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Best Crowd-Pleasing Chicken Pot Pie with Flaky Biscuit Topping

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This chicken pot pie features a creamy, savory filling loaded with tender chicken and vegetables, topped with golden, flaky biscuits. It’s a comforting, crowd-pleasing dish made with simple pantry ingredients, perfect for gatherings and weeknight dinners.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and diced (about 1½ cups)
  • 2 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried sage
  • ½ cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk (or half-and-half for extra richness)
  • 3 cups cooked chicken, shredded or diced (rotisserie chicken is perfect)
  • 1 cup frozen peas (no need to thaw)
  • ½ cup frozen corn kernels (optional)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ¼ cup fresh parsley, chopped
  • 2 cups all-purpose flour (for biscuit topping)
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup cold buttermilk (plus 2 tablespoons extra if needed)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your oven to 400°F.
  2. In a Dutch oven or large pot, melt 2 tablespoons of butter over medium heat. Add diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until softened and onion is translucent.
  3. Add minced garlic, thyme, rosemary, and sage. Cook for another minute until fragrant.
  4. Sprinkle ½ cup of flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  5. Slowly pour in the chicken broth, whisking constantly to prevent lumps. Add the milk and continue whisking until smooth.
  6. Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  7. Stir in the shredded chicken, frozen peas, frozen corn (if using), salt, pepper, and fresh parsley. Simmer for 2 minutes, then remove from heat.
  8. Pour the filling into a 9×13-inch baking dish or keep in the Dutch oven if oven-safe.
  9. In a large mixing bowl, whisk together 2 cups flour, baking powder, sugar, ½ teaspoon salt, and garlic powder.
  10. Cut in the cold butter cubes using a pastry cutter or two forks until the mixture resembles coarse meal with pea-sized butter pieces.
  11. Make a well in the center and pour in the cold buttermilk. Stir with a fork just until the dough comes together (it will be shaggy and slightly sticky).
  12. Turn the dough onto a floured surface and gently knead 3-4 times. Pat the dough into a ½-inch thick rectangle.
  13. Cut the dough into rounds or squares using a biscuit cutter or knife. Arrange them on top of the hot filling, overlapping slightly.
  14. Brush each biscuit with the egg wash and sprinkle with flaky sea salt.
  15. Bake for 20-25 minutes, until the biscuits are golden brown and the filling is bubbling around the edges.
  16. Let it rest for 10 minutes before serving.

Notes

Cold butter is essential for flaky biscuits. Don’t skip the egg wash for a golden top. Let the filling cool slightly before adding biscuits to prevent them from getting soggy. For make-ahead, prep the filling up to two days in advance and add biscuit topping before baking. To freeze, assemble unbaked pot pie and freeze for up to 3 months; add 15-20 minutes to baking time when baking from frozen.

Nutrition

Keywords: chicken pot pie, biscuit topping, comfort food, crowd-pleasing, dinner party, make-ahead, potluck

Find it online: https://noshbelle.com/best-crowd-pleasing-chicken-pot-pie-with-flaky-biscuit-topping/