Chicken Pot Pie with Biscuit Topping Recipe

Introduction

Chicken Pot Pie with Biscuits is a comforting, creamy dish that combines tender shredded chicken and vegetables in a rich sauce topped with flaky buttermilk biscuits. It’s perfect for cozy dinners and is sure to please the whole family with its classic flavors and satisfying texture.

Ingredients

• 2 boneless skinless chicken breasts (about 1.5 lbs total)
• 3 cups chicken broth
• 1 chicken bouillon cube
• 4 tbsp butter (unsalted, Kerrygold preferred)
• 1/2 cup onions (diced 1/4-inch)
• 1/2 cup carrots (diced 1/4-inch)
• 1/2 cup celery (diced 1/4-inch)
• 2 garlic cloves (minced)
• 1/3 cup all-purpose flour
• 1 cup frozen peas
• 1/2 cup half and half
• 1 tsp low sodium soy sauce
• 1/4 tsp ground sage
• 1/2 tsp dry rosemary
• 1/2 tsp dry thyme
• 1/2 tsp onion powder
• Salt and black pepper to taste
• Buttermilk biscuit dough (prepared separately)

Instructions

1. Step 1: Season chicken breasts with salt and pepper. Place them in a saucepan with chicken broth and bouillon cube. Bring to a simmer with the lid slightly cracked and cook for 15 minutes until cooked through. Remove chicken to a cutting board, let cool slightly, then shred into bite-sized pieces. Reserve the cooking broth in the saucepan.
2. Step 2: In the same saucepan, melt butter over medium heat. Add diced onions, carrots, and celery; sauté for 5-6 minutes until vegetables soften and onions turn translucent. Add minced garlic and dried herbs (sage, rosemary, thyme, onion powder), cooking for 1 minute until fragrant.
3. Step 3: Sprinkle flour over the vegetables and stir constantly for 2 minutes to form a roux, removing the raw flour taste and creating a thickening base.
4. Step 4: Gradually whisk in reserved chicken broth to prevent lumps. Then slowly add half and half in a thin stream while stirring. Add soy sauce and simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Adjust seasoning with salt and pepper to taste.
5. Step 5: Stir shredded chicken and frozen peas into the sauce. Remove from heat once combined and warmed through. Let the filling rest for a few minutes to thicken if needed.
6. Step 6: Transfer filling to a 9×13 inch baking dish if needed. Top evenly with prepared buttermilk biscuit dough, leaving small gaps for steam to escape. Bake in a 425°F oven for 15-18 minutes until the biscuits are golden brown and cooked through.
7. Step 7: Let the pot pie rest for 5 minutes before serving to allow the filling to set.

Tips & Variations

• Use fresh herbs if possible for a more vibrant flavor.
• To add extra veggies, consider including mushrooms or corn along with the peas.
• If you prefer a lighter topping, puff pastry or pie crust can be substituted for biscuit dough.
• Make this dish ahead by preparing the filling and topping separately; assemble and bake just before serving.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. To maintain biscuit crispness, reheat in the oven at 350°F rather than the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, shredded rotisserie chicken works well and saves time. Add it directly to the sauce after making the roux and sauce base.

What can I use if I don’t have buttermilk biscuit dough?

You can use store-bought biscuit dough, pie crust, or puff pastry as alternatives. Each will give a different texture but all taste delicious with the filling.

Chicken Pot Pie with Biscuit Topping Recipe

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★★★★★

4.5 from 135 reviews

This Chicken Pot Pie with Biscuits recipe offers a rich and savory filling of tender shredded chicken, sautéed vegetables, and a creamy herb-infused sauce, all topped with fluffy buttermilk biscuits. Combining classic comforting flavors with an easy biscuit topping, it’s perfect for a hearty family meal that delivers both texture and warmth.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pot Pie Filling

• 2 boneless skinless chicken breasts (about 1.5 lbs total)
• 3 cups chicken broth
• 1 chicken bouillon cube
• 4 tbsp unsalted butter (Kerrygold preferred for richness)
• 1/2 cup onions, diced into 1/4-inch pieces
• 1/2 cup carrots, diced into 1/4-inch pieces
• 1/2 cup celery, diced into 1/4-inch pieces
• 2 garlic cloves, freshly minced
• 1/3 cup all-purpose flour (King Arthur preferred)
• 1 cup frozen peas (Birds Eye preferred)
• 1/2 cup half and half
• 1 tsp low sodium soy sauce
• 1/4 tsp ground sage (freshly ground preferred)
• 1/2 tsp dry rosemary
• 1/2 tsp dry thyme
• 1/2 tsp onion powder
• Salt, to taste
• Black pepper, to taste

Biscuit Topping

• Buttermilk biscuit dough, prepared separately per your preferred recipe

Instructions

1. Cook the chicken: Season the chicken breasts with salt and black pepper. Place them in a saucepan with the chicken broth and the bouillon cube. Bring to a simmer over medium heat with the lid cracked and cook for 15 minutes until the chicken is fully cooked. Remove chicken and let cool slightly; reserve broth.
2. Prepare vegetables: While chicken cooks, dice onions, carrots, celery, and mince garlic into uniform 1/4-inch pieces for even cooking and texture.
3. Shred the chicken: Once cooled slightly, shred the chicken into bite-sized pieces using forks or your hands. Set aside.
4. Sauté vegetables: In the same saucepan with reserved broth, melt butter over medium heat. Add diced onions, carrots, and celery; sauté for 5-6 minutes until softened and onions are translucent to develop sweetness.
5. Add garlic and seasonings: Stir in minced garlic and dried herbs (sage, rosemary, thyme) along with onion powder. Cook for 1 minute to bloom spices and enhance their aroma.
6. Make roux: Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out raw flour taste and form a thick paste that will thicken your sauce.
7. Add liquids: Gradually pour in the reserved chicken broth while whisking constantly to avoid lumps. Once combined, slowly add half and half in a thin stream while stirring to blend smoothly. Add soy sauce and simmer gently for 2-3 minutes until sauce thickens enough to coat the back of a spoon. Adjust seasoning with salt and pepper as needed.
8. Combine chicken and peas: Stir shredded chicken back into the thickened sauce. Add frozen peas directly and mix well to incorporate, allowing peas to thaw from residual heat.
9. Prepare for baking: Transfer the filling to a 9×13 inch baking dish if the saucepan is not oven-safe. Evenly spread buttermilk biscuit dough over the top leaving small gaps for steam to escape and for biscuits to brown.
10. Bake: Place the baking dish in a preheated oven at 425°F (220°C). Bake for 15-18 minutes until biscuits are golden brown, risen, and cooked through with slightly crisp edges.
11. Rest and serve: Remove from oven and let rest for 5 minutes to allow filling to set slightly before serving. This makes scooping easier and enhances texture.

Notes

• Uniformly dicing vegetables ensures even cooking and consistent texture in the pot pie filling.
• Slowly adding liquids while whisking prevents lumps for a smooth, creamy sauce.
• Using half and half adds richness but can be substituted with heavy cream or whole milk for variations in creaminess.
• Make sure not to overfill with biscuit dough and leave gaps to allow steam to escape and biscuits to brown properly.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
• Freshly ground sage adds more flavor than pre-ground, but either will work.

Keywords: chicken pot pie, biscuit topping, comfort food, creamy chicken filling, easy pot pie, buttermilk biscuits, savory pie