Creamy Chicken Pot Pie (Printable)

Tender chicken and vegetables in creamy sauce layered with golden biscuit crust, a classic comfort dish.

# What You Need:

→ For the Filling

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1/3 cup all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 2 cups cooked chicken breast, diced or shredded
10 - 1 cup frozen peas
11 - 1 teaspoon fresh thyme leaves
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper

→ For the Biscuit Topping

14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1 teaspoon salt
18 - 6 tablespoons cold unsalted butter, cubed
19 - 3/4 cup cold buttermilk
20 - 1 large egg, lightly beaten for egg wash

# Steps:

01 - Set oven to 400°F (200°C).
02 - In a large skillet or Dutch oven, melt butter over medium heat. Add diced onion, carrots, and celery. Sauté for 6–8 minutes until vegetables are softened. Add minced garlic and cook for 1 minute more.
03 - Sprinkle flour over vegetables. Cook while stirring constantly for 1–2 minutes until flour is fully absorbed.
04 - Gradually whisk in chicken broth and milk. Bring to a simmer, stirring frequently until sauce thickens, approximately 3–4 minutes.
05 - Stir in diced chicken, frozen peas, fresh thyme, salt, and pepper. Remove from heat.
06 - Pour filling into a 9x13-inch baking dish or large pie dish.
07 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add cold cubed butter and cut in using a pastry blender or fingertips until mixture resembles coarse crumbs.
08 - Add cold buttermilk and gently stir until just combined. Do not overmix the dough.
09 - Drop spoonfuls of biscuit dough evenly over the filling. If desired, brush biscuit tops with beaten egg for a glossy golden finish.
10 - Bake for 25–30 minutes until biscuits are golden brown and filling is bubbling at the edges.
11 - Allow pot pie to rest for 5–10 minutes before serving to allow filling to set slightly.

# Expert Advice:

01 -
  • It's a one-dish meal that feels impressive without requiring you to be an expert baker.
  • The biscuit topping is forgiving, so even small imperfections turn into rustic charm.
  • Leftovers taste even better the next day, making it perfect for meal prep without the guilt.
02 -
  • If your filling seems too thick before baking, it will only thicken more as it cooks, so resist the urge to add extra liquid.
  • Cold ingredients in the biscuit topping are non-negotiable for flakiness, so chill your butter and buttermilk.
  • Don't brush the biscuits with egg wash if you like them rustic and matte—it's purely for aesthetics.
03 -
  • Taste your filling before adding the biscuits—seasoning is easier now than after it's baked.
  • Keep that buttermilk cold and don't overwork the biscuit dough; lumpy-looking dough bakes into tender, flaky biscuits.
Go Back