Ina Garten’s Chicken Pot Pie with Biscuits is a comforting and hearty dish featuring tender chunks of chicken, a creamy vegetable filling, and buttery, flaky biscuits on top. This classic dish is perfect for cozy dinners and delivers restaurant-quality flavor right from your kitchen.

What is Ina Garten Chicken Pot Pie with Biscuits?

This dish combines a rich and creamy chicken pot pie filling made with chicken, carrots, peas, and a flavorful sauce and tops it with golden, buttery biscuits instead of traditional pie crust. The biscuits bake right on top, absorbing some of the creamy sauce while staying crisp and flaky.

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Reasons to Try Ina Garten Chicken Pot Pie with Biscuits

Rich and creamy filling: Perfectly seasoned and packed with tender chicken and vegetables.
Flaky, buttery biscuits: A delicious alternative to traditional pie crust.
Great for leftovers: The flavors develop even more the next day.
Comfort food at its best: A warm, satisfying meal for cold nights.
Make-ahead friendly: The filling can be prepped in advance for easier cooking.

Ingredients Needed to Make Ina Garten Chicken Pot Pie with Biscuits

For the Filling:

4 tablespoons unsalted butter
1 cup yellow onion, diced
2 cups carrots, diced
1 cup celery, diced
1/2 cup all-purpose flour
4 cups chicken broth
1/2 cup heavy cream
4 cups cooked chicken, shredded or cubed
1 cup frozen peas
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme

For the Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, cold and diced
3/4 cup buttermilk
1 egg, beaten (for egg wash)

Instructions to Prepare Ina Garten Chicken Pot Pie with Biscuits

Step 1: Preheat the Oven

Set the temperature: Preheat your oven to 400°F (200°C).

Step 2: Prepare the Chicken Pot Pie Filling

Sauté vegetables: Melt butter in a large Dutch oven over medium heat. Add onions, carrots, and celery, cooking for 5–7 minutes until softened.
Make the roux: Stir in flour and cook for 2 minutes to remove the raw taste.
Add broth and cream: Slowly whisk in chicken broth and heavy cream, stirring constantly until thickened.
Stir in chicken and peas: Add shredded chicken, peas, salt, pepper, and thyme, then simmer for 5 minutes.

Step 3: Make the Biscuits

Combine dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
Cut in butter: Use a pastry cutter or fingers to mix in cold butter until the mixture resembles coarse crumbs.
Add buttermilk: Stir in buttermilk until just combined, being careful not to overmix.

Step 4: Assemble and Bake

Pour filling into a baking dish: Use a 9×13-inch dish or individual ramekins.
Place biscuits on top: Drop spoonfuls of biscuit dough evenly over the filling.
Brush with egg wash: Lightly brush biscuits with a beaten egg for a golden finish.
Bake for 20–25 minutes: Until the biscuits are golden brown and the filling is bubbling.

Step 5: Serve and Enjoy

Let cool for 5 minutes: Allow the filling to set slightly.
Serve warm: Enjoy with a side of greens or a crisp salad.

What Goes Well With Ina Garten Chicken Pot Pie with Biscuits?

Crisp green salad: A fresh contrast to the rich filling.
Steamed green beans: Adds a light, nutritious side.
Roasted Brussels sprouts: Complements the creamy texture.
Mashed potatoes: For an extra comforting meal.

Key Tips for Making Ina Garten Chicken Pot Pie with Biscuits

Use rotisserie chicken: A time-saving hack for quick preparation.
Keep biscuit dough cold: This ensures a flaky, tender texture.
Don’t overwork the dough: Overmixing makes biscuits dense.
Taste the filling before baking: Adjust seasoning as needed.
Use a cast-iron skillet: For an all-in-one cooking and baking dish.

Creative Variations of Ina Garten Chicken Pot Pie with Biscuits

Vegetarian version: Replace chicken with mushrooms and extra vegetables.
Cheesy biscuits: Add shredded cheddar to the biscuit dough.
Spicy kick: Stir in red pepper flakes for a slight heat.
Turkey pot pie: A great way to use up leftover Thanksgiving turkey.
Gluten-free option: Use gluten-free flour in the roux and biscuits.

Storage Guidelines for Ina Garten Chicken Pot Pie with Biscuits

Refrigerate leftovers: Store in an airtight container for up to 3 days.
Freeze for later: Freeze unbaked filling separately for up to 2 months.
Reheat properly: Warm in a 350°F (175°C) oven for 15 minutes to keep biscuits crispy.

FAQs

Can I make chicken pot pie with biscuits ahead of time?

Yes, the filling can be prepared up to 2 days in advance and stored in the refrigerator. When ready to bake, prepare the biscuit dough, assemble, and bake as directed.

How do I prevent biscuits from getting soggy on chicken pot pie?

Make sure the filling is thickened properly before adding the biscuits, and do not cover the entire surface so steam can escape, keeping the biscuits crisp.

Can I use store-bought biscuits instead of homemade ones?

Yes, refrigerated or frozen store-bought biscuits can be used. Place them on top of the filling and bake according to package instructions.

What vegetables can I add to chicken pot pie?

Traditional vegetables include carrots, peas, celery, and onions, but you can also add mushrooms, corn, or green beans for extra flavor and texture.

Wrapping Up

Ina Garten’s Chicken Pot Pie with Biscuits is the ultimate comfort food, featuring tender chicken, a creamy sauce, and flaky biscuits. It’s a satisfying meal that’s easy to prepare and perfect for any occasion. Try it today and enjoy a homemade classic that never goes out of style!