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Chicken Pot Pie with Biscuit Top Recipe

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4.2 from 90 reviews

This Chicken Pot Pie with Biscuit Top is a comforting and hearty dish featuring a savory chicken and vegetable filling topped with cheesy, fluffy biscuit dough. Perfect for a family dinner, this recipe combines a creamy chicken mixture with tender carrots, celery, peas, and warm spices, all baked under a golden biscuit crust infused with garlic herb flavor.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

Filling

  • ½ cup butter
  • ½ cup onion pearls
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • ⅓ cup flour
  • 2 cups chicken broth
  • ½ cup heavy cream
  • 3 cups cooked and cubed chicken breasts
  • 1 cup frozen peas
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper

Biscuit Topping

  • 2 (11-oz) pouches Red Lobster biscuit mix
  • 2 cups cold water
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup butter
  • 1 pouch garlic herb seasoning (from the Red Lobster biscuit mix)

Instructions

  1. Preheat and prep: Preheat your oven to 425℉ (220℃) and spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
  2. Cook vegetables: In a pot over medium-high heat, melt ½ cup butter. Add the onion pearls, chopped carrots, and celery, cooking for 4-5 minutes until the vegetables are tender.
  3. Add flour: Sprinkle ⅓ cup flour over the cooked vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste and create a roux base.
  4. Whisk in liquids: Slowly add 2 cups chicken broth and ½ cup heavy cream, whisking constantly. Cook the mixture for 1-2 minutes until it begins to thicken into a creamy sauce.
  5. Add chicken and seasonings: Stir in the cubed cooked chicken, frozen peas, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon thyme, ½ teaspoon salt, and ½ teaspoon pepper. Cook for another 1-2 minutes to meld flavors.
  6. Transfer to baking dish: Pour the thickened chicken and vegetable mixture into the prepared 9×13-inch baking dish, spreading evenly.
  7. Prepare biscuit topping: In a medium bowl, combine the 2 pouches of Red Lobster biscuit mix, 2 cups cold water, and 1 cup shredded sharp cheddar cheese. Stir until just combined.
  8. Spread biscuit mixture: Evenly spread the biscuit dough over the chicken pot pie filling in the baking dish.
  9. Bake: Place the baking dish in the preheated oven and bake for 16-18 minutes until the biscuit topping is golden brown and cooked through.
  10. Make garlic herb butter: While the pot pie bakes, melt ¼ cup butter in a small microwave-safe bowl. Stir in the pouch of garlic herb seasoning from the biscuit mix.
  11. Brush and rest: Remove the pot pie from the oven and immediately brush the biscuit topping with the garlic herb butter mixture. Let it sit for 5-10 minutes to set and enhance flavor.
  12. Serve: Slice into portions and serve your warm, flavorful chicken pot pie with biscuit topping. Enjoy!

Notes

  • For extra veggies, add mushrooms or green beans to the filling.
  • Use leftover rotisserie chicken to save time in preparation.
  • If Red Lobster biscuit mix is unavailable, any garlic herb biscuit mix or homemade biscuit dough can be used.
  • Allow the pot pie to rest after baking so the filling thickens and the biscuit topping sets.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/chicken-pot-pie-with-biscuit-top-recipe/