Chicken Pot Pie Topped with From Scratch Biscuits
This Chicken Pot Pie features a rich, creamy filling topped with buttery fresh‑milled biscuits for the perfect homestead‑style comfort meal. Learn how to make flaky biscuits with freshly milled flour and a flavorful pot pie filling your whole family will love
Ingredients
Chicken Pot Pie Filling
- 1 lb boneless skinless chicken breast or thighs, cubed 450g
- 1 cup sliced carrots (about 2 carrots) 130g
- 1/2 cup sliced celery 40g
- 1/3 cup unsalted butter 71g
- 1/3 cup chopped yellow onion (about 1/2 small onion) 45g
- 1 tsp minced garlic
- 1/3 cup 41g all‑purpose flour 41g
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp dried thyme leaves
- 1 3/4 cups chicken broth or stock (reduced sodium recommended) 420ml
- 2/3 cup half‑and‑half 160ml
- 1 cup frozen peas 125g
Fresh‑Milled Biscuits
- 2 1/4 cups fresh‑milled flour 270g, chilled
- 1 tsp salt
- 1 heaping Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 cup cold butter 113g
- 1 cup milk
Instructions
Make the Filling
- Heat a large skillet over medium‑high heat with a drizzle of oil or small pat of butter. Add cubed chicken and cook until golden and fully cooked (165°F). Transfer to a bowl and shred with a mixer or two forks. Set aside.
- In the same skillet, melt the butter. Add carrots, celery, and onion. Cook 5–7 minutes until softened and translucent. Add garlic and cook 30 seconds.
- Sprinkle flour over the vegetables. Add salt, pepper, and thyme. Cook 5–8 minutes, stirring often, until lightly browned and nutty.
- Slowly pour in chicken broth while stirring to avoid lumps. Add half‑and‑half. Bring to a gentle simmer and cook until thickened, about 5 minutes
- Stir in shredded chicken and frozen peas. Taste and adjust seasoning. Remove from heat.
Make the Fresh‑Milled Biscuits
- Chill freshly milled flour for 10 minutes. In a large bowl, sift flour, salt, baking powder, and baking soda.
- Add cold butter and cut in with a pastry blender until pieces are pea‑sized.
- Make a well and pour in milk. Stir gently until just moistened.
- Turn dough onto a floured surface. Fold and turn 10 times to create layers.
- Pat into a 3/4–1 inch thick rectangle. Cut with a 3‑inch biscuit cutter, pressing straight down. Place biscuits touching in a skillet, pan, or stone.
Assemble & Bake
- Preheat oven to 425°F.
- Pour the filling into a deep skillet, 9×13 dish, or casserole.
- Arrange biscuits on top, leaving slight space around edges.
- Bake 15–20 minutes, until biscuits are golden and reach 200°F internally. Filling should be bubbling around the edges.