You know those nights, right? The ones where you’re craving something utterly comforting, something that feels like a warm hug from the inside out, but the thought of a full-blown dinner feels… a lot. That’s precisely when my mind drifts to these incredible chicken pot pie biscuits. They’re not just biscuits; they’re little parcels of pure joy, packed with all the savory goodness of a classic chicken pot pie, but in a format that’s unbelievably easy and surprisingly quick. I first whipped these up on a whim years ago, needing to use up some leftover chicken and a slightly sad-looking can of peas. I honestly didn’t expect much, but what came out of the oven was pure magic. My family devoured them in minutes, and since then, they’ve become a regular fixture in our meal rotation, especially when the weather turns chilly or when I just need a little culinary TLC. Think of them as a shortcut to happiness, a comforting embrace in every bite, much like my grandma’s famous apple crumble, but savory and biscuit-y!
What are chicken pot pie biscuits?
So, what exactly are these magical little things I’m raving about? Imagine your favorite, flaky, buttery biscuit, but instead of just being a side dish, it’s the *star* of the show. We’re taking all those delicious components of a classic chicken pot pie – tender chicken, sweet peas, carrots, maybe a hint of celery, all swimming in a creamy, savory sauce – and we’re baking them right into the biscuit dough itself. It’s not a complicated layered casserole; it’s more like a savory muffin or a drop biscuit hybrid, where the filling is swirled *into* the batter and baked together. Think of it as a shortcut to all the flavors you love in a pot pie, without all the fuss of making a separate filling and crust. It’s a brilliant way to get that satisfying, home-cooked taste in a format that’s perfect for a busy weeknight, a hearty breakfast, or even a delightful appetizer.
Why you’ll love this recipe?
Oh, where do I even begin with why you’ll absolutely fall head over heels for these chicken pot pie biscuits? First off, the **flavor**. It’s just phenomenal. You get that rich, savory chicken and veggie goodness in a creamy sauce, all baked into a tender, slightly crisp biscuit. It’s like a hug in every bite, hitting all those nostalgic comfort food notes without being heavy. And then there’s the **simplicity**. Seriously, this recipe is a lifesaver on busy nights. I can whip these up from start to finish in under an hour, and that includes the baking time. It uses pantry staples and usually some leftover cooked chicken, making it incredibly cost-efficient too. I often use rotisserie chicken for an even bigger shortcut! The best part, though, is the **versatility**. While I adore them as a main course with a simple side salad, they’re also fantastic for brunch, or even as a hearty snack when that afternoon craving hits. They’re so much more forgiving than a traditional pie crust, and the texture is just divine – tender on the inside with a little bit of golden crispness on the outside. What I love most about this is that it feels like a complete meal in one perfectly portioned biscuit. It’s a recipe that always impresses, yet it’s so easy that even a beginner cook can nail it. If you loved my recipe for Quick Sausage Gravy Biscuits, you’ll adore these savory little wonders!
How do I make chicken pot pie biscuits?
Quick Overview
This recipe is all about bringing together simple ingredients to create a flavor-packed, comforting dish. We’ll mix up a quick biscuit batter, fold in a creamy chicken and vegetable filling, and then bake it all until golden and delicious. It’s a straightforward process that yields incredibly rewarding results. The beauty lies in its simplicity – no fancy techniques, just pure, unadulterated comfort food magic. You’ll be amazed at how quickly you can transform basic ingredients into something so special.
Ingredients
For the Main Batter:
2 cups all-purpose flour, plus extra for dusting.
2 teaspoons baking powder. Make sure it’s fresh! Old baking powder is the sneaky culprit behind flat biscuits.
1/2 teaspoon baking soda. This gives them that extra lift and tenderness.
1 teaspoon salt. To bring out all the savory flavors.
1/2 teaspoon black pepper. Freshly ground is always best, if you have it!
1/4 cup cold unsalted butter, cut into small cubes. Keeping it cold is key for flaky biscuits.
3/4 cup buttermilk, plus a little extra if needed. The tang in buttermilk really makes a difference here.
1 large egg, lightly beaten. For richness and binding.
For the Filling:
1 tablespoon olive oil or butter. Just enough to get things started.
1/2 cup finely diced onion. Yellow or white work perfectly.
1/2 cup finely diced carrots. I like to use frozen peas and carrots mix to save time, but fresh is great too!
1/2 cup frozen peas. These add a lovely pop of sweetness and color.
1 1/2 cups cooked chicken, shredded or diced. Rotisserie chicken is my secret weapon here for ultimate ease! Leftovers from a roasted chicken are fantastic too.
1/4 cup all-purpose flour. To thicken our creamy sauce.
1 1/4 cups chicken broth. Low-sodium is good so you can control the saltiness.
1/2 cup milk or half-and-half. For that luscious, creamy texture. I’ve used almond milk in a pinch and it worked surprisingly well!
1 teaspoon dried thyme. This herb just sings with chicken.
Salt and freshly ground black pepper to taste. Always taste and adjust!
For the Glaze:
1 tablespoon melted butter. For a golden sheen and a hint of extra flavor.
Optional: A pinch of dried parsley or chives for a little garnish.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven preheated to 400°F (200°C). This ensures it’s nice and hot when our biscuits are ready to go in, which helps them rise beautifully. I like to use a 9×13 inch baking dish for this recipe. You can grease it lightly with butter or cooking spray, or even line it with parchment paper if you prefer easier cleanup. Parchment paper is a lifesaver for me on busy baking days!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Give it a good whisk to make sure everything is evenly distributed. This is important for even rising and flavor. If your baking powder is old, your biscuits might not get that lovely fluffy texture, so always check the dates!
Step 3: Mix Wet Ingredients
Now, cut in the cold butter. You can use a pastry blender, two knives, or even your fingertips. You want to work the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces of butter still visible. Those little butter pockets are what create those flaky layers we love. In a separate small bowl or measuring cup, whisk together the buttermilk and the beaten egg.
Step 4: Combine
Pour the wet ingredients into the dry ingredients. Stir gently with a fork or spatula until *just* combined. Don’t overmix! Overmixing develops the gluten too much, which can lead to tough biscuits. A few streaks of flour are okay; they’ll incorporate as you move on.
Step 5: Prepare Filling
While the batter is resting, let’s make our filling. Heat the olive oil or butter in a medium skillet over medium heat. Add the diced onion and carrots and cook until softened, about 5-7 minutes. Stir in the frozen peas and cook for another minute. Sprinkle the 1/4 cup of flour over the vegetables and stir for about a minute to cook out the raw flour taste. Gradually whisk in the chicken broth, then the milk or half-and-half, stirring constantly until the mixture thickens into a lovely, creamy sauce. Stir in the cooked chicken and thyme. Season with salt and pepper to taste. It should be thick enough to coat the back of a spoon but not stiff.
Step 6: Layer & Swirl
Now for the fun part! Drop spoonfuls of the biscuit batter over the creamy filling in the prepared baking dish. You don’t need to be precise here; uneven dollops are perfectly fine and even desirable! You can also gently swirl some of the filling into the batter for beautiful marbling. I like to make sure there’s filling peeking through in most of the biscuit mounds. It looks so inviting!
Step 7: Bake
Pop the dish into your preheated oven. Bake for 20-25 minutes, or until the biscuits are golden brown on top and cooked through. You can test for doneness by inserting a toothpick into a biscuit; it should come out clean. The filling should be bubbly around the edges. If your oven tends to brown things quickly, you can loosely tent the dish with foil for the last 5-10 minutes of baking.
Step 8: Cool & Glaze
Once they’re done, carefully remove the dish from the oven. Let them cool in the dish for about 5-10 minutes. This allows the filling to set up a bit and makes them easier to handle. While they’re still warm, brush the tops of the biscuits with the melted butter for a beautiful shine. If you’re feeling fancy, sprinkle a little dried parsley or chives over the top.
Step 9: Slice & Serve
These are best served warm! You can either scoop them out individually or cut the entire dish into squares. They’re wonderful on their own, but I also love serving them with a simple green salad to balance out the richness. Enjoy that amazing aroma filling your kitchen!
What to Serve It With
These chicken pot pie biscuits are so versatile, they can truly fit into any mealtime! For a delightful **Breakfast**, I love serving them warm with a good cup of coffee. The savory flavors are a wonderful change of pace from sweet breakfast fare, and they’re surprisingly filling. My kids actually ask for these as a “special breakfast” on weekends! For **Brunch**, they really shine. You can plate them more elegantly, perhaps with a sprinkle of fresh chives or a dollop of sour cream. They pair beautifully with a mimosa or a sparkling cider. If you’re looking for a more **Dessert**-like treat (though decidedly savory!), they’re perfect after a lighter meal. The rich, creamy filling is so satisfying. For **Cozy Snacks**, these are unbeatable. They’re the ultimate comfort food companion on a chilly afternoon. I often make a smaller batch just for an evening treat, served warm with maybe a side of your favorite dipping sauce. My family traditions often involve these after a long Saturday of yard work – they’re the perfect reward!
Top Tips for Perfecting Your Chicken Pot Pie Biscuits
I’ve made these chicken pot pie biscuits more times than I can count, and over the years, I’ve picked up a few tricks that I think you’ll find super helpful. For the **Chicken Prep**, I can’t stress enough how much easier rotisserie chicken makes this. Just shred or dice it up and you’re good to go. If you’re using leftover roasted chicken, make sure it’s not too dry. For the **Mixing Advice**, remember that biscuit dough is best when it’s handled minimally. Overmixing is the enemy of tender biscuits! Just stir until it *just* comes together, and don’t worry if there are a few little lumps. For **Swirl Customization**, don’t be afraid to play with how you layer the filling and batter. A gentle swirl creates beautiful patterns and ensures you get that creamy filling in every bite. Sometimes I’ll even reserve a little extra filling to spoon on top right before they go in the oven. When it comes to **Ingredient Swaps**, if you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk, letting it sit for 5-10 minutes. For the veggies, feel free to add other favorites like finely diced celery, mushrooms, or even some cooked diced potatoes. And for **Baking Tips**, make sure your oven rack is in the center of the oven for even cooking. If you notice the tops are browning too quickly, loosely tenting with foil is a game-changer. For **Glaze Variations**, while melted butter is my go-to, a little sprinkle of garlic powder mixed into the butter can add an extra savory kick. You can also skip the glaze entirely if you prefer; they’re still delicious!
Storing and Reheating Tips
These chicken pot pie biscuits are wonderfully forgiving when it comes to storage. At **Room Temperature**, they’re best enjoyed within a few hours of baking. If you have leftovers that have cooled completely, you can keep them covered at room temperature for up to a day, though they are at their peak freshness when just baked or reheated. For **Refrigerator Storage**, once cooled, store any leftovers in an airtight container or wrap the baking dish tightly with plastic wrap and then foil. They’ll stay good in the fridge for about 3-4 days. I find that reheating them gently in the oven or a toaster oven brings back that wonderful crispness better than the microwave. If you’re thinking about **Freezer Instructions**, these freeze remarkably well! Once completely cooled, you can freeze individual biscuits or the whole dish. Wrap them tightly in plastic wrap, then in aluminum foil or place them in a freezer-safe bag or container. They should last for up to 2-3 months in the freezer. When you’re ready to enjoy them, thaw them overnight in the refrigerator and then reheat as described below. For **Glaze Timing Advice**, it’s always best to apply the glaze *after* baking and *before* serving or storing. If you’re reheating frozen biscuits, you can add a fresh brush of melted butter after reheating for that lovely sheen and flavor boost.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite recipe for chicken pot pie biscuits! I truly hope you give these a try. They’re more than just a recipe to me; they’re a little taste of home, a guaranteed crowd-pleaser, and honestly, just a super fun way to get all those beloved pot pie flavors into a format that’s both easy and incredibly satisfying. They’re perfect for any occasion, from a weeknight dinner savior to a delightful weekend treat. If you enjoy comforting, savory bakes, you might also want to explore my recipe for Savory Cheddar Scones – they have a similar cozy vibe! I can’t wait to hear how your chicken pot pie biscuits turn out. Don’t forget to leave a comment below and let me know what you think, or share your own creative twists! Happy baking, and enjoy every delicious bite!
Chicken Pot Pie with Biscuits
Ingredients
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 0.5 teaspoon kosher salt
- 6 tablespoons very cold salted butter, cut into cubes
- 0.75 cup whole milk
Filling
- 4 tablespoons salted butter
- 0.5 cup minced shallots (about 2-3 shallots)
- 4 cloves garlic, minced
- 2.5 cups carrots, peeled and sliced thinly (about 4 medium)
- 1 cup chopped celery stalks (about 2-3 stalks)
- 2 teaspoons kosher salt, divided
- 0.33 cup all-purpose flour
- 0.5 cup dry white wine (optional, sub chicken broth)
- 2 cups chicken broth
- 2 cups whole milk
- 0.5 cup heavy cream (sub with whole milk if desired)
- 4 cups shredded cooked chicken (rotisserie chicken recommended)
- 1 bag frozen peas (10-ounce)
- lemon juice tiny squeeze, to taste
Instructions
Preparation Steps
- Preheat oven to 425 degrees F (220 degrees C). In a large bowl, whisk together the flour, baking powder, sugar, and salt for the biscuits. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the milk, stirring with a fork until just combined. Do not overmix. Turn the dough out onto a lightly floured surface and gently fold it over a few times to create layers. Pat the dough into a 1 to 1.5-inch thick rectangle. Cut out 6-8 biscuits using a biscuit cutter or the rim of a glass.
- In a large oven-safe Dutch oven or heavy-bottomed pot over medium heat, melt the butter for the filling. Add the shallots and sauté for 5 minutes until softened. Add the garlic, carrots, celery, and 1 teaspoon of salt; cook for another 5 minutes, stirring occasionally.
- Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly. If using wine, add it now and let it bubble and reduce slightly. Gradually whisk in the chicken broth, milk, and cream until smooth. Bring the mixture to a simmer and cook until it thickens into a creamy sauce, about 5-7 minutes.
- Stir in the shredded chicken and frozen peas. Season the filling with the remaining 1 teaspoon of salt, pepper to taste, and a tiny squeeze of lemon juice. Remove from heat.
- Arrange the prepared biscuits on top of the chicken filling. For extra browning, you can brush the tops of the biscuits with a little milk or melted butter.
- Bake for 15-20 minutes, or until the biscuits are golden brown and cooked through, and the filling is hot and bubbly. Let the pot pie rest for 10 minutes before serving.
