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 it’s the perfect way to use leftover chicken, turkey, herbs, and veggies you may have hiding in the back of your fridge.

    Wooden spoon scooping out chicken pot pie from white baking dish.

    *Originally published November 2017. Text updated.*

    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, no cans of cream of whatever soup. 

    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 recipe is easy to make and doable for anyone (I promise). I included some simple substitutions below to make it even easier, plus tips so that it turns out perfectly for you.
    • This recipe 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 is a perfect make-ahead or freezer meal, which makes dinner that much easier. I included instructions for this below.
    Plate and fork with serving of chicken pot pie with biscuits.
    Pl

    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, and 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:

    STEP 1: Preheat oven to 400 degrees F (204 degrees C)

    STEP 2: In a large dutch oven, melt butter over medium heat. Add chopped onion and cook, stirring occasionally until onions start to soften. Then add 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 mixture starts to thicken (about 5 minutes). 

    STEP 3: Add potatoes, carrots, and celery to the sauce. Reduce to a simmer, cover and cook for 10-15 minutes or until vegetables are tender.

    STEP 4: 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. Then stir in the buttermilk (may need to use a little more buttermilk if the buttermilk is really thick).  

    STEP 6: 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.  

    STEP 7: 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.  

    STEP 8: Bake for 20-25 minutes or until bubbly and golden.

    Chicken pot pie filling inside of white baking dish before adding 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 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 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 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.
    Chicken pot pie with raw biscuits on top before baking.

    FAQs

    Can chicken pot pie with biscuit topping be frozen or made ahead?

    Yes and yes! 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.

    What goes with chicken pot pie?

    Serve this dish with your favorite steamed vegetable, mashed potatoes, or a simple green salad. I like to keep it simple and let the chicken pot pie be the star.

    How do I store leftovers?

    Store any leftovers in an air-tight container in the fridge for 3-5 days. You can reheat it in the microwave or a larger portion in the oven.

    Chicken pot pie with golden brown biscuits in a white baking dish.

    Other comfort food recipes:

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    4.67 from 3 votes
    This homemade Chicken Pot Pie with Biscuits is a great way to use leftover chicken, turkey, herbs and veggies you may have hiding in the back of your fridge!
    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
    • cup (44g) all purpose flour
    • 3 cups (710ml) chicken broth or stock
    • 1 cup (235ml) milk (I like to use whole)
    • 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.
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