Biscuit Chicken Pot Pie
Few things are more comforting than a warm chicken pot pie, and this Biscuit Chicken Pot Pie puts a deliciously easy twist on the classic. Instead of a traditional pie crust, this cozy one-skillet recipe is topped with golden buttermilk biscuits for a hearty meal that’s perfect for chilly nights, busy weeknights, or whenever you’re craving comfort food.
The filling starts with Member’s Mark™ Unsalted Sweet Cream Butter, sautéed onion, carrots, celery, and garlic. Member’s Mark™ All Purpose Flour helps create a rich, creamy base when combined with Member’s Mark™ Chicken Broth and Half & Half. Lemon juice adds a little brightness, while Member’s Mark™ Thyme Leaves, Mediterranean Sea Salt, and Black Pepper bring classic savory flavor. Once the sauce has thickened, cooked chicken and frozen peas are stirred in, creating a hearty filling packed with vegetables and tender chicken.
One of the best parts of this recipe is that everything comes together in a single skillet. After the filling is prepared on the stovetop, frozen buttermilk biscuits are arranged right on top, brushed with Member’s Mark™ Half & Half, and baked until golden brown and cooked through. The biscuits soak up some of the creamy filling while developing a lightly crisp, buttery top.
For the finishing touch, the hot biscuits are brushed with melted Member’s Mark™ Unsalted Sweet Cream Butter right before serving. The result is a comforting combination of creamy chicken and vegetables with fluffy, golden biscuits in every bite.
This Biscuit Chicken Pot Pie is an easy alternative to traditional chicken pot pie and a great way to get a homemade comfort-food dinner on the table without making a crust from scratch. Serve it straight from the skillet for a cozy family dinner, or make it part of a relaxed fall or winter gathering. Pair it with our delicious Weber® Roasted Garlic and Herb Butternut Squash for a cozy comfort meal. With Member’s Mark™ pantry staples and simple ingredients, this recipe brings classic comfort to the table with less fuss.
Biscuit Chicken Pot Pie
Ingredients
For the Filling
- 2 tbsp Member's Mark™ Unsalted Sweet Cream Butter
- 1 Yellow onion diced
- 2 Carrots peeled and slices
- 2 Celery stalks diced
- 3 cloves Garlic minced
- ¼ cup Member's Mark™ All Purpose Flour
- 1 ¾ cups Member's Mark™ Chicken Broth
- 1 cup Member's Mark™ Half & Half
- 1 tbsp Lemon juice
- 1 tsp Member's Mark™ Thyme Leaves
- 1 tsp Member's Mark™ Mediterranean Sea Salt Grinder
- ¼ tsp Member's Mark™ Black Pepper Grinder
- 2 cups Chicken
For the Topping
- 8 Buttermilk biscuits frozen
- 2 tbsp Member's Mark™ Half & Half
- 2 tbsp Member's Mark™ Unsalted Sweet Cream Butter melted
Instructions
- Preheat oven to 375°F. Heat a large skillet over medium-high heat. Add the butter and once melted, add the diced onion, celery, carrot, and mince garlic. Sauté veggies for 3-5 minutes until the onion is translucent and the veggies become tender.
- Turn the heat to medium and sprinkle the flour over the sautéed veggies. Stir until well combined and cook for 1 minute.
- Add the chicken broth, half and half, lemon juice, thyme, salt, and pepper, to the skillet. Stir until well combined. Bring the filling to a simmer and let simmer for 2-3 minutes until slightly thickened.
- Remove the skillet from the heat and stir in the chicken and frozen peas until well combined. Top the skillet with the frozen biscuits. Use a pastry brush to brush the top of each biscuit with half and half.
- Bake at 375°F for 25-30 minutes, until golden brown and cooked through. Remove the skillet from the oven and brush each biscuit with melted butter and serve!
