Creamy Chicken Pot Pie With Fresh Milled Biscuits
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A cozy, comfort food classic – our easy recipe for Creamy Chicken Pot Pie is topped with fresh milled flour biscuits. A creamy filling is made with half & half and loaded with chicken, carrots, potatoes, onions, celery, and peas. Finish it off on the top with buttery fresh milled biscuits instead of a pie crust. We love how simple this dinner recipe is to make in a skillet, topped with biscuits, and baked in the oven!
Find our classic Chicken Pot Pie with Fresh Milled Crust here.
Creamy Chicken Pot Pie With Fresh Milled Biscuits
A cozy dinner, this Chicken Pot Pie is filled with creamy chicken and vegetables then topped with buttery fresh milled biscuits.
Ingredients
Chicken Pot Pie Filling
- 2 lb. Boneless, skinless chicken breast, diced
- 1 Large Yellow Onion, diced
- 1 Cup Celery, diced
- 2 Cups Carrots, diced
- 4 Large Potatoes, peeled & diced
- 1 Cup Peas
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1 Teaspoon Real Salt, plus more to taste
- 1/4 Teaspoon Ground Black Pepper
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 2 Tablespoons Flour (you can use fresh milled)
- 1 Cup Half & Half
- 16 oz. Chicken Broth
Fresh Milled Drop Biscuits
- 760 Grams Soft White Wheat
- 4 Teaspoons Baking Powder
- 1 Teaspoon Real Salt
- 2/3 Cup Cold Butter, cubed
- 1 3/4 Cup Whole Milk
Instructions
- We are going to bake this Chicken Pot Pie in the same 12" cast iron skillet we prep the ingredients in. If you are not using a 12" cast iron, a 9x13 baking dish will work. If using a 9x13, grease the dish.
- Begin by weighing out and milling 760 grams of soft white wheat which we will use for the biscuits. This allows the flour to cool before making the biscuits. Set flour aside.
- Heat a 12" cast iron skillet or large skillet on medium heat with 2 Tablespoons of Olive Oil and 2 Tablespoons of butter. Once skillet is heated, add 2 pounds of diced chicken breast. Season chicken with 1 teaspoon Real Salt, 1/4 teaspoon ground black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder and then sauté until fully cooked. Remove from pan and set aside.
- In the same skillet, sauté on medium heat 1 large diced onion, 1 cup diced celery, 2 cups diced carrots, 4 large peeled and diced potatoes. You may need to add a couple more tablespoons of olive oil depending on how much drippings were left in your pan after you sautéed the chicken. Sauté vegetables until al dente.
- Preheat oven to 450 degrees so that it can start heating while you prepare the rest of the recipe.
- Once the vegetables are tender, add the cooked chicken back into the skillet. Turn burner to medium-medium high heat and sprinkle the veggies and chicken with 2 tablespoons of flour. Stir to combine. Then, slowly add in 16 oz. chicken broth and 1 cup half & half a little at a time, stirring after each addition. Slowly, mixture will begin to thicken. Once thickened, stir in 1 cup of peas and then turn burner off while you prepare the fresh milled biscuits.
- In a large mixing bowl, combine 760 grams fresh milled flour, 1 teaspoon real salt, and 4 teaspoons baking powder. Stir to combine. Next add 2/3 cup cold cubed butter and cut this into the flour mixture using a pastry cutter until butter is in pea sized cubes. Then fold in 1 3/4 cup of milk.
- Form into 12-13 biscuits and place on top of Chicken Pot Pie filling in the cast iron skillet. If using a 9x13 baking dish, pour chicken pot pie filling into greased baking dish and then place biscuits on top.
- Bake at 450 degrees for 10 minutes. Chicken Pot Pie will be bubbling and biscuits will be golden on top. Allow Chicken Pot Pie to cool for 5 minutes before serving. This allows filling to set. Enjoy!
- Store Chicken Pot Pie With Fresh Milled Biscuits in the refrigerator and consume within 5 days.
A family favorite Chicken Pot Pie With Fresh Milled Biscuits
This warm, hearty meal is just what our guys are looking for after a long day of work. We love creating recipes like this Chicken Pot Pie With Fresh Milled Biscuits that has that classic from scratch, home cooked deliciousness that fills hard working bellies.
Made with simple ingredients, this recipe honestly comes together quickly – especially because you don’t have to prep a pie crust. Made in one skillet (or a 9×13 pan if you don’t have a large cast iron) you can easily have this recipe on the table in about an hour. Simply make the creamy chicken and veggie filling, top with biscuits, and bake at 450 degrees for 10 minutes. A from scratch dinner couldn’t be easier or more wholesome than this recipe.
Key features in this Easy Chicken Pot Pie With Fresh Milled Biscuits:
- A fresh milled dinner recipe in one skillet- A feel-good food, this fresh milled biscuit chicken pot pie has lots of flavor and great texture, and it’s likely to be a new family favorite in your house.
- Packed with chicken, veggies, and cozy goodness…Add or exclude any of your favorite veggies in this recipe.
- So much easier than traditional chicken pot pie! No need to prep a pie crust for this recipe. Simply mix together Fresh Milled Drop Biscuits and they cook on top of the creamy filling.
- An easy recipe for leftovers. We love serving meals that create leftovers for easy lunches the following day. This is also a great meal for when you have company over!
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Ingredients needed for Fresh Milled Chicken Pot Pie:
Creamy Chicken Pot Pie Filling-
- Chicken Breast
- Yellow Onion
- Celery
- Carrots
- Potatoes
- Peas
- Real Salt
- Ground Black Pepper
- Onion Powder
- Garlic Powder (we LOVE this brand, we just keep refilling the McCormick dispenser 🙂 )
- Half & Half
- Flour (to thicken broth)
- Chicken Broth
- Olive Oil
- Butter
Fresh Milled Biscuits-
- Fresh Milled Soft White Wheat
- Baking Powder (make your own!)
- Real Salt
- Butter
- Whole Milk
Step-by-Step Instructions for how to make Creamy Chicken Pot Pie with Fresh Milled Biscuits
Heat a cast iron skillet or large skillet on medium heat with olive oil and butter. Once skillet is heated, add diced chicken breast. Season chicken with Real Salt, ground black pepper, onion powder, garlic powder and sauté until fully cooked. Remove from pan and set aside.
In the same skillet, sauté on medium heat diced onion, diced celery, diced carrots, and peeled and diced potatoes. You may need to add a couple more tablespoons of olive oil depending on how much drippings were left in your pan after you sautéed the chicken. Sauté vegetables until al dente. Preheat oven to 450 degrees so that it can start heating while you prepare the rest of the recipe.
Once the vegetables are tender, add the cooked chicken back into the skillet. Turn burner to medium-medium high heat and sprinkle the veggies and chicken with flour. Stir to combine. Then, slowly add in chicken broth and half & half a little at a time, stirring after each addition. Slowly, the mixture will begin to thicken. Once thickened, stir in peas. Then, turn the burner off while you prepare the fresh milled biscuits.
In a large mixing bowl, combine fresh milled flour, real salt, and baking powder. Stir to combine. Next add cold cubed butter and cut this into the flour mixture using a pastry cutter until butter is in pea sized cubes. Then fold in milk. Form into 12-13 biscuits and place on top of Chicken Pot Pie filling in the cast iron skillet. If using a 9×13 baking dish, pour chicken pot pie filling into greased baking dish and then place biscuits on top.
Finally, bake at 450 degrees for 10 minutes. Chicken Pot Pie will be bubbling and biscuits will be golden on top. Allow Chicken Pot Pie to cool for 5 minutes before serving. This allows filling to set. Enjoy!
