Chicken Pot Pie with Garlic Butter Biscuits

Ingredients

• 56 g, dividedbutter
• 2 mediumchicken breasts, cut into 1.25 cm dice
• 1 mediumonion, diced
• 2 mediumcarrots, diced
• 2celery stalks, diced
• 3 clovesgarlic, minced
• 1 teaspoon eachsalt, pepper and fresh thyme
• 40 gplain flour
• 480 mlchicken stock
• 480 mlwhole milk
• 1 mediumrusset potato, cut into 1.25 cm dice
• 300 gfrozen peas
• 1 tuberefrigerated biscuits
• 1 tablespoon (14 g)butter
• 1 teaspoonItalian seasoning
• 2 clovesgarlic, minced
• 1 pinch eachsalt and pepper

Instructions

1. 1

   Cook the chicken

   Place a rack in the middle of the oven and preheat it to 200°C (400°F). Melt 2 tablespoons of the divided butter in a wide, shallow pot over medium heat. Add the chicken and season lightly with some salt and pepper. Cook for 10 minutes, until cooked through, then lift it out of the pot.

2. 2

   Cook the vegetables

   Add the remaining 2 tablespoons of divided butter to the pot with the onion, carrots and celery. Cook for 5 minutes, stirring a few times. Add the garlic, salt, pepper and thyme, and cook for 1 minute more.

3. 3

   Thicken the filling

   Stir in the flour and cook for 1 minute. Pour in the chicken stock, stirring and scraping the bottom of the pot as you go. Mix in the milk and potato, then simmer for 2 minutes. Stir in the peas and cooked chicken; bring back to a simmer, then remove the pot from the heat. Taste and add more salt and pepper if desired.

4. 4

   Top with biscuits

   Arrange the biscuits over the pot pie. Melt the remaining 1 tablespoon of butter and mix in the Italian seasoning, garlic, salt and pepper. Spoon the seasoned butter over the biscuits.

5. 5

   Bake and serve

   Bake for 20–25 minutes, until the filling is hot and bubbling and the biscuits are golden. If the biscuits brown too quickly, cover them loosely with foil. Leave to rest for 10 minutes before serving.

What is chicken pot pie with biscuits?

Chicken pot pie is a North American comfort-food classic: chicken and vegetables cooked in a creamy filling, traditionally enclosed in pastry. This version puts refrigerated biscuits on top instead, so the topping bakes alongside the bubbling filling in one pan.

The result combines a soft, savoury centre with golden biscuits brushed in garlic and herb butter. Potato, peas and the familiar onion, carrot and celery base make it a substantial dinner.

Nutrition and macros by portion

The nutrition label shows one serving as written: 884 calories, 33g protein, 101g carbs, 39g fat.

The potato, flour and biscuits supply most of the carbohydrates, while the butter and whole milk contribute much of the fat. Chicken provides the protein, with smaller amounts also coming from the milk and peas. Serve a moderate portion with green vegetables or salad to add freshness and balance the rich filling.

Build a savoury filling

Chicken: The recipe cooks diced chicken first, then returns it to the pot later. Cutting it into even 1.25 cm pieces helps it cook through in the stated time.

Vegetables: Onion, carrots and celery form the flavour base, while potato adds body and peas bring sweetness. The flour is stirred into the cooked vegetables before stock and milk go in to thicken the sauce.

Get the sauce smooth

Flour first: Cook the flour with the vegetables for 1 minute before adding liquid. This helps it combine with the butter rather than leaving a raw flour taste.

Add gradually: Pour in the stock while stirring and scraping the bottom of the pot, then stir in the milk. Keep the filling moving as you add the liquids to help avoid lumps.

Check the filling before baking

Simmer: The potato gets a brief 2-minute simmer before the peas and chicken go back in. The filling will finish cooking in the oven, so follow the stated simmer rather than trying to cook everything completely on the hob.

Seasoning: Taste the filling before topping it with biscuits and adjust the salt and pepper if needed. The sauce should be savoury and creamy, with the vegetables and chicken distributed through it.

Bake the biscuits until golden

Topping: Arrange the biscuits over the filling, then spoon the garlic-herb butter across them. Leave space for heat to circulate around the tops as they bake.

Doneness: Bake for 20–25 minutes at 200°C (400°F), until the filling bubbles and the biscuits turn golden. If their tops colour too quickly, loosely cover them with foil and continue baking.

Serve it while warm

Rest: Let the pot pie stand for 10 minutes after baking. This gives the hot filling a chance to settle before you spoon it out.

On the side: A crisp green salad or simply steamed green vegetables make a fresh contrast to the creamy filling and buttery topping.

Recipe notes & tips

• Cut the chicken and potato into similarly sized dice so they cook more evenly.
• Use a wide, shallow pot that can go from the hob to the oven.
• Stir and scrape the base of the pot while adding the stock to help keep the sauce smooth.
• Taste the filling before adding the biscuit topping, and adjust the seasoning if needed.
• Cover the biscuits loosely with foil if they are browning before the filling is bubbling.
• Rest the pie for 10 minutes before serving to make it easier to portion.

Variations

• Add mushrooms: Cook diced mushrooms with the onion, carrots and celery for an earthier filling.
• Use leftover chicken: Stir cooked, shredded chicken into the simmered sauce with the peas.
• Change the herbs: Swap the fresh thyme for chopped rosemary or parsley.
• Add sweetcorn: Stir sweetcorn into the filling with the peas.
• Use a different topping: Replace the refrigerated biscuits with another ready-to-bake biscuit dough, following its package guidance.

Common mistakes to avoid

• Uneven chicken pieces: Cut them to a similar size so they cook through at roughly the same time.
• Lumpy sauce: Stir continuously as you pour in the stock and scrape the base of the pot.
• Burnt garlic: Add it after the onion, carrots and celery have cooked, and limit its cooking time to 1 minute.
• Over-browned biscuits: Cover them loosely with foil if they colour too quickly.
• Watery portions: Let the pie rest for the full 10 minutes before serving.

How to store

Cool leftovers and refrigerate them in a covered container within 2 hours; eat within 3 days. Reheat until piping hot throughout, in the oven or microwave; the biscuits may soften after storage.

Frequently asked questions