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overhead shot of chicken biscuit pot pie in Dutch oven

Chicken Pot Pie with Biscuits

This chicken biscuit pot pie is a unique twist on a comfort classic filled with chicken and vegetables and topped with flaky homemade biscuits.
Course Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 8
Calories 458kcal
Author Ryan Beck



  • 2 ½ cups all-purpose flour
  • 2 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 1 cup cold buttermilk
  • 1 tablespoon honey


  • 4 tablespoon unsalted butter
  • 2 lbs chicken thighs (4 cups shredded)
  • 1 cup sweet onion, diced
  • 1 tablespoon poultry blend, chopped (thyme, rosemary, sage)
  • 2 cups carrots, chopped small
  • 1 cup celery stalks, chopped small
  • 4 garlic cloves, minced
  • cup all-purpose flour
  • 2 cups low-sodium chicken stock
  • 1 ½ cups whole milk
  • 2 cups frozen peas
  • ½ lemon, juiced
  • 1 teaspoon kosher salt


  • Preheat the oven to 425°F. Place the flour, baking powder and salt in a food processor and pulse until combined. Add the cubed butter and pulse several times until coarse crumbs form. Pour mixture into large bowl. Create a well in the center of mixture and add buttermilk and honey. Stir everything together with a spatula until just combined - do not overwork the dough.
  • 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.
  • 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.
  • Add diced onion and poultry blend and sauté for 5 minutes. Add the carrots and celery, cooking for another 5 minutes. Stir garlic in and cook for 30 seconds. Add the flour and cook for about 1 minute.
  • Slowly add the chicken stock and milk, stirring, until the mixture begins to bubble and thickens slightly, about 4-5 minutes. Add the chicken, peas, lemon juice and salt. Taste for seasoning and adjust if needed.
  • Arrange the biscuits on top of filling. Brush biscuits with some melted butter. Bake for 15-20 minutes, until the biscuits are cooked through and the filling is hot and bubbly.


  • 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.


Serving: 1g | Calories: 458kcal | Carbohydrates: 45g | Protein: 15g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 83mg | Sodium: 1191mg | Potassium: 280mg | Fiber: 3g | Sugar: 8g