Chicken Pot Pie with Biscuits

By Maria Lichty

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Quick Summary

Chicken Pot Pie with Biscuits this easy homemade chicken pot pie is a family favorite dinner. The creamy pot pie filling is loaded with chicken, vegetables, and topped with tender, buttery buttermilk biscuits. You will love this warm, comforting, and delicious meal!

chicken pot pie with biscuits in skillet.

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Our classic Chicken Pot Pie recipe with a traditional pie crust is the BEST and one of our most popular recipes. If you haven’t tried it, add it to your dinner plans ASAP.

We also like to make this Chicken Pot Pie with Biscuits because it is SO easy. The filling is loaded with chicken, vegetables, and super creamy. We use rotisserie chicken to keep the recipe easy, but you can use cooked chicken or even leftover turkey.

Now for the fun part, the pot pie gets topped with buttermilk biscuits. If you’ve made our buttermilk drop biscuits, you know they are the BEST!

We use the same biscuit recipe to top the pot pie. The biscuits are easy to make, there is no rolling or cutting involved, you just mix everything together and drop them on top of the filling. The biscuits are tender, buttery, and SO delicious, especially with that creamy chicken filling! The perfect combo!

If you are looking for a comforting and cozy easy weeknight meal, you have to make this chicken pot pie with buttermilk biscuits. It is always a dinner winner.

ingredients in bowls to make chicken pot pie with biscuits.

Ingredients for the Filling

  • Butter– for cooking the veggies and adding flavor!
  • Onion, carrots, and celery– the start of something GOOD!
  • Garlic– minced.
  • Flour– for thickening the filling.
  • Thyme– we use dried thyme because we always have it in the pantry.
  • Chicken broth– use your favorite brand or use homemade chicken stock.
  • Heavy cream– the cream creates a rich and luxurious filling!
  • Shredded chicken– we use rotisserie chicken to keep the recipe super simple. If you have leftover cooked chicken, you can use it!
  • Peas– use frozen peas, you don’t have to defrost them, just stir them in!
  • Italian parsley– to brighten up the dish!

Ingredients for the Biscuits

  • Flour– use all-purpose flour. Fluff, spoon, and level when measuring.
  • Baking powder & baking soda– to make sure the biscuits rise nicely in the oven.
  • Sugar– just a little bit!
  • Salt– use kosher salt!
  • Buttermilk– make sure you use COLD buttermilk!
  • Butter– melted and cooled slightly. When you mix cold buttermilk with the melted butter it will get clumpy and that is what you want! The small clumps of butter make the biscuits flaky and tender when baked in the hot oven. Melt a little extra butter for brushing on the biscuits so they turn golden brown.
onion, carrots, and celery cooking in skillet to make chicken pot pie with biscuits.

How to Make Chicken Pot Pie with Biscuits

Scroll down to the recipe card for the ingredient list and full instructions.

  • Preheat oven to 425 degrees F.
  • In a deep 12-inch cast iron skillet or oven safe Dutch oven, melt the butter over medium high heat. Add the onion, carrots, and celery; cook until tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 1 minute.
chicken broth being poured into skillet with onion, carrots, celery, and flour.
  • Stir in flour until lightly browned, about 1 minute. Add the thyme, salt, and pepper.
  • Slowly pour in the chicken broth and heavy cream. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 3 to 5 minutes.
chicken pot pie filling in skillet.
  • Stir in the chicken, peas, and parsley. Season with additional salt and pepper, if necessary. Turn off the heat and set aside while you make the biscuits.
dry ingredients in mixing bowl and whisk to make drop biscuits.
  • To make the biscuits, whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl. Set aside.
melted butter and buttermilk in mixing bowl with spatula.
  • In a medium bowl, combine cold buttermilk and the ½ cup slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.
using a spatula to mix dry ingredients into melted butter and buttermilk to make drop biscuits.
  • Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl.
drop biscuits on top of chicken pot pie filling in large skillet.
  • Use a large cookie scoop or a greased ¼ cup measuring cup to scoop out the dough. Drop the biscuit dough on top of the filling, leaving a little space between each biscuit because they will spread a little in the oven.
  • Brush with the extra melted butter.
chicken pot pie with biscuits in skillet with serving spoon.
  • Carefully transfer the skillet to the hot oven and bake for 14 to 17 minutes or until the biscuits are lightly golden brown on top.
  • Remove from oven and let stand for 10 minutes before serving

Serving Suggestions

This meal is very satisfying and can be a meal on it’s own, but if you want to serve a few sides with the pot pie, here are some ideas.

chicken pot pie with biscuits on plates and in skillet.

Make Ahead Tip

  • The filling can be prepared 2 days ahead of time. Let it cool completely and store in an airtight container in the refrigerator.
  • Reheat the filling in a 12-inch cast iron skillet. If the filling is too thick, you can add a splash of broth or milk.
  • Make the biscuits and assemble and bake the chicken pot pie as directed in the recipe.

How to Store & Reheat

  • Storing: Let the chicken pot pie cool completely, cover and refrigerate for up to 4 days in the refrigerator. Note, the biscuits might get a little soggy, especially on the bottoms, the longer they are stored.
  • Reheating: You can reheat the pot in the oven or microwave. I prefer using the oven so the biscuits don’t get soggy. Preheat the oven to 375 degrees F and place the pot pie in the oven, uncovered, for 10 to 15 minutes or until heated through. If the tops of the biscuits get too brown, loosely tent with aluminum foil.
chicken pot pie with biscuit on plate with fork.

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Chicken Pot Pie with Biscuits

This easy homemade chicken pot pie is a family favorite dinner. The creamy pot pie filling is loaded with chicken, vegetables, and topped with tender, buttery buttermilk biscuits. You will love this warm, comforting, and delicious meal!
4.91 from 11 votes

Ingredients
  

For the filling:

For the biscuits:

Instructions
 

  • Preheat the oven to 425 degrees F.
  • In a deep 12-inch cast iron skillet or oven safe Dutch oven, melt the butter over medium high heat. Add the onion, carrots, and celery; cook until tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 1 minute.
  • Stir in flour until lightly browned, about 1 minute. Add the thyme, salt, and pepper.
  • Slowly pour in the chicken broth and heavy cream. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 3 to 5 minutes.
  • Stir in the chicken, peas, and parsley. Season with additional salt and pepper, if necessary. Turn off the heat and set aside while you make the biscuits.
  • To make the biscuits, whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl. Set aside.
  • In a medium bowl, combine cold buttermilk and the ½ cup slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.
  • Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl.
  • Use a large cookie scoop or a greased ¼ cup measuring cup to scoop out the dough. Drop the biscuit dough on top of the filling, leaving a little space between each biscuit because they will spread a little in the oven. Brush with the extra melted butter.
  • Carefully transfer the skillet to the hot oven and bake for 14 to 17 minutes or until the biscuits are lightly golden brown on top.
  • Remove from oven and let stand for 10 minutes before serving.

Notes

If you don’t have a deep 12-inch cast iron skillet or oven safe Dutch oven, you can make the filling in a regular pan and transfer it to a 9×13-inch baking dish and then add the biscuits on top and bake in the baking dish.

Nutrition

Calories: 468kcal, Carbohydrates: 38g, Protein: 8g, Fat: 33g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 878mg, Potassium: 368mg, Fiber: 3g, Sugar: 6g, Vitamin A: 5078IU, Vitamin C: 10mg, Calcium: 132mg, Iron: 2mg
Keywords biscuits, chicken

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.91 from 11 votes (5 ratings without comment)

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  1. I wish that you could include a nutritional information about your recipes. They really are delicious. I have a husband that’s on a somewhat restricted diet and it would just help to know for us in particular potassium and sugar content.

    1. I prefer a 12-inch cast iron skillet, but a large Dutch oven will work (7 quart)…or you can make the filling and transfer to a baking dish and then add the biscuits and bake.

  2. 5 stars
    This was really delicious! My husband said that it was perfectly seasoned. The 17-year-old said it could use more peas and the 19-year-old said it could use fewer peas, so that must mean it was just the right amount of peas (which are obviously a controversial subject in our household)! Everyone went back for seconds.
    I cooked it in a 9″ x 13″ casserole (as suggested in your recipe notes) and it worked out great. I rarely make a recipe “as is,” but on this one, I wouldn’t change a thing. My only advice to future makers is don’t skip brushing butter on top of the biscuits, it’s a great addition.

  3. 5 stars
    I made this as the recipe was written. Turned out great. We will defiantly make this again. It made a lot for two of us. Can it be frozen?

    1. Glad you liked it. You can try freezing leftovers, the biscuits might get a little soggy.

  4. 5 stars
    I was nervous to make biscuits, have never done that before. These were so easy! Love that you cook everything together. So simple, but looks like it took all day. My parents loved this.

  5. 5 stars
    This is an excellent recipe. Very comforting and delicious; high quality! I also really like your cook mode button on your recipe! Thank you for sharing the recipe.