Garlic Parmesan Chicken Pot Pie with Biscuit Crust

This chicken pot pie skips pastry and uses biscuit dough instead, finished with garlic butter and Parmesan for a savory golden top.

Recipe at a Glance

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 1 small yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 3 cups cooked shredded chicken
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 can refrigerated large biscuits, 8 count
• 2 tablespoons melted butter
• 1 small garlic clove, finely grated
• 1/3 cup finely grated Parmesan

How to Make Garlic Parmesan Chicken Pot Pie with Biscuit Crust

1. Heat the oven to 400°F.
2. Melt 3 tablespoons butter in a 10- to 12-inch oven-safe skillet over medium heat. Add onion, carrots and celery and cook 6 to 8 minutes, until beginning to soften.
3. Stir in flour and cook for 1 minute. Gradually stir in broth and milk. Simmer until lightly thickened, 3 to 5 minutes.
4. Stir in chicken, peas, thyme, salt and pepper. Remove from the heat.
5. Arrange biscuits over the filling, leaving a little space between them. Mix melted butter and garlic and brush over the biscuits; sprinkle with Parmesan.
6. Bake 22 to 28 minutes, until biscuits are deeply golden and cooked through and the filling bubbles around the edges. If the tops brown too quickly, loosely tent with foil. Rest 10 minutes before serving.

Food safety: Cook poultry to 165°F in the thickest part, measured with a food thermometer.

Recipe Tips

• The filling should be slightly looser than gravy before baking because it thickens in the oven.
• If your biscuits are very large, split them horizontally so the centers cook through more reliably.
• Rotisserie chicken makes this especially fast.

Storage and Reheating

Refrigerate up to 4 days. Reheat covered at 350°F; uncover for the last few minutes to re-crisp the biscuit tops.

Frequently Asked Questions

Can I use homemade biscuits?

Yes. Use six to eight biscuits cut about 3/4 inch thick and bake until the centers are fully cooked.

Can I freeze it?

Freeze the cooked filling without the biscuits for best texture. Thaw, reheat the filling, top with fresh biscuit dough and bake.

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