy sauce and that irresistible biscuit topping, everything complements each other perfectly.
- 1/2 cup butter (1 stick): Provides a rich, silky base for the sauce with a buttery depth.
- 1/4 cup olive oil: Adds a subtle fruity flavor and helps sauté the vegetables beautifully.
- 1 large onion (chopped): Brings sweetness and hearty flavor to the filling.
- 4 large carrots (chopped): Adds natural sweetness and vibrant color.
- 1 1/2 cups celery (chopped): Gives crunch and a classic savory note to the mix.
- 3/4 cup flour: Key to creating the thick, luscious roux that holds everything together.
- 3 cups chicken broth: Infuses the filling with savory, comforting chicken flavor.
- 1 1/2 cups milk: Makes the sauce creamy and smooth.
- 1 1/2 teaspoons kosher salt: Enhances all the natural flavors in the dish.
- 1 teaspoon pepper: Adds a gentle heat and depth.
- 1/2 teaspoon celery seed: Intensifies the celery flavor and adds a subtle earthiness.
- 1 pound rotisserie chicken (shredded): Convenient and packed with tender chicken goodness.
- 1 1/2 cups frozen peas: Bursts of sweetness and a pop of green color.
- Buttermilk or milk (for brushing): Gives the biscuit topping a beautiful golden finish.
How to Make Chicken Pot Pie with Flaky Biscuit Topping Recipe
Step 1: Sauté the Veggies
Start by melting the butter together with the olive oil in a large skillet over medium heat. This combination prevents the butter from burning and creates a flavorful base. Toss in the chopped onions, carrots, and celery, then sauté for about 7 to 10 minutes until the carrots have softened. Season lightly with salt and pepper to help draw out their natural flavors and make the filling pop.
Step 2: Make the Roux
Next up is the magic behind that creamy filling — the roux! To avoid removing the veggies, tilt the pan and gently push the vegetables up the side, making room to add the flour directly into the fat at the bottom. Whisk the flour into the butter and oil and cook for about one minute. This cooks out any raw flour taste and starts the thickening process for that silky white sauce you’re after.
Step 3: Add the Chicken Broth Slowly
To keep the sauce smooth and lump-free, pour the chicken broth very slowly into the roux while whisking constantly. Adding it bit by bit allows the flour mixture to absorb the liquid gradually, resulting in a perfect, velvety texture. Once all broth is incorporated, gently stir the veggies back in, mixing everything together evenly.
Step 4: Stir in Milk and Seasonings
Now pour in the milk slowly and bring the mixture together, making it creamy and luscious. Season with kosher salt, pepper, and a touch of celery seed, which beautifully enhances the flavor profile. Let it cook for a few more minutes, stirring occasionally, until the sauce thickens to a rich consistency that will hold all your ingredients snugly.
Step 5: Add Chicken and Peas
Turn off the heat and stir in your shredded rotisserie chicken along with the frozen peas. The peas add a sweet surprise, and the chicken provides the meaty, comforting heart of this dish. Mix everything so that every bite promises a perfect balance of creamy sauce, tender chicken, and vibrant veggies.
Step 6: Assemble in the Casserole Dish
Transfer this delicious filling into a 9×13 inch casserole dish, spreading it out evenly to prepare for the grand biscuit topping debut. Preheat your oven to 400 degrees F now to get ready for baking.
How to Serve Chicken Pot Pie with Flaky Biscuit Topping Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme over the golden biscuit topping adds a fresh herbal note and a burst of color that makes your pot pie look as beautiful as it tastes. A light drizzle of melted butter on top just before serving can enhance the buttery biscuits even more.
Side Dishes
Since the Chicken Pot Pie with Flaky Biscuit Topping Recipe is already hearty and filling, I love pairing it with something light and crisp. A fresh green salad with a lemon vinaigrette or steamed green beans tossed with a bit of garlic work beautifully. If you want to keep it extra cozy, roasted Brussels sprouts or a simple coleslaw add great texture contrasts.
Creative Ways to Present
For a charming dinner twist, serve this pot pie in individual ramekins topped with biscuit dough circles for personal pies. You can also pipe biscuit dough with a star tip for a fancy presentation. Adding small cut outs of biscuit dough shaped like leaves on top can create a playful, rustic look for holiday gatherings or dinner parties.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Pot Pie with Flaky Biscuit Topping Recipe keeps well in an airtight container in the refrigerator for up to three days. Be sure to cover it tightly so the biscuits don’t dry out. Reheat gently to preserve the creamy texture and flaky biscuit topping.
Freezing
This dish freezes beautifully before baking. Prepare the filling and spoon it into your casserole dish, then add the biscuit topping and cover securely with foil and plastic wrap. Freeze for up to two months. When ready to bake, remove from freezer, let thaw overnight in the fridge, then bake as directed for delicious convenience on busy days.
Reheating
Reheat leftover pot pie in the oven at 350 degrees F for about 15-20 minutes to revive the flaky biscuit crust and warm the filling evenly. Avoid microwaving if you want to keep the biscuit topping crisp and flaky instead of soggy.
FAQs
Can I use other types of chicken?
Absolutely! While rotisserie chicken is convenient and tasty, you can use leftover roasted chicken, poached chicken breasts, or even cooked turkey if you have some on hand. Just make sure the meat is shredded or chopped into bite-sized pieces for easy eating.
What if I don’t have celery seed?
If celery seed isn’t in your spice cabinet, you can omit it or replace it with a pinch of celery salt for a similar flavor boost. Fresh celery still shines in the veggie combo, so you won’t miss it much.
Can I make the biscuit topping from scratch?
You can definitely whip up homemade flaky biscuits instead of using store-bought dough or mixes. The key is to handle the dough gently and incorporate cold butter or shortening to get those light, airy layers that make this topping so delightful.
Is this recipe gluten-free friendly?
Since the filling uses flour and the biscuits typically do too, this recipe isn’t naturally gluten-free. However, you could try swapping in a gluten-free flour blend for the roux and making gluten-free biscuits for the topping to create a safe version.
How can I add more veggies to this dish?
Feel free to toss in your favorites like diced potatoes, corn, mushrooms, or green beans. Just be sure to adjust sautéing times when cooking veggies so everything reaches the perfect tenderness before adding them to the filling.
Final Thoughts
This Chicken Pot Pie with Flaky Biscuit Topping Recipe is a true comfort food champion that brings warmth and satisfaction to your table with every bite. Whether you’re serving a crowd or craving a cozy solo meal, it’s an easy-to-make classic with a delicious twist. Trust me, once you try this recipe, it’ll be your go-to for turning simple ingredients into a soul-warming feast worth sharing.
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Chicken Pot Pie with Flaky Biscuit Topping Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This comforting Chicken Pot Pie recipe features a savory filling of shredded rotisserie chicken, sautéed vegetables, and a rich, creamy sauce, all topped with flaky biscuit dough for a warm and hearty meal perfect for family dinners or cozy nights in.
Ingredients
Filling Ingredients
- 1/2 cup butter (1 stick)
- 1/4 cup olive oil
- 1 large onion, chopped
- 4 large carrots, chopped
- 1 1/2 cups celery, chopped
- 3/4 cup flour
- 3 cups chicken broth
- 1 1/2 cups milk
- 1 1/2 teaspoons kosher salt
- 1 teaspoon pepper
- 1/2 teaspoon celery seed
- 1 pound rotisserie chicken, shredded
- 1 1/2 cups frozen peas
Topping
- Buttermilk or milk, for brushing
Instructions
- Heat Butter and Oil: In a large skillet, melt the butter with the olive oil over medium heat.
- Sauté Vegetables: Add the chopped onions, carrots, and celery to the skillet. Sauté for 7-10 minutes until carrots are tender. Sprinkle with a little salt and pepper.
- Prepare for Roux: Tilt the pan to gather the melted butter and oil at the bottom, then push the sautéed vegetables up the sides of the pan.
- Make Roux: Add the flour to the butter and oil at the bottom. Whisk and cook for about 1 minute to remove the raw flour taste.
- Add Broth Gradually: Slowly pour in the chicken broth while whisking constantly to avoid lumps, ensuring a smooth white sauce forms.
- Combine Vegetables: Stir the sautéed vegetables back into the white sauce.
- Add Milk: Slowly stir in the milk into the sauce mixture.
- Season: Add 1 1/2 teaspoons kosher salt, 1 teaspoon pepper, and 1/2 teaspoon celery seed. Stir to combine.
- Thicken Sauce: Cook the mixture, stirring occasionally, for 3-4 minutes until the sauce thickens to desired consistency.
- Add Chicken and Peas: Stir in the shredded rotisserie chicken and frozen peas. Turn off the heat.
- Assemble: Pour the filling mixture into a 9×13-inch casserole dish.
- Preheat Oven: Preheat your oven to 400 degrees F, preparing for the biscuit topping and baking process.
Notes
- Use rotisserie chicken to save time and add flavor.
- Ensure to gradually add the chicken broth while whisking to avoid lumps in the sauce.
- Brushing the biscuit topping with buttermilk or milk will give a beautiful golden crust.
- You can customize the vegetables based on preference—peas can be substituted or supplemented with corn or green beans.
- Let the filling cool slightly before topping with biscuit dough to maintain flakiness.
