Description

This Biscuit Topped Cheesy Chicken Pot Pie is a comforting and hearty dish combining tender rotisserie chicken, a medley of vegetables, and a creamy, flavorful sauce all topped with golden buttermilk biscuits and melted mozzarella cheese. Perfect for family dinners, this recipe balances savory flavors with a crisp, cheesy biscuit crust for a satisfying meal.

Ingredients

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Chicken and Biscuits

12 buttermilk biscuits, frozen or store-bought (homemade biscuits can be used)
3 cups rotisserie chicken meat, cut into 1-inch pieces or shredded

Vegetables and Aromatics

1 small yellow onion, diced
4 garlic cloves, minced
2 teaspoons thyme leaves
1 pound yellow or red potatoes, peeled and cut into ½-inch pieces
4 medium carrots, peeled and cut into ¼-inch thick slices
1 cup frozen peas
1 cup frozen or canned corn, drained
2 tablespoons chopped fresh parsley
2 bay leaves

Liquids and Fats

2 tablespoons olive oil
2 tablespoons unsalted butter
¼ cup unsalted butter, melted
4 cups chicken broth or stock
½ cup white wine, dry or semi-dry

Thickening and Cheese

¼ cup all-purpose flour
2-3 cups shredded mozzarella cheese
Flake sea salt (optional)

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Instructions

Prepare the chicken and biscuits: If using frozen biscuits, let them thaw slightly according to package instructions to make handling easier. Shred or cut the rotisserie chicken into bite-sized pieces and set aside.
Sauté the aromatics: Heat olive oil and 2 tablespoons of unsalted butter in a large skillet or Dutch oven over medium heat. Add diced yellow onion and sauté until translucent and fragrant, about 5 minutes. Stir in minced garlic and thyme leaves, cooking for an additional minute until aromatic.
Make the roux and sauce base: Sprinkle the all-purpose flour over the onion mixture and stir well, cooking for about 2 minutes to remove the raw flour taste. Slowly whisk in chicken broth and white wine to prevent lumps. Add bay leaves and bring the mixture to a simmer until it thickens into a creamy sauce, approximately 5-7 minutes.
Add the vegetables and chicken: Stir in the peeled and chopped potatoes, sliced carrots, peas, and corn. Cook the mixture on medium heat until the potatoes and carrots are tender, about 15 minutes. Add shredded chicken and adjust seasoning with flake sea salt if desired.
Assemble the pot pie: Preheat the oven to 400°F (200°C). Transfer the chicken and vegetable mixture into a large casserole or baking dish. Distribute the shredded mozzarella cheese evenly over the filling. Arrange the biscuits atop the cheese-covered filling in a single layer, slightly touching each other.
Bake the pot pie: Brush the tops of the biscuits with melted butter to encourage browning and a crisp crust. Place the baking dish in the preheated oven and bake for 20-25 minutes or until the biscuits are golden brown and cooked through, and the cheese is bubbly and melted.
Garnish and serve: Remove the pot pie from the oven and sprinkle with fresh chopped parsley for a burst of color and flavor. Let it cool slightly before serving to allow the filling to set.

Notes

You can substitute fresh biscuits with your favorite biscuit dough or puff pastry if preferred.
If you do not have white wine, chicken broth can be used exclusively, but the wine adds depth of flavor.
Adjust the amount of cheese depending on your preference for cheesiness or a lighter topping.
For a gluten-free version, use gluten-free flour and biscuits formulated without gluten.
This dish reheats well in the oven and makes great leftovers.