Are you looking for a hearty and comforting meal? This recipe for chicken pot pie has flaky biscuits loaded with tender chunks of chicken, veggies, and a delicious gravy. It’s sure to become a family favorite!
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Chicken pot pie with biscuits takes comfort food to the next level! I often make my homemade chicken pot pie recipe for my family in the fall and winter. However, when I’m short on time, using quick bread instead of pie crust makes preparation faster.
Tender pieces of seared chicken are tossed with a creamy sauce and chunks of vegetables for a hearty serving. I use my flaky buttermilk biscuits recipe, which takes just a few minutes to mix, roll, and cut. Top them on the filling and bake until the bread is golden brown. If you’ve got leftover rotisserie chicken, this is an easy way to bring creativity to your next dinner.
- Chicken: I prefer lean, boneless, skinless chicken breast for the filling. If you like dark meat, you can use chicken thighs. If using leftover chicken, you’ll need about 4 cups.
- Vegetables: A mix of root vegetables like diced Yukon gold potatoes, carrots, celery, onions, and garlic. I like adding mushroom slices for a meaty texture and umami flavor. Fresh or frozen peas add a pop of sweetness to the dish.
- Herbs: To season the cream sauce, add freshly chopped rosemary, thyme, and parsley.
- Sauce: Make a simple béchamel sauce for a velvety and rich consistency. It’s a combination of roux and heavy whipping cream. Whole milk or half-and-half can be used for a lighter sauce.
- Biscuits: Homemade biscuits yield a tender, flaky texture when baked on top of the chicken pot pie filling. For a shortcut, store-bought biscuits can be used. Follow the instructions on the package for bake temperature and time.
Make the biscuit dough
The biscuits combine flour, baking soda, and powder for extra lift, salt, sugar, and cold butter. Break the butter into the flour mixture until it has a mealy texture.
You want to coat some of the starches for a tender dough. Buttermilk hydrates the dry ingredients, while the acid helps with a proper rise and enhances the flavor. Try these buttermilk substitutes if you don’t have any in the fridge.
Shape the biscuits
Don’t overwork the dough! Knead the dough just until it forms a mass to ensure a tender texture. To make a quick and easy biscuit dough, I roll it out only once into a 3/4-inch thick disc. You can stack and roll out the dough if you prefer a more layered texture.
Use a 2 1⁄2 to 3-inch floured biscuit cutter to cut the dough into circles, yielding eight biscuits. For extra crust, you can form scraps into rounds or add them to the pan between the circles.
Cook the chicken
To cook the chicken evenly and quickly, cut the breasts in half lengthwise to create two cutlets—season both sides with salt and pepper. I use a large 12-inch heavy-bottomed cast iron skillet, cassoulet, or Dutch oven to cook the chicken, vegetables, and sauce and to bake the pie.
Sear the chicken in olive oil on both sides until fully cooked, about 5 to 7 minutes per side. Shred the chicken into bite-sized pieces or dice them up.
Cook the vegetables
The pan used to cook the chicken will have flavorful juices left in the pan. Cook the onions, garlic, celery, carrots, rosemary, and thyme in melted butter. This will enhance the sweetness of the vegetables and make the herbs more intense in flavor.
Saute the mushrooms, then add the potatoes and cook until fork tender. The root vegetables should be thoroughly cooked before baking.
Make the cream sauce
I use a roux base and heavy whipping cream containing at least 36% milkfat to make a thick and creamy sauce. Sprinkle the flour over the sauteed vegetables, and cook for a few minutes to remove the raw taste. Stir in the chicken broth or stock and heavy cream.
The sauce will start to thicken up after about 2 minutes. It should be thick enough to coat a spoon, called a nappe. Now, stir in the shredded chicken, peas, and parsley.
Bake the chicken pot pie
Place the biscuits directly on top of the chicken filling, leaving about an inch of space between them to allow the bread to expand. Brush the tops with melted butter and sprinkle on some salt. Alternatively, the filling can be transferred into a casserole dish to make a chicken pot pie casserole if preferred, especially if you’re pan is not oven-proof.
Bake the pie in the lower-middle position in a hot 450°F (232°C) oven. If you place the pan too high in the oven, it will brown the biscuits too fast. Bake until the biscuits are golden brown, about 10 to 14 minutes. Enjoy while still hot!
There are numerous ways to customize my chicken pot pie recipe with biscuits. Incorporate a few of these tasty ideas when making your next dish!
- Biscuits: If you want more biscuit topping (I don’t blame you!), double the recipe and cover the surface of the filling. Use store-bought canned biscuits for a quick swap. Follow the manufacturer’s baking directions. Brush egg wash on the biscuits for a glossy golden crust. Make the biscuits sweeter with honey or sugar added on top of the butter.
- Herbs: Add fresh or dried rosemary, thyme, marjoram, tarragon, oregano, basil, or chives to the filling or biscuit dough. If using dried, use ⅓ to ½ the amount of fresh. I like to start with ½ teaspoon dried or 1 teaspoon fresh.
- Spices: Flavor the cream sauce with smoky paprika, or make it spicy with cajun seasoning or chili seasoning. If you’re a fan of ranch, sprinkle in some ranch seasoning. A pinch of nutmeg or cinnamon adds dimension to the sauce.
- Vegetables: Add turnips, sweet potato, butternut squash, cauliflower, or pumpkin.
- Cheese: Add grated cheddar, parmesan, gruyere, or smoked gouda to the cream sauce for a mornay sauce version. It would be delicious mixed in or on top of the biscuits, too!
- Caesar salad
- Brussels sprouts with bacon
- Sauteed green beans
- Broccoli salad
- Kale salad with apple cider vinaigrette
Frequently asked questions
Thoroughly cook the chicken before adding it to the pie filling. The meat is done when it is no longer pink and the internal temperature reaches 160 to 165ºF (71 to 74ºC) in the thickest parts. Dark meat may require more cooking and tenderizing to about 170ºF (77ºC).
The filling can be cooled down and stored in an airtight container in the refrigerator for up to 1 day in advance. Reheat the filling so that it’s warm before baking. Do not make the biscuits in advance! The acid in the buttermilk will cause the dough to turn grey.
Shredded or diced turkey works excellent as a substitute for chicken. Canned chicken is a quick swap. Firm tofu or seitan can be chopped and added to the filling. Make sure to press out excess moisture from the tofu before mixing. You’ll need about 4 cups of the alternative protein options.
The unbaked dish can be wrapped and frozen for up to 3 months, then baked straight from the freezer. If baked, cool it down, wrap it, and freeze for up to 3 months. Bake at 375ºF (190ºC) to reheat until warmed through. Loosely cover the top if the biscuits are browning too quickly.
Using premade biscuits for the topping
When short on time, premade store-bought biscuits can come in handy. They are usually made with palm oil instead of butter, so they won’t have the same flavor as homemade biscuits. They are sold as flaky if you like lots of layers or a traditional Southern style. Measure the size to ensure that they fit correctly in the pan. You can use regular or jumbo, depending on preference. They may require different baking temperatures and times. Brush with butter or egg wash to ensure a golden hue.
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Chicken Pot Pie with Biscuits
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- ½ cup unsalted butter, plus 2 tablespoons for brushing
- ½ cup buttermilk, more as needed
Chicken Pot Pie Filling
- 1 ½ pounds boneless skinless chicken breast
- 1 ½ teaspoons kosher salt, more for seasoning
- ½ teaspoon black pepper, more for seasoning
- 1 tablespoon olive oil
- ⅓ cup unsalted butter
- 1 cup diced yellow onion, ¼" dice
- 1 tablespoon minced garlic
- 1 cup diced celery, ¼" dice
- 1 cup diced carrots, ¼" dice
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- 1 cup sliced white mushrooms, ¼" thick
- 2 cups diced Yukon gold potatoes, ½" dice
- ⅓ cup all-purpose flour
- 1 ½ cups unsalted chicken stock , or broth
- 1 cup heavy whipping cream
- ½ cup peas, fresh or frozen
- 2 tablespoons chopped parsley
- Heat the Oven – Set the oven rack to the lower-middle position. Heat to 450°F (232°C).
- Prepare the Biscuit Dough – In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Slice ½ cup of butter into 1⁄8-inch thick pieces. Cut the butter into the flour mixture with your fingers or a pastry cutter until it looks mealy in texture.Gradually add the buttermilk, stirring with a fork until it holds together. If needed, add an extra 1 to 2 tablespoons so that most of the flour is hydrated and can be kneaded into the dough.
- Shape the Biscuits – Lightly dust a working surface with flour. Knead the dough until it forms a mass, about 5 to 6 times. Lightly flour a rolling pin and roll the dough ¾-inch thick.Using a 2 1⁄2-inch floured biscuit cutter, press straight down into the dough without turning. Use the dough scraps to roll and cut more biscuits. This will yield about 8 biscuits. Transfer to a parchment-paper-lined sheet pan. Cover and refrigerate while preparing the filling.
- Prepare the Chicken – Cut each chicken breast in half horizontally to make two cutlets. Season both sides with salt and pepper.
- Cook the Chicken – Heat a 12-inch cast iron skillet or a Dutch oven with high sides over medium heat. Once hot, add the olive oil. Add the chicken and cook until lightly golden brown, about 5 to 6 minutes. Flip and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes. Turn off the heat and transfer to a clean plate—reserve the pan to cook the rest of the filling.
- Shred the Chicken – Rest the chicken until it’s cool enough to handle. Shred into smaller pieces and set aside.
- Cook the Vegetables – Heat the same pan used to cook the chicken over medium heat. Melt the butter. Add the onions and garlic, and saute until translucent, 2 minutes. Add the celery, carrots, rosemary, and thyme, and saute for 3 minutes. Add the mushrooms and saute for 1 minute. Add the potatoes, 1 ½ teaspoons salt, and ½ teaspoon black pepper.Stir, then cover and cook until the potatoes are tender, about 9 to 10 minutes. Make sure to stir the vegetables every 2 minutes to prevent burning.
- Make the Cream Sauce – Sprinkle in the flour, stir, and cook for 2 minutes. Slowly pour in the chicken stock and heavy cream, stir constantly until a thick and smooth sauce forms, about 2 to 3 minutes. It should coat the back of a spoon. Turn off the heat. Add the shredded chicken, peas, and chopped parsley, and stir to combine.
- Bake the Chicken Pot Pie – Add the chilled biscuits on top of the chicken filling, leaving some space in between. Melt two tablespoons of butter and brush on top of the biscuits. Sprinkle salt on top. Bake until golden brown, about 10 to 14 minutes. Serve while still hot.
- Using Salted Chicken Stock: Reduce the kosher salt input to 1 teaspoon instead of 1 ½ teaspoon. Taste and add more salt as needed.
- Make-ahead: The filling can be made 1 day in advance. Warm before baking. Do not make the biscuit dough in advance! The acid in the buttermilk will cause the dough to turn darker in color.
- Storing: The pie can be covered and refrigerated for up to 2 days.
- Reheating: For a quick reheat, microwave portions on high power in 30-second increments until the filling is hot. Warm in the oven at 300ºF (149ºC) until the filling and crust are hot, about 15 to 20 minutes.
- Freezing Unbaked Pie: Wrap well with plastic wrap, then foil. Freeze for up to 3 months. When ready, bake straight from the freezer—no need to defrost. Cover the surface with foil if it starts getting too brown.
- Freezing and Reheating a Baked Pie: Cool entirely, then wrap in plastic and foil for up to 3 months. Bake at 375ºF (190ºC) to reheat until warmed through. Cover the surface with some foil if it starts getting too brown.
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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