Deciding how to top a chicken pot pie is no small task—biscuits, puff pastry, or even pie crust? The good news? There’s no wrong choice! This version skips the debate and goes straight for flaky, buttery biscuits sprinkled with Old Bay, adding a comforting twist to a creamy, veggie-packed filling. It’s a dinner winner no matter how you top it, but with these biscuits, you might never look back.
1 tablespoon olive oil
3 tablespoons butter
1 bell pepper, finely chopped
2 ribs celery, finely chopped
1 onion, finely chopped
2 bay leaves
1 tablespoon fresh thyme, chopped
Salt and pepper
4 cloves garlic, chopped
2 tablespoons flour
2 cups chicken bone broth or stock
1 cup half 'n' half or cream
A few dashes hot sauce
1 rotisserie chicken, meat removed from skin and bones and pulled (about 4 ½ cups)
1 tube store-bought large biscuits
Old Bay Seasoning (about 2 tablespoons)
Serves: 6
Preheat oven to 375°F, with rack at center.
Heat a deep skillet over medium to medium-high heat with oil, 1 turn of the pan, and butter. Melt butter, then add the peppers, celery, onions, bay and thyme, season with salt and pepper and soften 7 to 8 minutes. Add garlic, stir a minute or 2, add flour, stir a minute, then add stock and half 'n' half or cream and thicken. Add hot sauce to taste and stir in chicken to heat through.
Transfer to a 9 x 13-inch baking dish, remove bay leaves and top the chicken with the biscuits.
Generously top each biscuit with Old Bay and bake until golden, 20 to 25 minutes.
