Chicken Pot Pie with Biscuits
Chicken Pot Pie with Biscuits is comfort food and it’s finest! Creamy chicken filling is topped with tender buttermilk biscuits. Come learn how to make chicken pot pie, how to make a vegetarian pot pie (if you don’t consume meat, I have plenty of suggestions for substitutes!), and how to freeze chicken pot pie.
Making Chicken Pot Pie with Biscuits
Over the weekend I was working on our meal planning for the week. I was hit with the desire to make chicken pot pie something fierce. Suddenly biscuits were sounding really good too. I’ve always liked the idea of a biscuit crust.
For some reason it has been a couple of years since I’ve made this recipe for Chicken Pot Pie with Buttermilk Biscuit Crust even though it is always one that the kids go crazy for, so I thought it would be a good time to revisit it.
What is in this Chicken Pot Pie with Biscuits?
Biscuit Crust
For the Biscuit Crust you will need the following ingredients:
- all purpose flour
- cake flour
- baking powder
- baking soda
- sugar
- salt
- butter
- buttermilk
If you don’t have buttermilk, did you know you can make your own homemade buttermilk? Check out this post for 6 buttermilk substitutions.
Chicken Pot Pie Filling
For the chicken pot pie filling, you’ll need the following ingredients:
- chicken
- chicken broth
- olive oil
- onion
- garlic
- carrots
- celery
- salt and pepper
- butter
- flour
- milk
- dried thyme
- garlic powder
- onion powder
- paprika
- frozen peas
- fresh parsley
If you have leftover turkey from your Thanksgiving Turkey, you can definitely use that in place of chicken in this recipe for a delicious turkey pot pie.
For the complete ingredient list and detailed instructions to make this recipe for Chicken Pot Pie with Biscuits, scroll to the bottom of this post for the FREE printable recipe card.
Chicken Pot Pie Recipe Tips
- This recipe can be assembled earlier in the day and baked just before eating.
- Save time on the preparation of this recipe by chopped all of the vegetables ahead of time. They can be stored in resealable bags or containers.
- Don’t have an Instant Pot? The chicken for this Chicken Pot Pie with Buttermilk Biscuit Crust can be cooked in a slow cooker or in a cast iron pot with a lid. Try this Shredded Crock-Pot Chicken if you like.
- Another time saving tip is to use rotisserie chicken. If you do this you will still need the chicken broth for the recipe even though you won’t be cooking the chicken in the broth first.
What are the Best Tips for Preparing the Biscuits For Pot Pie?
These biscuits are incredible fluffy and moist. Want super tender, flaky buttermilk biscuits? Try some of these tips!
The key is keeping the butter cold and not demolishing it completely in the food processor. I added an extra step of freezing the butter while you prepare the dry ingredients to keep it extra cold.
I found that preparing the biscuits first, then refrigerating the cut out biscuit rounds while you prepare the filling is the way to go. It keeps the butter cold and also prevents the vegetables from over cooking while they wait in the warm sauce for you to make the biscuits.
By refrigerating the biscuits while you prepare the filling, you can assemble the crust on top right away and immediately get the dish into the oven.
If you don’t have buttermilk, be sure to check out these 6 Easy Buttermilk Substitutes! Your biscuits will still turn out great! Do not use regular milk in place for buttermilk for this recipe. The biscuits will not turn out the same.
No food processor? No problem! Check out my Trick for Cutting Butter Into Flour. This will make preparing the biscuits really easy if you don’t have a food processor.
Chicken Pot Pie with Biscuits FAQs
Got questions about how to make this Chicken Pot Pie with Biscuits recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I Make This a Vegetarian Pot Pie Recipe
Yes! You can definitely leave out the chicken in this recipe for a veggie pot pie if you don’t consume meat.
Substitute vegetable broth in place of the chicken broth and use a variety of other vegetables in place of the chicken – you’ll need 1 1/2 pounds total of additional vegetables. Here are some ideas:
What can I Substitute for Chicken in Pot Pie?
- mushrooms
- green beans
- corn kernels
- cooked lentils
- sweet potatoes
- white beans
- parsnips
- russet, red, or yukon gold potatoes
I recommend using bite sized cubed potatoes for a portion of the chicken and adding in some other vegetables for the remaining amount of chicken. My favorite combination is potatoes and parsnips.
Make sure you dice the potatoes small enough that they will cook through (about a 1/2 inch dice). Parsnips should be cut the same size as the carrots and sautéed with the other vegetables.
Can I Make this Pot Pie with a Pie Crust?
I haven’t personally made this recipe for Chicken Pot Pie with a traditional pie crust before because my kids love the biscuit topping so much and I love how easy the biscuits are to prepare compared to rolling a pie crust.
However, yes, I do believe you could use this as the filling for a pie crust. You’ll want to check out my All Butter Pie Crust Recipe.
This all butter pie crust recipe requires just 5 ingredients and is made in your food processor. It’s so easy to prep and comes together in no time!
Can You Freeze Chicken Pot Pie with Biscuits?
Yes, you can definitely freeze this recipe for Chicken Pot Pie! The best way to freeze Chicken Pot Pie for later use is to freeze the unbaked filling and biscuits separate from the each other.
How Do You Freeze Chicken Pot Pie Filling?
Next time you make this recipe, try making a double batch so you can stash some in the freezer to use at a later date! It doesn’t take that much longer to prepare the larger amount and it will be a huge time saver for later!
- Cool the prepared filling.
- Transfer the filling to a gallon ziptop bag.
- Label with contents, date, and remaining recipe cooking instructions.
- Lay the bag completely flat. Try placing it on a baking sheet to do so.
- Freeze.
How do You Freeze Buttermilk Biscuit Topping for Chicken Pot Pie?
- Place the prepared (but not baked) cut biscuits on a parchment paper lined baking sheet.
- Transfer to the freezer.
- Freeze for 30 minutes, or until solid.
- Transfer the frozen, unbaked biscuits to a gallon freezer zip top bag.
- Label with contents, date, and remaining recipe cooking instructions.
How do you Cook Frozen Pot Pie?
When you want to cook the Chicken Pot Pie with Buttermilk Biscuit Crust that you have stashed in the freezer, follow these simple steps:
- Thaw the pot pie filling and the biscuits. I prefer in the refrigerator overnight.
- Bring the filling to room temperature in your preferred baking casserole dish.
- Preheat the oven.
- Remove the refrigerated biscuits and place on top of the pot pie filling.
- Bake according to recipe instructions.
What Goes with Chicken Pot Pie?
If you’re looking for side suggestions to go with chicken pot pie, I recommend a big green salad. It doesn’t have to be fancy at all.
We often use mixed greens, lettuce, cucumber, shredded carrot, and tomato for a basic side salad. Check out these 3 Simple Salad Dressing Recipes to go along with your salad.
5 Star Review!
★★★★★
Sarah says –
“I’ve never been a fan of chicken pot pie recipes. I didn’t grow up on it. My husband’s favorite meal is…chicken pot pie. He suggested putting biscuits on top instead of using a crust. Upon searching the internet I found your recipe and having never made it it was so easy and so delicious. I’m now a fan of chicken pot pie with biscuits. Thanks for sharing.”
Try this Chicken Pot Pie with Biscuits!
Next time you’re looking for a comfort food recipe for dinner, give this recipe for biscuit topped chicken pot pie a try!
Did you think it was the best pot pie recipe? Leave a comment below and give it a review for others to see what you thought of this great recipe.
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Chicken Pot Pie with Biscuits
Creamy chicken filling is topped with tender buttermilk biscuits. Biscuit topped chicken pot pie is comfort food and it's finest!
Ingredients
Buttermilk Biscuits
- 1 cup all purpose flour
- 1 cup plain cake flour
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 8 tablespoons cold unsalted butter*
- 3/4 cup cold buttermilk
Pot Pie Filling
- 1 1/2 pounds boneless, skinless chicken breast and/or thighs (or shredded chicken from a rotisserie chicken)
- 2 1/4 cup chicken broth
- 1 tablespoon olive oil
- 1 large onion, chopped fine
- 3 garlic cloves, minced
- 3 medium carrots, peeled and cut into 1/4 inch thick
- 3 celery ribs, cut 1/4 inch thick
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter
- 1/2 cup flour
- 1 1/2 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 3/4 cup frozen peas
- 1/3 cup minced fresh parsley
Instructions
For the Buttermilk Biscuits
- Prepare the butter by quartering it lengthwise and then cutting crosswise into 1/2 inch pieces.
- Place butter in a bowl and put it in the freezer while you prepare the dry ingredients.
- Measure out the dry ingredients and pulse in a food processor fitted with a metal blade until well combined.
- Add butter and pulse just slightly until mixture resembles very coarse cornmeal with a few larger lumps.
- Transfer mixture to a medium bowl and add the buttermilk. Stir with a form until the dough gathers into moist clumps, adding up to 2 Tbs extra buttermilk (1 Tbs at a time) if the dough is still dry.
- Transfer onto a floured work surface and form into a rough ball. Roll out the dough until it is 1/2 inch thick.
- Using a 2 1/2 inch pastry cutter, stamp out 8 rounds of dough.
- At this point, I got the best results when I refrigerated the dough rounds on a cookie sheet covered with plastic wrap while I prepared the pot pie recipe.
- When the pot pie filling is ready, arrange the dough rounds over the warm filling and proceed with the recipe for the pot pie.
For the Pot Pie Filling
- Adjust oven rack to lower-middle position and heat the oven to 400 degrees F.
- Add the chicken broth and the chicken to the insert of an Instant Pot. Secure the lid, make sure the valve release is set to pressurize, and cook using the manual setting on high pressure for 30 minutes.
- While the chicken cooks, heat the oil over medium-high heat in a large cast iron pan. Saute the onion, celery, and carrot until tender, about 4 minutes.
- Add garlic and saute an additional minute. Season with salt and pepper. Transfer the vegetables to a large bowl.
- After the chicken is done cooking, use the quick release to let the pressure out. Do not open the Instant Pot until all of the pressure has released.
- Then, open the Instant Pot and remove the chicken. Transfer chicken to a bowl and reserve the leftover broth.
- Shred the chicken into bite size pieces and set aside in a bowl with the sautéed vegetables.
- Again using the same pan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
- Whisk in the reserved chicken broth, a 1/2 cup at a time.
- Then, whisk in the milk, and the thyme. Bring to a simmer to thicken sauce, about 1 minute.
- Stir the chicken and veggies into the sauce. Season to taste with salt and pepper. Stir in peas and parsley and pour into a baking dish.
- Top with biscuits. Bake at 400 degrees for 30-35 minutes.
Notes
How to Freeze This Recipe
Next time you make this recipe, try making a double batch so you can stash some in the freezer to use at a later date! It doesn't take that much longer to prepare the larger amount and it will be a huge time saver for later!
- Cool the prepared filling.
- Transfer the filling to a gallon ziptop bag.
- Label with contents, date, and remaining recipe cooking instructions.
- Lay the bag completely flat. Try placing it on a baking sheet to do so.
- Freeze.
- Place the prepared (but not baked) cut biscuits on a parchment paper lined baking sheet.
- Transfer to the freezer.
- Freeze for 30 minutes, or until solid.
- Transfer the frozen, unbaked biscuits to a gallon freezer zip top bag.
- Label with contents, date, and remaining recipe cooking instructions.
How to Bake this After Freezing
When you want to cook the Chicken Pot Pie that you have stashed in the freezer, follow these simple steps:
- Thaw the pot pie filling and the biscuits. I prefer in the refrigerator overnight.
- Bring the filling to room temperature in your preferred baking casserole dish.
- Preheat the oven.
- Remove the refrigerated biscuits and place on top of the pot pie filling.
- Bake according to recipe instructions.
No Instant Pot?
You can cook the chicken in 2 different ways if you prefer not to use an Instant Pot or if you don't have one.
- The chicken can be cooked in a slow cooker or in a cast iron pot with a lid. Try this Shredded Crock-Pot Chicken if you like.
- Bring chicken broth to a boil in a small stock pot. Add the chicken, cover and simmer for 30 minutes until chicken is just done.
- Another time saving tip is to use rotisserie chicken. If you do this you will still need the chicken broth for the recipe even though you won't be cooking the chicken in the broth first.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 549Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 141mgSodium: 917mgCarbohydrates: 43gFiber: 3gSugar: 4gProtein: 38g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
This recipe for Chicken Pot Pie with Buttermilk Biscuit Crust was originally published February 25, 2009. It has been updated with new photos and to include additional information and tips.
Tara says
When I make this, I put a piece of parchment on a cookie sheet and put the biscuit dough on it and pat it into a rectangle the size of my casserole dish and then just flip it on. Covers the dish nicely without any leftovers and it comes out super tender because of the minimal handling. It’s so delicious!
Kate says
I would like to know what the nutritional value of this meal is.
TheRoosterChick says
Mmmm… yummers!
Laura says
I made this chicken pot pie tonight and my WHOLE family loved it! My husband is a pot pie lover and our toddler son can be picky, and we ALL cleaned our plates and had seconds.
USA Kiwi (aka Kylee) says
Yum! I made this today (see my blog) but used biscuits from a can cause I’m too lazy.It’s gooooooood
Hoosier Homemade says
This looks great! Your pictures are great too!Thanks for sharing!~Liz
Krista Stone says
Came over from Life as MOM URS…this looks awesome & it's what I'm making for dinner tonight. 🙂 Thanks for the recipe!
wishingstar says
Love the idea of biscuits on top and will have to try making with cake flour! Your food pictures are awesome!
Deelish says
It’s cold and rainy– a perfect day for chicken pot pie. So cozy! Like climbing under the blankets or hot cocoa by the fire…but in a meal 🙂
Katie @ goodLife {eats} says
Retro Housewife – let me know how it turns out!Cafe Johnsonia – that does sound like the perfect meal for someone who is recovering. It is so comforting!Courtney-Gift Mommy – Thanks for the stumble! Hope you enjoy it. Let me know when you make it.Elle – I think you’re right about the cake flower. The biscuits were the most tender I’ve ever had.Ashley – You could make this with soy milk and then Kimball wouldn’t get an upset tummy!Laura – I have never tried Martha’s recipe. If you try this one let me know how it compares!
Retro Housewife says
Sounds delicious! I think a vegetarian pot pie may be in order at my house next week.
Cafe Johnsonia says
That is absolutely my favorite recipe for pot pie. I always make it to take to friends when they’ve had a baby or need a meal brought in.
Courtney-Gift Mommy says
My mouth is watering and I haven’t even gotten past the title of your post! I’m going to try this recipe and stumble the post!
Elle says
Thus looks fabulous! I’d never have thought of using cake flour in biscuits, but I guess it makes sense–must make them really tender.The pot pie? One of my favorite things to eat, ever!
Ashley says
That looks so comforting…I’ll have to give it a try!!
Laura [What I Like] says
I’ve always been pretty obsessed with Martha Stewart’s chicken pot pie recipe, but Cook’s Illustrated always produces dishes that are flawless, so I may have to give this one a try!