4.5 from 2 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
 
Servings: 6
Author: Malinda Linnebur
Ingredients
  • 4 tablespoons butter
  • 1 small onion, chopped
  • 3-4 cloves garlic, minced
  • 1/3 cup (44g) all purpose flour
  • 3 cups (710ml) chicken broth or stock
  • 1 cup (235ml) milk (I like to use whole)
  • 1 1/2 cups (240g) yukon gold potatoes, washed and diced
  • 2 large carrots, diced
  • 2 ribs celery, diced
  • 3 cups (440g) chopped cooked chicken or turkey
  • 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
  • 1/4 teaspoon baking soda
  • 1/2 cup (113g) cold butter
  • 3/4 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 of 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 13x9" baking dish.  Top with biscuit pieces.  

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

Recipe Notes
  1. Can use canned biscuits instead of homemade.
  2. Can make drop biscuits instead.  Just up the buttermilk to at least 1 cup.  Then with a spoon drop batter by the spoonfuls on top of the filling just before baking. 
  3. To make ahead:  Bake accordingly then let cool completely.  Wrap tightly with plastic wrap or foil and freeze for up to 2 months.  Thaw overnight in the refrigerator and reheat.  Or assemble casserole as directed then wrap tightly in plastic wrap or foil and freeze for up to 2 months.  Thaw completely before baking.  Also, remove dish 30 minutes from the refrigerator before baking.  Can also freeze without biscuits on top and then make the biscuits fresh before baking.