Chicken Pot Pie with Creamy Leeks and Tarragon Biscuits

Why You’ll Love This Recipe

• Comfort food classic with a lighter lift: creamy stovetop filling, no pie crust fuss.
• Fresh, aromatic tarragon in craggy drop biscuits delivers bakery-level flavor fast.
• Leeks, carrots, and peas give color and sweetness that balance the rich sauce.
• All-in-one skillet bake makes for easy serving and minimal cleanup.

Grocery List

• Produce: 2 large leeks, 3 carrots, 2 garlic cloves, 1 lemon, fresh thyme (or dried), fresh tarragon, fresh parsley (optional), 1 cup frozen peas
• Dairy: Unsalted butter, whole milk, buttermilk
• Pantry: Boneless skinless chicken thighs, olive oil, all-purpose flour, low-sodium chicken broth, Dijon mustard, kosher salt, black pepper, sugar (optional)

Full Ingredients

Creamy Leek-Carrot Chicken Filling

• 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil, divided
• 2 large leeks (white and light-green parts only), halved, rinsed well, thinly sliced (about 4 cups)
• 3 medium carrots, peeled and diced 1/2 inch (about 2 cups)
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 6 tbsp unsalted butter
• 6 tbsp all-purpose flour
• 2.5 cups low-sodium chicken broth
• 1 cup whole milk (or half-and-half)
• 1 cup frozen peas (no need to thaw)
• 2 tsp Dijon mustard
• 1 tsp fresh lemon juice

Quick Tarragon Drop Biscuits

• 2 cups (240 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 tsp granulated sugar (optional, for gentle browning)
• 6 tbsp (85 g) cold unsalted butter, diced
• 2 tbsp finely chopped fresh tarragon
• 1 cup (240 ml) cold buttermilk

To Finish

• 1 tbsp melted unsalted butter (for brushing)
• Freshly cracked black pepper
• Chopped fresh parsley or extra tarragon, for serving (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prep the produce

Preheat the oven to 425°F. Place an oven rack in the center. Halve the leeks lengthwise and rinse thoroughly between the layers to remove grit; pat dry and slice thinly. Peel and dice the carrots. Mince the garlic. Cut the chicken into 1-inch pieces and season with 1 tsp kosher salt and 1/2 tsp pepper.

Step 2: Brown the chicken

Heat 1 tbsp olive oil in a 12-inch ovenproof skillet (cast iron or enameled) over medium-high. Add half the chicken in a single layer; cook until lightly browned, 2–3 minutes per side. Transfer to a bowl and repeat with remaining chicken, adding the remaining 1 tbsp oil as needed. The chicken does not need to be fully cooked through yet.

Step 3: Soften the leeks and carrots

Reduce heat to medium. Add the leeks and carrots to the skillet with a pinch of salt. Cook, stirring occasionally, until the leeks are silky and the carrots begin to soften, 5–6 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. If the pan looks dry, add a teaspoon of oil.

Step 4: Build the creamy sauce

Add 6 tbsp butter to the vegetables. Once melted, sprinkle in 6 tbsp flour and stir to coat everything; cook the roux for 1 minute to remove raw flour taste. Gradually whisk in the chicken broth, then the milk, whisking until smooth. Bring to a gentle simmer; cook 3–5 minutes, stirring, until the sauce is thick and glossy. Stir in the browned chicken (and any juices), peas, Dijon, and lemon juice. Taste and adjust seasoning with salt and pepper. The filling should be thick enough that a spoon dragged through leaves a brief trail; if too thick, splash in more broth; if too thin, simmer another minute.

Step 5: Mix the quick tarragon drop biscuit dough

In a medium bowl, whisk the flour, baking powder, baking soda, salt, and sugar. Cut in the cold diced butter with a pastry cutter or fingers until pea-sized bits remain. Stir in the chopped tarragon. Pour in the cold buttermilk and stir just until no dry pockets remain; the dough will be thick and shaggy. Do not overmix.

Step 6: Top and bake

Using two spoons or a #40 scoop, drop heaping tablespoons of dough evenly over the bubbling filling, leaving small gaps for steam to escape. Brush the biscuit tops with the melted butter and shower with freshly cracked black pepper. Transfer the skillet to the oven and bake 18–22 minutes, until the biscuits are deep golden and the filling is vigorously bubbling around the edges.

Step 7: Rest and serve

Let the pot pie rest on a rack for 10 minutes to set the sauce slightly. Sprinkle with chopped parsley or extra tarragon if you like. Serve straight from the skillet, making sure each portion gets a biscuit and plenty of creamy leek-carrot filling.

Pro Tips

• Wash leeks well: slice, then swish in a bowl of cold water to release hidden grit. Lift out to drain.
• For the best biscuit texture, keep butter and buttermilk cold and mix the dough gently.
• Thickness check: the filling should be “spoon-standing” thick before topping, or the biscuits may sink.
• Golden tops: if needed, move the skillet to the top rack for the last 3 minutes, or briefly broil, watching closely.
• Shortcut protein: use 3 cups shredded rotisserie chicken; skip Step 2 and add it in Step 4.

Variations

• Mushroom-Leek Pot Pie: Sauté 8 oz sliced cremini mushrooms with the leeks for an earthier flavor.
• Turkey & Tarragon: Swap in leftover cooked turkey; add 1 extra tsp lemon juice to brighten.
• Cheddar-Tarragon Biscuits: Fold 1/2 cup finely shredded sharp cheddar into the biscuit dry mix before adding buttermilk.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 3–4 days. Reheat at 350°F, covered, for 15–20 minutes (uncover for the last 5 minutes to re-crisp biscuits). For meal prep, make the filling up to 2 days ahead; cool, cover, and refrigerate. Warm on the stove with a splash of broth, then top with fresh biscuit dough and bake. To freeze: cool the filling in a freezer-safe dish, freeze biscuit dough as individual scoops on a sheet pan, then store both separately up to 2 months. Bake from frozen by adding 5–10 minutes to the bake time.

Nutrition (per serving)

Approx. 765 calories; 38 g fat; 53 g carbohydrates; 4 g fiber; 44 g protein; 980 mg sodium. Estimates only; nutrition will vary with brands and portion sizes.