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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