30 Minute Creamy Chicken Pot Pie with Biscuit Topping

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A homemade chicken pot pie served during cold weather creates an unmatched comfort feeling. The modern version of pot pie brings together modified traditional pot pie elements with luxurious biscuit toppings. This meal combines tender chicken along with fresh vegetables and creamy sauce before covering them with golden buttery biscuits suitable for any time of the week.

Why You’ll Love This Recipe

everal remarkable elements define the chicken pot pie with biscuit topping as a phenomenal dish:

• Quick and easy: Ready in just 30 minutes from start to finish
• Leftover chicken serves as a convenient time-saving ingredient if combined with rotisserie chicken.
• The dish brings joy to everybody because both children and adults share a special fondness for this comforting meal.
• The one-pot preparation makes your dinner platter more convenient by shortening cleaning-up time.

The simplicity of this recipe serves as its main feature. The drop biscuit swap creates a convenient baking solution since it eliminates dough rolling while bringing utmost flavor and fluffiness to embrace rich cream.

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30 Minute Creamy Chicken Pot Pie with Biscuit Topping

Recipe by RecipessentialCourse: DinnerDifficulty: Beginner

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

500

kcal

Total time

50

minutes

The homemade chicken pot pie makes an ideal cold-weather comfort food for anyone. The contemporary version of traditional pot pies integrates soft chicken pieces with crisp vegetables alongside thick cream sauce then tops the combo with flaky butter biscuits. It brings deep warmth with rich satisfaction to all who consume it regardless of what day they choose to eat it.

Ingredients

• 2 tablespoons butter

• 1 small onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 garlic cloves, minced

• 3 cups cooked chicken, shredded

• 1/4 cup all-purpose flour

• 2 cups chicken broth

• 1 cup milk

• 1 cup frozen peas

• 1 teaspoon dried thyme

• Salt and pepper to taste

• For the 5-Ingredient Biscuit Topping:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1/2 cup cold butter, cubed

• 3/4 cup milk

Instructions

• Preheat your oven to 425°F (220°C).
• In a large oven-safe skillet, melt the butter over medium heat.
• Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
• Add the garlic and cook for another 30 seconds until fragrant.
• Sprinkle the flour over the vegetables and stir constantly for 1 minute.
• Gradually pour in the chicken broth and milk, stirring continuously to prevent lumps.
• Bring the mixture to a simmer and cook until thickened, about 3-4 minutes.
• Stir in the cooked chicken, frozen peas, and thyme. Season with salt and pepper.
• Remove from heat while you prepare the biscuit topping.
• Making the Biscuit Topping
• In a large bowl, combine the flour, baking powder, and salt.
• Using your fingers or a pastry cutter, work the cold butter into the flour mixture until it resembles coarse crumbs.
• Pour in the milk and stir just until combined—overmixing will make the biscuits tough!
• Drop the biscuit dough by spoonfuls onto the pot pie filling, leaving some space between each.
• Baking to Golden Perfection
• Place the skillet in the preheated oven and bake for 15-18 minutes, until the biscuits are golden brown and the filling is bubbling.
• Let it cool for 5 minutes before serving.

Tips for the Perfect Pot Pie

Time-Saving Shortcuts

• Use rotisserie chicken: At your convenience you can bypass the step of preparing chicken which allows you to be more efficient.
• Pre-cut vegetables: The majority of grocery stores sell mirepoix in pre-chopped form consisting of onion, celery, carrot mix.
• Make ahead: The filling preparation can start two days beforehand yet you should use fresh biscuits for topping before serving the finished dish.

Creative Variations

• Add herbs: Fresh rosemary, thyme, or sage can elevate the flavor profile
• Try cheese biscuits: Add 1/2 cup of shredded cheddar to the biscuit dough
• Go gluten-free: Substitute your favorite gluten-free flour blend for a dietary-friendly version
• Vegetarian option: Replace chicken with chickpeas and extra vegetables

Why This Recipe Works Every Time

The method of making this recipe depends on achieving just the right combination of rich filling together with light biscuit crust. Each layer presents opposite textures since the rich filling remains light and the crumbly biscuits offer both a fluffiness and crustiness.

The irresistible marital blend between biscuits and savory filling occurs as the baking process allows the biscuits to soak up some filling while uniting their distinctive tastes. A five-ingredient topping creates bakery-standard results each time it is prepared with its simple easy-to-prepare nature.

Serving Suggestions

A complete dinner is possible with chicken pot pie as the main dish paired with a biscuit topping although you can enhance your dinner with simple sides if desired.

• A crisp green salad with a light vinaigrette
• Steamed green beans or broccoli
• Cranberry sauce for a touch of sweetness

Storage and Reheating

Once you have leftovers beside an unlikely event you can store them safely in the refrigerator for three days. Place the chicken pot pie in an oven heated to 350°F with foil covering. Heat it for about 20 minutes until it reaches proper internal temperature.

The oven constitutes the best option for heating biscuits since it protects their original texture structure.

The 30-minute chicken pot pie with biscuits on top will become one of your regular family dinners. The dish provides the entire comforts of conventional pot pie at half the workload making it great for quick homemade meals.

Prepare this recipe to experience how it will become your family’s most desired dish. A simple joy waits beneath the golden biscuit crust which creates anticipation for upcoming dinner hour.

FAQ

What steps should I take to minimize the number of calories present in this dish?

Your recipe will become lighter by swapping whole milk against 2% or skim milk together with cutting the filling butter amount in half while using biscuits that contain less fat. You should boost the vegetable content against the chicken levels in this dish.

Are there modifications which could convert this recipe to a gluten-free alternative?

The all-purpose flour used in both filling and biscuits must be replaced by using a 1:1 gluten-free flour blend. In the filling you should add slightly extra gluten-free flour to reach the desired thickening strength.