Go Back
Comfort food holds a special place in our hearts and kitchens. It evokes nostalgia, warmth, and a sense of belonging, often reminding us of family gatherings, cozy nights by the fire, or lazy Sundays spent together. Among the myriad of comfort food options, few dishes rival the heartiness and satisfaction of a classic chicken pot pie. However, this Butter Swim Biscuit Chicken Pot Pie elevates that classic dish into a delightful experience, combining the rich, savory flavors of traditional chicken pot pie with a unique and buttery biscuit topping that practically swims in flavor.

Butter Swim Biscuit Chicken Pot Pie

Savor the warmth of homemade comfort food with this Butter Swim Biscuit Chicken Pot Pie recipe! Combining tender chicken with fresh vegetables in a creamy filling, all topped with a rich, buttery biscuit crust, this dish is perfect for family gatherings or cozy dinners at home. Easy to prepare and packed with flavor, it promises to become a family favorite. Click through to explore the full recipe and bring joy to your table today!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded

1 cup frozen peas and carrots

1 cup corn (canned or frozen)

1/2 cup celery, diced

1/2 cup onion, diced

3 cups chicken broth

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon thyme

1/2 teaspoon black pepper

1/4 teaspoon salt

1/2 cup butter, melted

2 cups buttermilk biscuit mix

1 cup milk

1 egg, beaten

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet over medium heat, melt 1/4 cup of the butter. Add the diced onion and celery, cooking until softened (about 5 minutes).

      Stir in the shredded chicken, peas, carrots, corn, garlic powder, onion powder, thyme, salt, and pepper. Pour in the chicken broth and let the mixture simmer for 10 minutes, allowing the flavors to meld.

        While the chicken mixture simmers, prepare the biscuit layer. In a bowl, combine the biscuit mix, milk, and the remaining melted butter until just mixed. Do not over-mix; some lumps are okay.

          Pour the chicken mixture into a greased pie dish, ensuring an even layer.

            Carefully dollop the biscuit batter over the chicken mixture using a spoon or spatula, spreading it as evenly as possible without mixing it into the filling.

              Brush the top of the biscuit batter with the beaten egg for a beautiful golden finish.

                Bake the pot pie in the preheated oven for about 30-35 minutes, or until the biscuit topping is golden brown and cooked through.

                  Let it cool for a few minutes before serving.

                    Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 6

                      - Presentation Tips: Serve the pot pie directly from the dish, garnished with fresh parsley or thyme for a burst of color. 🥧