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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/chicken-pot-pie-with-biscuit-topping-recipe/