Description

This Biscuit Topped Cheesy Chicken Pot Pie is a comforting and hearty dish featuring tender rotisserie chicken, a medley of vegetables in a creamy sauce, all topped with flaky, golden buttermilk biscuits and melted mozzarella cheese. Perfect for a family meal, it brings classic pot pie flavors with an easy biscuit topping.

Ingredients

Biscuits and Topping

12 Buttermilk Biscuits, frozen or store-bought (use homemade biscuits if preferred)
2-3 cups shredded mozzarella cheese
¼ cup unsalted butter, melted
Flake sea salt (optional)

Chicken and Vegetables

3 cups rotisserie chicken meat, cut into 1-inch pieces or shredded
1 small yellow onion, diced
4 garlic cloves, minced
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

Cooking Base and Seasonings

2 tablespoons olive oil
2 tablespoons unsalted butter
¼ cup all-purpose flour
2 teaspoons thyme leaves
4 cups chicken broth or stock
½ cup white wine, dry or semi-dry
2 bay leaves

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Instructions

Prepare the vegetables and chicken: Peel and dice the potatoes into ½-inch pieces and slice carrots into ¼-inch thick rounds. Cut or shred the rotisserie chicken into 1-inch pieces.
Sauté onions and garlic: In a large deep skillet or Dutch oven, heat the olive oil and 2 tablespoons unsalted butter over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Then add minced garlic and cook for an additional 1 minute until fragrant.
Create the roux: Stir in the ¼ cup all-purpose flour, mixing well to coat the onions and garlic. Cook the flour mixture for 2-3 minutes to remove any raw flour taste, stirring continuously.
Add liquids and seasoning: Slowly whisk in the chicken broth and white wine, ensuring no lumps form. Add the thyme leaves and bay leaves. Bring this mixture to a simmer.
Cook vegetables in broth: Add the chopped potatoes and carrots to the broth mixture. Simmer gently until the vegetables are tender but firm, about 15-20 minutes.
Add frozen vegetables and chicken: Stir in the frozen peas, corn, and the shredded chicken. Cook for another 5-7 minutes to heat through and combine flavors.
Prepare biscuit topping: Remove bay leaves from the pot pie filling. Spread the filling evenly in a large casserole or baking dish. Arrange the frozen or store-bought buttermilk biscuits on top of the filling. Sprinkle shredded mozzarella cheese over the biscuits evenly.
Bake the pot pie: Preheat your oven to 425°F (220°C). Brush the tops of the biscuits with melted butter and optionally sprinkle with flake sea salt for added flavor and crunch. Bake uncovered for 20-25 minutes or until the biscuits are golden brown and the cheese is melted and bubbly.
Garnish and serve: Remove the pot pie from the oven and sprinkle with chopped fresh parsley for a burst of color and freshness. Let it cool for a few minutes before serving.

Notes

Use homemade biscuits if desired for a more personalized taste and texture.
Dry or semi-dry white wine helps to add depth to the sauce, but you may substitute extra chicken broth if preferred.
Feel free to add other vegetables like celery or mushrooms for variety.
Leftover rotisserie chicken works perfectly for this recipe, making it an easy meal option.
Baking time may vary slightly depending on your oven and biscuit size, so keep an eye to prevent over-browning.