True comfort food right here: my favorite Chicken Pot Pie with Biscuits!
Everyone will love this delicious and cozy meal. The pot pie filling is homey and full of amazing creamy flavors. Topped with tender homemade buttermilk biscuits that will keep everyone coming back for more!
This chicken pot pie with biscuits recipe is make-ahead friendly and freezer-friendly. Plus, I included a few shortcut options for those busy days!
There’s nothing I love more than a cozy and comforting dinner at home. A good, classic chicken pot pie is one of our favorite dinners, and this amazing chicken pot pie with biscuits has completely captivated my heart. I’m so excited to share the recipe with you today!
The pot pie filling is so delicious and perfectly creamy, and it’s topped with tender homemade buttermilk biscuits. I bake it until it’s perfectly golden brown and bubbly. It’s seriously so, so good!
What I love about this chicken pot pie with biscuits recipe:
- The filling is amazing! It’s perfectly creamy, not too liquid-y and not too thick.
- The homemade biscuits are flaky, tender, and oh so buttery!
- It’s make-ahead friendly and freezer-friendly.
- It’s customizable and you can even use shortcuts for those busy days.
Speaking of comforting chicken dinners, have you tried this Slow Cooker Chicken Stew and Dutch Oven Whole Roast Chicken yet? Or if you’re looking for something other than chicken, try this Dutch Oven Pot Roast and Hearty Beef Stew!
Made with Tender Buttermilk Biscuits
To make this chicken pot pie with biscuits recipe extra special, I always make my own buttermilk biscuits at home. That way, I know my pot pie will turn out extra tender and comforting.
These biscuits are extra tender inside and a bit flaky on the outside. They don’t rise too much like crazy, so they are perfect to make a good chicken pot pie with biscuits. You can even add in shredded cheddar cheese in the dough if you want!
You can make the biscuits up to 2 days in advance and refrigerate, wrapped tightly with plastic wrap. When ready to use, simply cut out the biscuits and top. They are also freezer-friendly, for up to 3 months.
Making this chicken pot pie with biscuits does take some work, especially if you are making the biscuits from scratch, but I promise it is so worth it! Below are a few helpful ingredient notes.
As always, the full ingredient quantities and details can be found in the recipe card down below.
For the chicken pot pie filling:
- Chicken breasts: Make sure to pound them to about half inch thick evenly.
- Salt, pepper, Italian seasoning: To season the chicken and the filling.
- Olive oil and butter: For the pan.
- Onions, carrots, celery, garlic, peas: Part of the veggie mix. Adds depth of flavor and texture.
- All-purpose flour: To thicken the filling.
- Thyme: For herby flavors. Use fresh or dry.
- Chicken broth: To make the filling. You can adjust the amount to taste.
- Heavy cream: To add creaminess and richness.
- Cubed potatoes: Adds volume to the filling. I use frozen.
- Italian parsley: Adds a touch of freshness, flavor, and color.
For the buttermilk biscuits:
- Flour: Use all-purpose flour.
- Granulated sugar: Add a bit of sweetness.
- Kosher salt: To balance out the sweetness.
- Baking powder and baking soda: To help the biscuits rise and turn out tender.
- Frozen unsalted butter: Cut into small cubes. Make sure it’s COLD.
- Cold buttermilk: Full-fat, straight out of the fridge.
- Heavy cream: Brushing the biscuits will help you get a richer golden brown color.
Step 1 | Cook the chicken
Season chicken with salt, pepper, and Italian seasoning. Then pan-sear the chicken, about 6-8 minutes per side. Let it rest for 10 minutes and cut into cubes.
Tip: Seasoning the chicken and giving it a sear will add a lot of flavor to the filling. To ensure each side is properly seared and caramelized, let it cook undisturbed.
Step 2 | Cook the veggies and aromatics
Cook carrots, onions, celery, and garlic along with melted butter until softened, about 8 minutes.
Note: Notice I cooked the chicken in a separate skillet? It’s best to start the veggies in a clean deep skillet. That way, the color of the filling stays light rather than brown from the chicken’s brown bits.
Step 3 | Add flour and broth
Coat the veggie mixture with flour and stir for a few seconds. Then, gradually add the broth, stirring to break any lumps. It will start to thicken.
Step 4 | Add herbs and heavy cream
Add thyme and heavy cream. Stir until creamy and evenly combined. If needed, add more broth or cream to taste. Season with salt and pepper.
Step 5 | Stir in chicken, potatoes, peas, parsley
The last ingredients to go in are the cooked chicken (cubed), frozen potatoes, peas, and freshly chopped Italian parsley.
Set it aside as you make the biscuits.
Step 6 | Make buttermilk biscuits, assemble, bake
Follow my buttermilk biscuit dough recipe. Then top the chicken pot pie filling with the biscuits and brush them with heavy cream. Brushing them with cream will help you get a deeper, golden brown color.
Bake the chicken pot pie with biscuits at 425 degrees F for 18-20 minutes, until the biscuits have risen and turned golden brown. The filling should be bubbling.
Make Ahead Tips
Here’s how to make it ahead:
- Prepare the filling as directed. Let it cool completely. Cover and refrigerate for up to 2 days. Prior to baking, warm it up on the stovetop first and add a splash of milk or cream as needed to thin it out.
- Make the biscuit dough and refrigerate (wrapped) for up to 2 days.
- Alternatively, the biscuits can be frozen for up to 3 months. Thaw overnight in the fridge.
This biscuit chicken pot pis is also freezer-friendly:
- Prepare the filling as directed. Let it cool completely and freeze in a resealable bag. Thaw overnight in the refrigerator. Prior to baking, warm it up on the stovetop first and add a splash of milk or cream as needed to thin it out.
- The biscuits can also be frozen separately, for up to 3 months. Thaw in the fridge overnight before baking.
Shortcuts for Busy Days
There are days I crave a good chicken pot pie with biscuits, but don’t have much time…so shortcuts to the rescue!
- Biscuits: rather than homemade, use your favorite store-bought biscuit dough or biscuit mix.
- As an alternative, you can top it with store-bought puff pastry instead, which comes frozen.
- Chicken: Use leftover chicken breasts or store-bought rotisserie chicken.
- Veggies: Use frozen mixed veggies.
A note on using store-bought biscuits: If using, you’ll need to bake at 350 degrees F instead or according to package directions. Store-bought biscuits bake differently, usually at lower oven temperature.
More Comfort Food Meals
Looking for extra comfort food ideas?
For crustless chicken variation, try my friend Alicia’s crustless chicken pot pie!
Yes, you can make the chicken filling the day before and refrigerate for up to 2 days. Or freeze for up to 2 months and thaw in the fridge. Prior to using, warm it up on the stovetop first, adding a splash of milk or cream so it’s not so thick.
Yes, make and freeze the dough up to 3 months in advance. You can also refrigerate the dough (wrapped) up to 2 days in advance.
Yes. However, you’ll need to adjust the oven temperature according to package. Store-bought biscuits usually bake at lower temperatures, around 350 degrees F.
Absolutely! Just skip the first step of cooking the chicken. Stir in the chicken at the end, when adding the potatoes, peas, and parsley. You can also use leftover chicken.
Yes, but make sure to dice them very small. Fresh potatoes take longer to cook. Or partially pre-cook the potatoes before adding to the filling.
This recipe was published in 2021 and updated in September 2022 to include additional information, plus a few recipe modifications.
Tips for Success
- Before you start, make sure the butter to make the biscuits are VERY COLD (frozen). That’s the key to flaky and tender biscuits.
- If using store-bought biscuits, you may need to bake it at a lower oven temperature than specified in the recipe. Usually, it’s 350 degrees F.
- Try not to cook the veggies on the same skillet as the chicken, as the brown bits left behind can actually burn very fast and leave a burnt taste in the creamy filling, unless you are able to easily wipe the skillet clean beforehand.
Chicken Pot Pie with Biscuits
- 3 medium skinless chicken breasts - (pounded to ½ inch thick)
- 1 ½ teaspoons Italian seasoning
- Kosher salt and black pepper
- Olive oil for pan
- 3 tablespoons unsalted butter
- 1 medium yellow onion, small diced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves fresh garlic, minced
- ⅓ cup all-purpose flour
- 1 teaspoon fresh thyme leaves - (or ¼ teaspoon dried thyme)
- 2 cups chicken broth, plus more as needed
- ½ cup heavy cream, plus more for brushing
- ½ cup frozen peas
- ¾ cup frozen diced potatoes
- ¼ cup chopped fresh Italian parsley
- 1 recipe buttermilk biscuits - (raw dough only, don't pre-bake)
- If making biscuits from scratch, make sure to freeze the butter first. It needs to be very cold.
- Preheat oven to 425 degrees F.
Make the filling
- Season each chicken breast with about ½ teaspoon salt, ¼ teaspoon ground black pepper, and ½ teaspoon Italian seasoning.
- Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Cook the seasoned chicken, about 6-8 minutes per side until internal temperature reaches 165 degrees F (fully cooked). Transfer to a plate and let it rest for 10 minutes. Then, cut into small cubes. Set aside.
- In another large deep skillet or shallow Dutch oven (oven-safe), melt the unsalted butter over medium-high heat. Add onions, carrots, celery, and garlic. Cook until tender and slightly caramelized, for about 8 minutes, stirring occasionally.
- Lower heat to medium. Stir in flour until vegetables are coated, and cook for about 30 seconds. Then, gradually add the chicken broth, stirring to break up any lumps and until thickened.
- Stir in the thyme and heavy cream. If needed, add more broth or cream to taste. Season with salt and pepper to taste. Simmer on low heat for 2 minutes, stirring occasionally.
- Add in the cubed cooked chicken, frozen potatoes, peas, and parsley. Simmer for another 2 minutes, stirring occasionally. Turn off the heat and set aside.
Make the raw biscuit dough
- Make the raw biscuit dough by following the homemade buttermilk biscuits recipe, steps 2 through 6. This should take about 15-20 minutes. Note: At this point, you're only making the raw biscuit dough circles. You'll bake the dough with the chicken pot pie filling later.
Assemble and bake
- Top the chicken pot pie filling with the prepared biscuit dough (you should have about 9 or 10 round biscuits), and brush each biscuit with some heavy cream. This will help you get a deeper golden brown color.
- Bake at 425 degrees F for 18-22 minutes, or until the biscuits are puffed up and golden brown, and until the filling is bubbly. Note: If using store-bought biscuits, you’ll need to bake at lower temperature according to package directions (it’s usually 350 degrees F).
- Let cool for 10 minutes and serve. Enjoy!
- If using store-bought biscuits, adjust the oven temperature according to package directions, usually 350 degrees F.
- Make-ahead filling: The filling can be made up to 2 days in advance and refrigerated. Prior to using, warm it up on the stovetop first, adding a splash of milk or cream so it’s not so thick.
- Freeze the filling: The filling can be frozen for up to 2 months. Thaw in the fridge overnight. Reheat it over the stovetop before baking.
- Make-ahead biscuits: The biscuit dough can be made and frozen for up to 3 months prior. Alternatively, the dough can be refrigerated for up to 2 days before using. See all the details on freezing and make-ahead instructions for biscuits.
- To get a deeper golden brown color on biscuits, brush the biscuits with heavy cream before baking.
- If you don’t have an oven-proof skillet, you can transfer the filling to a baking dish.
- Chicken: You can use leftover chicken or rotisserie chicken. Add them at the end, along with the potatoes, peas, and parsley.
- Biscuits: You can use store-bought biscuits or biscuit mix. Alternatively, puff pastry works too.
- Potatoes: You can use fresh potatoes, but dice them into small very small cubes do they are not underdone. Or pre-cook them before adding to the mixture.
- Veggies: Frozen vegetable mix works, except for the garlic. Use fresh garlic.