Chicken Pot Pie Recipe with Biscuits | Handle the Heat
Filed Under: Main Dish | Savory | Winter

Chicken Pot Pie with Biscuits

By Tessa Arias
  |  
September 8th, 2022
4.34 from 3 votes
4.34 from 3 votes

This Chicken Pot Pie with Biscuits is the definition of comfort food! The pot pie base is creamy, hearty and SO flavorful, filled with shredded meat, vegetables, spices, and fresh herbs. Topped with flaky Buttermilk Biscuits to take this cozy dinner to another level.

Yield: 6 to 8 servings

Prep Time: 50 minutes

Cook: 15 minutes

Tessa's Recipe Rundown...

Taste: The filling is SO flavorful. Each bite explodes with flavor from the fresh herbs and seasonings. The potatoes make this pot pie ultra cozy and hearty. The buttermilk biscuits on top are ultra comforting and delicious.
Texture: The pot pie filling sauce is thick and creamy, not soupy like the frozen pot pies at all. The biscuit is perfectly light, fluffy, airy, and flavorful.
Ease: Not the easiest recipe in the world as it does require some prep time, but the extra effort is so worth it.
Pros: Perfect for serving to friends and family. And for using up leftover chicken or turkey!
Cons: None.
Would I make this again? Absolutely.

There’s no meal quite as comforting as a Chicken Pot Pie with Biscuits on top. It’s the ideal meal for a cozy fall day… or just when you’re craving comfort.

This Chicken Pot Pie recipe is made with delicious, flaky buttermilk biscuits on top. The pot pie filling is loaded with fresh veggies, herbs, and seasonings for the most flavorful filling that the whole family will love.

Homemade chicken pot pie is sure to be a hit with your friends or family. Make it for a cozy Sunday night dinner or even for a dinner party where you want to impress with the best comfort food.

I love that this Biscuit Pot Pie is perfect for using up leftover Thanksgiving turkey or a rotisserie chicken.

I think you’ll love this easy Chicken Pot Pie recipe. This is a dinner your friends and family will request over and over. You’ll never go back to the store-bought pot pies once you get one taste of this recipe!

How to Make Chicken Pot Pie with Biscuits

What is Pot Pie? What are Chicken Pot Pies made of?

Pot pie is a savory dish, typically made with chicken, vegetables, and a creamy sauce, covered with a layer of flaky pie crust or puff pastry. Unlike British-style meat pies, there is no crust on the bottom which makes it simpler and easier to make! It is also made in a skillet or casserole dish, so there’s enough to easily feed a crowd. For this recipe, we’re swapping the pastry top for my buttery, flaky Buttermilk Biscuits. The biscuits are quick and easy and make for such a cozy, beautiful and utterly delicious meal.

Ingredients for the Buttermilk Biscuits:

  • All-purpose flour – measured correctly! If you add too much flour, you may end up with hard, dense biscuits instead of light, flaky biscuits.
  • Baking soda & baking powder – check out my Baking Soda vs. Baking Powder article to learn about the differences between these two leaveners and how to test that they are still fresh!
  • Butter – always use unsalted butter in baking. Make sure your butter is very cold before starting!
  • A little sugar and salt – for flavor.
  • Buttermilk – I recommend using real buttermilk here, and no substitutions or DIY versions, for best and tastiest results. Read more about my experiments with buttermilk and buttermilk substitutions here, just in case you cannot locate real buttermilk where you live! Note that using a substitute will affect the final outcome.

Ingredients for Chicken Pot Pie Filling:

  • Chicken or turkey – shredded. This is a perfect use for chicken breast or turkey leftovers, or grab an easy rotisserie chicken from the supermarket!
  • Vegetables – a classic pot pie mix of potatoes, onion, carrots, celery and peas. You can alter the mix a little if you like, but keep the total volume/weight about the same. Boil the potatoes until fork tender. Chop the onion, carrots and celery into nice small pieces, and sauté. I recommend using frozen peas for ease and flavor, but canned will work just fine.
  • Olive oil – for cooking the vegetables. Swap out for another oil if preferred.
  • Garlic – because garlic, really.
  • Fresh herbs – use a mix of fresh sage, thyme, rosemary, and parsley for tastiest results. I’ve included more info below if you prefer to use dried herbs, but I really recommend trying fresh here. Fresh herbs bring such a wonderfully comforting, deep flavor!
  • Butter and flour – just a little of each, to start the roux for the sauce (which will thicken the sauce).
  • Chicken stock – the base for our sauce. Swap for turkey stock if preferred (you can usually find it in supermarkets around Thanksgiving).
  • Heavy cream – to take the sauce to creamy perfection.
  • Seasonings – salt, pepper, garlic powder, paprika, mustard powder and cayenne. Of course, you can alter these as you prefer, but I love this particular balance of flavor this combination brings to this dish!

How to Make Biscuit Pot Pie:

  1. Make the biscuit dough. Mix the dry ingredients together. Cut in the butter until it resembles coarse meal. Stir in the buttermilk until just combined. Tip onto a work surface and laminate the dough (directions below). Pat into a rectangle 1-inch thick. Refrigerate.
  2. Prepare the vegetables. Par-boil the potatoes until just fork-tender. Set aside and allow to cool. Meanwhile, dice the onions, carrots and celery to about ¼-inch size. Mince the garlic. Sauté vegetables and garlic in a pan until cooked through. Set the vegetable mix aside to cool.
  3. Make a roux. Melt butter in a pan. Add flour and whisk to form a roux. Cook for a minute or two, then slowly add the chicken stock. Simmer until slightly thickened. Add the heavy cream, sage, thyme, rosemary and spices. Simmer for 1 minute and remove from heat.
  4. Mix the filling together. Carefully fold the sautéed veggie mixture, potatoes, peas, shredded meat and fresh parsley into your sauce. Set the chicken mixture aside.
  5. Prepare the biscuits. Pull the biscuit dough out of the fridge. Using a sharp 2-inch round metal biscuit cutter, push straight down through the dough to cut out circles.
  6. Assemble the pot pie. Place the biscuits evenly on top of the filling and brush the tops with melted butter.
  7. Bake. Bake at 425°F for 12-15 minutes, until the biscuits are golden brown, and the filling is bubbly. Remove from the oven.
  8. Rest, then serve. Set aside to rest for 5-10 minutes. Brush biscuit tops once more with melted butter, and sprinkle with flaky salt, black pepper, and fresh thyme leaves. Serve warm.

What Pan Should I Bake This Pot Pie in?

I used a 12-inch skillet to sauté the vegetables, make the sauce, and then everything gets mixed into the skillet, topped with the biscuits, and then goes straight into the oven for baking. I love this method because it makes for a quicker and easier clean up, and cast iron skillets carry and conduct heat so well. I don’t recommend using a skillet smaller than 12-inches, unless you leave out some of the filling (we don’t want it to overflow!) Alternatively, you can use a 9×13-inch baking dish if you don’t have a cast iron skillet this size!

Can I Make This Pot Pie Vegetarian?

Yes! Just omit the shredded chicken/turkey, and use veggie broth instead of chicken broth. I’d recommend adding another vegetable (or bumping up the quantities of the other veggies) to replace the meat. Corn or par-boiled sweet potatoes might be nice!

Do I have to use fresh herbs?

Fresh herbs are preferred and highly recommended, because they add so much collective flavor and depth to the dish – but dry can be used too, if needed. I have added dried herb quantities in the recipe, to be added in with the cream and all the dry spices. Again, this part is a little customizable, so adjust to your preferences.

How to Laminate Your Biscuits for Tall, Flaky Biscuits!

  1. Turn the dough out onto a floured surface and dust the dough with flour. I like to use a powdered sugar shaker to dust the perfect amount of flour without using too much. Gently pat the dough out into a 1/2-inch thick rectangle using your hands. You don’t need to use a rolling pin if you don’t want to!
  2. Fold the dough into thirds like a letter. Don’t worry if it’s not absolutely perfect. You want to be quick and gentle with the dough and only use as much flour as necessary to prevent it from sticking. Adding too much flour will create dense and tough biscuits. A bench scraper makes easy work of moving the dough without having it stick.
  3. Repeat this process two more times, rotating the dough 90 degrees before each fold. By the time you’re done, you will have created layers of butter similar to a croissant so the biscuit bakes up perfectly tall and flaky.

What to Serve with Chicken Pot Pie:

This pot pie recipe is pretty filling on its own, but here are some side ideas that would complement this well:

Can I Make This Pot Pie Ahead of Time?

Yes! Make the filling from start to finish up to 48 hours in advance, and refrigerate in an airtight container. Below are the instructions for making the biscuits ahead of time. I recommend adding a few minutes to the cooking time if making ahead to account for the chilled filling.

Do I Need to Let the Pot Pie Rest After Baking?

Yes! Letting it rest after baking is important, as it lets that intense heat cool off a bit, allowing the sauce to cool and slightly thicken a bit before serving. Trust me, it will make serving this dish much easier once that filling has set up a little!

How Should I Store Biscuit Pot Pie?

This Biscuit Pot Pie will keep in the fridge, covered well with plastic wrap, for up to 3 days. I like to pull the remaining biscuits off and store them wrapped in aluminum foil in the fridge, and store the filling separately in an airtight container. This keeps the biscuits crisp when reheating.

How Should I Reheat the Biscuit Pot Pie?

Reheat the filling in the microwave until heated through, and warm the biscuits in the oven at 425°F for 10-15 minutes, or until warmed through and re-crisped. This method prevents the biscuits from becoming too soggy as they sit on the pot pie filling in the fridge, and crisps the bottoms up as they reheat, too!

Can you freeze Biscuit Pot Pie?

We haven’t tested freezing this Pot Pie, but I don’t recommend it.

How to Make Biscuits Ahead of Time

You can make the biscuit dough and refrigerate for up to 24 hours, if covered very well in plastic wrap (so it doesn’t dry out in the fridge). Simply remove from the refrigerator, shape and place on top of the filling mixture right before the pot pie goes into the oven.

More recipes you’ll love:

    4.34 from 3 votes

    How to make
    Chicken Pot Pie with Biscuits

    Yield: 6 to 8 servings
    Prep Time: 50 minutes
    Cook Time: 15 minutes
    Total Time: 1 hour 5 minutes
    This Chicken Pot Pie with Biscuits is the definition of comfort food! The pot pie base is creamy, hearty and SO flavorful, filled with shredded meat, vegetables, spices, and fresh herbs. Topped with flaky Buttermilk Biscuits to take this cozy dinner to another level.

    Ingredients

    For the biscuits:

    • 2 cups (254 grams) all-purpose flour, plus more for dusting
    • 2 teaspoons granulated sugar
    • 1 tablespoon baking powder
    • 1/4 teaspoon baking soda
    • 1 teaspoon fine sea salt
    • 6 tablespoons (85 grams) very cold unsalted butter, cut into small cubes
    • 1 cup (237 ml) buttermilk, chilled

    For the filling:

    • ½ lb mini Yukon or small red potatoes
    • 2 tablespoons olive oil
    • 1 large yellow onion, diced to ¼ inch
    • 1 cup carrots (about 2 large), diced to ¼ inch
    • 1 cup celery (about 3 ribs), diced to ¼ inch
    • 4 cloves garlic, minced
    • 5 tablespoons unsalted butter, divided
    • 4 tablespoons all-purpose flour
    • 2 cups (480 ml) chicken stock
    • 1 cup (237 ml) heavy cream
    • 1 tablespoon fresh sage, minced*
    • 1 tablespoon fresh thyme, minced*
    • 1 tablespoon fresh rosemary, minced*
    • 1 tablespoon salt
    • 1 1/2 teaspoons black pepper
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon paprika
    • 1/4 teaspoon mustard powder
    • 1/8 teaspoon cayenne pepper
    • 4 cups cooked chicken or turkey meat, shredded
    • 1 10 oz bag of frozen peas
    • 1/4 cup fresh parsley, chopped*
    • Fresh thyme leaves for topping, optional

    Directions

    Make the biscuit dough:

    1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Using a food processor or pastry blender, cut the butter into the flour mixture until it resembles coarse meal. The faster you do this the better, you want the butter to remain cold. Stir or pulse in the buttermilk until just combined. DO NOT overmix, the dough will be very sticky.
    2. Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out into a 1/2-inch thick rectangle. Fold the dough into thirds like a letter. Repeat this two more times, rotating the dough 90 degrees before each fold. Dust lightly with additional flour as needed.
    3. Pat the dough out into a final 1-inch thickness. Wrap the dough in plastic wrap and chill in the fridge until ready to use.

    Make the filling:

    1. Preheat your oven to 425°F. If you don’t have a 12-inch cast iron skillet, grease a 9x13-inch casserole dish with butter or cooking spray and set aside.
    2. Bring a medium pot of water to a boil and season heavily with salt. Par-cook the potatoes for 7-8 minutes, until slightly fork tender. Remove from heat and strain potatoes. Allow to cool, and then cut the potatoes in quarter pieces, or about 1” in diameter. Set aside.
    3. Meanwhile, heat the olive oil in a large 12-inch cast iron skillet (or any large skillet) over medium-high heat. Add onions, and sauté for 3 minutes until slightly translucent, stirring often. Add the carrots and celery, and continue to cook for another 3 minutes, stirring often. Add the garlic and cook for 1 more minute. Remove the pan from the heat and transfer the veggie mixture to a bowl. Set aside.
    4. Using the same skillet, heat 4 tablespoons butter over medium to high heat until slightly bubbling. Add the flour and mix well to form a roux. Continue to stir, cooking the roux for 1-2 minutes until nutty in color and aroma. Slowly whisk in the chicken stock and bring to a simmer. Simmer for 5 minutes, whisking often, until slightly thickened. Once thickened, whisk in the heavy cream. Then whisk in the fresh sage, thyme & rosemary, as well as the salt, black pepper, garlic powder, paprika, mustard powder, and cayenne pepper. Let simmer for 1 minute. Remove from heat.

    Assemble the pot pie:

    1. Carefully fold the sautéed veggie mixture, shredded turkey/chicken, quartered potatoes, peas and parsley into your sauce, keeping the filling inside the same skillet. Set aside. Alternatively, if using a casserole dish to bake, spoon the filling into the casserole dish and set aside.
    2. Remove the chilled biscuit dough from the fridge, and place on a lightly floured surface. Use a sharp 2-inch round metal biscuit cutter to push straight down through the dough to cut out circles, trying not to twist the cutter at all. Dip the biscuit cutter in a bit of flour between each cut to ensure your dough doesn’t stick to the cutter. If you don’t have a sharp cutter, use a knife and cut squares instead. Repeat with any remaining scrap dough, being sure to work with it as little as possible. You should yield about 10-12 biscuits.
    3. Place the biscuits evenly on top of the filling. Melt remaining 1 tablespoon of butter and brush the tops of the biscuits with a pastry brush.
    4. Bake at 425°F for 12-15 minutes, or until the biscuits are fully baked and golden brown on top, and the filling is bubbly.

    5. Remove from the oven and set aside to rest for 5-10 minutes.
    6. Brush biscuit tops once more with melted butter, and sprinkle with flaky salt, black pepper, and fresh thyme leaves. Serve warm.

    Recipe Video

    Recipe Notes

    *May use dried herbs. Use 1 teaspoon sage, thyme, and rosemary. Use 1 tablespoon + 1 teaspoon parsley.
    Course : Main Course
    Cuisine : American
    Keyword : biscuit pot pie

    Photos by Joanie Simon.

    Tessa Arias
    Author: Tessa Arias

    I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

    Tessa Arias

    About Tessa...

    I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

    Find Tessa on  

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    Recipe Rating




    1. #
      Miriam Crandall — November 4, 2022 at 3:23 pm

      Can I use a regular hand mixer for the biscuits if I don’t have a food processor or pastry blender?

      • #
        Kiersten @ Handle the Heat — November 8, 2022 at 10:30 am

        Hi Miriam! Don’t use an electric mixer for these biscuits – it’s not needed! You can mix it all by hand and just cut the butter in using a fork, or even just your fingertips, if you don’t have a pastry cutter! You want to handle/mix the dough as little as possible, and maintain cold butter pieces, to achieve flaky biscuits! Check out Tessa’s full Buttermilk Biscuit article and how-to guide here! Happy baking 🙂

    2. #
      Kimberly — October 16, 2022 at 4:47 pm

      Made this tonight and it was AMAZING! It does take a decent amount of time, but such a good comfort meal. I made it exactly as the recipe is listed, except I did half the salt in the sauce. It was perfect! Thanks for the tasty recipe!

    3. #
      Elizabeth — September 30, 2022 at 9:38 am

      As I was making this I kept thinking wow this is a lot of work, and wondering in my head if it would really be worth it, and doubting that it would. But I’m here to tell you it is worth every bit of work and all the dirty dishes. This was so delicious and warm and spicy, like all the best parts of Thanksgiving. The biscuit gives you even more of the bready crust that you would normal get in a pot pie, but also the soft yummy inside of the biscuit. And then the gooey biscuit that sits on the pot pie filling as a bonus element of deliciousness.

      Its a lot of work, so start early, earlier than you think you need to. But it will be so worth it!

    4. #
      Stephanie — September 11, 2022 at 2:16 pm

      This turned out perfect except it was so salty. Is it possible the ingredient measurement for the salt was not supposed to be 1 tablespoon? Other than that – it would have been fabulous. I will make again but with half the salt

      • #
        Kiersten @ Handle the Heat — September 15, 2022 at 11:58 am

        Hi Stephanie! I’m sorry you found this pot pie too salty! It is supposed to be 1 Tablespoon of salt, but that does not suit all palates! I’m glad that you enjoyed this enough to make it again – and as you said, feel free to reduce the salt by half or more, to suit your preferences!

    5. #
      Mary — September 9, 2022 at 10:00 am

      How do the undersides of the biscuits cook? I made a similar recipe and they were gooey underneath.

      • #
        Kiersten @ Handle the Heat — September 15, 2022 at 12:06 pm

        Hi Mary! The undersides of the biscuits do cook along with the pie filling, but they don’t get super crisp. If you prefer, you can always bake the biscuits on a baking tray separately, to ensure they crisp up nicely, and simply serve with the pie filling! I hope you give this pot pie a try – it’s seriously SO good!! 🙂

    6. #
      Cori — September 8, 2022 at 10:03 am

      Can I make this with leftover roast beef rather than chicken?

      • #
        Kiersten @ Handle the Heat — September 8, 2022 at 11:38 am

        Hi Cori! Yes, you can swap out the meat for the same quantity of any other meat – that should still be delicious! Check out the pink tip box above the recipe for more tips + tricks! Let us know what you think once you have tried this! 🙂

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