A casserole-style chicken pot pie with homemade biscuits as topping!
This is a MEAL. Comfort food in a big way. Do yourself a favor and don't calculate how much total butter is used here. Because it's all worth it! The most delicious chicken and veggie filling topped with flaky homemade biscuits.
A whole chicken pot pie feels like a major undertaking. But swap out the pie crust for biscuits and it becomes so approachable, ready for weeknights even. And perhaps best of all: NO SOGGY BOTTOM CRUST!
Little biscuit pieces make the perfect crispy topping for this pot pie!
They're flaky, they're buttery, they're brushed with garlic butter fresh from the oven. You'll want one in every bite!
(Really, they might be the best part of the whole dish. Which is saying something!)
The key to good homemade biscuits is getting the butter right. You want it to be really cold when it's all mixed together, so keep it in the fridge - or even the freezer - until you're ready for it.
Then, use a box grater to grate the butter into the dry ingredients. You'll have the perfect size butter pieces that will mix together so easily! Be sure to refrigerate the dough while the filling comes together.
Once the filling is ready and in your baking dish, you'll take the dough out of the fridge and chop it into little 1-inch nubs. Then drop them on top of the filling, pop it in the oven, and watch them puff up and brown. So delicious!
Since the biscuits are baked directly on top of the chicken, the very bottoms of them have a sort of dumpling texture. I like this because it also means they're packed with flavor, but if you want a crispy biscuit all the way through, feel free to bake them separately.
The Chicken Filling
The chicken filling is mega comfort food level. Rich, flavorful, and the perfect creamy consistency.
A couple things that make this an especially delicious pot pie filling:
- It uses chicken broth AND chicken bouillon. Adding some bouillon is key for getting the right punch of chicken flavor! (I like Better than Bouillon.)
- A combination of cooked, shredded chicken and frozen veggies make it so easy to whip up, plus it works as a whole meal on its own!
Frozen veggies work so well here! It's a good way to cut down on prep time without compromising on quality. I stick to the basics of peas/carrots/corn/green beans, but you could add in broccoli, potatoes, or whatever you're in the mood for.
And it is one of my pet peeves when recipes call for cooked chicken with no further instruction, so allow me to direct you to this post of 5 ways to perfectly cook boneless, skinless chicken breasts.
Happy Pot Pieing!
Bubble Up Chicken Pot Pie
For the Biscuits
- 2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon table salt
- 6 tablespoons cold, unsalted butter
- 3/4 cup whole milk
For the Filling
- 1/2 cup unsalted butter, plus additional for pan
- 1 medium yellow onion, chopped
- 1/2 cup flour
- 4 cups reduced sodium chicken broth
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 cubes reduced sodium chicken bouillon OR 2 teaspoons reduced sodium chicken Better than Bouillon
- 3 cups cooked, shredded chicken
- 2 cups frozen vegetables (peas, carrots, corn, green beans, etc.)
For the Topping
- 3 tablespoons unsalted butter, melted
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon table salt
For the Biscuits
- Combine the flour, baking powder, sugar, and salt in a large bowl. Using a box grater, grate the butter into the bowl of dry ingredients. Use your hands to disperse the grated butter. Stir in the milk, adding a splash more if it’s too dry. Dough will be lumpy, not overly sticky, with no dry bits of flour. Transfer to a clean, lightly-floured work surface and form into a 1-inch thick disc. Wrap tightly in plastic wrap and refrigerate while you make the filling.
For the Filling
- Butter a 9x13-inch baking dish. Preheat the oven to 425 degrees.Melt the butter in a Dutch oven over medium heat. Add the onion and cook - stirring occasionally - until softened, about 3 minutes. Sprinkle the flour overtop and stir until no dry bits of flour remain. Add the chicken broth a splash at a time, adding in larger quantities once about half has been added. Stir constantly after each addition, making sure it’s fully combined before adding more. Once all of the chicken broth has been added, stir in the salt, pepper, and bouillon. Simmer for 10 minutes, stirring occasionally, until thick enough to coat the back of a spoon. Stir in the chicken and vegetables. Transfer to the prepared baking dish. Remove the biscuit dough from the plastic wrap and cut into roughly 1-inch squares. Place over the chicken filling and bake 25-30 minutes, until chicken mixture is bubbling and biscuits are browned.
For the Topping
- Combine the butter, parsley, garlic powder, and salt in a small bowl. Brush over the tops of the biscuits. Allow to set for 5-10 minutes, and serve hot.