Biscuit Chicken Pot Pie - Karyl's Kulinary Krusade
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4.73 from 11 votes

Biscuit Chicken Pot Pie

Prep Time35 mins
Cook Time35 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: Bisciuts, Chicken, Chicken Pot Pie, Comfort Food, Homemade Sauce
Servings: 2


  • 2 boneless, skinless chicken thighs (8-10 ounces)
  • 2 cups vegetable or chicken broth
  • 3 sprigs fresh thyme leaves (leave on stems)
  • 4 teaspoons fresh-cracked black pepper
  • 2 teaspoons sea salt
  • 3 1/2 Tablespoons butter, divided
  • 4 ounces white button mushrooms, stems removed and caps sliced
  • 1/4 cup yellow onion, diced small
  • 1/4 cup carrots, diced small
  • 2 stalks celery, diced small
  • 3 cloves garlic, minced
  • 1/2 cup frozen peas
  • 2 Tablespoons all-purpose flour
  • 2 cups whole milk
  • 2-4 buttermilk biscuits, quartered


  • In a large, wide-bottom saucepan, bring vegetable or chicken broth to a boil. Add 2 teaspoons pepper and 1 teaspoon salt, plus thyme. Lay chicken flat in broth, reduce to simmer, and cook for 15 minutes, turning once halfway through. 
  • Remove saucepan from heat, and allow chicken to rest in broth for 5 minutes. Remove chicken and cut into bite-sized pieces. Discard thyme. Remove broth and reserve
  • Preheat oven to 350 degrees.
  • While chicken cooks, melt 1/2 Tablespoon butter in large skillet. Add mushrooms and saute over medium-low heat for 10 minutes. Remove from skillet and set aside
  • Melt 1 Tablespoon butter or avocado oil in same skillet. Add onion, celery and carrots, and saute over medium-low heat for 10 minutes. Add garlic and saute for 5 minutes
  • Melt 2 Tablespoons butter in saucepan used for chicken. Sprinkle flour into saucepan and whisk constantly, until smooth, about 2 minutes. Slowly add in reserved broth, whisking occasionally, for 3 minutes. Slowly add in milk, whisking occasionally for 3 minutes, until sauce is thickened. Season with 2 teaspoons fresh-cracked black pepper and 1 teaspoon sea salt
  • Spray baking dish(es) with cooking spray. Fold chicken, vegetables, and peas into sauce. Pour mixture into baking dish(es), top with biscuits, and bake
  • NOTE: This will be scorching hot, so make sure to let Biscuit Chicken Pot Pie rest for about 5 minutes before serving