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Southern Biscuit Chicken Pot Pie is a heartwarming dish that embodies the essence of comfort food. With its flaky biscuit topping and a rich, savory filling, this pie is a staple in Southern cuisine, cherished by families and friends alike. It’s the kind of meal that wraps you in warmth, making it perfect for gatherings or a cozy night in.

Classic Southern Biscuit Chicken Pot Pie

Indulge in the warmth of Southern Biscuit Chicken Pot Pie, the ultimate comfort food for spring gatherings and festive brunches. With a flaky biscuit topping and a rich, creamy filling loaded with tender chicken and vibrant veggies, this dish is special for its heartwarming flavors and satisfying textures. Perfect for easy weeknight dinners, it brings everyone together around the table. Try it tonight and make it a cherished family favorite!
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Ingredients
  

For the Biscuit Topping:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup cold unsalted butter, cut into small cubes

3/4 cup buttermilk

For the Chicken Pot Pie Filling:

2 cups cooked chicken, shredded (using rotisserie chicken is a great time-saver)

1 cup frozen peas

1 cup frozen corn

1 cup chopped carrots (can use either fresh or frozen)

1 cup diced potatoes (canned potatoes can also be used for convenience)

1/3 cup onion, diced

3 cloves garlic, minced

1/4 cup all-purpose flour

3 cups chicken broth

1/2 cup milk

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

2 tablespoons olive oil or butter for sautéing

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it's hot enough for the perfect bake.

    Prepare the Biscuit Dough: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Incorporate the cold, cubed butter using a pastry cutter or your fingers, mixing until the mixture has a coarse crumb texture. Create a well in the center and pour in the buttermilk. Mix gently until just combined; knead lightly until a soft dough forms, taking care not to overwork it. Set the dough aside.

      Cook the Vegetables: In a sizable skillet, heat the olive oil or butter over medium heat. Add the diced onion, minced garlic, chopped carrots, and diced potatoes. Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

        Make the Filling: Stir in the shredded chicken, frozen peas, frozen corn, dried thyme, dried rosemary, and season with salt and pepper. Sprinkle the flour over the mixture, stirring to coat the ingredients evenly. Gradually pour in the chicken broth and milk while stirring continuously. Allow the mixture to cook for an additional 5-7 minutes, or until it thickens and starts bubbling.

          Assemble the Pot Pie: Carefully transfer the delicious chicken and vegetable filling into a greased 9-inch pie dish or an oven-safe skillet, spreading it evenly.

            Add Biscuit Topping: On a floured surface, turn out the biscuit dough and gently pat it into a flat round about 1/2 inch thick. Using a biscuit cutter, cut circles from the dough or simply tear off small pieces and drop them over the filling, ensuring to leave gaps for the steam to escape.

              Bake: Position the assembled pot pie in the preheated oven and bake for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbling enthusiastically.

                Serve and Enjoy: Allow the pie to cool for a few minutes before slicing and serving. Savor your delightful Southern Biscuit Chicken Pot Pie warm, reveling in its comforting flavors!

                  Prep Time, Total Time, Servings: 20 min | 55 min | 6 servings

                    - Presentation Tips: For an appealing presentation, serve slices of the pot pie on warm plates and garnish with fresh parsley for a pop of color.