This one is my favorite Chicken Pot Pie with Biscuits recipe! It’s true comfort food, and perfect for chilly days.
The filling is comforting and full of delicious creamy flavors, and topped with the most tender homemade buttermilk biscuits!
This savory chicken pot pie with biscuits recipe is make-ahead and freezer friendly. I also include variations and shortcuts that can be used on busy days.
As we head into fall, all I can think about is comfort food! This chicken pot pie with biscuits is one of my favorite recipes for the season.
It is incredibly tasty. The contrast between the creamy and hearty chicken filling and the tender, flaky, buttery biscuits is amazing. Every bite of this chicken pot pie with biscuits is pure comfort. It’s baked until perfectly golden brown and bubbly. It’s REALLY GOOD!
Using buttermilk biscuits is a fun way to level up a chicken pot pie. Biscuits add an extra layer of comfort because…who doesn’t love a good buttery biscuit?!
Speaking of comforting chicken dinners, have you tried this Slow Cooker Chicken Stew and Dutch Oven Chicken? Or if you’re looking for something other than chicken, try this Dutch Oven Pot Roast and Beef Stew!
Why we love this Chicken Pot Pie with Biscuits:
- So cozy! This is the perfect recipe to keep you warm during the colder months.
- The chicken filling is DELICIOUS! It’s perfectly creamy and hearty, packed with tender chicken and veggies.
- The homemade biscuits are flaky, tender, and oh so buttery!
- Make-ahead friendly and freezer-friendly.
The Buttermilk Biscuits
To make this chicken pot pie with biscuits recipe extra special, I always make my homemade buttermilk biscuits. That way, I know the entire dish will always be the absolute best!
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 for this recipe.
Here you can find the full buttermilk biscuit recipe. Make the dough as directed, and then place the dough rounds on top of the filling, and bake. Everything – biscuits and filling – will bake together until golden brown and bubbly.
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: I use chicken breasts, but chicken thigh meat works great too.
- Seasoning: Kosher salt, pepper, Italian seasoning
- Olive oil and butter: For the pan.
- Veggies: Onions, carrots, celery, garlic, green peas. I also like to use diced frozen potatoes to make it heartier.
- All-purpose flour: To thicken the filling.
- Chicken broth and heavy cream: The liquid components. The heavy cream makes it extra creamy and cozy.
- Fresh herbs: Fresh thyme and Italian parsley.
For the buttermilk biscuits:
- 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.
- Buttermilk: Full-fat, straight out of the fridge so it stays cold.
- Heavy cream: Brushing the biscuits will help you get a richer golden brown color.
Making 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! Here is a step-by-step tutorial.
Step 1 | Make the biscuit dough
Follow the directions in this buttermilk biscuits recipe to make the biscuit dough. It’s very easy! The dough comes together in just 20 minutes. After you’re done making the dough, store in the fridge to keep it cold.
Step 2 | Cook the chicken
Season chicken with salt, pepper, and Italian seasoning. Then pan-sear the chicken in a large skillet, about 6-8 minutes per side. Let them rest for 10 minutes and then dice. Pan-searing will bring out so much flavor.
Step 3 | Make the chicken pot pie filling
Time to make the filling! Start by melting butter in a large deep oven-proof skillet. Cook the carrots, onions, celery, and garlic until softened, for about 8 minutes, stirring occasionally. Then, sprinkle flour over the veggies and stir until coated, about 30 seconds.
Add the chicken broth and stir to dissolve the flour, and simmer until thickened. Then, add the fresh thyme leaves.
Stir in the heavy cream until creamy. Then, add the frozen diced potatoes, peas, and parsley. Simmer for another 2 minutes. Set side.
Step 4 | Top with biscuits and bake
Grab the biscuit dough from the fridge and cut into 9 biscuits using a 3-inch round biscuit cutter. Then place them on top of the filling and brush with heavy cream, which will help them get a deeper and more golden brown color.
Bake at 425 degrees F for 20 minutes, until the biscuits have risen and turned golden brown. The filling should be bubbling. Let cool slightly before serving.
Make Ahead and Freezing
Here’s how to make it ahead:
- Prepare the chicken pot pie 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.
- Biscuits: Make the biscuit dough and refrigerate (wrapped) for up to 2 days.
- When ready to bake, cut the dough into rounds, assemble the pie, and bake as directed.
Follow these directions to freeze and reheat the chicken pot pie with biscuits:
- Make the pie filling as directed. Let it cool completely and freeze in a resealable bag or container.
- The biscuit dough should be frozen separately, for up to 3 months.
- Thaw both in the refrigerator overnight.
- Prior to baking, warm up the thawed filling on the stovetop first, adding a splash of milk or cream as needed.
- Assemble and bake as directed
Variations and Shortcuts
There are so many ways to change it up! These are my favorite variations for this chicken pot pie with biscuit recipe:
- Level up your biscuits! Add in some shredded cheddar cheese or fresh herbs into the dough.
- Make mini chicken pot pies! Spoon the filling into ramekins and top with one or 2 biscuits each.
- During Thanksgiving, use any leftover Slow Cooker Turkey Breast or Brined Roast Turkey Breast to make a turkey pot pie instead.
- Use any veggies you have in your fridge. This recipe is a great way to clean out the fridge.
- Instead of biscuits, go the traditional route and use pie crust or puff pastry.
If you’re short on time, try these helpful shortcuts:
- Use store-bought biscuits. Canned biscuits, such as Pillsbury, work great here.
- Use store-bought biscuit mix.
- Use pre-packaged frozen veggie mix.
- Use leftover or rotisserie chicken: I always have leftovers whenever I make my favorite Dutch Oven Roast Chicken, Lemon Herb Chicken, or Pan Seared Chicken Breasts.
More Comfort Food Meals
Looking for extra comfort food ideas?
Yes, you can make the chicken filling the day before and refrigerate for up to 2 days. Or freeze for up to 3 months.
Yes, 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 directions. Store-bought biscuits usually bake at lower temperatures, around 350 degrees F.
Yes, but partially pre-cook the potatoes before adding to the filling. Fresh potatoes take longer to cook than frozen.
Tips for Success
- Before you start, make sure the butter for the biscuits is 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. Check package instructions.
- I’d recommend using frozen diced potatoes – they tend to cook faster.
- If using freshly diced potatoes, par-cook them before adding to the filling.
- If you don’t have a large deep oven-safe skillet, transfer the filling to a baking dish.
- Try not to cook the veggies on the same skillet as the chicken, as the brown bits left behind can burn and affect the taste of the filling.
Chicken Pot Pie with Biscuits
- 12-inch non-stick skillet to cook the chicken
- 1 recipe buttermilk biscuits - make the dough only, don't pre-bake
- 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
Make the biscuit dough
- Note: If making biscuits from scratch, make sure to freeze the butter first. It needs to be very cold.
- Make the biscuit dough by following the buttermilk biscuits recipe. This should take about 15-20 minutes. Store in the fridge to keep it cold. Note: At this point, you're only making the dough, which will be baked with the filling later.
Make the filling
- Preheat oven to 425 degrees F.
- Chicken: Season each chicken breast with ½ teaspoon salt, ¼ teaspoon 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 fully cooked. Let it rest for 10 minutes. Then, dice into smaller pieces. 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 for about 8 minutes, stirring occasionally.
- Lower heat to medium. Stir in the 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.
- Add the thyme and heavy cream. If needed, add more broth or cream to taste. Season with salt and pepper to taste. Simmer on low for 2 minutes, stirring occasionally.
- Add in the diced cooked chicken, frozen diced potatoes, peas, and parsley. Simmer for another 3 minutes, stirring occasionally. Turn off the heat and set aside.
Assemble and bake
- Cut the biscuit dough into rounds and place on top the filling (you should have about 9 biscuits. Brush each biscuit with heavy cream.
- 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.