If you are craving a cozy, comforting dish that feels like a warm hug on a chilly evening, this Biscuits and Chicken Pot Pie Recipe is about to become your new best friend in the kitchen. Imagine tender, flaky biscuits baked right on top of a rich, creamy chicken pot pie filling loaded with savory chicken, fresh vegetables, and a luscious sauce that’s both hearty and satisfying. This recipe brings together the best of both worlds—classic homemade biscuits and the beloved nostalgia of chicken pot pie—into one delightful casserole that’s perfect for family meals or special gatherings. Let’s dive in and make something truly unforgettable.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—each one is straightforward and plays a crucial role, from creating tender, flaky biscuits to building a flavorful filling that sings with every bite. Together, they combine to produce a dish bursting with vibrant color, balanced texture, and comforting warmth.
- 2 1/4 cup all purpose flour: The base for both the biscuits and thickening the filling, essential for structure and tenderness.
- 2 teaspoons baking powder: Provides lift to make the biscuits fluffy and light.
- 1/2 teaspoon baking soda: Helps create the perfect biscuit crumb with a slight rise.
- 1 teaspoon granulated sugar: Adds just a touch of sweetness to balance flavors.
- 1/2 teaspoon table salt: Enhances all the savory notes in the dish.
- 4 tablespoons unsalted butter (chilled and cubed): The secret to buttery, flaky biscuits and a rich filling sauce.
- 1 cup buttermilk: Adds tenderness and tanginess to biscuits for that classic flavor and texture.
- 1 1/2 tablespoons vegetable oil: For sautéing the vegetables and building depth in the filling.
- 1 yellow onion (chopped): Adds savory sweetness to the filling’s flavor profile.
- 2 cups shredded carrots: Bring vibrant color and natural sweetness.
- 2 small ribs of celery (sliced): Adds crunch and a fresh, aromatic base.
- Kosher Salt and cracked black pepper: Essential seasonings that bring everything to life.
- 4 tablespoons unsalted butter: Used in the roux to create a velvety filling sauce.
- 1/2 cup unbleached all-purpose flour: Thickens the filling to the perfect consistency.
- 1 1/2 cups milk: Adds creaminess and richness.
- 2 to 2 3/4 cups low-sodium chicken broth: Infuses savory depth and keeps the filling luscious.
- 1/2 teaspoon dried thyme: A fragrant herb that complements the chicken beautifully.
- 3 tablespoons dry sherry (optional): Adds subtle complexity and warmth to the sauce.
- 3-4 cups shredded chicken (about 1 1/4 pounds): The hearty protein that makes this pot pie satisfyingly filling.
- 3/4 cup frozen peas: Adds pops of sweetness and a burst of green color.
- 3 tablespoons minced fresh parsley leaves: Brightens and freshens up the dish at the end.
How to Make Biscuits and Chicken Pot Pie Recipe
Step 1: Prepare the Biscuits
Start by combining the flours, baking powder, baking soda, salt, and sugar in a large bowl. Cut the cold butter into the dry ingredients until it resembles coarse crumbs—this is the key to flaky layers. Add just enough buttermilk until the dough forms a soft, slightly sticky ball. If it feels dry, a little extra buttermilk will help. Roll out the dough on a floured surface to about 3/4 inch thickness and cut into rounds. Chill these biscuits while you make the filling, or cover and refrigerate up to two days ahead for convenience.
Step 2: Cook the Vegetables and Chicken
Heat vegetable oil in a heavy pot and sauté onion, carrots, and celery until tender and fragrant, seasoning with salt and pepper. Transfer these veggies to a bowl and add the shredded chicken—this ensures the flavors meld beautifully while preparing the sauce.
Step 3: Make the Creamy Filling Sauce
Lower the heat and melt butter in the same pot, then whisk in the flour to create a roux. Cook it briefly to remove that raw flour taste. Slowly whisk in milk, chicken broth, and thyme, letting the sauce simmer gently until thickened. Stir in optional sherry for a cozy warmth. Return the chicken and vegetables to the pot, mix in peas and parsley, and adjust consistency with extra broth if necessary until the filling is luscious but not soupy.
Step 4: Assemble and Bake
Pour the filling into a 13 by 9-inch baking dish and bake at 400°F for 18 minutes to get it bubbling and hot. Then, carefully arrange the chilled biscuits on top of the filling and return the dish to the oven. Bake for another 10 to 12 minutes until the biscuits are golden and irresistible. Let it cool for a few minutes before digging in—this is worth the wait!
How to Serve Biscuits and Chicken Pot Pie Recipe
Garnishes
A sprinkle of freshly chopped parsley or a light grating of Parmesan cheese makes an elegant finishing touch on this dish. These simple garnishes add a burst of freshness and a subtle hint of savory brightness that complements the creamy filling and buttery biscuits perfectly.
Side Dishes
This meal shines beautifully as a standalone dish, but pairing it with a crisp green salad dressed in a light vinaigrette or steamed green beans adds a refreshing crunch that balances the richness. Roasted root vegetables also pair wonderfully for a hearty, well-rounded dinner.
Creative Ways to Present
Serve this Biscuits and Chicken Pot Pie Recipe family-style straight from the baking dish for cozy dinners or use individual ramekins for an elegant presentation at your next gathering. You can also brush the biscuit tops with melted butter and sprinkle with herbs before baking to add a golden shine and extra flavor flair.
Make Ahead and Storage
Storing Leftovers
Leftover Biscuits and Chicken Pot Pie can be stored in an airtight container in the refrigerator for up to 3 days. The biscuits might soften slightly but the flavors will deepen, making for delicious next-day meals.
Freezing
You can freeze this dish either before baking (assemble the filling and biscuit topping, cover tightly with foil) or after baking once fully cooled. Frozen, it keeps well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers in the oven at 350°F for about 15-20 minutes uncovered to revive the biscuit’s crisp edges and warm the filling through. Microwaving works too but might soften the biscuit topping.
FAQs
Can I use store-bought biscuits for this recipe?
Absolutely! While homemade biscuits bring unbeatable flavor and texture, quality store-bought biscuits can save time and still work well when placed on top of the filling before baking.
What type of chicken is best to use?
Shredded rotisserie chicken is a convenient shortcut, but poached, roasted, or leftover chicken breast works beautifully. Just make sure it’s shredded for easy mixing into the filling.
Is there a vegetarian version of this Biscuits and Chicken Pot Pie Recipe?
Yes! Substitute the chicken with hearty roasted vegetables or plant-based meat alternatives and use vegetable broth instead of chicken broth for an equally satisfying dish.
Can I make the filling and biscuits completely ahead of time?
The biscuits can be made and refrigerated up to two days in advance. The filling is best prepared just before baking but can be made a day ahead and reheated gently before assembly.
How do I make the biscuits extra flaky?
Keep your butter chilled and avoid overworking the dough. Using a light touch and cold ingredients ensures those beautiful flaky layers that make this recipe stand out.
Final Thoughts
Making this Biscuits and Chicken Pot Pie Recipe is like sharing a warm secret with your family around the dinner table. It’s comforting, hearty, and downright delicious—perfect for those moments when you want to show love through food. Once you try it, you’ll see why it quickly becomes a treasured part of your recipe rotation. So grab your apron and get ready for a truly satisfying kitchen adventure!
Print
Biscuits and Chicken Pot Pie Recipe
- Total Time: 1 hour 30 minutes
- Yield: 15 servings
Description
A comforting and hearty Biscuits and Chicken Pot Pie recipe, featuring flaky homemade biscuits baked atop a creamy chicken and vegetable filling made with carrots, celery, peas, and shredded chicken. This dish combines traditional flavors and textures for a satisfying meal perfect for family dinners.
Ingredients
Biscuits
- 2 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1/2 teaspoon table salt
- 4 tablespoons unsalted butter (chilled and cut into 1/4 inch cubes)
- 1 cup buttermilk (plus up to 2 tablespoons extra if needed)
Filling
- 1 1/2 tablespoons vegetable oil
- 1 yellow onion (chopped)
- 2 cups shredded carrots (peeled and cut crosswise 1/4-inch thick)
- 2 small ribs of celery (cut crosswise 1/4-inch thick)
- Kosher salt (to taste)
- Cracked black pepper (to taste)
- 4 tablespoons unsalted butter
- 1/2 cup unbleached all-purpose flour
- 1 1/2 cups milk
- 2 to 2 3/4 cups low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 3 tablespoons dry sherry (optional)
- 3–4 cups shredded chicken (about 1 1/4 pounds)
- 3/4 cup frozen peas
- 3 tablespoons minced fresh parsley leaves
Instructions
- Prepare Biscuits: In a large bowl, stir together flour, baking powder, baking soda, salt, and sugar. Cut chilled butter into the dry ingredients with a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in 3/4 cup buttermilk with a fork until just combined into a soft, slightly sticky dough, adding extra buttermilk by tablespoon if needed.
- Shape Biscuits: Turn the dough onto a floured surface and gently bring it together into a ball using floured hands. Pat the dough out to 3/4 inch thickness and cut into 12 rounds with a 3-inch biscuit cutter. Place biscuits on a parchment-lined baking sheet and chill until ready to use. Optionally cover and refrigerate for up to 2 days in advance.
- Sauté Vegetables: Preheat oven to 400°F. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add onions, carrots, and celery and sauté for 5 to 7 minutes until tender. Season with salt and pepper. Transfer vegetables to a bowl and combine with shredded chicken; set aside.
- Make Filling Sauce: Reduce heat to medium and add butter to the same pot. Once melted, whisk in flour and cook, stirring constantly for 1 minute. Gradually whisk in milk, chicken broth, and dried thyme. Bring sauce to a simmer and cook for 1 minute until thickened. Season with salt and pepper. Stir in dry sherry if using.
- Combine Filling: Turn off heat and return chicken and vegetable mixture to the pot. Stir in frozen peas and parsley. If filling is too thick, loosen by adding extra chicken broth 1/4 cup at a time up to 3/4 cup until desired consistency is reached.
- Assemble and Bake: Pour the filling into a 13×9-inch baking dish and bake uncovered for 18 minutes. Remove from oven, top filling with chilled unbaked biscuits, then return to oven and bake another 10 to 12 minutes until biscuits are golden brown and filling is bubbly. Let cool for 5 minutes before serving.
Notes
- You can prepare the biscuit dough up to 2 days ahead and keep refrigerated before baking.
- If the filling becomes too thick, add extra chicken broth gradually to reach the right consistency.
- Dry sherry is optional but adds a nice depth of flavor to the filling.
- Use low-sodium chicken broth to control salt levels in the dish.
- Ensure biscuits are chilled well before baking to get flaky texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
