This spectacular Biscuit Topped Chicken Pot Pie is homemade comfort food at it’s finest! A rich a hearty filling is topped with fluffy soft biscuits turning this classic dish into a taste of the South in your mouth. I could serve chicken pot pie or chicken and dumplings every other day at my house without a single complaint from my family. Not one. This biscuit topped chicken pot pie packs double the comfort and it’s super simple to make.
You may also like: 15 Comfort Filled Ways To Make Pot Pie, Homemade Chicken Pot Pie and Magic Chicken Pie.
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Biscuit Topped Chicken Pot Pie
Servings: 6 -8
Ingredients
- 4 Tbsp butter or light butter
- 3 green onion thinly sliced
- 2 clove garlic minced
- 1/4 cup all-purpose flour
- 2 tsp Poultry Magic or Rotisserie Chicken seasoning
- salt and black pepper to taste
- 2 cup low sodium chicken broth
- 1/2 cup half & half
- 3 cup roasted chicken roughly chopped
- 1 [10] oz frozen mixed vegetable steamed and drained
- 1 Tbsp chopped fresh tarragon or 1 tsp dried
- Biscuits:
- 2 cup self-rising flour
- 1/4 cup grated Parmesan cheese
- 1 Tbsp chopped chives
- 1 1/2-2 cup heavy cream or whole buttermilk
- Melted butter or cream to bush the tops
Instructions
- Preheat the oven to 375°F. On the stovetop in a 10-inch cast iron skillet or oven safe skillet, melt the butter. Add the green onion and minced garlic and cook over medium-high for 1-2 minutes until softened.
- Lower the heat to medium, sprinkle 1/4 cup all purpose flour over the butter. Add the poultry seasoning, salt and black pepper to your taste. Stir until the butter is absorbed.
- Whisk in the chicken broth and half & half. Simmer until thickened around 3-5 minutes.
- Add the chopped chicken, steamed mixed vegetables and chopped tarragon. Stir until evenly combined.
- For the biscuits, in a medium mixing bowl, mix together the self-rising flour, Parmesan cheese, and chives. Add 1 1/2 cup heavy cream or whole buttermilk, adding additional as needed to form a soft dough.
- Use a 2 oz ice cream scoop to form the biscuit topping. Space evenly on top. Brush the tops with additional cream or melted butter.
- Bake for 25 minutes or until bubbly and the biscuits are cooked through. Broil if needed to brown the tops.
Tried this recipe?Mention @melissassk or tag #melissassk!
Arthur in the Garden! says
March 14, 2015 at 5:11 pmYummmmmmmyyyy~!
GwenFederer says
April 15, 2015 at 4:47 pmTried your chicken tenders and your potpie with biscuits.You are an amazing cook and now so am I !!!!!Thanks for sharing
Kathy says
March 2, 2017 at 7:54 amMy mom use to make a wonderful Beef Pot Pie for Sunday dinner. It had a rich brown gravy with tender chunks of beef and vegetables. She topped it with homemade biscuits. Do you have a recipe for a Beef Pot Pie. My mom never wrote hers down. Thanks!
Melissa says
March 2, 2017 at 8:45 amYou can find it in the archives here.