Chicken pot pie with biscuits is made with a classic chicken pot pie filling that's topped with buttery homemade biscuits. It's the ultimate comfort food meal that's ready in less than an hour!
In a 12" saute pan over medium heat, add 2 tablespoons of butter. When hot and melted, add cubed chicken. Cook for about 3-4 minutes, stirring occasionally, until cooked through. Remove from pan, set aside, and cover to keep warm.
Add remaining 2 tablespoons of butter, onions, and celery. Cook for about 4-5 minutes, or until vegetables begin to brown. Add garlic and cook an additional 30 seconds.
Add flour to pan and stir to coat vegetables. Cook for 1 minute, then add chicken broth and milk. Whisk to incorporate, scraping the bottom of the pan as needed. Add thyme, salt, pepper, and peas & carrots. Stir to combine.
Bring to a simmer and allow sauce to cook until thickened, up to 5 minutes. Remove from heat, add chicken, and stir to combine. Set filling aside until biscuits are assembled.
Biscuits
Meanwhile, in a large bowl, add flour, baking powder, baking soda, and salt. Whisk to remove clumps.
Grate butter (or cut into small, pea-sized pieces). Add butter to flour mixture, stirring to combine. Make a well in the center of your flour mixture and add buttermilk. Gently stir until ingredients are mostly incorporated. Dough will look shaggy and sticky. Pour dough out onto a lightly floured surface.
Gently pat dough with lightly floured hands into a large, flat rectangle, about 10-12 inches wide and about ¾ inch thick. Keep extra flour nearby and continually flour the surface, dough, and your hands as needed. Fold dough rectangle in half, turn to the right to make your new rectangle horizontal, and gently pat back into a large rectangle. Repeat 4 times, folding your dough 5 times in total. Pat dough into a large rectangle, about ¾ inch thick.
Using a 3 inch biscuit cutter, cut biscuits out of dough (do not twist your cutter, this seals the edges). Reform leftover dough gently and continue cutting until all dough is used - you should get about 7 to 8 biscuits.
Place biscuits on top of your prepared chicken pot pie filling in the sauté pan.
Bake entire dish for about 18-20 minutes, or until biscuits are golden brown across the top.
Notes
Don't have an oven-safe sauté pan? Any 2-quart oven safe baking dish can also be used instead, like an 11x7 glass dish. Cook your filling on the stove top, then pour into an oven safe dish, top with biscuits, and bake as directed.
Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator. Reheat leftovers in the oven at 350 degrees Fahrenheit, covered, for up to 20 minutes, or in the microwave.