Chicken Pot Pie with Biscuits

Our classic Chicken Pot Pie recipe with a traditional pie crust is the BEST and one of our most popular recipes. If you haven’t tried it, add it to your dinner plans ASAP.

We also like to make this Chicken Pot Pie with Biscuits because it is SO easy. The filling is loaded with chicken, vegetables, and super creamy. We use rotisserie chicken to keep the recipe easy, but you can use cooked chicken or even leftover turkey.

Now for the fun part, the pot pie gets topped with buttermilk biscuits. If you’ve made our buttermilk drop biscuits, you know they are the BEST!

We use the same biscuit recipe to top the pot pie. The biscuits are easy to make, there is no rolling or cutting involved, you just mix everything together and drop them on top of the filling. The biscuits are tender, buttery, and SO delicious, especially with that creamy chicken filling! The perfect combo!

If you are looking for a comforting and cozy easy weeknight meal, you have to make this chicken pot pie with buttermilk biscuits. It is always a dinner winner.

Ingredients for the Filling

• Butter– for cooking the veggies and adding flavor!
• Onion, carrots, and celery– the start of something GOOD!
• Garlic– minced.
• Flour– for thickening the filling.
• Thyme– we use dried thyme because we always have it in the pantry.
• Chicken broth– use your favorite brand or use homemade chicken stock.
• Heavy cream– the cream creates a rich and luxurious filling!
• Shredded chicken– we use rotisserie chicken to keep the recipe super simple. If you have leftover cooked chicken, you can use it!
• Peas– use frozen peas, you don’t have to defrost them, just stir them in!
• Italian parsley– to brighten up the dish!

Ingredients for the Biscuits

• Flour– use all-purpose flour. Fluff, spoon, and level when measuring.
• Baking powder & baking soda– to make sure the biscuits rise nicely in the oven.
• Sugar– just a little bit!
• Salt– use kosher salt!
• Buttermilk– make sure you use COLD buttermilk!
• Butter– melted and cooled slightly. When you mix cold buttermilk with the melted butter it will get clumpy and that is what you want! The small clumps of butter make the biscuits flaky and tender when baked in the hot oven. Melt a little extra butter for brushing on the biscuits so they turn golden brown.

How to Make Chicken Pot Pie with Biscuits

• Preheat oven to 425 degrees F.
• In a deep 12-inch cast iron skillet or oven safe Dutch oven, melt the butter over medium high heat. Add the onion, carrots, and celery; cook until tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 1 minute.

• Stir in flour until lightly browned, about 1 minute. Add the thyme, salt, and pepper.
• Slowly pour in the chicken broth and heavy cream. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 3 to 5 minutes.

• Stir in the chicken, peas, and parsley. Season with additional salt and pepper, if necessary. Turn off the heat and set aside while you make the biscuits.

• To make the biscuits, whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl. Set aside.

• In a medium bowl, combine cold buttermilk and the ½ cup slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.

• Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl.

• Use a large cookie scoop or a greased ¼ cup measuring cup to scoop out the dough. Drop the biscuit dough on top of the filling, leaving a little space between each biscuit because they will spread a little in the oven.
• Brush with the extra melted butter.

• Carefully transfer the skillet to the hot oven and bake for 14 to 17 minutes or until the biscuits are lightly golden brown on top.
• Remove from oven and let stand for 10 minutes before serving

Serving Suggestions

This meal is very satisfying and can be a meal on it’s own, but if you want to serve a few sides with the pot pie, here are some ideas.

• Simple Kale Salad
• Butter Lettuce Salad
• Green Beans Almondine
• Roasted Broccoli
• Parmesan Roasted Cauliflower
• Mashed Sweet Potatoes or Mashed Sweet Potatoes
• Twice Baked Potatoes

How to Store & Reheat

• Storing: Let the chicken pot pie cool completely, cover and refrigerate for up to 4 days in the refrigerator. Note, the biscuits might get a little soggy, especially on the bottoms, the longer they are stored.
• Reheating: You can reheat the pot in the oven or microwave. I prefer using the oven so the biscuits don’t get soggy. Preheat the oven to 375 degrees F and place the pot pie in the oven, uncovered, for 10 to 15 minutes or until heated through. If the tops of the biscuits get too brown, loosely tent with aluminum foil.

More Chicken Recipes

• Chicken Pot Pie
• Easy Skillet Chicken Thighs
• Chicken Pot Pie Soup
• Lemon Butter Chicken
• Chicken and Dumplings
• Honey Mustard Sheet Pan Chicken

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Chicken

Chicken Pot Pie with Biscuits

4.91 from 11 votes

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Cuisine American

Servings 8

Equipment

• 12-inch Cast Iron Skillet

Cook ModePrevent your screen from going dark

Ingredients  

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For the filling:

• 1/4 cup unsalted butter
• 1/2 large yellow onion, diced
• 3 medium carrots, chopped
• 2 celery ribs, chopped
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 cups chicken broth or stock
• 1 cup heavy cream
• 3 1/2 cups shredded chicken, we use rotisserie chicken
• 1 cup frozen peas
• 2 tablespoons minced fresh Italian parsley

For the biscuits:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon granulated sugar
• 3/4 teaspoon kosher salt
• 1 cup cold buttermilk
• 1/2 cup unsalted butter, melted and cooled slightly
• 2 tablespoons melted butter, for brushing on biscuits

Instructions 

• Preheat the oven to 425 degrees F.
• In a deep 12-inch cast iron skillet or oven safe Dutch oven, melt the butter over medium high heat. Add the onion, carrots, and celery; cook until tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 1 minute.
• Stir in flour until lightly browned, about 1 minute. Add the thyme, salt, and pepper.
• Slowly pour in the chicken broth and heavy cream. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 3 to 5 minutes.
• Stir in the chicken, peas, and parsley. Season with additional salt and pepper, if necessary. Turn off the heat and set aside while you make the biscuits.
• To make the biscuits, whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl. Set aside.
• In a medium bowl, combine cold buttermilk and the ½ cup slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.
• Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl.
• Use a large cookie scoop or a greased ¼ cup measuring cup to scoop out the dough. Drop the biscuit dough on top of the filling, leaving a little space between each biscuit because they will spread a little in the oven. Brush with the extra melted butter.
• Carefully transfer the skillet to the hot oven and bake for 14 to 17 minutes or until the biscuits are lightly golden brown on top.
• Remove from oven and let stand for 10 minutes before serving.

Notes

If you don’t have a deep 12-inch cast iron skillet or oven safe Dutch oven, you can make the filling in a regular pan and transfer it to a 9×13-inch baking dish and then add the biscuits on top and bake in the baking dish.

Nutrition

Calories: 468kcal, Carbohydrates: 38g, Protein: 8g, Fat: 33g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 878mg, Potassium: 368mg, Fiber: 3g, Sugar: 6g, Vitamin A: 5078IU, Vitamin C: 10mg, Calcium: 132mg, Iron: 2mg

Keywords biscuits, chicken