Chicken pot pie with biscuit topping is a super comforting winter recipe that’s made in just one pan. I bulked up the vegetables in this recipe by adding Swiss chard along with peas and carrots. Fluffy biscuits top off this crowd favorite!
Oh, hi. Are you still there? I’ve been slacking with adding new recipes here because I’ve been working on a huge project that’s taken up pretty much all of my time lately (yes, it starts with a b and ends with ook…more info soon!) But now that’s done and I’m back! And I’m so excited to get back into my normal routine of sharing recipes with you all.
The thing about writing a book is that you come up with a bunch of recipe ideas in the beginning and then those are what you’re committed to making. Even if you end up with a serious craving for something else. And I was craving chicken pot pie. It was the strangest thing because it’s not something that I would generally consider a favorite. But the stomach wants what it wants.
I made this chicken pot pie with biscuit topping the very first chance I had. I used a rotisserie chicken, but if you have leftover turkey from Thanksgiving you can use that for an excellent twist on this recipe.
One of the things I really love about this recipe is that it’s all made in one pan—just make sure it’s oven safe. Yay for fewer dishes to wash! I used a 9-inch cast iron skillet and the fillings fit perfectly. I recommend placing the skillet on a baking sheet in the oven. The pan itself is heavy and awkward to handle, especially when it’s hot. Setting it onto a baking sheet gives you more surface to grab onto and helps balance the weight of the pan. If you don’t have an oven-safe pan, you can transfer the filling to a casserole dish.
I tested two versions of this chicken and biscuits recipe: one with whole wheat biscuits and one with gluten-free biscuits. In both recipes, the gravy was rich and creamy and the biscuits were browned and crisp on top and fluffy inside. Both versions were excellent! But, if we were forced to choose, Shawn and I both preferred the gluten-free biscuits by a narrow margin. They had a more neutral flavor than the whole wheat biscuits. Either way, you can’t go wrong. Make whichever version fits into your lifestyle. Or make both and let me know which one you like best!
Chicken Pot Pie with Biscuit Topping
For the pot pie
- 2 Tablespoons extra-virgin olive oil
- 1 leek white and light green parts thinly sliced
- 2 carrots diced small
- 2 cups chopped Swiss chard
- 2 cups shredded cooked chicken
- ¼ cup all purpose flour or gluten-free blend
- 3 cups low-sodium chicken broth
- 1 cup peas
- 2 Tablespoons fresh chopped parsley
- ½ teaspoon fresh chopped thyme
- Salt and pepper
For the biscuits
- 1 cup white whole wheat flour or gluten-free blend
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 3 Tablespoons cold unsalted butter
- ½ cup milk
- ⅛ teaspoon cayenne pepper
- Heat your oven to 350F.
- Heat the oil in a 9-inch ovenproof skillet set over medium heat. Add the leek, carrots, and chard; cook 5-7 minutes, to soften. Add the chicken, then stir in the flour.
- Slowly whisk in the chicken broth. Add the peas, parsley, and thyme. Season with salt and pepper. Bring to a simmer.
- In a mixing bowl, combine the flour, baking powder, and baking soda. Grate in the butter, using a medium grater. Using your fingertips, blend until pea-sized lumps form. Stir in the milk to form a soft dough.
- Form the dough into 6 biscuits and arrange them on top of the chicken mixture. Sprinkle with cayenne pepper.
- Bake for 30 minutes, until the filling is bubbling and the biscuits are golden brown.