Name: Chicken Pot Pie with Biscuits
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 1/2 lb chicken breasts; sea salt and freshly ground black pepper; 5 cups chicken stock; 2 chicken bouillon cubes; 12 tbsp unsalted butter ( 1 1/2 sticks); 2 cups chopped yellow onions; 3/4 cup all-purpose flour; 1/4 cup heavy cream; 2 cups medium diced carrots; 5 celery stalks, chopped; 1 1/2 cups chopped yellow onions or frozen small whole onions; 1/2 cup minced fresh parsley; 2 cups all-purpose flour; 1 tbsp baking powder; 1 tsp sea salt; 1 tsp sugar; 1/4 lb cold unsalted butter (1 stick), diced; 3/4 cup half and half; 1/2 cup chopped fresh parsley; 1 egg mixed with 1 tbsp water, for egg wash

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Homemade chicken pot pie with biscuits casserole is one of my favorite comfort foods, especially on a chilly day.

Other comfort foods you might be interested in trying are Homemade Shepherd's Pie, and Garlic Mashed Potatoes.

Chicken pot pie with biscuits sounds amazing, don't ya think?

Not only does it sound amazing, it definitely IS amazing in real life.

This is such a yummy warm comfort food for cool weather. The homemade biscuits are super easy to whip up in your mixer, and add such a delicious homemade taste to this casserole.

The original recipe called for peas, but I swapped them out for celery. There's just something about the smushy texture of peas that has never sat well with me. But, celery, I love.

I followed the chicken pot pie with biscuits recipe from Ina Garten's Family style cookbook with only a few minor changes.

How to make chicken pot pie with biscuits from scratch?

I drenched our chicken breasts in fresh lemon juice, then baked them for an hour wrapped in aluminum foil for super tender moist chicken.

In my dutch oven, I started mixing up the rest of the ingredients as you'll see below in the recipe card. You mix the chicken in after creating the sauce and veggies, then pour in a 13x9 baking dish.

For the biscuits, it just takes a few ingredients and a Kitchenaid Artisan mixer to make the process super easy. Mix the ingredients with the paddle attachment, roll out the dough and use a biscuit cutter (2 ½ inch diameter) to cut out the biscuits. Place them on top of the chicken/veggie/sauce mixture in baking dish and cook for 25-30 minutes, until biscuits are brown. SO good.

Are chicken pot pies with biscuits tasty?

You betcha! We loved the crispiness of the biscuits on top of the chicken mixture. It was just the right amount of biscuit for this dish. We liked the texture better than traditional pot pies we have enjoyed in the past.

Hope you enjoy this dish as much as we did!

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Chicken Pot Pie with Biscuits

Homemade chicken pot pie with biscuits casserole is one of my favorite comfort foods, especially on a chilly day.

Course Dinner

Keyword chicken

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 15

Calories 356 kcal

Ingredients

Chicken/Veggie/Sauce Mixture

1 ½ lb chicken breasts
sea salt and freshly ground black pepper
5 cups chicken stock
2 chicken bouillon cubes
12 tbsp unsalted butter ( 1 ½ sticks)
2 cups chopped yellow onions
¾ cup all-purpose flour
¼ cup heavy cream
2 cups medium diced carrots
5 celery stalks, chopped
1 ½ cups chopped yellow onions or frozen small whole onions
½ cup minced fresh parsley

Biscuits

2 cups all-purpose flour
1 tbsp baking powder
1 tsp sea salt
1 tsp sugar
¼ lb cold unsalted butter (1 stick), diced
¾ cup half and half
½ cup chopped fresh parsley
1 egg mixed with 1 tbsp water, for egg wash

Instructions

Preheat oven to 400 degrees.
Squeeze fresh lemon juice on chicken breasts and wrap in aluminum foil. Bake in preheated oven for 1 hour. Set aside.
In saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauce the onions over medium-low heat for 10-15 minutes, until translucent.
Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.
Cut the chicken breasts into bite sized pieces.
Add 2 teaspoons salt, ½ teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, celery, onions and parsley. Mix well.
Place the stew in a 13x9x2 baking dish. Place the baking dish on a sheet pan lined with parchment paper. Bake for 15 minutes.
While the chicken/veggie/sauce mixture is baking, make the biscuits. Combine the flour, baking powder, salt and sugar in the bowl of a Kitchenaid Artisan mixer fitted with paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half and half and combine on low speed. Mix in the chopped parsley.
Place dough on well floured surface and roll out to ⅜ inch thick. Cut out twelve circles with a 2 ½ inch round cutter.
Remove the chicken/veggie/sauce mixture from oven and arrange the biscuits on top of the filling. Brush the egg wash over each biscuit and return the dish to the oven. Bake for another 20-30 minutes, until the biscuits are lightly browned and the chicken mixture is bubbly.
ENJOY!! 🙂

Recipe Notes

Adapted from Ina Garten's Family Style Cookbook