A true comfort dinner and an ultimate favorite: Biscuit Chicken Pot Pie!
Everyone will love this delicious and cozy meal. The chicken pot pie filling is homey and full of amazing creamy flavors. Topped with flaky homemade buttermilk biscuits that will keep everyone coming back for more!
This chicken pot pie with biscuits is seriously the ultimate comfort food that everyone will love. Every bite is so flavorful, creamy, and comforting.
There’s nothing I love more than a cozy and comforting dinner at home. This amazing chicken pot pie with biscuits has completely captivated my heart.
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. Literally the best!
It’s a great weekend dinner idea, but if you’re craving it during the week and don’t have as much time, you can definitely use a few shortcuts (more on this below!).
I love this biscuit chicken pot pie because:
- The chicken pot pie filling is amazing! Made with seasoned chicken breast, veggies, and spices. 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.
- It’s customizable and you can even use shortcuts for those busy days.
If you’re not into biscuits, you can make my classic chicken pot pie recipe.
For the chicken 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: For the pan.
- Unsalted butter: For the pan.
- Yellow onion: Part of the veggie mix. Adds depth of flavor.
- Carrots: Part of the veggie mix. You can use frozen carrots too.
- Celery: Part of the veggie mix. Adds depth of flavor.
- Garlic: For flavor.
- 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.
- Frozen peas: Part of the veggie mix. If you hate peas, you can leave those out.
- 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: You need both for best results. They will rise beautifully.
- 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 (I used a shallow Dutch oven) because you don’t want the burnt bits from the chicken to make it to the filling. It can make it taste a bit burnt.
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.
Tip: If you don’t have fresh thyme, use dried thyme. About ¼ teaspoon of dried thyme should be enough, or to taste. Try other herbs too!
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, top and 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 at 425 degrees F for 18-20 minutes, until the biscuits have risen and turned golden brown. The filling should be bubbling.
Shortcuts for Busy Days
There are days I crave a good biscuit chicken pot pie, 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: You can 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.
You can also make-ahead several of the ingredients. The buttermilk biscuit dough can be made ahead and frozen. The chicken pot pie filling can also be made 1 day before and reheated.
Yes, you can make the chicken filling the day before and refrigerate. Prior to using, warm it up on the stovetop first.
Yes, you can make and freeze the dough up to 3 months 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! Use more potatoes or add mushrooms. And of course, swap the chicken broth for vegetable broth.
Be sure to check out these amazing comfort food dishes!
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.
Biscuit Chicken Pot Pie
- Oven-proof deep skillet or shallow Dutch oven
- Food processor or pastry blender
- 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)
- 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 3-4 minutes, stirring occasionally.
- Add in the cubed cooked chicken, frozen potatoes, peas, and parsley. 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 18-20 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: The filling can be made the day before and reheated prior to baking. The biscuit dough can be made and frozen for up to 3 months prior. 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.