Chicken Pot Pie with Biscuits

This chicken pot pie with biscuits is a unique twist on a comfort classic filled with chicken and vegetables and topped with flaky buttermilk biscuits.

Chicken pot pie is in the pantheon of comfort food - right up there with lasagna and chili.

Everyone knows this classic dish consists of chicken, veggies in a creamy sauce that is baked in a pie crust. But why just have the standard when you can upgrade it with fresh biscuits!

I don't know about you, but I can't remember the last time I had chicken pot pie, but I was recently craving it. Originally I was going to use my homemade pie crust but then saw a recipe made with biscuits and thought it would be tasty.

Needless to say, I wasn't disappointed. The filling isn't really any different from any other pot pie you see out there, but what puts it over the top is the biscuits.

While you can buy store-bought biscuits, they really aren't hard to make and you'll notice the difference. And you can use rotisserie chicken, fresh-made chicken or leftover chicken. You can even substitute it with turkey.

So if you're craving something comforting that is easy to make, but tastes delicious, this chicken pot pie with biscuits is the perfect recipe.

Jump to:

• Recipe Ingredients
• Step-by-Step Instructions
• Weeknight Options
• Keys to Homemade Biscuits
• FAQs
• Pro Tips/Recipe Notes
• Other Chicken Recipes
• Chicken Pot Pie with Biscuits

Recipe Ingredients

• All-purpose flour - used to make the biscuits and thicken the pot pie.
• Baking powder - helps the biscuits rice as they bake.
• Salt - enhances the flavor of the biscuits and filling.
• Unsalted butter - can't have homemade biscuits without lots of butter.
• Buttermilk - can use milk in a pinch.
• Honey - adds a slight sweetness.
• Onion - sautéed onions make everything better.
• Poultry herb blend - a combination of thyme, rosemary and sage that adds additional flavor.
• Carrots and celery - essential to a chicken pot pie.
• Garlic - adds extra flavor.
• Low-sodium chicken stock - can also use broth.
• Whole milk - the base for the creamy sauce.
• Peas - frozen works best.
• Lemon - adds a touch of acidity.
• Chicken thighs - can also use rotisserie chicken.

Step-by-Step Instructions

1. Preheat the oven to 425°F. Place the flour, baking powder and salt in a food processor and pulse until combined.
2. Add the cubed butter and pulse several times until coarse crumbs form. Pour mixture into large bowl.
3. Create a well in the center of mixture and add buttermilk and honey.
4. Stir everything together with a spatula until just combined – do not overwork the dough.
5. Place the dough on a lightly floured surface. Roll it into a rough rectangle, about one inch thick. Fold one side into the center and then the other side and turn it horizontal. Gently flatten. Repeat the folding process 6 times. Gently roll out the dough once more into a rough rectangle until it's about ½ inch thick. Cut the biscuit with a 3-inch biscuit cutter or floured glass. Re-roll any scraps until you get 8 biscuits total. Keep biscuits in fridge while you prepare filling.

1. Melt the butter over medium heat in a large oven-safe pan or Dutch oven. Season chicken with salt and pepper and cook for 4 minutes on each side or until cooked through. Remove and shred.
2. Add diced onion and poultry blend and sauté for 5 minutes.
3. Add the carrots and celery, cooking for another 5 minutes. Stir garlic in and cook for 30 seconds.
4. Add the flour and cook for about 1 minute.
5. Slowly add the chicken stock and milk, stirring, until the mixture begins to bubble and thickens slightly, about 4-5 minutes. 
6. Add the chicken, peas and salt. Taste for seasoning and adjust if needed.
7. Arrange the biscuits on top of filling. Brush biscuits with some melted butter.
8. Bake for 15-20 minutes, until the biscuits are cooked through and the filling is hot and bubbly.

Weeknight Options

While I would argue this chicken pot pie with biscuits recipe is pretty easy to begin with, you can make a few substitutes that will save some time.

• Use frozen mixed veggies to save from chopping the celery and carrots.
• Use store-bought canned biscuits.
• Use rotisserie chicken so you don't have to cook any.

Keys to Homemade Biscuits

There really isn’t much better than a good homemade biscuits and by following these tips, you’ll make the best buttermilk biscuits out there.

1. Use cold butter: It is super important to use cold butter. You want pockets and layers and when the butter melts as the biscuits bake, it releases steam which creates pockets of air. This makes them flaky on the inside, but crisp on the outside. It doesn’t hurt to throw the butter in the freezer for 15 minutes before using.
2. Buttermilk and honey: The acidity as well as the fat from the buttermilk works in conjunction with the baking powder to help the dough rise, while the honey helps balance the salt out.
3. Do not overmix: The key to good flaky buttermilk biscuits is not overworking the dough! I repeat, you DO NOT overwork the dough. You want to form the dough until it just comes together.
4. Fold and flatten dough: Folding the dough creates layers. You want to fold in thirds toward the center and do it 6 times to create enough layers.
5. Do not twist biscuit cutter: It is important to not twist the cutter when cutting out your biscuits. Just press the cutter down firmly. By twisting, you actually seal the edges and prevent the biscuits from rising.
6. Bake close together: If you want biscuits to really rise, they rise more when they are touching. It prevents them from spreading out when baking.

FAQs

Pro Tips/Recipe Notes

• Use a cast iron skillet or Dutch oven so you can make the filling and then bake the dish in the oven to cook the biscuits.
• If you want a vegetarian version, replace the chicken with mushrooms and use vegetable stock instead of chicken stock.
• To get the biscuits golden brown at the end, turn on the broiler and broil for about 2 minutes.

Other Chicken Recipes

• Breaded Chicken Parmesan
• Chicken Francese
• Chicken Saltimbocca
• Maple Glazed Chicken
• Chicken Cacciatore

If you’ve tried this chicken pot pie with biscuits or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.