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Cozy Southern Creamy Chicken Pot Pie Recipe with Easy Buttermilk Biscuit Topping

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A warm and comforting Southern-style chicken pot pie featuring a creamy chicken and vegetable filling topped with flaky buttermilk biscuits. Perfect for cozy nights and quick weeknight dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (leftover rotisserie works great)
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1/2 cup celery, diced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour (for thickening)
  • 2 cups chicken broth (low sodium preferred)
  • 1 cup whole milk or half-and-half
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • Salt and freshly ground black pepper, to taste
  • 2 cups all-purpose flour (for biscuit topping)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1 cup buttermilk (shake well before measuring)

Instructions

  1. Preheat your oven to 425°F (220°C). Lightly grease your baking dish with butter or cooking spray.
  2. Melt 4 tablespoons of butter in a large skillet over medium heat. Add diced onions, carrots, and celery. Cook for about 5 minutes until softened and aromatic.
  3. Add minced garlic and cook for another 30 seconds, stirring constantly.
  4. Sprinkle the flour over the veggies and stir well to coat. Cook this roux for about 2 minutes, stirring frequently.
  5. Slowly pour in chicken broth while whisking to avoid lumps. Add milk or half-and-half and continue stirring until the sauce thickens, about 5 minutes.
  6. Season with thyme, salt, and pepper. Stir in shredded chicken and frozen peas. Remove from heat.
  7. In a mixing bowl, combine 2 cups flour, baking powder, and salt. Cut in cold cubed butter using a pastry cutter or forks until mixture resembles coarse crumbs.
  8. Pour in buttermilk and stir gently just until dough comes together; do not overmix.
  9. Spread the chicken filling evenly in the prepared baking dish.
  10. Drop spoonfuls of biscuit dough over the filling, leaving space between each dollop.
  11. Bake in the preheated oven for 20-25 minutes, or until biscuits are golden brown and filling is bubbly.
  12. Let the pot pie rest for about 5 minutes before serving.

Notes

Use leftover rotisserie chicken for convenience. Keep butter cold when making biscuit dough for flaky texture. If filling is too runny, cook longer on stove before baking. Tent biscuits with foil if browning too fast. Fresh thyme preferred for better flavor. Can substitute vegetables or make gluten-free/dairy-free adaptations.

Nutrition

Keywords: chicken pot pie, buttermilk biscuit topping, creamy chicken pot pie, Southern comfort food, easy chicken pot pie, weeknight dinner

Find it online: https://tastytuck.com/cozy-southern-creamy-chicken-pot-pie-recipe-with-easy-buttermilk-biscuit-topping/