Chicken pot pie with thyme biscuits

December 15, 2020

A simple chicken casserole packed with colourful vegetables in a creamy sauce, topped with fluffy thyme biscuits – the perfect family dinner. What I love most about this recipe is that it’s a great way to use up leftover chicken from broth, roast, or a previous meal. Nothing goes to waste, and you end up with something truly delicious on the table.

This dish is inspired by the classic chicken pot pie, a well-loved staple in both American and British kitchens. Traditionally, the creamy filling is covered with puff pastry or pie crust, which turns golden and crisp in the oven. My version is a little different – instead of pastry, I use buttery thyme biscuits. They take a little more effort with rolling and cutting, but the result is so worth it. If you’ve never tried this twist, I highly recommend it.

Can I use store-bought puff pastry?

Yes, absolutely – puff pastry is a quick solution if you’re short on time. Just roll it out, place it over the filling, and prick it with a fork so it bakes evenly. The pastry will turn golden and crisp, perfect for a quick but impressive dinner.

How to store your chicken pot pie?

This casserole tastes best fresh out of the oven, but it’s still delicious the next day. Store leftovers covered in the fridge for up to 2–3 days. For the best texture, reheat in the oven rather than the microwave.

Looking for a few more dinner ideas? Check out these delicious family-friendly recipes below.

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Chicken pot pie with thyme biscuits

This simple chicken pot pie with biscuits is real comfort food, and it’s the perfect idea for a family dinner.

5 from 1 vote

Print Pin Recipe

Prep Time 1 15

Course Main

Servings 6

Ingredients

Chicken pie

2 carrots
2 medium potatoes
½ small courgette
½ onion
¼ celeriac
¼ broccoli
200 g cooked chicken meat
150 ml 18% cream
150 ml milk
300 ml chicken or vegetable broth
3 tbsp plain flour
3 tbsp butter
pinch of thyme
salt to taste
black pepper to taste

Thyme biscuits

200 g wheat flour
120 ml milk
80 g butter (cold)
1 tsp baking powder
1 tsp thyme
½ tsp salt
1 egg (for egg wash)

Instructions

Preheat the oven to 190°C.
In a large bowl, combine the biscuit ingredients: flour, baking powder, thyme, and salt. Add cold, diced butter and rub it into the flour until the mixture resembles coarse crumbs. Pour in the milk and mix quickly until just combined – visible bits of butter are fine. Shape into a ball, wrap in cling film, and refrigerate for 30 minutes.
Peel the potatoes, carrots, and celery root, cut into pieces, and cook in salted water or steam until just tender (al dente). Drain and set aside. Cut the courgette and broccoli into small pieces – no need to pre-cook them.
In a large pot, melt the butter and add the finely chopped onion. Cook over medium heat until softened and translucent. Sprinkle in the flour, stir, and cook for another minute. Gradually pour in the cream, milk, and broth, whisking constantly to avoid lumps. Simmer over low heat, stirring often, until the sauce thickens slightly.
Add all the vegetables and shredded chicken to the sauce. Season with thyme, salt, and black pepper to taste. Transfer the filling to an ovenproof dish.
Take the dough out of the fridge, roll it out on a floured surface to about 1 cm thickness, and cut out round biscuits. Arrange them on top of the casserole and brush with beaten egg. Bake for 30–35 minutes, until the biscuits are golden and the filling is bubbling hot.