Chicken Pot Pie with Biscuit Topping has a creamy filling with lots of chicken, peas, and carrots and a light and fluffy biscuit topping. Makes a filling family meal and leftovers reheat well.
This from scratch Chicken Pot Pie with Biscuit Topping really isn’t that difficult or time-consuming to make and if you’re feeding a family of 4 or less, you should have enough leftover for a second meal. Using a rotisserie chicken and frozen peas and carrots really cuts down on the prep time. And with Thanksgiving just days away, this Chicken Pot Pie would be a great use for leftover turkey.
The filling is made by cooking onion, celery, and garlic in some butter. Once they are softened, flour is added to make a roux and then chicken broth and heavy cream are whisked in. Once the mixture thickens, the filling is seasoned with some thyme and peas and carrots plus chicken are added to finish it off.
On top is a light and fluffy biscuit topping. No need to roll out the dough and cut biscuits. Just mix the dough together and plop it on top. A little Parmesan cheese is sprinkled on top for flavor.
The key to a fluffy biscuit topping is White Lily flour. Used by southern cooks for generations, this is THE flour for making biscuits. If you don’t have it available in your area, you can order White Lily Flour from Amazon.
White Lily flour is lower in protein content than regular all-purpose flour and makes a lighter, more tender biscuit.
With a creamy chicken filling with plenty of peas and carrots and a light and fluffy biscuit topping, this Chicken Pot Pie with Biscuit Topping is southern comfort food at its best!
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Chicken Pot Pie with Biscuit Topping has a creamy filling with lots of chicken, peas, and carrots and a light and fluffy biscuit topping.
- 1/2 cup butter (1 stick)
- 1 medium sweet onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 3 1/2 cups chicken broth
- 3/4 cup heavy cream
- 2 cups heaping frozen peas and carrots, defrosted
- 4 cups shredded cooked chicken from a rotisserie chicken
- 1/4 teaspoon dried thyme
- salt and pepper
- 2 1/4 cups White Lily flour or 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 6 tablespoons very cold butter, cut into 1/2-inch cubes
- 3/4 to 1 cup buttermilk
- 2 tablespoons melted butter
- 2 tablespoons freshly grated Parmesan cheese
- Preheat oven to 375 degrees and grease a 3-quart casserole dish.
- Melt the butter in a large skillet with high sides or a Dutch oven. Add onion and celery and cook until soft, about 6 to 8 minutes. Add garlic and cook 1 more minute. Season with salt and pepper.
- Sprinkle the 1/2 cup flour over onion and celery and stir for 1-2 minutes.
- Gradually whisk in chicken broth and then heavy cream. Bring to a boil and add peas and carrots, chicken and thyme.
- Simmer until thickened. Season to taste with salt and pepper. Pour into prepared casserole dish.
- To make biscuit topping, stir together flour, baking powder, baking soda, and salt. Cut the butter into the flour mixture using your hands until there are no pieces bigger than a small pea. Stir in buttermilk just until combined. You may not need all of it. You just need enough for all of the flour to be incorporated.
- Drop biscuit dough evenly over top of casserole. Drizzle with melted butter and sprinkle with Parmesan.
- Bake for 30 to 35 minutes.
Adapted from the Neelys’ Celebration Cookbook
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