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When comfort food calls, this Chicken Pot Pie with Biscuits answers in the best way. It’s rich, creamy, loaded with tender chicken and veggies, and topped with homemade fluffy biscuits brushed with garlic herb butter. Every bite is pure comfort, and the best part? You don’t need to fuss with a pie crust!
How to Make the Best Chicken Pot Pie
Few things are as comforting as a homemade chicken pot pie—especially when it’s topped with fluffy, golden biscuits brushed with garlic herb butter. This is my go-to when I want something hearty without fussing with a pie crust. It’s rich, comforting, and packed with tender chicken and veggies, all baked under those buttery biscuits that soak up every bit of that savory sauce.
I usually start with raw chicken, but pre-cooked or rotisserie works just as well for a shortcut. Either way, it’s the kind of meal that brings everyone to the table—and keeps them there.
Why You Will Love This Recipe
✔ Family-friendly – A meal that both kids and adults will devour. No leftovers? That’s a good sign.
✔ One-pan wonder – Everything comes together in a single skillet before baking, making cleanup easier.
✔ Easy to customize – Start with raw chicken or use rotisserie for a shortcut. Swap in your favorite veggies!
Ingredients You Need
For the Filling:
- Chicken thighs or breasts – Thighs add more flavor, but breasts work too.
- Butter – Adds richness to the filling.
- Veggies – Onion, celery, carrots, and potatoes make this hearty.
- Garlic – Because everything’s better with garlic.
- Chicken broth – The base of the filling.
- Seasonings – Salt, pepper, chicken bouillon, thyme, and sage for that classic pot pie flavor.
- Frozen peas – Toss them in at the end for a pop of color and sweetness.
- Heavy cream – Makes the filling extra rich and creamy.
For the Biscuits:
- Flour, baking powder, sugar, and salt – The base for light, fluffy biscuits.
- Cold butter – Essential for flaky layers.
- Buttermilk – Helps create soft, tender biscuits. Sub with regular milk with a splash of vinegar or lemon juice if needed.
- Melted butter – For brushing on the biscuits after baking.
- Garlic & parsley – Adds fresh, garlicky flavor.
How To Make Chicken Pot Pie With Biscuits
- Sear the Chicken: Pat the chicken dry (this helps it get a good sear) and season both sides with salt and black pepper. Sear in a large skillet with a small amount of oil.
- Make the Pot Pie Filling: In the same skillet (don’t clean it—we want all that flavor from the chicken!), add the butter and let it melt. Sauté the veggies, sprinkle with flour to create a roux. Then pour in the broth. This creates a flavorful and thick pot pie filling.
- Make the Biscuits: Use a food processor or make them by hand. Press out the dough, cut and place on top of the pot pie filling.
- Assemble and Bake: Brush the tops with a little buttermilk, then bake for 15–20 minutes, until the biscuits are golden brown and puffed up.
- Finish with Garlic Herb Butter: The moment those biscuits come out of the oven, brush with garlic herb butter over the tops.
recipe Tips and Variations
- Short on time? Use rotisserie chicken instead of cooking raw chicken.
- Want extra veggies? Add mushrooms, green beans, or corn to the mix.
- No buttermilk? Make your own by mixing 1 cup milk with 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes.
- Gluten-free? Use a gluten-free flour blend for both the biscuits and the filling thickener.
What To Serve with Chicken Pot Pie
This is a full meal on its own, but if you want some extras on the table, try:
- Roasted Veggies. Always a welcome side dish!
- Homemade cranberry sauce (sounds unusual, but trust me—it’s a great contrast to the creamy filling!)
- A simple side salad with a tangy vinaigrette (try our Homemade Italian Dressing)
More Comfort Food Recipes
Chicken Pot Pie with Biscuits
When comfort food calls, this Chicken Pot Pie with Biscuits answers in the best way. It’s rich, creamy, loaded with tender chicken and veggies, and topped with homemade fluffy biscuits brushed with garlic herb butter. Every bite is pure comfort, and the best part? You don’t need to fuss with a pie crust!
Ingredients
Chicken
- 1½ pounds chicken thighs boneless, skinless
- 1 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
Pot Pie Filling
- 4 tablespoons butter
- 1 small yellow onion diced
- 2 stalks celery diced
- 2 carrots peeled and sliced
- 2 small russet potatoes peeled and chopped
- 3 cloves garlic minced
- 2 cups chicken broth
- 1 teaspoon chicken bouillon
- 2 teaspoons fine sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- ⅛ teaspoon ground sage
- 1 cup frozen green peas
- ⅓ cup heavy cream
Biscuits
- 2¼ cups all purpose flour
- ½ teaspoon fine sea salt
- 2 tablespoons sugar
- 1 tablespoon baking powder ½
- ½ cup unsalted butter
- 1 cup buttermilk (plus 1 tbsp for brushing on top for baking)
Instructions
Chicken
- Drizzle 1 tbsp of extra virgin olive oil in a braising pan or large skillet and heat over medium heat.
- Pat the chicken dry and sprinkle with 1 tsp salt, 1/4 tsp black pepper. Add the chicken to the skillet and sear the chicken on both sides. Cooking for 4-5 minutes, then flipping to cook the other side an additional 4-5 minutes. Internal temperature should register at least 160 degrees. Remove the chicken and set aside.
Pot Pie
- Add the butter to the skillet (leave all juices from cooking the chicken). Continue to heat over medium heat letting the butter melt. 4 tablespoons butter
- Stir diced onion, celery, carrots and small potatoes. Cook until the onions are softened and translucent. Other veggies will be softened. Add the garlic and cook an additional 30 seconds. 1 small yellow onion
- Stir in 1/4 cup flour and stir to coat all the veggies. Cook for 1-2 minutes. Then pour in the broth. Add seasonings: chicken bouillon, salt, pepper, thyme, and sage. Stir in the frozen peas. Bring this mixture to a simmer, cover and cook allowing the sauce to thicken and veggies to soften. (this takes about 15-20 minutes)
- Preheat the oven to 425 degrees F.
- Shred or dice up the chicken. Add the chicken to the sauce, and pour in the heavy cream. Stir to combine.
- Prepare the biscuit mixture by mixing together the flour, salt, sugar, and baking powder in a food processor or bowl. Cut in the cold butter or pulse in the processor until texture is coarse and butter is distributed. Pour in the buttermilk and stir or pulse until dough forms. 2¼ cups all purpose flour
- Remove the dough to a clean work surface and press together into a rectangular shape about 1/2 inch thick. Fold over one side to the center, then the other side. Press out the dough again and repeat this process for 4-5 times. Finally, press out the dough into a square approximately 8 inches by 8 inches. Cut the dough into 9 squares.
- Place the biscuits on top of the pot pie, brush the tops with buttermilk, and bake for 15-20 minutes until the tops of the biscuits are golden.
- Prepare the garlic herb butter by combining the melted butter, minced garlic, fresh parsley, and salt in a small bowl. Brush this over the tops of the biscuits. 2 tablespoons melted butter
Equipment
Notes
- Chicken Options: This recipe starts with raw chicken, but you can save time by using pre-cooked or rotisserie chicken. Simply shred and stir it in when adding the heavy cream.
- Biscuit Tips: For the flakiest biscuits, keep the butter cold and don’t overwork the dough. Folding the dough creates layers, making them extra fluffy.
- Vegetable Swaps: Feel free to swap or add your favorite vegetables—mushrooms, green beans, or corn all work well.
- Thickening the Sauce: If the sauce seems too thin after simmering, let it cook uncovered for a few extra minutes, or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
- Baking Tip: Make sure the biscuits are fully baked before serving. If they start browning too quickly, loosely tent the dish with foil.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for the best texture.
Nutrition
Calories: 649kcal | Carbohydrates: 49g | Protein: 22g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1590mg | Potassium: 657mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3702IU | Vitamin C: 15mg | Calcium: 182mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by KJandCompany.co
I made your pot pie with biscuit toping and all I can say is IT IS DELICIOUS, Will definitely makeagain
Wonderful! Thank you so much for taking the time to leave a review. I am so glad you enjoyed the recipe!