Biscuit chicken pot pie offers 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.
The classic chicken pot pie embodies comfort food. Hearty and satisfying, it’s a dish that is securely part of American culture.
It’s often been used as a way to repurpose leftovers. In years past, frugal cooks would simply fill a bottom crust with leftover chicken and veggies, add a creamy sauce, press on a top crust, and bake until golden brown. It was a brand-new meal and a great way to avoid food waste or hodgepodge leftovers. I still use this method today, and it’s brilliant.
But when I swapped out the crust for these fluffy sourdough biscuits, I knew I had found our new favorite way of enjoying pot pie.
It was already the perfect meal: nourishing, hearty, full of flavor, plentiful, and easy. But now, with biscuits, it’s the ultimate comfort food.
It’s also really adaptable, allowing you to choose the fillings by preference. Chicken, turkey, fresh veggies, frozen veggies, red potatoes, sweet potatoes, fresh herbs – all of it comes together in a creamy filling that the whole family will enjoy.
For biscuit chicken pot pie, the biscuits really steal the show. Everyone loves the filling, of course, but everyone especially wants to know they’ll have enough biscuits to go with it.
So, for this dish, we’re not skimping. I make a full recipe of sourdough biscuits to arrange on top of the filling, and I’ll usually serve it with seasonal roasted veggies, deviled eggs, or a fresh salad topped with kefir ranch dressing on the side.
Why You’ll Love This Recipe
It’s comfort food – Nostalgic, feel-good food, this biscuit chicken pot pie has lots of flavor and great texture, and it’s likely to be a new family favorite in your house.
It’s easy to make – There are a handful of steps to this recipe, but I assure you, they’re all simple and easily done. If you’re already running behind, there are a couple of shortcuts you might appreciate: store-bought biscuits and frozen, chopped veggies. However, the scratch-made version is the absolute best, and it takes less time the more you practice it.
Leftovers – This meal makes a lot. With four cups of chicken, lots of veggies, and a full recipe of buttery homemade biscuits on top, it’s great for when you have company or simply want leftovers through the week.
Ingredients
Chicken – Pre-cooked, shredded or chopped. I make a whole chicken in the Instant Pot, but a store-bought rotisserie chicken will work, as well.
Potatoes – Gold or red potatoes have a creamy, buttery texture. I like to use red potatoes because they don’t need to be peeled.
Chicken broth – Homemade chicken bone broth is easy to make and very nutritious, but store-bought works well, too.
Sourdough biscuits – You can also swap this for your favorite all butter pie crust or regular biscuits (even store -bought).
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Homemade Chicken Pot Pie with Biscuits
Step 1: Prepare the biscuit dough by adding flour, sugar, salt, baking powder, and baking soda to a large bowl. Mix well.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: Sprinkle the flour over the sautéed vegetables, then stir and cook for a few minutes until the flour is mixed in well.
Step 6: 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.
Step 7: Stir in peas, pre-cooked chicken, and heavy cream, then transfer the filling to a greased 9×13 baking dish.
Step 8: 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.
Step 9: 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.
Tips
- 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. Stir gently and 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. Check the FAQ below for instructions on freezing.
Recipe FAQ
The sauce is made with butter, flour, broth, and cream. Melted butter and flour are whisked together to form a roux or thickened paste. The roux is then thinned out with a combination of chicken broth and heavy cream, resulting in a seasoned, savory sauce that brings together all the flavors of the meat and vegetables.
No, you don’t. Since the biscuits are placed on top of the filling, you can easily swap them out for your favorite biscuits recipe or even store-bought biscuits.
Sourdough is always my go-to because it is a healthier way to consume grains. The fermentation process helps break down the phytic acid and makes it more digestible. (source)
Yes, there are options for each. To make this a gluten-free chicken pot pie, use your favorite gluten-free biscuit recipe and coconut flour or cornstarch in the pot pie filling. For a dairy-free pot pie, substitute the regular butter in the recipe for dairy-free butter or coconut oil and use a milk substitute like cashew or coconut milk.
You can! It’s actually a wonderful way to meal prep. Place the prepared pot pie filling into a glass baking dish or disposable baking container, top with biscuits, cover tightly, and freeze for up to three months. To prepare for dinner, place the frozen pot pie into the refrigerator the day before (or at least the night before) to thaw. Then bake at 350 degrees for 45 minutes or until the biscuits are golden brown and the filling is bubbly.
More Delicious Recipes from the Farmhouse
- Sourdough Stromboli
- Homemade Spinach Pie with Puff Pastry
- Easy Sourdough Ham and Cheese Rolls
- Sausage Meatball Recipe
- Creamy Chicken and Gnocchi Soup
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Best Biscuit Chicken Pot Pie Recipe
Video
Equipment
Ingredients
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was amazing! will be adding this to our dinner rotation for sure!
I just made these biscuits for the first time tonight! We were so impressed by how great they turned out and how easy they were to whip up. I’m new to sourdough – I just started this summer and it has been so fun. Your recipes have been hits at our house. Thanks for sharing!
That is great to hear! Glad you are enjoying the recipes. Happy baking.
Hi there- thank you for your wonderful recipes first of all! Second, I am having a really hard time
Following this recipe. You note using honey for biscuits but then your directions say sugar. You also say to mix the 1/2c milk in with biscuits prior to fermentation, but in your main post you don’t mention the milk. There are so many inconsistencies in the biscuit portion of the recipe! I know you are a super busy mama of 6, but just thought I’d post this to hopefully get some clarification bec I’m dying to make this recipe! Thank you so much!!
Either will work. I’ll look it over, this recipe has been changed and adapted over the years.
Hi! I’ve got a question on the biscuits, in the ingredients you have sourdough discard, but in the instructions you say starter, which should I use? Thank you!!
Hello! The recipe calls for sourdough discard but everywhere else in the post says to use fed starter. Just curious which one is correct. Thanks for all your amazing recipes!
Either works. I used to always use fed starter, but found discard also works.
I’ve been following your recipes for the past month or so and have been thrilled with how they have turned out. This recipe was delicious! the biscuits were perfectly fluffy. 12 thumbs up all around!
So glad to hear you are enjoying my recipes! Hope you have a great day!
I love your recipes!!!
With that said, in the steps u list and in the ingredients u list out for the biscuit on the top portion u don’t include milk but then when u scroll down to the recipe portion there’s milk. I made it with the milk and the milk turned sour during the fermentation and was foul smelling so I just threw it out… I love the rest of the recipe but am wondering about the biscuit portion?
Thanks for catching that! You’ll want to follow my biscuit recipe here: https://www.farmhouseonboone.com/sourdough-biscuits-long-fermented If you read through that blog, you’ll notice I noted you can use water instead of milk.
I loved this recipe! Biscuits were a little confusing to follow. Didn’t know I supposed to put milk in until they sat in room temperature for over 12 hours and had no clue how much honey to put in. It would be so nice of you (when you have time lol) to clean up how this recipe is written out (ingredient amounts, steps to cooking, etc.) otherwise, we loved it!!
Hello. May I know how much honey to use for the biscuits?
The ingredients say 1 tablespoon sugar (12 grams), but on step 6 and in your video you say to use honey.
This is super yummy! A family favorite of ours!
Freezer Meal attempt:
I froze half since we’re a small family and we ate the freezer one tonight. The center biscuits didn’t get done all the way. Next time I make this into a freezer meal, I will thaw for a couple
of days in the fridge before baking.
Thanks for sharing that tip and your experience with freezing it! Glad you enjoy this recipe!