Chicken & Biscuit Pot Pie recipe

Cooking Procedure

Step 1: Preheat your oven to 400°F.

Step 2: In a large skillet, melt butter over medium heat. Add onion, celery, and red bell pepper. Cook for 4–5 minutes until vegetables are tender.

Step 3: Sprinkle flour, thyme, salt, and pepper over the vegetables. Stir well to coat. Gradually add chicken broth and half-and-half, whisking constantly to create a smooth sauce. Cook until thickened.

Step 4: Stir in chicken and thawed peas and carrots. Remove the skillet from heat.

Step 5: In a mixing bowl, combine flour, baking powder, and salt for the biscuit topping. Cut in butter until crumbly, then stir in milk to form a dough.

Step 6: Drop spoonfuls of biscuit dough evenly over the chicken mixture in the skillet.

Step 7: Bake for 25–30 minutes, or until the biscuits are golden brown. Let the pie rest for 10 minutes before serving.

Best Way to Serve:

Serve this pot pie directly from the skillet for a rustic presentation. Pair it with a fresh green salad or roasted vegetables to round out the meal. Its creamy, savory filling and tender biscuit crust make it a versatile centerpiece, perfect for weeknight dinners or a casual dinner party. Garnish with chopped parsley or thyme for a pop of color.

Nothing says love like a homemade meal, and this Chicken-and-Biscuit Pot Pie delivers both flavor and comfort in every bite. Whether you're an experienced cook or just starting, this recipe is straightforward and immensely rewarding. It's a meal you'll want to make again and again—not just for its deliciousness but for the smiles it brings to the table.