A warm, creamy Chicken Pot Pie with Biscuits is chock full of chicken and fresh vegetables making it the ultimate comfort food!
Chicken Pot Pie is one of the absolute best ways to use leftover chicken. Actually, if you have any leftover turkey later in November, you can substitute that and make a delicious turkey pot pie instead. The method is the same. Anyway, back to this Chicken Pot Pie recipe. It is absolutely loaded with tender chicken and fresh veggies surrounded by a simple, creamy gravy. It is making my mouth water just thinking about it!
This Chicken Pot Pie recipe is not your typical recipe since there is no pie crust at all. I don’t always want to take the time to make a pie crust. Besides, my family loves nice, thick biscuits so that is what I used to top this Chicken Pot Pie. Biscuits are the perfect short cut!
To start making Chicken Pot Pie with Biscuits, add diced potatoes and carrots to a pot of cold water and bring it to a boil. You will want to cook the potatoes and carrots for about 10 to 15 minutes until they are done. Meanwhile, saute the diced onions in butter until the onions are translucent. Add the flour, whisk to combine and cook for about 2-3 minutes. Basically, we are making a simple roux. Slowly add the chicken broth, whisking to combine. The gravy will thicken within a couple of minutes and you can add the chicken and veggies.
There is a simple trick to using biscuits as a pot pie crust. The first few times I tried, I wound up with biscuits that were perfectly cooked on the top and rather raw on the bottom. Kitchen fail! The trick is pretty easy, though. Once the chicken and veggies have been added to the gravy, bring it to a simmer. Then transfer the hot filling to your baking dish. Place the biscuits on top immediately and pop it in the oven. The hot filling will begin to cook the biscuits from below while the oven does the rest of the work!