Best Chicken Pot Pie with Biscuits

A comforting chicken pot pie topped with fluffy biscuits, perfect for family dinners or meal prep.

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Preheat your oven to 425°F (220°C). Gather and measure all ingredients.
In a large skillet or Dutch oven, melt butter over medium heat. Add onions, carrots, and celery, cooking until softened for about 5-7 minutes. Add garlic and cook for another 30 seconds.
Sprinkle flour over the vegetables and stir continuously for 1-2 minutes. Slowly add chicken broth while stirring to prevent lumps. Add cream and stir until the mixture thickens (about 3-4 minutes).
Add cooked chicken, frozen peas, thyme, parsley, salt, and pepper. Simmer for 5 minutes, stirring occasionally.
In a bowl, whisk together flour, baking powder, and salt. Cut in cold butter until resembling coarse crumbs. Stir in cold milk just until combined.
Transfer the hot filling to a baking dish. Drop spoonfuls of biscuit dough on top and bake for 20-25 minutes until biscuits are golden and filling is bubbling.
Let the pot pie rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Dish can be prepared ahead of time; store filling and biscuits separately in refrigerator.
For a gluten-free option, use gluten-free flour.
Rotisserie chicken can be used for the filling to save time.
Store leftover pot pie in an airtight container for up to 3 days.