Best Chicken Pot Pie Recipe With Sourdough Biscuits

The best chicken pot pie recipe has a creamy filling loaded with chicken and vegetables, then topped with delicious and tender sourdough biscuits. This classic recipe gets a farmhouse twist everyone will love.

I’ve tested this recipe at least 4 times now, and it has become my family’s absolute favorite. They don’t mind at all that we’ve had to test it again and again.

This makes for a pretty easy and healthy meal, too. It’s a great way to get in bone broth without having to eat soup, and it’s loaded with veggies, chicken, and fermented grains.

I’m not at all upset that the kids keep asking for me to make it again.

Another wonderful thing about this chicken pot pie is that it is a one pot meal; you are not going to have a ton of dirty dishes.

This is just one of the many reasons I love cooking with my cast iron skillet: it can easily go from stove top to oven, all while being non-stick.

If you are new to cast iron skillet cooking, you can check out why it is one of our favorite kitchen tools here.

The other day, I shared how we meal prepped for the anticipation of baby #6 coming. We’ve added this one to the meal prep list, and you should, too.

This chicken pot pie recipe is a delicious way to help make our transition to a family of eight as smooth as possible.

Alright, let’s get cooking.

Tips For Making The Best Chicken Pot Pie Recipe:

• Chop the veggies pretty finely so they cook quickly.
• This recipe works great for meal prep and freezes well. Follow the steps below to see how to freeze it for later.
• If you don’t want to make sourdough biscuits, just use your favorite butter biscuit recipe.
• Use red potatoes so you don’t have to peel them. Since they have such a thin skin, they work great in this recipe.

This post contains affiliate links. See my full disclosure here. 

Tools you will need:

14 inch cast iron skillet – you also could use a 9×13 glass baking dish, but you will have to saute the veggies in a different pan first.

Cutting board

Knife

Measuring cups and spoons

Biscuit cutter – or another round object for cutting biscuits.

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Ingredients

• Potatoes – chopped (I use red so you don’t have to peel them)
• Carrots – diced
• Butter
• Onion
• Garlic cloves minced
• Bone broth
• Flour
• Parsley – you could use fresh as well.
• Other spices: Garlic powder, black pepper, onion powder
• Salt. This may sound like a lot of salt, but I’m using homemade bone broth that doesn’t have salt. So if you are using broth that already has sodium, or if you’re using a rotisserie chicken, then you will have to cut back on the salt.
• Peas – fresh or frozen
• Cooked chicken
• Heavy cream

Sourdough Biscuit Recipe

• Flour – I used freshly milled, whole wheat, white flour
• Sourdough starter – *Fed sourdough starter is a sourdough starter that has been given equal parts water and flour, mixed, and allowed to sit at room temperature at least 4-12 hours.
• Butter – You want it really cold. Pop it in the freezer for 10 minutes before starting this recipe.
• Sugar
• Milk or buttermilk
• Salt
• Baking powder and baking soda

How To Make The Best Chicken Pot Pie

Step 1: The Night Before, Prepare The Sourdough Biscuits

If you are wanting to make this sourdough chicken pot pie, start the sourdough the night before, allowing it to ferment for 8-24 hours.

Chop up cold butter into chunks and add to a large bowl. You can also use a cheese grater and great the cold butter.

Add flour to the butter and mix; I usually just use my hands to massage the flour and butter together.

Add fed sourdough starter and sugar. Stir until nicely incorporated. Mix in milk.

Place a clean tea towel over bowl and allow to sit at room temperature at least 8-24 hours.

Step 2: Make The Chicken Pot Pie Filling

The next day, add veggies and butter to a cast iron skillet at sauté on medium low heat for 10 minutes until they start to soften.

Add bone broth, dried parsley, garlic powder, and onion powder. Mix and cover with lid. Allow to cook for 10 minutes.

Add flour to sautéed vegetables and butter and stir and cook a few minutes

To the skillet, add peas, pre-cooked chicken, and heavy cream.

Step 3: Finish Making The Biscuits

While veggies are sautéing, finish making the biscuits by adding baking soda, baking powder, and salt to the fermented dough.

Mix everything together well. I like to use my fingers.

Roll out biscuits onto a lightly floured surface and cut with biscuit cutter.

Step 4: Top With Biscuits And Bake

Top the filling with the sourdough biscuits and place in a 400 degree oven for about 10-15 minutes. Until the biscuits start turning golden brown. You can bake it in the cast iron skillet or transfer into baking dish.

Allow to cool for a few minutes before serving.

FAQ:

Do I have to use sourdough biscuits?

Sourdough is always my go-to because it is a healthier way to consume grains. It helps break down the phytic acid and makes it more digestible. (Source)

Saying that, I get asked all the time if a recipe can be made in a non-sourdough way, and this one actually can!

That’s because this recipe includes biscuits that go right on top, and you can switch out the sourdough biscuits to your favorite type of biscuit.

Can you make this chicken pot pie recipe dairy free?

If you are dairy free, you could sub regular butter for a dairy free butter or coconut oil. Use a dairy free milk like cashew or coconut.

Can you make this chicken pot pie gluten free?

To make this a gluten free chicken pot pie, use your favorite gluten free biscuit recipe. Instead of thickening the pot pie filling with flour, use a little bit of coconut flour, or make a cornstarch (or arrowroot) slurry.

How To Freeze A Chicken Pot Pie

Place cooked chicken pot pie filling into a glass baking dish or disposable baking container. Top with biscuits, cover and freeze.

To reheat: take the frozen chicken pot pie and place in the refrigerator the day before (or at least the night before) to thaw.

Bake at 350 for 45 minutes, or until bubbly and the biscuits turn a golden brown color.

Check out some more freezer recipes I prepped for baby number 6 here.

Find more of our family favorite recipes straight from the farmhouse:

• Roasted Red Pepper And Tomato Soup
• Skillet Pork Chops With Garlic And Butter
• Cheeseburger Soup Recipe
• Healthy One Pot Meals- Sourdough Skillet
• Zucchini Lasagna Grain Free Recipe

If you try this recipe and love it, I would love if you could come back and give it a 5 star rating!

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Best Biscuit Chicken Pot Pie Recipe

4.72 from 311 votes

By Lisa Bass

A delicious twist to the classic comfort food by joining tender chicken, chopped veggies, and a well-seasoned cream sauce with a buttery sourdough biscuit topping.

Prep: 25 minutes minutes

Cook: 25 minutes minutes

Additional Time: 8 minutes minutes

Total: 58 minutes minutes

Servings: 8

Video

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Equipment

• Cast Iron Skillet

Ingredients 

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Biscuits Ingredients

• ▢ 2 cups all-purpose flour, 280 grams
• ▢ 1 tablespoon sugar, 12 grams
• ▢ 3/4 teaspoon salt, 4 grams
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1 stick butter, very cold, diced or grated (113 grams)
• ▢ 1 cup sourdough starter or discard, 285 grams
• ▢ 1/2 cup milk or buttermilk, 122 grams

Filling Ingredients

• ▢ 1/4 cup butter
• ▢ 4 cloves garlic, minced
• ▢ 1 medium onion, diced
• ▢ 3 medium potatoes, red or gold, diced
• ▢ 4 medium carrots, diced
• ▢ 1/4 cup flour
• ▢ 3 cups chicken bone broth
• ▢ 1 tablespoon parsley
• ▢ 3 teaspoons salt, adjust to taste
• ▢ fresh cracked black pepper
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 cup peas, fresh or frozen
• ▢ 4 cups cooked chicken, shredded or chopped
• ▢ 1/2 cup heavy cream

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Instructions 

• Prepare the biscuit dough by adding flour, sugar, salt, baking powder, and baking soda to a large bowl. Mix well.
• Dice or grate the cold butter into small pieces and add to the flour mixture. If dicing, then continue by cutting the butter into the flour with a pastry cutter, a fork, or even your hands until the pieces of butter are evenly distributed. The flour mixture will be coarse and sand-like. If you grated the butter, then stir it in until the butter is evenly mixed.
• Add sourdough starter and buttermilk, stirring until just combined. The dough will be lumpy, but this is how it should be. Cover the dough and keep it in the refrigerator while you prepare the filling. Alternatively, you can keep refrigerated to long-ferment for up to 3 days.
• Start the filling by adding butter, garlic, onion, potatoes, and carrots to a large cast iron skillet on medium-low heat. Sauté for 10 minutes until the vegetables start to soften.
• Sprinkle the flour over the sautéed vegetables, then stir and cook for a few minutes until the flour is mixed in well.
• Pour in the bone broth and add parsley, salt, pepper, garlic powder, and onion powder. Mix well, cover with a lid, and cook for 10 minutes. Stir in peas, pre-cooked chicken, and heavy cream, then transfer the filling to a greased 9×13 baking dish.
• Preheat oven to 400 degrees Fahrenheit. Roll biscuit dough onto a lightly floured surface and cut out biscuits. This recipe makes around 12 biscuits. Place on top of the pot pie filling, side to side, to fit them all in.
• Bake for 10-15 minutes or until the biscuits are golden and the filling is bubbling. Remove from the oven and cool for several minutes before serving.

Notes

• Before starting the biscuit dough, place the butter in the freezer for 10 minutes so that it’s very cold. Cold butter will yield flakier biscuits. 
• Work the dough as little as possible to keep the biscuits soft and fluffy.
• If you don’t have buttermilk on hand, you can make your own by using 1/2 tablespoon of white vinegar or lemon juice added to a measuring cup, then adding enough milk to make 1/2 cup. Let it sit for 5 minutes until thickened.
• Chop the veggies finely so they cook quickly.
• This recipe works great for meal prep and freezes well.

To Freeze:

• Follow the instructions above. Transfer the filling to a glass baking dish or disposable aluminum pan, top with biscuits, cover and freeze.

To reheat:

• Take the frozen chicken pot pie out of the freezer and place in the refrigerator the day before (or at least the night before) to thaw.
• Bake at 350 for 45 minutes, or until bubbly and the biscuits turn a golden brown color.

Nutrition

Calories: 590kcal | Carbohydrates: 57g | Protein: 27g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1898mg | Potassium: 801mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6049IU | Vitamin C: 18mg | Calcium: 143mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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