This incredibly tasty Biscuit Chicken Pot Pie is a hearty casserole that combines tender pieces of chicken in classic pot pie filling with homemade cream biscuits! My biscuit-topped version of the well-loved comfort food is an easy dinner that never disappoints!
¼cupyellow onion(finely diced - or white onion, or shallot)
1teaspoongarlic(minced - or use ½ teaspoon garlic powder)
½cupcelery(chopped - 1 to 2 ribs celery)
½cupcarrot(chopped - ½ to 1 carrot)
½teaspooneach, salt & pepper(to taste)
2tablespoonparsley(fresh, chopped - optional)
½lbchicken breast(breast or thigh meat, diced into small pieces)
3baby red potatoes(diced into small pieces)
1 ½ cupsheavy cream
Make the Chicken Pot Pie Filling
Bring a stockpot or Dutch oven to medium-high heat with the olive oil. Once the olive oil shimmers, add the onion and garlic. Saute until fragrant and the onion is starting to get tender and translucent, about 2-3 minutes.
Add the chopped celery and carrot and continue to saute with the onions and garlic for an additional 1-2 minutes.
Add the butter and stir it in with the sauteed base while it melts. Next, stir the flour into the melted butter and vegetable combination.
Gradually add the chicken broth. Add a small amount at first and mix until the flour is thoroughly incorporated into the 'gravy' base. Add the seasoning including salt, pepper, thyme, oregano, and parsley. Stir to combine, then add the remaining chicken broth.
Add the diced chicken meat and diced potatoes, stir to combine, and bring to a simmer. Simmer for 2 minutes, then add the thawed peas and continue to simmer for an additional 1-2 minutes.
Add the heavy cream and stir. Taste and adjust seasoning as needed. Remove from heat while you make the biscuits.
Make the Cream Biscuits
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Whisk or run a fork through to combine. Add the heavy cream to the dry mixture, then mix until a crumbly dough is formed.
Turn the dough out onto a lightly floured working surface. Pull all of the pieces together and start squeezing them into a round ball of dough.
Press the dough out to a flattened disc and fold in half, repeat, and fold in half again. Cover with cling film or a warm, damp tea towel and allow to rest for 30 minutes.
Uncover the dough and use your hands to press out to your desired biscuit thickness. Cut into biscuits.
Assemble the Biscuit Chicken Pot Pie
Preheat your oven to 400 degrees F (205 degrees C) and lightly grease your 2-quart baking dish.
Transfer the chicken pot pie filling into your prepared casserole dish. Top with the cut biscuits, then brush the biscuits with egg wash using a pastry brush.
Bake the casserole at 400 degrees F (205 degrees C) for 12-15 minutes, or until the biscuits are golden and the pot pie filling is bubbly around the edges. Remove from the oven when done and serve immediately.
This casserole is ideal for using up leftover chicken pot pie filling, which can be refrigerated for 2-3 days so that you and your family get a pot pie break in the week!To make this tasty casserole easier, you can also use store-bought Grands biscuits or Bisquick for making your biscuits.If using Half & Half or milk, make a slurry of 1-2 tablespoons of flour with an equal amount of cool or cold water. Mix until smooth and add until your desired gravy thickness is reached.