Chicken Pot Pie with Biscuits

Load up on healthy veggies, a comforting filling, and savory flavors with this Chicken Pot Pie with Biscuits recipe. It yields six large servings and comes together in about an hour. Perfect for a cozy night in!

Delicious, hearty chicken pot pie with biscuits

Today I’m here with another uber cozy meal that’s sure to have you scooping seconds onto your plate. From the loaded creamy filling to the flaky, buttermilk biscuits, this chicken pot pie is mouth-watering in every bite. Guests rave about it, kids look forward to it, and you are guaranteed to love this ultimate comfort food.

One of the great parts about this dish is that it freezes well, so it’s awesome for enjoying half now and using the second half as a quick and easy meal down the road.

What is chicken pot pie filling made of?

Chicken pot pies come in an array of varieties, but ours is made with a delicious filling of butter, onions, carrots, celery, potatoes, spices, and more. It’s savory, hearty, and oh so filling. It’s one of the most satisfying meals, and it’s the perfect wintertime dish!

Chicken pot pie with biscuits is one of my favorite pot pie recipes because the ingredients are so straightforward and simple. There’s nothing strange to hunt down in the grocery store included on the list!

Ingredients in chicken pot pie with biscuits

This recipe is made of two sets of ingredients: Those for the pot pie, and those for the biscuits! We’re loading up this dish with lots of vegetables, spices, and of course, great flavor.

Chicken pot pie

• Butter: First up for the chicken pot pie base is 2 tbsp of butter. It can be cold or room temperature; either way is fine as it will be melted to cook the veggies.
• Vegetables: Fill up your pot pie with veggies including 1 small onion, 1.5 cups of carrots, 1 cup of celery, and 2 heaping cups of baby gold potatoes. Before cooking, all of the veggies should be diced into small pieces.
• Spices: Next up is the flavor! Add delicious spices in the amount of 1 tsp of onion powder, 1 tsp of dried thyme, 1 tsp of salt, and 1/2 tsp of pepper.
• Flour: Thicken up the pot pie by including 1/3 cup of all-purpose flour.
• Almond milk: Next up is the milk! Use 2.5 cups of almond milk. If preferred, dairy works too.
• Chicken stock: Add density and flavor with 1.5 cups of chicken stock.
• Chicken: Finally, the chicken! Use 3 cups of shredded or finely diced cooked chicken. You could make things extra easy and use a rotisserie chicken if you’d like!
• Peas: Finish off this portion of the recipe with 1 cup of frozen peas.

Biscuits

• Flour: Start on the biscuits with 1.5 cups of all-purpose flour.
• Baking powder: 1 tsp of baking powder will help the biscuits cook properly.
• Baking soda: Follow the baking powder with 1/2 tsp of baking soda.
• Salt: Add flavor by including 1/2 tsp of salt.
• Butter: Next up is the butter! This makes a world of difference in terms of flavor. Use 2 tbsp, cubed into small chunks.
• Greek yogurt: After finishing with the butter, thicken up the biscuits with 1/2 cup of plain Greek yogurt. This will make them nice and fluffy.
• Almond milk: 1/3 cup of almond milk will help the biscuits reach the right texture.
• Egg: 1 egg will help all of the ingredients bind together properly.
• Honey: Last but not least, 1 tbsp of honey adds delicious flavor!

Note: You could also grab some fresh parsley to sprinkle on top!

Tools needed to make this chicken pot pie with biscuits recipe

You’ll need a good amount of kitchen tools to make this dish. I like to gather everything before I begin, as it makes a for a smooth cooking process! I definitely recommend it. Below is a list of everything you’ll need.

• 10 inch cast iron skillet or 9×13 casserole dish
• Cutting board
• Chopping knife
• Large Dutch oven or saucepan
• Stirring utensil
• Large bowl
• Small bowl
• Whisk
• Cookie scoop
• Baking sheet

To measure ingredients, you will need 1/2 tsp, 1 tsp, 1 tbsp, 1/3 cup, 1/2 cup, and 1 cup sized measuring cups.

How to make homemade chicken pot pie using biscuits

This chicken pot pie recipe starts off with the filling. From there, we’ll dive into creating the flaky biscuits.

To begin, preheat the oven to 375°F and grease a 10-inch cast iron skillet. If not available, you can use a 9×13 baking dish instead.

Next, chop and dice all of the onions, carrots, celery, and potatoes. Grab a large Dutch oven or saucepan, and heat the butter over medium-high heat. Once melted, add the vegetables and cook for 7-8 minutes until the vegetables have begun to soften.

Once slightly softened, add the onion powder, thyme, salt, and pepper. Sprinkle in the flour and stir. Cook for an additional minute.

Slowly add the almond milk and chicken stock, scraping bits off the bottom of the dish as needed. Add the chicken and peas and bring the pot to a simmer. Let simmer for 2-3 minutes. The mixture should thicken up. Turn off the heat.

In a large bowl, combine the flour, baking powder, baking soda, and salt. Add the cubed butter and using your hands or a pastry cutter, blend the butter into flour until fine crumbles form.

In a separate small bowl, whisk together the yogurt, milk, egg, and honey. Pour it into the flour and stir until the dough forms. Don’t overmix.

Pour the chicken pot pie filling into a skillet. Using a large cookie scoop, scoop the biscuit dough onto the filling. This should make 6 large biscuits.

Place a baking sheet under the skillet and bake for 28-30 minutes, or until the biscuits are golden brown. They may bubble over a bit.

Let cool for 15 minutes before serving.

Have leftovers? You can keep extra chicken pot pie by placing it in an airtight container and storing in the refrigerator for up to 3-4 days. To enjoy later, freeze for up to 1 month.

How do you thicken chicken pot pie filling?

If you find your filling to be too runny, you can fix this by adding cornstarch or flour. If doing so, add in small amounts (around 1/2 tsp at a time).

What is the crust on a pot pie made of?

Though chicken pot pies vary, this particular crust is made with flour, baking powder, baking soda, salt, butter, yogurt, almond milk, egg and honey.

What does chicken pot pie contain?

This chicken pot pie contains chicken (surprise!), onion, carrots, celery, peas, potatoes, spices, flour, almond milk, and chicken broth.

What should I pair with this dish?

You can enjoy this dish alongside anything! I tend to go for veggies, like these incredible garlic sesame green beans.

If you liked this recipe, you’ll want to try these!

Comfort foods are everything during the cold months! Here are some more meal ideas to keep you feeling nice and cozy.

• Potato Sweet Corn Chowder
• Easy White Chicken Chili Recipe (Stovetop or Crockpot)
• Broccoli Cheddar Quiche with Sweet Potato Crust
• One Pot Chicken Parmesan Pasta
• Anything from the soup archives

Recipe by Erin Antoniak and Photos by Bake and Bacon

If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!

Erin Antoniak

Chicken Pot Pie with Biscuits

5 from 43 votes

Load up on healthy veggies, a comforting filling, and savory flavors with this Chicken Pot Pie with Biscuits recipe. It yields six large servings and comes together in about an hour. Perfect for a cozy night in!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: chicken, dinner, Main Course

Cuisine: American

Calories: 498

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 tbsp butter
• 1 small onion diced
• 1.5 cups carrots diced
• 1 cup celery diced
• 2 heaping cups baby gold potatoes diced
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp pepper
• 1/3 cup flour
• 2.5 cups almond milk
• 1.5 cups chicken stock
• 3 cups shredded or finely diced cooked chicken
• 1 cup frozen peas

Biscuits

• 1.5 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp butter cubed small chunks
• 1/2 cup plain greek yogurt
• 1/3 cup almond milk
• 1 egg
• 1 tbsp honey

Method

 

1. Preheat oven to 375F and grease a 10inch cast iron skillet. Alternatively use a 9×13 dish.
2. Chop and dice all veggies. In a large dutch oven or sauce pan, heat butter over medium-high heat until melted. Add in onions, carrots, celery, and potatoes and cook for 7-8 minutes, until veggies have began to soften.
3. Once softened slightly, add in onion powder, thyme, salt, and pepper. Then sprinkle on flour, stir, and cook an additional minute.
4. Slowly add in almond milk and chicken stock, scraping bits off the bottom of the dish. Add in chicken and peas and bring to a simmer. Let simmer 2-3 minutes, mixture should be thickening up. Turn off heat.
5. In a large bowl, mix together flour, baking powder, baking soda, and salt. Add in cubed butter and using your hands or a pastry cutter, blend butter into flour until fine crumbles.
6. In a separate small bowl, whisk together yogurt, milk, egg, and honey. Pour into flour and stir until dough forms, don’t over-mix.
7. Pour chicken pot pie filling into a skillet. Using a large cookie scoop, scoop biscuit dough onto filling. This should make 6 large biscuits.
8. Place a baking sheet under skillet and bake for 28-30 minutes or until biscuits are golden brown. It may bubble over a little bit.
9. Let cool 15 minutes before serving.

Nutrition

Calories: 498kcalCarbohydrates: 58gProtein: 30gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 102mgSodium: 1155mgPotassium: 873mgFiber: 6gSugar: 9gVitamin A: 5920IUVitamin C: 29mgCalcium: 264mgIron: 4mg

Notes

• Don’t Overmix the Biscuit Dough: Once you pour the wet ingredients into the flour mixture, stir just until the dough comes together and stop. Overmixing develops the gluten and leads to tough, dense biscuits instead of the fluffy, tender ones you’re going for.
• Place a Baking Sheet Under the Skillet: The filling may bubble over a little bit during baking, so always slide a sheet pan under the cast iron before it goes in the oven. It saves you from a smoky, messy oven situation and makes cleanup a breeze.
• Let It Cool 15 Minutes Before Serving: As tempting as it is to dig right in, let the pot pie rest for a full 15 minutes after it comes out of the oven to allow the filling to set up so it scoops beautifully rather than pouring out all over the plate.

Tried this recipe?

Let us know how it was!