Biscuits atop your pot pie? Chicken and biscuits pot pie? Why yes. Yes indeed. Make them from scratch or use canned biscuits. It doesn’t matter – it’s just a genius way to up your pot pie game!

It’s Election Day and my nerves are completely shot.

I’ve been wishing this day would come for…what seems like ever… with the hopes that the ridiculously smug TV political ads would end soon.  We have a hot Senate seat up for grabs here in CT and it’s been a contentious race between the businesswoman wife of the CEO of WWE (think Hulk Hogan-esque wrestling – but not the recent sex tapes Hulk Hogan – ewww stop) and our current Senator.

It’s been an odd few months to say the least.

So this chicken and biscuits pot pie is a nerve-soother and it will make you forget about the political jargon, Quinnipiac polls, and personal attacks.

It’s really just a superb recipe for a hearty and homey chicken pot pie topped with flaky buttermilk biscuits instead of pie dough.  And to be honest, from here on out I’m nixing pie dough as my pot pie topper.  Why fuss with pie dough when you can make a bunch of biscuits and avoid all of that chilling and rolling?

chicken and biscuits pot pie
Plus?  Come on – they’re biscuits.

That’s kind of like the most obvious food you’d want to dip into your pot pie anyway, isn’t it?

The pot pie comes together quite easily (especially when you use a rotisserie or leftover roast chicken) and in about an hour, dinner is on the table.  We adored this meal and with the weather feeling like full-on winter here already in CT, I can see this being a regular nerve-soother in our house.

Chicken and Biscuits Pot Pie

  • Prep Time: 40min
  • Cook Time: 28-30min
  • Yield: 8 servings

Notes

You can make this pot pie in either a 13×9-inch baking dish or individual oven-safe bowls (which I find cute but a nuisance) – just bake the bowls for 20-25 minutes. The filling and biscuits can both be made in advance. Keep them separate, reheat the filling before adding it to the baking dish(es) then proceed with the baking process as instructed in the recipe.

Ingredients

For the buttermilk biscuits:
1 cup all-purpose flour
1 cup cake flour
2 tsp baking powder
½ tsp baking soda
1 tsp granulated sugar
½ tsp table salt
4 tbsp (½ stick) unsalted butter chilled, cut into ¼-inch cubes
¾ cup plus 2 tbsp buttermilk

For the chicken pot pie filling:
1 ½ tbsp vegetable oil
1 large onion, chopped fine
3 medium carrots, peeled and cut crosswise ¼-inch thick
2 small ribs celery, cut crosswise ¼-inch thick
Kosher salt and freshly ground black pepper
4 tbsp unsalted butter
½ cup unbleached all-purpose flour
1 ½ cups milk
2 to 2 ¾ cups low-sodium chicken broth
½ tsp dried thyme
3 tbsp dry sherry (optional)
3 to 4 cups (about 1 ¼ lbs) shredded chicken
¾ cup frozen peas, thawed
3 tbsp minced fresh parsley leaves

Instructions

  • 01

    To make the biscuits: In a large bowl, stir the flours, baking powder, baking soda, salt, and sugar together.  With a pastry cutter or your fingers, cut the butter into the dry ingredients until the butter resembles course meal with some larger butter lumps remaining.  Stir in ¾ cup of the buttermilk with a fork until the mixture forms a soft, slightly sticky ball.  If the dough is too dry, add a little extra buttermilk – 1 tablespoon at a time up to 2 tablespoons.

    Transfer the dough to a well-floured work surface and pull it together into a ball with your floured hands.  Pat the dough out to ¾-inch thickness and cut out 12 rounds with a 3-inch biscuit or cookie cutter.  Transfer the biscuits to a parchment-lined baking sheet and chill until you’re ready to use them.  The biscuits can be made and kept covered in the refrigerator for up to 2 days in advance.

  • 02

    To make the filling: Preheat the oven to 400° F. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the oil.  Once the oil is hot, sauté the onions, carrots, and celery until tender, about 5-7 minutes.  Season with salt and pepper to taste.  Transfer cooked vegetables to a bowl with the chicken; set aside.
    Reduce the heat to medium and add the butter to the same pot.  When melted, stir in the flour and cook, stirring constantly for 1 minute.  Whisk in the milk, chicken broth, and thyme.  Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken.  Season with salt and pepper and stir in the sherry (if using).

    Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined.  Mix in the peas and parsley.  If the filling is too thick (you’ll know), stir in the extra chicken broth, about ¼ cup at a time up to ¾ cup until the filling loosens up a little.

  • 03

    Pour the filling into a 13×9-inch baking dish and bake for 18 minutes.  Remove the dish from the oven (keeping the oven on and door closed) and top the filling with the biscuits.  Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly.  Cool for 5 minutes before serving.

adapted from The New Best Recipe by the editors of Cook’s Illustrated

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  • November 6, 2012 at 8:29 AM

    I toootally understand – My husband and I just voted and on the way to work we were trying to decide what kind of dinner to eat while watching the coverage tonight. We deciding on something comforting too – chili! This looks fabulous though and biscuits are WAY better than a thin pastry crust.

  • November 6, 2012 at 10:01 AM

    Oh wow this looks amazing and I can’t wait to try it out!

  • November 6, 2012 at 11:08 AM

    I feel the same way about today being election day. Ready for it to be over but nervous about the outcome.

    This looks like pure wonderful delicious comfort food!

  • November 6, 2012 at 2:40 PM

    I’m uber nervous as well! I grew up in the 60s pre-women’s lib, and most of you young’uns have taken a lot of women’s issues for granted because women my age fought for women’s rights so long ago. Hard to believe we have to fight this battle again 50 years later! Sigh… I’m going straight home from work tonight to watch the coverage. We’re having leftovers to make things easy, but I can’t wait to make this chicken and biscuit dish. Looks comforting, delicious, and reasonably easy.

  • November 6, 2012 at 6:07 PM

    I’ll be happy to have the election over and done with as well. Certainly it’ll make at least half of ’em shut up. 🙂 What would make me even happier is this homey, comfy, delicious dinner. Yum!

  • November 6, 2012 at 9:23 PM

    oooh i love the idea as biscuits as a pot pie topper! so fluffy & delicious. 🙂

  • November 7, 2012 at 8:19 AM

    This looks and sound delicious. Thanks for the tip about the rotisserie chicken! That will make it a much quicker process. Love the hints you give with the recipes.

  • November 7, 2012 at 9:26 PM

    this is one of my favorite meals but I don’t make it often since my kids are allergic to carrots ( and I think carrots really make this dish) and because they hate anything with sauce. I know, I know…they are boring, prison inmate kind of eaters and for a foodie like me, it’s hard to swallow that bland kind of cooking. Your posts make me hungry and want to cook…FOR ME!! YUM.

  • November 9, 2012 at 9:59 PM

    I don’t have cable so I wasn’t bogged down with political ads, luckily, but it was my first time voting here in PA (I’d been doing absentee for CT for 2 years) and it was pretty exciting to vote in a swing state! Still, watching the election results roll in, it felt kind of strange to not know all the state politics and be invested in who won back in the Nutmeg State.

    This pot pie reminds me a lot of the chicken and dumplings my mom used to make growing up, only she’d drop Jiffy Mix biscuits on top and let them bake. I have to say, your biscuits look much flakier and delicious! (sorry, mom!)

  • November 28, 2012 at 5:04 PM

    I made this three nights ago and it was fabulous! Thank you so much!

    • November 28, 2012 at 11:14 PM

      Great to hear you loved it!!

  • Danielle
    December 10, 2012 at 11:31 PM

    I made this tonight and it was amazing. Thanks for sharing this wonderful recipe. I found this recipe on pinterest and I look forward to trying more from your site.

    • December 11, 2012 at 8:48 AM

      Great to hear and thanks for coming back to let me know!

  • Ricole
    December 15, 2012 at 11:05 PM

    Just made this and it was super yummy! Substituted frozen chopped broccoli for the peas!

  • Robin
    December 23, 2012 at 2:16 PM

    I made this last night and it was excellent. I will definitely make it again

  • Kerry
    December 28, 2012 at 8:17 PM

    Saw this on Pinterest! Yummy! I cheated and bought Pillsbury biscuits, but still delicious!!!

  • Lori
    December 31, 2012 at 7:02 PM

    Does the chicken have to be cooked before making this? I made it with raw chicken.

    • January 1, 2013 at 9:13 PM

      Yes, the chicken should be cooked.

  • Corrie
    January 2, 2013 at 8:06 PM

    I found this to be wayyyy too much thyme. I cut that in half, added 2 cloves of garlic, and used a bag of frozen mixed veggies. I also used bought biscuits.

    • January 3, 2013 at 9:37 AM

      Hmmm…I didn’t think 1/2 tsp dried thyme was too much for this recipe. Did you assume that 1/2 tsp would be too much by just looking at the recipe or did you make it once and then again with your adaptation?

  • Serena Bryant
    January 6, 2013 at 7:03 PM

    Chicken pot pie is in the oven right now! I’m excited to try it! I forgot to add the tyme though and I hope it will still be ok. I did add chopped garlic just because I love garlic so much. Thank you for this recipe!

  • Elizabeth
    January 26, 2013 at 12:30 AM

    This looks so good! I am going to make it for 6 adults and 2 toddlers tomorrow night. How many would you consider this serving?

    • January 26, 2013 at 2:10 PM

      I would make a batch and a half. It’s hard to judge how many servings a full recipe will serve but to be safe (and ensure you’ll have some yummy leftovers!), I would make a batch and a half. 🙂

      • Elizabeth
        January 27, 2013 at 11:05 AM

        Thanks! I ended up just making one, but it fed our crew of 6 adults and 2 toddlers with no sides.

        While we all thought it was yummy, I think a rotesserie chicken would add more flavor… Of course more fat too though. Ha!

        Thanks for sharing, I am exploring your site for other ideas!

  • Holly
    January 29, 2013 at 7:53 PM

    I love this recipe! Thank you for sharing it. The only alteration I make to the recipe is to use a homemade stock in place of the broth and use the rendered chicken fat that separates on top of the stock in place of the butter in the roux. It is delicious!

    • January 30, 2013 at 8:41 AM

      Oh yeah, definitely use homemade stock if you have it – I always do. And I LOVE the idea of using the rendered chicken fat in the roux – awesome idea and way to really use up as much of the chicken as possible!

  • February 8, 2013 at 11:54 AM

    This looks amazingly delicious! 🙂

    • chicken pot pie
      February 22, 2013 at 12:23 AM

      looks great!

  • Liana
    March 18, 2013 at 7:58 AM

    This was a huge success. I made a modification to suit my cravings
    TOWARDS PASTAA ! I layered cooked whole wheat bow tie pasta in the pan, then added the chicken mixture and then the biscuits as the recipe says. Of course I made extra amount of the sauce to moisten the pasta. This tuened out fabulous !! Thanks !

  • CarolH
    March 23, 2013 at 12:50 PM

    Well, I don’t usually leave comments but I had to make the exception for this recipe because its so wonderful! I try really hard but can often mess up a good recipe. So this time I messed up by putting way too many peas. 3 cups instead of 3/4 cup. So…it was still so delishious ! If it wasn’t for the pea mishap it would have been perfect. I am so proud of myself for pulling off the biscuit part! Next time I will definatley use less peas and a little less thyme. BIG HIT!!!

  • Sarah
    April 6, 2013 at 9:20 AM

    I never comment on these but I had to on this one. This recipe is absolutely amazing! Made it again last night and thought I had dried thyme but I didn’t so I substituted a poultry seasoning mix. Still comes out amazing. Made this for my roommate when he was sick and whiny and he shut right up and went back for seconds.

  • tara
    May 11, 2013 at 5:32 PM

    do you cook the chicken before putting it in the mixture ?

    • taraliptak
      May 13, 2013 at 8:45 PM

      Yes, the chicken should be cooked first. You can’t shred uncooked chicken anyway. 🙂

  • tara
    May 17, 2013 at 9:30 PM

    wow!! made this today and it was AWESOME thanks!! i used grands biscuits instead but it was so wonderful. Great recipe !

  • […] Chicken and Biscuits Pot Pie – this yummy dish is filling and super […]

  • Liz
    July 21, 2013 at 6:12 PM

    Do you think the filling could be frozen?

    • taraliptak
      July 21, 2013 at 8:48 PM

      Definitely! I think the filling would freeze really well.

  • wendy
    August 14, 2013 at 3:15 PM

    I have this in the oven right now. I also cheated and am using Grands biscuits due to me leaving for work at 4:45, and it is now 3:15!!. I know next time to cut this recipe in half.. it makes ALOT, and it is just me and my husband here, but cannot wait to eat some later!!!

  • Leah
    October 11, 2013 at 6:34 PM

    This recipe was absolutely amazing! I used left over turkey instead of chicken and added peas, green beans, and corn and it was yummy! But these flavors are so good! Adding this one to the favorites in the cook book for sure!

    • taraliptak
      October 22, 2013 at 8:28 PM

      Great idea to switch things up based on what you have already in the house!

  • michele
    October 22, 2013 at 5:18 PM

    the house smells so good right now. 10 minutes to go. I did make homemade stock and used frozen Pillsbury buscuits too but I thawed them first. Im sure it will be yummy since there were so many great comments. Thanks for the recipe

  • Lauren Bowyer
    October 22, 2013 at 7:41 PM

    This was amazzzzzing! It tasted exactly like it was supposed to taste. Loved it! This will be in my rotation!

    • taraliptak
      October 22, 2013 at 8:07 PM

      So great to hear! Thanks for coming back to let me know. 🙂

  • Sandy
    October 27, 2013 at 9:52 AM

    I never usually comment on posts but this dish was outstanding! And the homemade biscuits were soo worth it!

  • Teresa
    January 11, 2014 at 8:06 PM

    Made this for dinner tonight and my family really enjoyed it! I too used Grands biscuits, but I think I will give myself more time next time and make the homemade ones. Thanks so much for sharing this wonderful recipe!

    • taraliptak
      January 14, 2014 at 6:07 PM

      Great to hear! Thanks so much for coming back to comment. 🙂

  • taraliptak
    February 6, 2014 at 5:42 AM

    Yay! So glad you liked it!

  • taraliptak
    February 6, 2014 at 5:45 AM

    The biscuits for this recipe are so easy, right? Roasting the chicken with the veggies first sounds awesome – so glad this one went over so well in your house!

  • taraliptak
    February 14, 2014 at 6:36 PM

    Thanks for coming back to report, Jerri! I think the consensus has been that the filling is amazing whether or not you make the biscuits from scratch.

  • taraliptak
    March 13, 2014 at 11:06 PM

    So great to hear, Abby! I’m sure the whipping cream in place of the milk couldn’t have been a terrible thing to have to do. 🙂

  • November 17, 2014 at 3:49 PM

    Agreed – rotisserie chicken makes life in general so much easier, doesn’t it? And oh yeah, this meal is definitely fit for a group of college kids home for the weekend. Perfect!

  • Lee
    January 27, 2015 at 9:31 AM

    My grandmother made Her chicken pot pie with biscuit topping so I’ve always made it that way myself. 60+ years of chicken goodness.

    • January 28, 2015 at 9:05 AM

      Awesome! Biscuits are the way to go!

  • Patricia
    March 19, 2017 at 4:47 PM

    Has anyone tried this in a Ninja all in one cooker? I have one and made a lot of casserole-type things in it and thought this might work. I think I will try it and see what happens; I just love pot pie.

  • Janette
    August 23, 2017 at 9:09 AM

    how do you print these recipes easily……..

    • Tara
      September 13, 2017 at 11:51 AM

      Hi Janette! We just added a print option – scroll to the bottom of the recipe and click on the printer icon to the right of where it says Share.

  • Melanie Pereira
    October 16, 2017 at 10:03 PM

    This is in my oven now. Can’t wait! With all due respect, nowhere in this recipe does it say to use cooked chicken. I figured it out, but it threw me off with making this. Just saying’. Bon appetite!

    • Tara
      October 18, 2017 at 12:28 PM

      Hi Melanie! Thanks for your note. The recipe ingredient list says “3 to 4 cups (about 1 ¼ lbs) shredded chicken.” Since it’s shredded, this means the chicken needs to be cooked already – you can’t shredded uncooked chicken. I also have a note in my blog write up at the end of the post about the recipe coming together quickly when using a rotisserie chicken of leftovers from a roast chicken. Hope this helps and and I hope you loved the recipe!

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