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, itโs a dish that is securely part of American culture.
Itโs 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 itโs 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, itโs the ultimate comfort food.
Itโs also really adaptable, allowing you to choose the fillings by preference. Chicken, turkey, fresh veggies, frozen veggies, red potatoes, sweet potatoes, fresh herbs โ 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 theyโll have enough biscuits to go with it.
So, for this dish, weโre not skimping. I make a full recipe of sourdough biscuits to arrange on top of the filling, and Iโll usually serve it with seasonal roasted veggies, deviled eggs, or a fresh salad topped with kefir ranch dressing on the side.
Why Youโll Love This Recipe
Itโs comfort food โ Nostalgic, feel-good food, this biscuit chicken pot pie has lots of flavor and great texture, and itโs likely to be a new family favorite in your house.
Itโs easy to make โ There are a handful of steps to this recipe, but I assure you, theyโre all simple and easily done. If youโre 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 โ This meal makes a lot. With four cups of chicken, lots of veggies, and a full recipe of buttery homemade biscuits on top, itโs great for when you have company or simply want leftovers through the week.
Ingredients
Chicken โ 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 โ Gold or red potatoes have a creamy, buttery texture. I like to use red potatoes because they donโt need to be peeled.
Chicken broth โ Homemade chicken bone broth is easy to make and very nutritious, but store-bought works well, too.
Sourdough biscuits โ 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 5: Sprinkle the flour over the sautรฉed vegetables, then stir and cook for a few minutes until the flour is mixed in well.
Step 7: Stir in peas, pre-cooked chicken, and heavy cream, then transfer the filling to a greased 9ร13 baking dish.
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 itโs very cold. Cold butter will yield flakier biscuits.
- Work the dough as little as possible to keep the biscuits soft and fluffy.
- If you donโt 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 donโt. 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! Itโs 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. Sautรฉ for 10 minutes until the vegetables start to soften.
- Sprinkle the flour over the sautรฉed 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 9ร13 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 itโs very cold. Cold butter will yield flakier biscuits.
- Work the dough as little as possible to keep the biscuits soft and fluffy.
- If you donโt 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.
Okay so I used this recipe as a rough guide, but for the biscuits (which I followed accurately with fermentation) are not cooking all the wayโฆthe bottoms are raw but the tops are brown. Iโve covered it in foil now and put it back in the oven for 10-20 more mins. Any thoughts Lisa?
Mine did the same thing!
This recipe is absolutely delicious! My husband said that he does not usually get excited about chicken pot pie but he was surprised at how good it was! Thank you for this recipe!
This recipe is a keeper for me! My whole family loves it. The only thing I like to do different is bake the biscuits on the side, because I find them to be a bit soggy on the bottom if I put them on the filling. Thanks, Lisa!
Just lately found you on Instagram and tried this recipe tonight. So good!! I love that you did the sourdough biscuits on top instead of just discard. We loved it and will definitely make again and again. Thank you! Excited for your cookbook!
I would give this more than 5 stars if I could. My family loves this!!
Made this recipe for dinner. It was so delicious! My family loved it. The biscuits were amazing! Thank you for sharing.
Love this recipe! Please make the wording the same for this recipe and the plain biscuit recipe. One says add starter, sugar and buttermilk and this says add them individually, which makes for very different (and frustrating) consistency for the biscuits. I made the chicken pot pie recipe first and then later made just biscuits and it turned out so much better after following that recipe. Hope this makes sense!
My biscuit dough was very wet and hard to work with, is this normal/expected or did I do something wrong?
Overall it was delicious! Thank you!
Was that after you fermented the dough? If so, that could be over fermentation and could be part of your troubles. If it was from the beginning, I would add a little more flour to the mix.
This was SO good! ive wanted to try this style for chicken pit pie and making it with sourdough makes it that much better
The best! The biscuits were amazing and the filling was just what I hoped for. Felt like it took a bit of time to put together, but worth the effort.
Would it be bad if it was over 24 hours? Could you put biscuits in fridge after fermenting?
I would put them in the fridge after fermenting if you would like a longer fermentation. Too long on the counter and they will become over fermented!