Savory Parmesan Biscuit Crumble Chicken Pot Pie

An ultimate comfort food! Chicken pot pie with carrots, celery, mushrooms, creamy roux, and a simple savory parmesan biscuit topping, perfect for a cozy supper.

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Savory parmesan biscuit crumble chicken pot pie | Ultimate comfort food, chicken pot pie with carrots, celery, mushrooms, a creamy roux, and a simple biscuit topping. #chickenpotpie #comfortfood

This, my friends, is chicken pot pie done deliciously for a crowd. If you have many mouths to feed, whether your own family or guests, and are looking for a comforting, hearty meal this fall or winter, this will not disappoint.

Most of the time, I aim to focus on sharing recipes here that are as fast and simple as they are tasty. So be forewarned and forearmed that this one is more a labor of love. This is the perfect meal to make on a lazy weekend afternoon, perhaps with some appetizers and a glass of wine in hand. There is a fair bit of chopping involved, and a few steps before you get to assembly, baking, and, best of all, eating.

Savory parmesan biscuit crumble chicken pot pie | Ultimate comfort food, chicken pot pie with carrots, celery, mushrooms, a creamy roux, and a simple biscuit topping. #chickenpotpie #comfortfood

But, just look at all those bold, beautiful veggies, sauteed and ready to go. Carrots, onion, celery, mushrooms, with thyme and other seasonings to taste. And, of course, chicken!

Savory parmesan biscuit crumble chicken pot pie | Ultimate comfort food, chicken pot pie with carrots, celery, mushrooms, a creamy roux, and a simple biscuit topping. #chickenpotpie #comfortfood

Now, as good as the filling is, I think the real star of this show is the Parmesan biscuit crumble topping. It’s savory, with a slight kick from cayenne pepper. It’s crunchy, thanks a short pre-bake in the oven. It covers the whole pot pie with its goodness and lightness. It’s everything.

And now just look at what’s under the hood. All those delicious veggies, now wrapped in a super flavorful, thick, creamy roux.

Savory parmesan biscuit crumble chicken pot pie | Ultimate comfort food, chicken pot pie with carrots, celery, mushrooms, a creamy roux, and a simple biscuit topping. #chickenpotpie #comfortfood

Another warning: this recipe makes a huge amount of food, especially when you consider how hearty and filling it is. The advantage is, by the time you get everything assembled, it’s truly a one-pot dish, with your protein, veggies, sauce, and a little biscuit all in one.

So while it takes a little time to make, each individual step is straightforward, and when that delicious bubbling pan comes out of the oven, all you’ll need to do is scoop up big spoonfuls, pass around the bowls, and listen for the contended oohs and aahs. 🙂

Enjoy!

Savory parmesan biscuit crumble chicken pot pie | Ultimate comfort food, chicken pot pie with carrots, celery, mushrooms, a creamy roux, and a simple biscuit topping. #chickenpotpie #comfortfood

Savory parmesan biscuit crumble chicken pot pie | Ultimate comfort food, chicken pot pie with carrots, celery, mushrooms, a creamy roux, and a simple biscuit topping. #chickenpotpie #comfortfood

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Savory Parmesan Biscuit Crumble Chicken Pot Pie

Prep

Cook

Total

Yield 8-10 servings

An ultimate comfort food! Chicken pot pie with carrots, celery, mushrooms, a creamy roux, and a simple biscuit topping, perfect for a cozy supper.

Ingredients

For the filling:

  • 1.5 pounds (about 750 grams) boneless, skinless chicken breasts or thighs
  • 3 cups chicken broth
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 medium carrots, peeled and cut into small coins
  • 3 small celery ribs, chopped into thin slices
  • 1 tablespoon fresh thyme, minced (or 1 1/2 teaspoons dried)
  • salt and freshly-ground black pepper, to taste
  • 10 ounces (about 300 grams) small mushrooms, cleaned and chopped into slices
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon tomato paste
  • 4 tablespoons (57 grams) unsalted butter
  • 1/2 cup (60 grams) all-purpose flour
  • 1 cup whole milk
  • juice of 1 small lemon
  • a handful of fresh parsley, minced
  • 1 cup frozen baby peas

For the crumble topping:

  • 2 cups (240 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • freshly-ground black pepper, to taste
  • 1/8-1/4 teaspoon cayenne pepper, to taste
  • 6 tablespoons (85 grams) unsalted butter, very cold
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup plus 2 tablespoons heavy cream

Instructions

  1. First, make the chicken: Add the chicken and broth to a large Dutch oven set over medium heat, and bring to a simmer. Cook for 8-12 minutes, just until the chicken is cooked through. Transfer cooked chicken to a large bowl, and pour the broth through a fine-mesh strainer into a large liquid measuring cup and set aside. Don’t bother to wash out the pot.
  2. Meanwhile, make the topping: Preheat heat oven to 450 degrees F (220 C), and line a large baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper. Cut the 6 tablespoons butter into small pieces, and using your fingers, rub those pieces into the flour mixture until it is coarse and crumbly. Stir in the Parmesan, then add the cream and stir just until combined - do not over mix.
  3. Crumble the biscuit mixture into small, craggy pieces, each about 1/2” or 1” in size, and set the pieces on the prepared baking sheet. Bake for 10-12 minutes, until fragrant and very lightly brown. Set aside to cool.
  4. To make the rest of the filling: Heat 1 tablespoon oil in the now-empty Dutch oven over medium heat. When the oil is hot, add onion, carrots, celery, thyme, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cover and cook, stirring occasionally, until the veggies are tender, 5 to 7 minutes.
  5. While vegetables are cooking, shred or cut the chicken into bite-size pieces. When vegetables are cooked, add them to the bowl with the chicken, and set aside.
  6. In the again-empty Dutch oven, heat the remaining oil over medium heat and add the mushrooms. Cover and cook, stirring occasionally, until the mushrooms release their juices, about 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to medium-high and cook for 2-3 minutes, stirring frequently, until the liquid has evaporated and the mushrooms are well browned. Transfer mushrooms to bowl with chicken and vegetables; set aside.
  7. Make the roux: Melt the butter in the again-empty Dutch oven over medium heat, then whisk in the flour and cook for 1 minute. Slowly whisk in reserved chicken broth, followed by the milk. Bring the mixture to a simmer, scraping the bottom of the pan to loosen any browned bits, then continue to simmer until sauce becomes thick, 3-5 minutes. Season to taste with salt and pepper.
  8. Remove the roux from the heat and stir in lemon juice and 2 tablespoons parsley.
  9. Assemble: Stir the chicken-vegetable mixture and frozen peas into the sauce, then pour the mixture into a large (13”x9”) baking or casserole dish. Scatter the crumble topping evenly over the filling.
  10. Bake for about 15 minutes, until the filling is bubbly and the topping is well-browned. Allow to cool for 5-10 minutes and sprinkle with remaining tablespoon of parsley before serving. (Or, if you’re out of parsley, skip it, or use something else green for fun. In the photos here, I used rosemary, which turned out to be delicious.)
  11. Leftovers will keep for 3-4 days in the fridge.

Notes

This recipe is only slightly adapted from the Cook’s Illustrated Cookbook - a fine work of art in its own right.

Want to try this biscuit crumble chicken pot pie??

Pin it to your recipes, comfort food, or chicken board!

Savory parmesan biscuit crumble chicken pot pie | Ultimate comfort food, chicken pot pie with carrots, celery, mushrooms, a creamy roux, and a simple biscuit topping. #chickenpotpie #comfortfood

More Delicious Dinner Ideas:

Chicken Parmesan Pasta Bake

One-Pot Sweet Potato Black Bean Chili

One-pot sweet potato black bean chili | The best vegetarian chili recipe - hearty, flavorful, and healthy! #vegetarian #chili #comfortfood

Spiced Cashew Chicken and Rice

Easy spiced cashew chicken and rice - a quick, delicious one-pot weeknight dinner with curry, cilantro, and fresh ginger.

Savory parmesan biscuit crumble chicken pot pie | Ultimate comfort food, chicken pot pie with carrots, celery, mushrooms, a creamy roux, and a simple biscuit topping. #chickenpotpie #comfortfood

21 Comments

  • Reply
    Ashley @ Big Flavors from a Tiny Kitchen
    October 18, 2017 at 1:20 am

    This crumble topping is GENIUS! Love how rustic yet elegant it makes the final presentation!

    • Reply
      Monica
      October 18, 2017 at 7:16 pm

      Thanks so much, Ashley!

  • Reply
    Kate
    October 16, 2017 at 4:57 pm

    Oh my gosh-that biscuit topping looks amaaaazing!

    • Reply
      Monica
      October 16, 2017 at 6:59 pm

      Thanks so much, Kate!

  • Reply
    prasanna hede
    October 16, 2017 at 3:02 pm

    looks super delicious! pot pie has been my favorite all time and this post is making me drool.

    • Reply
      Monica
      October 16, 2017 at 6:59 pm

      Haha, then I know the photos are doing their job! 🙂 Thanks, Prasanna!

  • Reply
    Kimberly @ Berly's Kitchen
    October 16, 2017 at 1:41 pm

    Pot pie is one of those dishes that is perfect for days when you’ve been outside for a while in the cold weather. This one looks so good and the Parmesan biscuit crumble sounds absolutely amazing!

    • Reply
      Monica
      October 16, 2017 at 7:00 pm

      Oooh, I agree, this would be a fantastic dish to warm up to! 🙂

  • Reply
    Tina Lindquist
    October 16, 2017 at 2:04 am

    I love this version! So creative with the pre-bake biscuits. Can’t wait to try this!

    • Reply
      Monica
      October 16, 2017 at 11:43 am

      Thanks, Tina, I hope you love it as much as we do!

  • Reply
    Carol Borchardt
    October 16, 2017 at 12:05 am

    I love a delicious twist on chicken pot pie! I’m not big into rolling out crusts, but that crumble topping looks amazing!

    • Reply
      Monica
      October 16, 2017 at 11:44 am

      Thanks so much, Carol! I agree with you – the topping makes all the difference!

  • Reply
    cheryl
    October 15, 2017 at 5:23 pm

    i love chicken pot pie and the addition of parmesan to the biscuits sounds heavenly.

    • Reply
      Monica
      October 16, 2017 at 11:45 am

      Thanks, Cheryl!

  • Reply
    michele
    October 15, 2017 at 3:06 pm

    that topping is such a fun twist on how I make pot pie…. Im looking forward to giving it a try because honestly we could eat pot pie everyday!

    • Reply
      Monica
      October 16, 2017 at 11:46 am

      Thanks, Michele! I’m with you – it’s just that delicious!

  • Reply
    Christine Rooney
    October 14, 2017 at 10:52 am

    The perfect savory, rustic dinner! Love all the ingredients in here and that crumble topping looks out of this world!

  • Reply
    Julie
    October 14, 2017 at 3:22 am

    I’m going to go ahead and admit that I’ve never been a fan of chicken pot pie — something about the somewhat soupy consistency. But this biscuit crumble topping looks TO DIE FOR. So, so much better than chicken pot pies that are literally in a pie crust.

  • Reply
    Renz
    October 13, 2017 at 11:32 pm

    This looks great. Those vegetables alone would be enough for me.

  • Reply
    Amelie
    October 13, 2017 at 2:35 pm

    This looks delicious. And I’m sure my kids will love this too! Thanks!

    • Reply
      Monica
      October 13, 2017 at 5:27 pm

      Thanks, Amelie, for stopping by!

    Leave a Reply

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