Description

A hearty and comforting dish, this Biscuit Topped Cheesy Chicken Pot Pie is loaded with tender chicken, hearty vegetables, and topped with golden, flaky buttermilk biscuits. It’s the perfect combination of creamy and cheesy, with a satisfying crunch on top. This crowd-pleasing meal is sure to become a family favorite!

Ingredients

Units Scale

For the Biscuits:

12 Buttermilk Biscuits, frozen or store-bought (use homemade biscuits if preferred)

For the Chicken Filling:

3 cups rotisserie chicken meat, cut into 1-inch pieces or shredded
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small yellow onion, diced
1/4 cup all-purpose flour
4 garlic cloves, minced
2 teaspoons thyme leaves
4 cups chicken broth or stock
1/2 cup white wine, dry or semi-dry
2 bay leaves
1 pound yellow or red potatoes, peeled and cut into 1/2-inch pieces
4 medium carrots, peeled and cut into 1/4-inch thick slices
1 cup frozen peas
1 cup frozen or canned corn, drained
2–3 cups shredded mozzarella cheese
1/4 cup unsalted butter, melted
Flake sea salt (optional)
2 tablespoons chopped fresh parsley

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Instructions

Preheat the Oven
Preheat your oven to 400°F and position the oven rack in the middle. Prepare a 9×13-inch casserole dish by spraying it with nonstick spray. To prevent spills, place the dish on a foil-lined, rimmed baking sheet.
Prepare the Biscuits
Follow the recipe or use store-bought biscuits. If making homemade biscuits, freeze them for at least 30 minutes before use.
Cook the Onions
Heat olive oil and butter in a large skillet over medium heat. Add the diced onion and cook for 7-8 minutes, stirring until they soften and turn translucent.
Make the Roux
Sprinkle flour over the onions, then add garlic and thyme. Cook for 1 minute, stirring continuously to bring out the flavors.
Add Liquid and Vegetables
Slowly whisk in 2 cups of broth and the white wine, scraping up any browned bits on the skillet’s surface. Whisk well to avoid lumps. Add the remaining 2 cups of broth, followed by the carrots, potatoes, and bay leaves. Bring the mixture to a boil, reduce the heat to low, cover, and let it simmer for 12-15 minutes until the vegetables are fork-tender.
Add Chicken and Reduce
Uncover the skillet and stir in the chicken. Cook for an additional 5-10 minutes, allowing the liquid to reduce by about one-third and the vegetables to become tender. Add the peas and corn, mixing well.
Assemble the Pot Pie
Transfer the chicken filling to the prepared casserole dish and sprinkle the shredded mozzarella cheese on top. Arrange the frozen biscuits over the filling, ensuring about 1-inch of space between each. Brush biscuits with melted butter and sprinkle with flake sea salt, if desired.
Bake and Rest
Bake in the preheated oven for 30-40 minutes, until the biscuits are golden brown and cooked through, and the filling is bubbly. Let the pot pie rest on a cooling rack for 10-15 minutes before serving.
Serve
Garnish with chopped fresh parsley and serve warm. Enjoy!

Notes

Storage Tip: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Substitutions: Use cheddar or Gruyère cheese instead of mozzarella for a different flavor.
Wine Alternative: If you prefer not to use wine, simply replace it with an equal amount of chicken broth.
Gluten-Free Option: Use gluten-free flour for the roux and opt for gluten-free biscuits.

Nutrition

Serving Size: 1 portion
Calories: 430
Sugar: 4g
Sodium: 820mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 25g
Cholesterol: 75mg