Biscuit Pot Pie

Biscuit Pot Pie - The ultimate comfort food! Topped with the flakiest, mile-high biscuits ever (made ahead of time). So cozy + so darn good!

The ultimate comfort food! Topped with the flakiest, mile-high biscuits ever (made ahead of time). So cozy + so darn good!

Biscuit Pot Pie - The ultimate comfort food! Topped with the flakiest, mile-high biscuits ever (made ahead of time). So cozy + so darn good!

This is my favorite kind of comfort food. And it is truly the only way to use up any leftover holiday turkey in my opinion.

It combines two of the best things: a creamy, oh-so-cozy, hearty pot pie filling and the flakiest homemade biscuits. I use my flaky mile high biscuits here but if you’re in a pinch, store-bought biscuits are absolutely fine.

Biscuit Pot Pie - The ultimate comfort food! Topped with the flakiest, mile-high biscuits ever (made ahead of time). So cozy + so darn good!

And the best part? Everything can be made ahead of time. When ready to serve, top with biscuits and bake until warmed through.

If you want to switch it up, you can easily swap these biscuits for these black pepper cheddar bacon biscuits or maple bacon cheddar biscuits!

Biscuit Pot Pie - The ultimate comfort food! Topped with the flakiest, mile-high biscuits ever (made ahead of time). So cozy + so darn good!

Biscuit Pot Pie

The ultimate comfort food! Topped with the flakiest, mile-high biscuits ever (made ahead of time). So cozy + so darn good!

4.88 stars (8 ratings)
20 minutes25 minutes

Ingredients:

  • 1/4 cup unsalted butter
  • 1 sweet onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme leaves
  • 1/4 cup all-purpose flour
  • 1/4 cup dry white wine*
  • 2 1/2 cups chicken stock
  • 1 cup half and half
  • 3 cups shredded rotisserie chicken (or turkey)
  • 1 cup frozen peas
  • 2 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste
  • Flaky Mile High Biscuits

Directions:

  1. Preheat oven to 350 degrees F.
  2. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute.
  4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  5. Stir in chicken stock and half and half. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened, about 6-8 minutes.
  6. Stir in chicken, peas and parsley; season with salt and pepper, to taste. Top with biscuits.
  7. Place into oven and bake until bubbly and biscuits are heated through, about 8-10 minutes.
  8. Serve immediately.

Notes:

*Additional chicken stock can be used for white wine as a non-alcoholic substitute.

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