Creamy Chicken Pot Pie with Whole Wheat Biscuit Topping
Comforting one-skillet chicken pot pie featuring a savory filling of tender vegetables, shredded chicken, and herb-infused gravy topped with a rustic whole wheat biscuit crust. The golden-brown biscuits float atop the creamy filling as they bake, creating pockets of tender bread throughout. Perfect for weeknight dinners or casual family gatherings, this version balances classic comfort food with a wholesome whole wheat twist. The combination of fresh and frozen vegetables provides texture and nutrition, while rotisserie chicken keeps prep simple.
Ingredients
- 6 tablespoon butter
- 1 onion, finely diced
- 2 rib celery, finely diced
- 2 carrot, grated
- 1 cup broccoli, chopped
- 1 cup frozen peasfresh peas1 to 1seasonalfresh
medium
- 2 tablespoon fresh rosemary, chopped(optional)
- 2 tablespoon all-purpose flour
- 2 cup chicken stock
- 2 cup cooked shredded chicken
- 2 cup whole milk, divided
- 1 ½ cup whole wheat flour
- 1 teaspoon baking powder
- salt, to taste
- pepper, to taste
Instructions
- 1
Preheat oven to 375 degrees F.
- 2
Heat butter in a heavy dutch oven or cast iron skillet over medium heat.
- 3
Add onions, celery, carrots, broccoli, and rosemary; saute until tender.
- 4
Sprinkle flour over vegetables and stir until coated.
- 5
Add peas and chicken stock; stir and simmer until gravy begins to thicken.
- 6
Season generously with salt and pepper.
- 7
Stir in shredded chicken and 1 cup milk; heat through until thickened, then remove from heat.
- 8
In a separate bowl, whisk together whole wheat flour, baking powder, melted butter, remaining milk, and salt until combined.
- 9
Spoon biscuit dough over chicken mixture in an uneven layer.
- 10
Bake until biscuits are golden brown on top.
Tips
Use store-bought rotisserie chicken to save prep time and skip boiling chicken yourself.
Don't spread biscuit dough evenly; lumps and gaps allow steam to escape and biscuits to puff.
For a richer filling, substitute heavy cream or half-and-half for some of the milk.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered in a 350 degrees F oven until warmed through.
Assemble the pot pie completely, cover tightly, and refrigerate up to 8 hours before baking. Add 5-10 minutes to bake time if baking from cold.
Serve directly from the skillet with a spoon, or transfer to a serving dish. Pairs well with a simple green salad or roasted vegetables.
Common Mistakes
Use enough salt and pepper in the filling; underseasoned gravy makes the entire dish bland.
Don't overmix the biscuit dough; overworking develops gluten and yields tough, dense biscuits instead of tender ones.
Avoid spreading biscuit dough in an even layer; uneven thickness allows proper puffing and browning.
Substitutions
FAQ
Can I make this with a store-bought pie crust instead of biscuit topping?
Yes. Roll out thawed pie dough and lay it over the filling, crimping edges to the skillet rim. Brush with milk or egg wash and bake until golden. This yields a more traditional flaky crust.
What if I don't have fresh rosemary on hand?
Substitute any combination of dried herbs like thyme, oregano, or parsley at half the quantity. Alternatively, use Italian seasoning or poultry seasoning for convenience.
How long can I keep leftovers and can I freeze this?
Refrigerate covered up to 3 days. Freezing after baking can result in soggy biscuits; freeze the filling and biscuit dough separately, then assemble and bake from frozen, adding extra time.