Chicken Pot Pie with Biscuits

Imagine breaking through a golden, flaky biscuit topping to reveal a steaming, creamy filling packed with tender chicken and colorful vegetables. That’s the magic of Chicken Pot Pie with Biscuits—a comforting classic that combines the hearty satisfaction of traditional pot pie with the convenience of buttery biscuit topping. This soul-warming dish transforms ordinary ingredients into an extraordinary meal that’s perfect for Sunday dinners or weeknight comfort food cravings. You’ll learn how to create this crowd-pleasing Chicken Pot Pie with Biscuits with simple techniques that deliver restaurant-quality results right in your own kitchen.

Why You’ll Love This Recipe

This Chicken Pot Pie with Biscuits recipe stands out as a family favorite for countless reasons. First, it offers the perfect balance of textures—crispy, buttery biscuits on top with a velvety, rich filling below. Unlike traditional pot pies that require a fussy double crust, this version simplifies the process without sacrificing flavor or presentation.

The versatility makes this dish especially practical—use rotisserie chicken for a time-saving shortcut or leftover roasted chicken to reduce food waste. The filling can be prepared ahead of time, making this ideal for busy weeknights when you need something substantial but don’t have hours to spend in the kitchen.

What truly elevates this Chicken Pot Pie with Biscuits is the contrast between the savory, herb-infused filling and the slightly sweet, pillowy biscuits that soak up all those delicious juices. Every bite delivers comfort in spoon form, making it impossible to resist going back for seconds.

Ingredients

For the Filling:

• 2 tablespoons butter (28g)
• 2 tablespoons olive oil (30ml)
• 1 large onion, diced (about 1 cup/150g)
• 2 medium carrots, diced (about 1 cup/128g)
• 2 celery stalks, diced (about ¾ cup/100g)
• 3 cloves garlic, minced (about 1 tablespoon/9g)
• ⅓ cup all-purpose flour (42g)
• 3 cups chicken broth (720ml)
• ½ cup heavy cream (120ml)
• 3 cups cooked chicken, shredded or cubed (about 450g)
• 1 cup frozen peas (150g)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 2 teaspoons fresh rosemary, chopped (or ¾ teaspoon dried)
• Salt and pepper to taste

For the Biscuit Topping:

• 2 cups all-purpose flour (250g)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 6 tablespoons cold unsalted butter, cubed (85g)
• ¾ cup cold buttermilk (180ml)

The star of this chicken pot pie with homemade biscuits is undoubtedly the shredded chicken—use rotisserie for extra flavor and tenderness. The herb blend of thyme and rosemary provides aromatic depth that distinguishes this from basic pot pies.

Pro Tips

Use Cold Ingredients for Biscuits: The secret to achieving tall, flaky biscuit toppers for your Chicken Pot Pie with Biscuits lies in temperature control. Keep your butter and buttermilk ice-cold until the moment you use them. This ensures the butter stays in solid pieces throughout the dough, creating steam pockets during baking that result in those coveted flaky layers. For extra insurance, chill your mixing bowl and even the flour for 15 minutes before starting.

Perfect Your Roux Technique: The foundation of a silky-smooth filling starts with properly cooking the flour and fat together. After sautéing the vegetables, add the flour and cook for a full 2 minutes, stirring constantly. This crucial step eliminates any raw flour taste while developing a nutty flavor that enriches the entire dish. When adding liquid, pour it in gradually while whisking vigorously to prevent lumps from forming in your chicken and biscuit pot pie.

Biscuit Placement Strategy: Rather than covering the entire surface with a sheet of biscuit dough, place individual biscuits with small gaps between them. This allows steam to escape during baking, preventing a soggy bottom on your biscuits while also allowing glimpses of the bubbling filling to show through—creating an appealing rustic presentation that makes this homemade chicken pot pie with biscuits look as good as it tastes.

Instructions

Step 1: Prepare the Filling Base

Preheat your oven to 425°F (220°C). In a large, deep skillet or Dutch oven, melt the butter with olive oil over medium heat. Add the diced onions, carrots, and celery, cooking until they begin to soften, about 5-7 minutes. Stir occasionally to prevent burning. Add the minced garlic and cook for another 30 seconds until fragrant. The aroma at this stage sets the foundation for your Chicken Pot Pie with Biscuits.

Step 2: Create the Sauce

Sprinkle the flour over the vegetable mixture and stir constantly for 2 minutes to cook out the raw flour taste. This creates a roux that will thicken your filling perfectly. Gradually whisk in the chicken broth, about a cup at a time, ensuring you work out any lumps before adding more liquid. Once all the broth is incorporated, bring the mixture to a gentle simmer and cook for 3-4 minutes until it starts to thicken.

Step 3: Complete the Filling

Stir in the heavy cream, shredded chicken, frozen peas, thyme, and rosemary. Season generously with salt and freshly ground pepper. Let the filling simmer for 2-3 minutes to warm through and allow the flavors to meld. The filling should be creamy but not too thick—it will continue to thicken as it bakes. Transfer the filling to a 9×13-inch baking dish or a deep 10-inch cast iron skillet. Your chicken and vegetable pot pie filling is now ready for its biscuit topping.

Step 4: Make the Biscuit Dough

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Pour in the cold buttermilk and stir just until the dough comes together—overmixing will result in tough biscuits.

Step 5: Top and Bake

Turn the dough onto a lightly floured surface and gently pat it to about ¾-inch thickness. Using a 2½-inch round cutter, cut out biscuits and arrange them on top of the filling, leaving small gaps between them. Brush the tops with a little extra buttermilk or melted butter for a golden finish. Bake your Chicken Pot Pie with Biscuits for 22-25 minutes, until the biscuits are golden brown and the filling is bubbling around the edges.

Step 6: Rest and Serve

Allow your Chicken Pot Pie with Biscuits to rest for 5-10 minutes before serving. This resting period allows the filling to set slightly so it doesn’t run all over your plate when served. Garnish with a sprinkle of fresh thyme leaves for a professional touch before bringing it to the table.

Variations

Loaded Vegetable Version: Transform this Chicken Pot Pie with Biscuits into a vegetable extravaganza by adding 1 cup of diced mushrooms sautéed with the other vegetables, ½ cup of corn kernels, and ¼ cup diced red bell pepper. This colorful variation not only boosts the nutritional value but creates a stunning presentation when the filling peeks through the biscuit topping. The mushrooms add an earthy depth that complements the creamy sauce perfectly.

Herb and Cheese Biscuits: Elevate your chicken pot pie topped with biscuits by incorporating 1 cup of sharp cheddar cheese and 2 tablespoons of chopped fresh herbs (like chives, parsley, and dill) into the biscuit dough. This variation adds pockets of melty cheese and fresh herbal notes that complement the savory filling below. For an extra touch, sprinkle the biscuit tops with a little more cheese before baking for an irresistibly golden, crispy top.

Turkey and Sweet Potato Twist: After holiday meals, repurpose leftover turkey by substituting it for chicken and adding 1 cup of diced, par-cooked sweet potatoes to the filling. The subtle sweetness of the potatoes pairs wonderfully with the savory elements in this comforting pot pie with buttermilk biscuits, creating a delicious way to transform leftovers into an entirely new meal your family will request year-round.

Storage and Serving

This Chicken Pot Pie with Biscuits can be refrigerated in an airtight container for up to 3 days. For best results, reheat individual portions in the microwave for 2 minutes or until heated through. Alternatively, warm larger portions in a 350°F oven for 15-20 minutes, tented with foil to prevent the biscuits from over-browning. The filling freezes beautifully for up to 3 months—just thaw overnight in the refrigerator and top with fresh biscuits before baking.

Serve your Chicken Pot Pie with Biscuits alongside a crisp green salad dressed with a light vinaigrette to balance the richness of the dish. For an elegant presentation, plate individual portions in wide, shallow bowls with a biscuit perched atop the creamy filling, garnished with a small sprig of thyme.

For a complete comfort food experience, pair with cranberry sauce or a side of roasted brussels sprouts with bacon. The slight sweetness of cranberry cuts through the richness, while the caramelized vegetables add complementary texture to this hearty meal.

FAQs

Can I make this Chicken Pot Pie with Biscuits ahead of time?
Yes! Prepare the filling up to 2 days ahead and refrigerate it. When ready to serve, reheat the filling on the stovetop until hot, then transfer to your baking dish. Make fresh biscuit dough, top the hot filling, and bake as directed.

Can I use canned biscuits instead of making them from scratch?
Absolutely. While homemade biscuits deliver superior flavor and texture, refrigerated canned biscuits work in a pinch. Simply place them on top of the prepared filling and bake according to the biscuit package directions until golden brown.

Why is my filling too runny?
This typically happens when the roux isn’t cooked long enough or when there’s too much liquid. Ensure you cook the flour and fat mixture for a full 2 minutes before adding liquid, and simmer until properly thickened. If it’s still too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering filling.

Can I use rotisserie chicken for this recipe?
Yes! Rotisserie chicken is an excellent time-saver and adds wonderful flavor to your Chicken Pot Pie with Biscuits. Simply shred or dice the meat and measure out the required amount.

Is there a dairy-free alternative for this recipe?
Replace butter with olive oil or plant-based butter, and substitute the heavy cream with full-fat coconut milk or cashew cream. For the biscuits, use plant-based butter and dairy-free milk with 1 tablespoon of lemon juice added to mimic buttermilk.

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