Creamy Chicken Biscuit Topping (Printable)

Tender chicken and veggies in a creamy sauce, baked under a golden biscuit topping.

# Ingredient list:

→ Filling

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1/3 cup all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 2 cups cooked chicken breast, diced or shredded
10 - 1 cup frozen peas
11 - 1 teaspoon fresh thyme leaves
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper

→ Biscuit Topping

14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1 teaspoon salt
18 - 6 tablespoons cold unsalted butter, cubed
19 - 3/4 cup cold buttermilk
20 - 1 large egg, lightly beaten for egg wash

# How to Make It:

01 - Preheat oven to 400°F.
02 - In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 6 to 8 minutes until softened. Add garlic and cook 1 minute more.
03 - Sprinkle flour over vegetables. Cook, stirring constantly, for 1 to 2 minutes until flour is absorbed.
04 - Gradually whisk in chicken broth and milk. Bring to a simmer, stirring until thickened, approximately 3 to 4 minutes.
05 - Stir in chicken, peas, thyme, salt, and pepper. Remove from heat.
06 - Pour the filling into a 9x13-inch baking dish.
07 - In a large bowl, whisk together flour, baking powder, baking soda, and salt.
08 - Add cold butter and cut in with a pastry blender or fingertips until mixture resembles coarse crumbs.
09 - Add buttermilk and gently stir until just combined. Do not overmix.
10 - Drop spoonfuls of biscuit dough evenly over the filling. If desired, brush the tops with beaten egg for a glossy finish.
11 - Bake for 25 to 30 minutes until biscuits are golden brown and filling is bubbling.
12 - Let rest for 5 to 10 minutes before serving.

# Expert Suggestions:

01 -
  • The filling is forgiving: It won't separate or break, and you can make it hours ahead without stress.
  • Those biscuits: They're flaky on the outside, tender inside, and way easier than pie crust ever was.
  • It's a complete meal: Protein, vegetables, and carbs all in one dish means less cleanup and more time at the table.
02 -
  • Cold butter is everything for biscuits: I learned this the hard way when I used room-temperature butter and ended up with dense, sad biscuits instead of the flaky clouds I wanted.
  • Don't overmix the biscuit dough: A few flour streaks left in the bowl are your friend, not a mistake that needs fixing.
03 -
  • Make a double batch of biscuit dough: It freezes beautifully, and you'll thank yourself on those nights when you want pot pie but didn't plan ahead.
  • Use a pastry blender instead of your fingers: Your hands warm up the butter, and a blender keeps everything cold and creates those flaky layers you're after.
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