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The idea of writing a recipe for chicken pot pie with biscuits is a high-risk endeavor. For many, a comfort food staple such as pot pie means that many a food memory exists for anyone who loves it. And what’s hard is that food memories are nearly impossible to live up to. Instead, the food always seems… off, not tasting like Grandma’s, a favorite restaurant, or Mom’s version.
When it comes to a classic, I find it best to stick to the basic ingredients and make each one shine. Instead of adding new flavors and fusions, it’s always best to make it the best it can be. So this one’s full of nostalgia and good techniques.
I’m always looking for ways to add more flavor whenever possible. And sometimes, it’s the simplest methods that add the most flavor, such as roasting vegetables, which is pretty much my weekly go-to routine no matter what I’m making. Under high heat and coated in oil, vegetables gain so much flavor and maintain their texture.
For this recipe, carrots and sweet potatoes are roasted with the chicken. Roasting these denser vegetables before mixing everything together helps cut down on the total time and brings out their natural sweetness.
The definitive feature of a pot pie is the fillings’ thickness. This texture is what draws people in and causes them to make it time and again. The equal parts of flour and butter provide thickness, and without this duality, the ingredients wouldn’t hold together. The rest of the filling is simple: onions and celery mixed with this thickened mixture.
I’ve never been a fan of a crusted pot pie. Instead, I opt for a drop biscuit topping. I know, I know… no matter where you are on this scale, hear me out first. Using the traditional method, the crust needs to be extra sturdy to withstand the filling, and it often ends up becoming soggy. I bypass any crust and go directly to biscuits.
Drop biscuits are a total time saver. Since they take away the extra time of making a crust, chilling it, and rolling it out, they end up being super quick. Plus, the ingredients are pantry staples. These biscuits will create a slightly more wet and shaggy batter. Once mixed up, they’re scooped into rounds and placed on top of the prepared filling. During the baking, they become golden with a perfectly crispy crust on top. Voila!
More Chicken Recipes
- Homemade BBQ chicken pizza
- Southwestern BBQ chicken
- Chicken pot pie with cheddar crust – another chicken pot pie recipe to try!
- Sheet pan roasted chicken with smashed potatoes
- One pan chicken, chickpeas, and broccoli
- Korean-style chicken lettuce cups
- Baked crispy chicken strips
- The best roast chicken
Watch How to Make This Chicken Pot Pie with Biscuits
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Chicken Pot Pie with Biscuits
Ingredients
- ⅓ cup (⅔ stick) unsalted butter
- ¾ cup diced onion (about 1 onion)
- ¾ cup diced celery (about 2 stalks)
- 2 tsp kosher salt separated
- 1 lb chicken breast boneless & skinless (about 2-3 breasts)
- 1 ½ cups chopped carrots (about 3 carrots)
- 1 cup diced sweet potato
- 2 tbsp olive oil
- 1 tsp freshly ground black pepper
- ⅓ cup all-purpose flour
- ½ cup white wine
- 1 tbsp Dijon mustard
- 2 tsp dried thyme
- 2 ¾ cups chicken stock
- 1 cup pearl onions
- 1 cup peas
For the biscuits
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 tsp granulated sugar
- 8 tbsp (1 stick) unsalted butter diced and kept cold
- 1 ¼ cups buttermilk
- kosher salt on top of biscuits
Instructions
For the filling
- Preheat oven to 425°F. In a 6-quart stockpot, melt the butter and sauté the onion and celery with 1 tsp salt over medium-low heat. Sauté until the onion is soft and translucent but not browned, 6-8 minutes.⅓ cup (⅔ stick) unsalted butter, ¾ cup diced onion (about 1 onion), ¾ cup diced celery (about 2 stalks), 2 tsp kosher salt
- While the onion and celery are sautéing, prepare the roasted vegetables. Place the carrots, sweet potatoes, and chicken breast on a large sheet pan. Drizzle with olive oil, 1 tsp salt, and black pepper. Roast in the preheated oven until the chicken registers 160°F and the vegetables are tender when inserted with a knife. Remove from oven and set aside.1 lb chicken breast, 1 ½ cups chopped carrots (about 3 carrots), 1 cup diced sweet potato, 2 tbsp olive oil, 1 tsp freshly ground black pepper
- Once the onion and celery are soft and translucent, add the flour. Stir and cook the flour until it is slightly toasted and just starting to stick to the bottom of the stockpot, 3-4 minutes. Pour in the white wine, Dijon mustard, and thyme. Whisk until smooth. At first, the flour will be clumpy. Continue to whisk and add the chicken stock until the mixture is smooth and thick. Stir in the pearl onions and peas to warm through, 2 minutes. Remove from the heat and add the roasted carrots, sweet potatoes, and shredded chicken. Pour into a greased 9 x 13-inch baking dish and prepare biscuits.⅓ cup all-purpose flour, ½ cup white wine, 1 tbsp Dijon mustard, 2 tsp dried thyme, 2 ¾ cups chicken stock, 1 cup pearl onions, 1 cup peas
- In a large bowl, combine the flour, baking soda, baking powder, salt, and sugar. Stir to combine. Add the diced butter and, using a pastry cutter or hands, work into flour until it resembles a coarse grainy texture. Add buttermilk and stir. The dough will be shaggy and almost batter-like.2 cups all-purpose flour, 1 tsp baking soda, 2 tsp baking powder, 1 tsp kosher salt, 2 tsp granulated sugar, 8 tbsp (1 stick) unsalted butter, 1 ¼ cups buttermilk
- Scoop biscuits onto the top of the prepared filling, making approximately 12 biscuits. Sprinkle with salt and bake in the preheated 425°F oven until the biscuits are golden and the filling is bubbling, 30-40 minutes. Remove from oven and cool 10 minutes before serving.kosher salt on top of biscuits
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I made this a couple of weeks ago, and my husband is still talking about it.. It was delicious… Thank you so much for sharing this recipe.. 😋😋😋😋😋
The pan size is throwing me off i have 8×8 or 9×13 , now i am panicking . I don’t think i have ever heard of 9×9 .
We made your recipe almost item for item except that we substituted the wheat flour for a gluten free flour. Oh my gosh! This was so delicious! Also, I didn’t have a 9×9″ pan, so I put it in a 13x 9″ pan. It worked out perfectly!!! Thank you for the delicious recipe. I sent it via messenger to my daughter in Virginia. I know she’ll love it as well. Thank you!!! You’re awesome and I love watching you!!!
The filling is delicious! The biscuits weren’t done, so I’ve returned it to the oven. Do you bake the biscuits at 425 also?sherry
Love this recipe!
Does anyone have a good suggestion for reheating for leftovers and not getting dried out?
I made this recipe because what better comfort food is there than chicken pot pie. I did not put the sweet potatoes in, but the next time I will try it. I was so proud of myself because this is first time I actually made homemade biscuits, and I thought it was a really interesting new way to make chicken pot pie. I will definitely make this again. I also love how the chicken and vegetables get roasted first.
I loved this recipe when it was hot and fresh out of the oven. I did cook at 425 for 32 minutes and the biscuits were nice and brown. The recipe didn’t say if to turn oven down to cook the pot pie or leave it on the 425 it was set on to roast the chicken and the veggies.
I covered and put in refrigerator. Then next day I heated it up in a glass pyrex pan in the oven at 350 til it was hot throughout and it was really dry. Tasted like all the liquid had been absorbed into the biscuits. Any suggestions for reaheating so I can enjoy this wonderful dish as a left over?
VERY TASTY, I did omit the sweet potato and pearl onions. I added about a tsp of ground sage. I cooked everything right in my LeCrueset 5 qt braiser and then transferred to the oven. Love the biscuit recipe.
All these comments are really old, so I thought I would add mine.
Great recipe for turkey leftovers. Onions and frozen veggie mix work well too. I didn’t have veggies to roast so that’s what I did, but a small container of mushrooms that got sautéed before hand. I also added sage because it’s delicious. Buttermilk isn’t a thing in my area but it’s easy to make with a teaspoon of vinegar.
As for the oven temperature, 425 is way too much for the casserole. It was done in 10 minutes at that temp, not 40, but then I made all of this in my big cast iron dutch oven. So be watchful when in it’s the oven. Enjoy!
Hi. I’m thinking the oven should be turned back down to 350 while baking the dish. Not kept at 425 for roasted veggies and chicken. ???
Flavors are perfect as is the biscuit dough. 🤗
I agree. I put it in the oven at 425 as directed: the biscuits were golden and the liquid was bubbly after 10 minutes.
Made it tonight for dinner, delicious!
Thank you so much for this recipe! I hadn’t decided what to make for dinner tonight and you inspired me. I had to change a few things but I appreciate you teaching me the process. I had no idea making biscuits was so easy and I loved the drop biscuit idea on top. I have a bad medical condition that leaves me little energy for things I love but this recipe was so simple!
I love seeing your videos, I watch them on Facebook and I have learned so much from you! I admire your knowledge and willingness to share it. You definitely inspire me to garden and when I can get back on my feet, I will. But I love learning it and it’ll make it easier when I do start.
Thanks again,
Anna-Christina Houston