Chicken Biscuit Pot Pie

Get ready to fall head over heels for the ultimate comfort food mashup!

This isn’t your grandma’s traditional pot pie – we’re talking fluffy, golden biscuits sitting pretty on top of the most incredible creamy chicken and veggie filling you’ve ever tasted.

The magic happens when those tender biscuits meet that rich, herb-scented filling bubbling up around the edges.

Every single bite delivers perfectly seasoned vegetables, juicy chicken, and those pillowy-soft biscuits that soak up all the amazing flavors.

Plus, using Greek yogurt in the biscuits adds extra protein while keeping them incredibly tender.

Ingredients

For the Filling:

• 2 tbsp butter
• 1 small onion, diced
• 1.5 cups carrots, diced
• 1 cup celery, diced
• 2 heaping cups baby gold potatoes, diced
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp pepper
• 1/3 cup flour
• 2.5 cups almond milk
• 1.5 cups chicken stock
• 3 cups shredded or finely diced cooked chicken
• 1 cup frozen peas

For the Biscuits:

• 1.5 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp butter, cubed into small chunks
• 1/2 cup plain Greek yogurt
• 1/3 cup almond milk
• 1 egg
• 1 tbsp honey

Steps

1. Preheat your oven to 375°F (190°C) and generously grease a 10-inch cast iron skillet. If you don’t have cast iron, a 9×13 inch baking dish works perfectly too. The cast iron gives you those gorgeous crispy edges, but either option will deliver amazing results.
2. Chop and dice all your vegetables into uniform 1/2-inch pieces – this ensures even cooking. In a large Dutch oven or heavy-bottomed saucepan, melt the butter over medium-high heat until it’s completely melted and starting to foam slightly.
3. Add the diced onions, carrots, celery, and potatoes to the melted butter. Cook for 7-8 minutes, stirring occasionally, until the vegetables have begun to soften and the onions are translucent. The potatoes should be fork-tender but not falling apart.
4. Once the vegetables have softened, add the onion powder, thyme, salt, and pepper. Stir everything together, then sprinkle the flour evenly over the vegetables. Stir constantly and cook for 1 additional minute – this cooks out the raw flour taste and creates the base for your creamy sauce.
5. Slowly pour in the almond milk and chicken stock, whisking constantly to prevent lumps from forming. Make sure to scrape up any browned bits from the bottom of the pan – that’s pure flavor gold! Add the cooked chicken and frozen peas, then bring the mixture to a gentle simmer.
6. Let the filling simmer for 2-3 minutes, stirring occasionally. The mixture should be noticeably thickening and coating the back of your spoon. If it seems too thin, simmer for another minute or two. Once thickened, turn off the heat and set aside.
7. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt for the biscuits. Add the cubed butter and use your hands or a pastry cutter to blend the butter into the flour until you have fine crumbles that resemble coarse cornmeal. Don’t overwork it – small butter pieces create flaky biscuits.
8. In a separate small bowl, whisk together the Greek yogurt, almond milk, egg, and honey until completely smooth. Pour this wet mixture into the flour mixture and gently stir with a fork just until a shaggy dough forms. Don’t overmix – a few dry spots are totally fine and will actually give you more tender biscuits.
9. Pour the hot chicken pot pie filling into your prepared skillet, spreading it evenly. Using a large cookie scoop or ice cream scoop, drop 6 large portions of biscuit dough evenly across the surface of the filling. The dough will spread as it bakes, so don’t worry about covering every inch.
10. Place a rimmed baking sheet underneath your skillet to catch any potential overflow, then bake for 28-30 minutes or until the biscuits are golden brown on top and sound hollow when tapped. The filling should be bubbling vigorously around the edges – this is exactly what you want to see!
11. Let the pot pie cool for 15 minutes before serving. This cooling time allows the filling to thicken up even more and prevents you from burning your tongue on that molten-hot deliciousness. Trust me, the wait is worth it.

Smart Swaps

• Greek yogurt instead of sour cream (1:1 ratio) – adds protein without changing texture
• Coconut milk instead of almond milk for richer flavor
• Sweet potatoes instead of regular potatoes for extra nutrients
• Turkey instead of chicken for a leaner option

Make It Diabetes-Friendly

Replace the regular flour with almond flour using a 1:1 ratio to reduce carbs by approximately 15g per serving. Substitute the honey in the biscuits with 1 tbsp sugar-free maple syrup to save an additional 3g carbs per serving. Use unsweetened almond milk (which this recipe already calls for) to keep added sugars minimal. The total carb count drops from about 35g to 17g per serving. Pair with a large green salad to add fiber and further slow glucose absorption. Consider eating smaller portions and saving half for later to minimize glycemic impact.

Pro Tips

• Dice your vegetables the night before and store them covered in the fridge to save prep time
• Use rotisserie chicken for the easiest shortcut – just shred it up and you’re golden
• If your filling seems too thick, add a splash more chicken stock; too thin, simmer uncovered for a few extra minutes
• Cold butter is key for flaky biscuits – if your kitchen is warm, pop the cubed butter in the freezer for 10 minutes before using