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.
- 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
- 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
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Preheat oven to 400 degrees F (204 degrees C).
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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.
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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).
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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.
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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.
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Bake for 20-25 minutes or until bubbly and golden.
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.