Homemade Biscuits Chicken Pot Pie

There’s something deeply comforting about a warm, golden-brown chicken pot pie fresh from the oven—especially when it’s made entirely from scratch. The flaky biscuit topping gives way to a creamy, savory filling packed with tender chicken, garden vegetables, and a rich, herb-kissed sauce that warms you from the inside out. This Homemade Biscuits Chicken Pot Pie isn’t just a meal—it’s a culinary embrace, perfect for chilly evenings, Sunday dinners, or impressing guests with your cooking prowess.

The History of Chicken Pot Pie

The origins of the chicken pot pie trace back centuries, with roots in both British and early American cuisine. In medieval England, “coffins” (not the modern-day kind) referred to sturdy, edible crusts used to encase meats and preserve them during cooking. These deep-dish pies were often filled with game birds, beef, or fish, and baked until the crust formed a protective shell.

When settlers arrived in North America, they adapted these recipes using local ingredients like chicken, potatoes, and root vegetables. The dish evolved into what we now recognize as the classic American chicken pot pie: a creamy stew-like filling nestled under a flaky top crust. Over time, variations emerged—some with bottom crusts, others with mashed potato toppings, and still others topped with fluffy biscuits instead of pastry.

The biscuit-topped version gained popularity in the 20th century, particularly in Southern U.S. cooking, where buttermilk biscuits are a staple. This hybrid approach combines the heartiness of a casserole with the elegance of a pie, offering both texture and flavor contrast. Today, homemade biscuit-topped chicken pot pie is cherished not only for its taste but also for its nostalgic value—a symbol of home-cooked love passed through generations.

Ingredients Breakdown

To make a truly exceptional homemade chicken pot pie with biscuit topping, every ingredient plays a crucial role. Here’s a detailed look at each component:

Filling Ingredients:

Cooked Chicken: Use boneless, skinless chicken breasts or thighs, poached, roasted, or rotisserie chicken. About 3 cups shredded or diced. The protein base should be moist and flavorful.
Vegetables: Classic mix includes diced carrots, peas, celery, onions, and sometimes mushrooms or corn. Fresh vegetables provide sweetness, texture, and color.
Butter: High-fat butter (preferably unsalted) creates the roux that thickens the filling. It adds richness and depth.
All-Purpose Flour: Used to thicken the sauce via a roux. Provides body without overpowering flavor.
Chicken Broth: Low-sodium preferred, so you can control salt levels. Forms the liquid base of the filling, carrying all the flavors together.
Heavy Cream or Whole Milk: Adds creaminess and silkiness to the sauce. Cream results in a richer pie; milk keeps it lighter.
Aromatics: Minced garlic and shallots deepen the savory notes.
Herbs: Thyme, rosemary, parsley, and sage bring earthy warmth. Fresh herbs are ideal, but dried work too (use half the amount).
Salt & Black Pepper: Essential seasonings. Adjust carefully after combining all ingredients.
Worcestershire Sauce (optional): A splash enhances umami and complexity.

Biscuit Topping Ingredients:

All-Purpose Flour: Structure builder for the biscuits.
Baking Powder: Leavening agent that helps biscuits rise and stay fluffy.
Sugar: Just a touch to balance flavor and promote browning.
Salt: Enhances overall taste.
Cold Butter: Cut into small cubes; essential for creating flaky layers.
Buttermilk: Reacts with baking powder for lift and tenderness. Also imparts tanginess.
Egg (optional): Some recipes include an egg in the biscuit dough for extra richness and structure.
Melted Butter (for brushing): Brushed on top before baking for a golden, glossy finish.

Step-by-Step Recipe

Part 1: Prepare the Filling

Preheat Oven: Set oven to 400°F (200°C). Grease a 9×13-inch baking dish or deep cast-iron skillet.
Sauté Vegetables: In a large skillet or Dutch oven, melt ½ cup (1 stick) unsalted butter over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 8–10 minutes until softened. Stir in 2 cloves minced garlic and cook for 1 more minute.
Make the Roux: Sprinkle ⅓ cup all-purpose flour over the vegetables. Stir constantly for 2–3 minutes to cook out the raw flour taste and form a paste.
Add Liquids: Gradually pour in 2 cups low-sodium chicken broth while stirring continuously to prevent lumps. Bring to a gentle simmer.
Thicken the Sauce: Slowly stir in 1 cup heavy cream (or whole milk). Continue cooking and stirring until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes).
Season Generously: Stir in 1 tsp dried thyme (or 1 tbsp fresh), ½ tsp dried rosemary, ¼ tsp ground black pepper, 1 tsp salt (adjust later), and a few dashes of Worcestershire sauce if desired.
Add Remaining Fillings: Fold in 3 cups cooked, shredded chicken, 1 cup frozen peas (thawed), and optionally ½ cup corn or sliced mushrooms. Simmer for another 3–4 minutes. Taste and adjust seasoning.
Pour Into Dish: Transfer the filling into the prepared baking dish. Spread evenly. Let cool slightly while preparing biscuits.

Part 2: Make the Biscuit Topping

Whisk Dry Ingredients: In a large bowl, combine 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp sugar, and ¾ tsp salt.
Cut in Butter: Add ½ cup cold unsalted butter, cut into small cubes. Use a pastry cutter or two forks to blend until the mixture resembles coarse crumbs with pea-sized butter pieces.
Add Buttermilk: Pour in ¾ cup cold buttermilk. Gently stir with a spatula until the dough just comes together. Do not overmix—this ensures tender biscuits.
Turn Out Dough: On a lightly floured surface, gently knead the dough 3–4 times. Pat into a ½-inch thick rectangle or circle.
Shape Biscuits: Use a round biscuit cutter (about 2.5–3 inches) to cut out biscuits. Press straight down—do not twist—to allow proper rising. Re-roll scraps once.
Arrange on Pie: Place biscuits snugly over the hot filling. You should have about 8–10 biscuits depending on size.
Optional Egg Wash: Beat 1 egg with 1 tbsp water or milk. Brush lightly over biscuits for a golden crust.
Brush with Melted Butter: Drizzle or brush melted butter over the tops for shine and flavor.

Part 3: Bake the Pie

Bake: Place dish on a baking sheet (to catch any overflow) and bake at 400°F for 20–25 minutes, or until biscuits are golden brown and filling is bubbling around edges.
Cool Slightly: Remove from oven and let rest for 10–15 minutes before serving. This allows the filling to set slightly for cleaner slices.

Tips for Success

Use Cold Ingredients for Biscuits: Cold butter and buttermilk are key to flaky, light biscuits. Warm ingredients melt the fat too soon, leading to dense topping.
Don’t Overwork the Dough: Mix just until combined. Overworking develops gluten, making biscuits tough.
Pre-Cook Your Filling: Always fully cook and thicken the filling before adding biscuits. Raw fillings release moisture and may make the bottom soggy.
Let Filling Cool Slightly: Placing cold biscuits on a very hot filling can cause premature melting of butter, affecting rise.
Use a Baking Sheet: Prevent spills by placing the pie dish on a rimmed baking tray during baking.
Check Internal Temp: Biscuits are done when internal temperature reaches 200–205°F or when a toothpick inserted comes out clean.
Rest Before Serving: Letting the pie sit ensures the creamy filling doesn’t gush out when scooped.

Variations and Customizations

This recipe is wonderfully adaptable. Try these creative twists:

Veggie Pot Pie: Omit chicken and add more vegetables like diced potatoes, parsnips, zucchini, or green beans. Use vegetable broth.
Gluten-Free Version: Substitute gluten-free all-purpose flour (with xanthan gum) in both filling and biscuits. Ensure broth and seasonings are GF-certified.
Dairy-Free Option: Replace butter with vegan margarine, heavy cream with coconut cream or cashew cream, and buttermilk with almond milk + lemon juice (1 tbsp per cup).
Herb Variations: Swap thyme for tarragon for a French twist, or add dill for a brighter note.
Cheesy Biscuits: Add ½ cup shredded cheddar or Parmesan to biscuit dough for extra flavor.
Drop Biscuit Style: Instead of cutting out rounds, drop spoonfuls of biscuit dough over the filling for a rustic, cobbler-like appearance.
Mini Pies: Divide filling among ramekins or muffin tins, top with mini biscuits, and bake for 15–18 minutes. Perfect for individual servings!
Creamier Filling: Stir in 2–3 tbsp cream cheese or sour cream at the end for extra tang and richness.

Health Considerations and Nutritional Value

While this dish is undeniably hearty and satisfying, it can be modified for various dietary needs:

Nutritional Profile (Approximate per Serving, serves 6):

Calories: ~450–550 kcal
Protein: 25–30g (from chicken and dairy)
Fat: 20–28g (mostly from butter, cream, and chicken)
Carbohydrates: 35–45g (primarily from flour, biscuits, and vegetables)
Fiber: 3–5g (from vegetables and whole ingredients)
Sodium: 600–900mg (depends on broth and added salt)

Healthier Modifications:

Lower Fat: Use milk instead of cream, reduce butter, and opt for lean chicken breast.
Lower Carb: Reduce biscuit portion or use almond flour/oat flour blends (though texture changes).
Higher Protein: Increase chicken to 4 cups or add white beans like cannellini.
More Veggies: Bulk up filling with spinach, kale, bell peppers, or leeks to boost fiber and nutrients.
Sodium Control: Use no-salt-added broth, limit added salt, and rely on herbs and spices for flavor.

Note: Those with lactose intolerance, celiac disease, or cardiovascular concerns should adapt accordingly using substitutions listed above.

Full Ingredient List

Filling:

½ cup (1 stick) unsalted butter
1 medium onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
⅓ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream or whole milk
3 cups cooked, shredded chicken (rotisserie works well)
1 cup frozen peas, thawed
1 tsp dried thyme (or 1 tbsp fresh)
½ tsp dried rosemary (crushed)
1 tsp salt (adjust to taste)
½ tsp black pepper
Optional: 1–2 tsp Worcestershire sauce

Biscuit Topping:

2 cups all-purpose flour
1 tbsp baking powder
1 tsp sugar
¾ tsp salt
½ cup cold unsalted butter, cubed
¾ cup cold buttermilk
1 egg + 1 tbsp water (optional, for egg wash)
2 tbsp melted butter (for brushing)

Directions Recap

Preheat oven to 400°F. Grease a 9×13-inch baking dish.
In a large pot, melt butter and sauté onion, carrots, and celery until soft. Add garlic; cook 1 minute.
Sprinkle flour over veggies; cook 2–3 minutes, stirring constantly.
Gradually whisk in chicken broth, then cream. Simmer until thickened.
Stir in chicken, peas, herbs, salt, pepper, and Worcestershire (if using). Simmer 3–4 minutes. Adjust seasoning.
Pour filling into baking dish. Let cool slightly.
In a bowl, mix flour, baking powder, sugar, and salt. Cut in cold butter until crumbly.
Stir in buttermilk just until dough forms. Turn onto floured surface; pat to ½-inch thickness.
Cut into rounds and place over filling.
Brush with egg wash (if using), then melted butter.
Bake 20–25 minutes until biscuits are golden and filling bubbles.
Rest 10–15 minutes before serving.

FAQ

Can I make this ahead of time?

Yes! Assemble the pie (without baking) and refrigerate for up to 24 hours. Add 5–10 minutes to baking time. You can also freeze the unbaked pie for up to 3 months—bake from frozen, adding 15–20 minutes and covering loosely with foil to prevent over-browning.

Can I use store-bought biscuits?

Absolutely. Canned or refrigerated biscuit dough works in a pinch. Cut into quarters or drop whole over filling. Expect slight differences in flavor and texture.

Why did my filling turn out runny?

This usually happens if the roux wasn’t cooked long enough or if too much liquid was added. Make sure to simmer until the sauce coats the back of a spoon. If still thin, mix 1 tsp cornstarch with 1 tbsp cold water and stir in, then simmer 2 more minutes.

Can I reheat leftovers?

Yes. Reheat individual portions in the oven at 350°F for 15–20 minutes to preserve biscuit texture. Microwave works but may soften the topping.

Can I use leftover turkey?

Definitely! This is a fantastic way to use Thanksgiving leftovers. Substitute turkey for chicken in equal amounts.

Is this recipe freezer-friendly?

The filling freezes beautifully. Store separately or as a complete unbaked pie. Baked pies can be frozen too—thaw overnight in fridge and reheat slowly in oven.

How do I get flakier biscuits?

Keep all ingredients cold, handle dough minimally, and avoid pressing the cutter into the dough. For extra lift, chill the shaped biscuits for 10 minutes before baking.

Summary

Indulge in the ultimate comfort food with this Homemade Biscuits Chicken Pot Pie—featuring a velvety, herb-infused chicken and vegetable filling beneath a crown of golden, flaky buttermilk biscuits.

Baked to perfection and full of cozy, homestyle flavor, this from-scratch recipe is destined to become a family favorite for generations.