This comforting Biscuit Chicken Pot Pie transforms simple ingredients into a hearty, homestyle meal that’s perfect for busy weeknights. Tender chunks of chicken and vegetables are enveloped in a rich, creamy sauce, then topped with golden, flaky biscuits that bake up beautifully crisp on top while soaking up the flavorful filling from below.
Unlike traditional pot pies that require homemade crust, this version uses convenient refrigerated biscuits, cutting down on prep time without sacrificing that made-from-scratch taste. The cast iron pan helps create the perfect crispy-bottomed biscuits while keeping the filling piping hot. It’s a guaranteed family favorite that brings together the best elements of chicken pot pie and buttery biscuits in one delicious dish.
Yield: 6 servings
Equipment:
Cast Iron Pan
Large Saucepan
Prep Time: 15 minutes
Cook TIme: 10 minutes
Bake Time: 30 minutes
Ingredients:
- 1 can refrigerated biscuits
- 3 cups shredded chicken
- 4 tablespoons unsalted butter
- ½ yellow onion
- 1 medium carrot, diced
- 2 garlic cloves, minced
- ⅓ cup all purpose flour
- 1 ½ cups chicken stock
- ⅓ cup heavy cream
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- ½ teaspoon thyme
- 1 cup frozen peas
Directions:
- Preheat the oven to 375°F (190°C).
- Heat a saucepan over medium heat and melt the butter.
- Add the diced onion and carrot, sautéing for 4–5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
- Sprinkle the flour over the vegetables, stirring constantly to coat them evenly.
- Gradually pour in the chicken stock while whisking to avoid lumps. Cook for 2–3 minutes, stirring, until the mixture thickens.
- Stir in the heavy cream, salt, black pepper, and thyme. Mix until combined and let the sauce simmer for 1–2 minutes, until it thickens.
- Add the shredded chicken and frozen peas, stirring to combine. Remove the pan from heat. Transfer into the 10 inch cast iron pan.
- Open the can of biscuits and arrange them on top of the chicken mixture in a single layer.
- Place the cast iron pan in the preheated oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.
- Let the pot pie cool for 5 minutes before serving. Enjoy!
