Chicken Pot Pie with Biscuit Topping

This homemade Chicken Pot Pie with Biscuit Topping is full of tender chicken, a deliciously creamy sauce, and flaky biscuits. It’s simply the best comfort food! Plus, chicken pot pie casserole is the perfect way to use leftover chicken, turkey, herbs, and veggies you may have hiding in the back of your fridge.

*Originally published November 2017. Text updated.*

Easy Chicken Pot Pie With Biscuits

I have an oh-so-comforting dish to share with you!  This homemade Chicken Pot Pie with Biscuit Topping is a great way to use up leftover chicken, turkey (hello Thanksgiving leftovers), herbs, and veggies that you may have lingering in your fridge. It’s made completely from scratch, with no cans of cream of whatever soup. 

This creamy chicken pot pie recipe has beautiful golden brown and flaky biscuits on top. Your entire family is sure to love it!

If you still have leftover turkey to use up after making this recipe, try this Turkey Tetrazzini or this Creamy Turkey and Dumpling Soup.

Why you’ll love this recipe:

• Even though everything is made from scratch, this creamy chicken pot pie recipe is easy to make and doable for anyone (I promise). I included some simple substitutions below to make it even easier, plus some tips so that it turns out perfectly for you.
• This chicken pot pie casserole is the ultimate comfort food! It’s warm, creamy, and rich, perfect for any chilly winter day. It’s also one of those dishes that’s great to take to a new mom or someone that has lost a loved one. Comforting food is always great during those times.
• This chicken pot pie with biscuit topping is a perfect make-ahead or freezer meal, which makes dinner that much easier. I included instructions for this below.

Chicken Pot Pie With Biscuits Ingredients:

This recipe starts with a simple homemade cream sauce, which is made with butter, onion, garlic, flour, chicken broth, and milk. Then, you will add fresh potatoes, carrots, and celery. Last, you will need cooked turkey or chicken, frozen peas, fresh parsley, sage, and thyme.

For the biscuits, you will need flour, sugar, baking powder, baking soda, butter, and buttermilk. The buttermilk is especially important for making moist, tender biscuits, so I wouldn’t substitute it.

How to make Chicken Pot Pie with Biscuit Topping:

PREHEAT OVEN: Turn the oven to 400 degrees F (204 degrees C)

PREPARE CREAM SAUCE: In a large Dutch oven, melt butter over medium heat. Add chopped onion and cook, stirring occasionally, until the onions start to soften. Then, add the garlic and cook for 1 minute while stirring. Next, add flour and cook for 1 minute while stirring. Then, whisk in broth and milk until smooth. Cook, stirring frequently until the mixture starts to thicken (about 5 minutes). 

COOK VEGETABLES: Add potatoes, carrots, and celery to the sauce. Reduce to a simmer, cover, and cook for 10-15 minutes or until vegetables are tender.

PREPARE BISCUITS: While the vegetables are cooking, start making the biscuits. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the butter using a pastry blender until it resembles coarse crumbs. Or, use a box grater and grate the butter, then mix into the flour. Stir in the buttermilk (may need to use a little more buttermilk if the buttermilk is really thick).  

ADD DOUGH ON TOP: Place the dough on a work surface and knead gently about 10 times just to finish combining the ingredients. Roll or pat into a 10″x6″ rectangle and cut the dough into 1″ cubes.  

PLACE IN BAKING DISH: When vegetables are tender, stir in the chicken or turkey, peas, herbs, salt, and pepper. Spoon the sauce into a 13×9″ baking dish, then top with biscuit pieces.  

BAKE: Bake for 20-25 minutes or until bubbly and golden.

Easy Chicken Pot Pie With Biscuits Substitutions:

• If you’re out of fresh veggies, use a bag of frozen veggies instead. Frozen veggies can be added at the same time as the frozen peas, but make sure to simmer the sauce on the stove for 10-15 minutes first to help it thicken.
• If the homemade biscuits intimidate you, try making them as drop biscuits instead. Just increase the amount of buttermilk to 1 cup (or slightly more if your buttermilk is really thick).  Then, use a spoon to drop spoonfuls of the dough on top of the filling.
• If you’re in a pinch, just use canned biscuits for this chicken pot pie casserole instead of homemade. Just cut them into fourths and layer them on top.

Tips for making Chicken Pot Pie with Biscuit Topping:

• Use really cold butter and buttermilk in the biscuits. This is the secret to flaky, tender, buttery homemade biscuits. 
• Use leftover turkey from Thanksgiving, a rotisserie chicken from the store, or even leftover chicken from another dinner. This makes the creamy chicken pot pie recipe really simple! 
• If the filling seems very thin and runny, simmer it on the stove a little longer before baking. It will continue to thicken slightly while baking.

FAQs

Other comfort food recipes:

• Biscuits and Gravy Casserole
• Creamy Chicken Orzo
• Creamy Potato Soup
• Slow Cooker Pot Roast
• Classic Pumpkin Pie
• Apple Crumb Cake

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4.75 from 4 votes

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Chicken Pot Pie with Biscuit Topping

Prep Time

30 mins

Cook Time

25 mins

Total Time

55 mins

 

This homemade Chicken Pot Pie with Biscuit Topping is full of tender chicken, a deliciously creamy sauce, and flaky biscuits. It’s simply the best comfort food! Plus it’s the perfect way to use leftover chicken, turkey, herbs, and veggies you may have hiding in the back of your fridge.

Course: Main Dish

Cuisine: American

Keyword: Biscuit topping, Chicken Pot Pie, Comfort food, homemade biscuits, leftover turkey recipes, rotisserie chicken, shredded chicken

Servings: 6

Calories: 869 kcal

Author: Malinda Linnebur

Ingredients

• 4 tablespoons butter
• 1 small onion chopped
• 3-4 cloves garlic minced
• ⅓ cup (44g) all purpose flour
• 3 cups (710ml) chicken broth or stock
• 1 cup (235ml) milk (I like to use whole)
• 1½ cups (240g) yukon gold potatoes washed and diced
• 2 large carrots diced
• 2 ribs celery diced
• 3 cups (440g) cooked chicken or turkey chopped
• 1 cup (140g) frozen peas
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon finely chopped fresh thyme
• salt and pepper to taste

Biscuits

• 2 cups (270g) all purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• ½ cup (113g) cold butter
• ¾ cup (177ml) cold buttermilk

Instructions

1. Preheat oven to 400 degrees F (204 degrees C).

2. In a large dutch oven, melt butter over medium heat. Add chopped onion and cook, stirring occasionally until onions start to soften. Add garlic and cook for 1 minute while stirring. Add flour and cook for 1 minute while stirring. Whisk in broth and milk until smooth. Cook stirring frequently until mixture starts to thicken (about 5 minutes). Add potatoes, carrots, and celery. Reduce to a simmer, cover and cook for 10-15 minutes or until vegetables are tender.

3. While the vegetables are cooking, start making the biscuits. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Cut in the butter using a pastry blender until it resembles coarse crumbs. Or use a box grater and grate the butter, then mix into the flour. Stir in the buttermilk (may need to use a little more buttermilk if the buttermilk is really thick).  

4. Place dough on a work surface and knead gently about 10 times just to finish combining the ingredients. Roll or pat into a 10"x6" rectangle. Cut dough into 1" cubes.  

5. When vegetables are tender stir in the chicken or turkey, peas, herbs, salt and pepper.  Spoon into a 13×9" baking dish. Top with biscuit pieces.  

6. Bake for 20-25 minutes or until bubbly and golden.

Recipe Notes

Substitutions: 

• If you’re out of fresh veggies, use a bag of frozen veggies instead. Frozen veggies can be added at the same time as the frozen peas, but make sure to still simmer the sauce on the stove for 10-15 minutes first to help it thicken.
• If the homemade biscuits intimidate you try making them as drop biscuits instead. Just increase the amount of buttermilk to 1 cup or slightly more if your buttermilk is really thick.  Then just use a spoon and drop spoonfuls of the dough on top of the filling.
• If you’re in a pinch, just use canned biscuits instead of homemade.

Tips for making: 

• Use really cold butter and buttermilk in the biscuits. This is the secret to flaky, tender, buttery homemade biscuits. 
• Use leftover turkey from Thanksgiving, a rotisserie chicken from the store, or even leftover chicken from another dinner. This makes the recipe really simple! 
• If the filling seems very thin and runny, simmer it on the stove a little longer before baking. It will continue to thicken slightly while baking.

Freezing and make ahead instructions: 

Bake the dish then allow it to cool completely. Wrap tightly and freeze for up to 2 months. Then thaw completely and reheat. Another option is to assemble the dish as directed but skip the baking. Wrap it tightly and freeze for up to 2 months. Then thaw overnight in the fridge, take it out of the fridge for about 30 minutes, then bake as directed. You can also freeze this without topping it with the biscuits. Just thaw completely and top with fresh biscuits, then bake as directed.

Nutrition Facts

Chicken Pot Pie with Biscuit Topping

Amount Per Serving

Calories 869 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 18g113%

Cholesterol 152mg51%

Sodium 884mg38%

Potassium 1217mg35%

Carbohydrates 99g33%

Fiber 7g29%

Sugar 10g11%

Protein 44g88%

Vitamin A 4656IU93%

Vitamin C 34mg41%

Calcium 249mg25%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.