Biscuit Chicken Pot Pie

Folks, when the weather starts turning cool and the days get a little shorter, nothing warms a body up quite like comfort food. Now, I’ve eaten a lot of chicken pot pie sitting around the wagon, but I’ll tell you what — topping it with biscuits takes things to a whole new level. You get that hearty, creamy filling down below, and then on top, golden biscuits that are flaky, buttery, and just perfect for soaking up every last drop.

This is cowboy comfort food at its finest. It’s the kind of meal that’ll bring the whole family to the table without having to holler.

A classic pot pie usually has a pastry crust, but the biscuit topping makes it quicker and a whole lot easier. You don’t need to fuss with rolling dough — you just mix, scoop, and let the oven do its work. The biscuits rise up fluffy and tender, and the bottom gets just enough of that creamy filling baked into it for flavor. It’s rustic, simple, and mighty satisfying.

Another thing I love about this dish is how forgiving it is. You can use leftover chicken from last night’s supper or even a store-bought rotisserie bird if you’re short on time. The vegetables are just as versatile — frozen, fresh, or even canned will work in a pinch.

Start with a hot oven and a big oven-safe skillet or casserole. Warm a little butter or oil, then soften chopped onion, carrot, and celery until they smell good and look glossy. Season as you go. Stir in a spoonful of flour and let it cook a minute so it turns into a smooth paste.

Next up , build your gravy. Splash in chicken stock while whisking so it stays lump-free, then a little milk or cream for richness. Let it bubble gently until it coats the back of a spoon. Taste and season again. If it is too thick, add a splash more stock; if it is too thin, let it simmer another minute.

When the gravy is the right consistency, add the cooked, shredded chicken and a handful of peas (and any other tender veggies you like). Add herbs if you have them. A small squeeze of lemon and a dash of hot sauce wake everything up—optional, but mighty nice. Take it off the heat while you tend to the biscuits.

Last, make the biscuit topping (or grab a shortcut).

• From scratch: Stir together your dry ingredients, cut in cold butter until it looks like coarse crumbs, then bring it together with buttermilk just until shaggy. Do not overmix.
• Shortcut: Use store-bought biscuit dough. No shame in an easy trail.

Next up , assemble. Spread the creamy filling evenly in the skillet or casserole. Drop spoonfuls of biscuit dough over the top or nestle biscuit rounds across the surface. Do not crowd—give them room to puff. Brush the tops with a little melted butter or milk for color.

Finally, bake until the biscuits are tall and deep golden and the filling is bubbling around the edges. Let it rest a few minutes so the gravy settles, then serve it up while it is piping hot.

• Thicken it right: A good roux (that’s butter and flour cooked together) is the backbone of this recipe. Let that flour cook a minute before adding your liquid so you don’t end up with a raw taste.
• Season in layers: Don’t wait till the end to add salt and pepper. Season your chicken, season your veggies, and taste as you go. That’s what builds a deep, rich flavor.
• Don’t crowd the biscuits: Give ‘em a little room on top so they can puff up nice and tall. That way, the tops turn golden while the bottoms stay tender from sitting in the filling.
• Make it ahead: The filling can be cooked earlier in the day and kept in the icebox. When it’s time for supper, just top it with biscuits and bake.

This recipe is the kind that’ll fill the kitchen with good smells and the table with smiles. It’s simple enough for a weeknight but hearty enough for Sunday dinner.

As always, thank you for watching our videos and visiting our website. Please subscribe to our YouTube Channel and like and share the videos you enjoy. We release a new video every Wednesday at 2:30! Until next time, when we see y’all out on the cowboy cooking trail.