Dinner

Southern-Style Biscuit Chicken Pot Pie

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Southern-Style Biscuit Chicken Pot Pie
A hearty chicken pot pie with golden-brown biscuit topping, served in a rustic ceramic dish.

This Southern-Style Biscuit Chicken Pot Pie is your ticket to a cozy and satisfying meal that brings warmth and nostalgia to your table. Imagine the comforting flavors of a classic pot pie with a delightful twist—a biscuit topping that adds a uniquely tender and buttery finish. This one-pot wonder is perfect for chilly evenings or when you want to indulge in some hearty, home-cooked goodness.

“A chicken pot pie topped with biscuits is like a warm hug on a plate.”

Ingredients

For the Filling:
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups frozen mixed vegetables (peas, carrots, and corn)
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1/2 cup whole milk
  • Salt and freshly ground black pepper, to taste
For the Biscuit Topping:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • 3/4 cup buttermilk

Instructions

  1. Prepare the Filling: In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add diced onions and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.

  2. Add Vegetables and Chicken: Add frozen mixed vegetables to the skillet and sauté until they begin to thaw, approximately 3-4 minutes. Mix in shredded chicken and sprinkle with flour, stirring well to coat evenly. Cook for an additional 1-2 minutes to remove the raw flour taste.

  3. Create the Sauce: Gradually pour in chicken broth while whisking continuously to prevent lumps. Add milk, salt, and pepper, bringing the mixture to a gentle simmer until it thickens slightly, about 5 minutes. Remove from heat and set aside.

  4. Prepare Biscuit Dough: In a mixing bowl, combine flour, baking powder, and salt. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in buttermilk just until the dough comes together; it will be slightly sticky.

  5. Assemble Pot Pie: Evenly spoon the chicken filling into the skillet, leaving space at the edges for biscuits. Drop spoonfuls of biscuit dough over the top of the filling, spacing them about 2 inches apart.

  6. Bake to Perfection: Preheat your oven to 425°F (220°C). Bake the pot pie for 20-25 minutes or until the biscuit topping is golden brown and cooked through. If desired, broil for an additional minute for extra crispiness on top.

This Southern-Style Biscuit Chicken Pot Pie offers a comforting blend of flavors that are sure to satisfy any craving for comfort food. The creamy filling combined with the flaky biscuits makes it a versatile dish perfect for family dinners or special occasions. Serve it alongside a fresh green salad and enjoy every delicious bite!

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