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
Yes and yes! Bake the chicken pot pie with biscuits, then allow it to cool completely. Wrap tightly and freeze for up to 2 months. Then, thaw the chicken pot pie casserole 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, and 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.
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 with biscuit topping be the star.
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.
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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Chicken Pot Pie with Biscuit Topping
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
- Preheat oven to 400 degrees F (204 degrees C).
- 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.
- 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).
- 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.
- 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.
- Bake for 20-25 minutes or until bubbly and golden.
Notes
- 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.
- 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.
This was great. I am not a big fan of garlic so left it out. I also had a bag of frozen peas and carrots in the freezer so I used that for the vegetable.
It looks awesome and I love the biscuit topping! Thanks for sharing this!
Thank you very much!
Turned out great! But realized after it was in the oven that the peas were missing! Looked like they are only mentioned in the ingredients…
Thank you for catching my mistake! I fixed the recipe and so glad you liked it!
I LOVE that you made this entirely from scratch! I just adore a good chicken pot pie this time of year, and I cannot wait to try your recipe!
Thank you very much, Erin! I love comfort food, especially when made from scratch! 🙂
Everything about this SCREAMS delicious!!! LOVE LOVE LOVE Comfort food!!!! I would take some of that right now with all the chaos of life at our house 🙂
Thank you very much Julie!! It’s a bit (ok a lot) crazy around here too!
Another great idea for leftovers! It’s a great comfort food and who can turn down pot pie?
I agree! Thanks Danielle!
I want to eat this right now! I feel comforted just looking at it!
Comfort food is the best!