Introduction

Warm up your dinner with this comforting chicken pot pie topped with flaky buttermilk biscuits. It’s a rich, creamy filling packed with tender chicken and vegetables, crowned with golden biscuits that bake to perfection. Perfect for a cozy night in!

A black skillet with a yellow handle holds seven golden brown biscuits on top, evenly placed over a creamy white sauce mixed with bright green peas and small orange carrot pieces, garnished with finely chopped green herbs. The sauce looks thick and rich, and the biscuits have a textured, slightly flaky surface with a warm, baked glow. The skillet is set on a white marbled texture, with a yellow and white check cloth nearby, along with two shiny silver shakers and a small sprig of green herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts (about 1.5 lbs total)
3 cups chicken broth
1 chicken bouillon cube
4 tbsp butter (unsalted recommended)
1/2 cup onions, diced (1/4-inch pieces)
1/2 cup carrots, diced (1/4-inch pieces)
1/2 cup celery, diced (1/4-inch pieces)
2 garlic cloves, freshly minced
1/3 cup all-purpose flour
1 cup frozen peas
1/2 cup half and half
1 tsp low sodium soy sauce
1/4 tsp ground sage
1/2 tsp dry rosemary
1/2 tsp dry thyme
1/2 tsp onion powder
Salt and black pepper to taste
Buttermilk biscuit dough (prepared separately per your preferred recipe)

Instructions

Step 1: Season the chicken breasts with salt and pepper. Place them in a saucepan with chicken broth and bouillon cube. Bring to a simmer with the lid cracked and cook for 15 minutes until fully cooked. Remove chicken and shred into bite-sized pieces. Reserve the broth in the saucepan.
Step 2: In the same saucepan, melt butter over medium heat. Add diced onions, carrots, and celery, sautéing for 5–6 minutes until softened and onions are translucent.
Step 3: Add minced garlic and dried seasonings (sage, rosemary, thyme, onion powder), cooking for 1 minute to release their flavors.
Step 4: Sprinkle flour over vegetables and cook for 2 minutes, stirring constantly to create a roux that thickens the sauce.
Step 5: Slowly whisk in reserved chicken broth to avoid lumps. Then add half and half in a thin stream while stirring to blend without curdling.
Step 6: Stir in soy sauce. Let the sauce simmer 2–3 minutes until thick enough to coat the back of a spoon. Adjust seasoning with salt and pepper as needed.
Step 7: Return shredded chicken to the sauce and stir to combine. Add frozen peas and stir until warmed through. Remove from heat and taste again, adjusting seasoning if necessary.
Step 8: Transfer filling to a 9×13 inch baking dish if your saucepan isn’t oven-safe. Spread buttermilk biscuit dough evenly over the filling, leaving small gaps for steam to escape.
Step 9: Bake in a preheated 425°F oven for 15–18 minutes until biscuits are golden brown and cooked through.
Step 10: Let rest for 5 minutes before serving to allow filling to set slightly for easier scooping.

Tips & Variations

Use freshly ground sage for a more robust flavor in the filling.
Add mushrooms or swap peas for green beans for a twist on the vegetable mix.
Make your own buttermilk biscuit dough or use your favorite store-bought brand for convenience.
To ensure even cooking, dice all vegetables uniformly into 1/4-inch pieces.
If the sauce becomes too thick, thin with a splash of reserved broth; if too thin, simmer a little longer.

Storage

Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven until warmed through, about 15-20 minutes, to keep the biscuit topping crisp. Avoid microwaving as it can make the biscuits soggy.

How to Serve

A round biscuit with a golden-brown top and flaky layers is placed in the center of a white bowl filled with thick, creamy chicken stew. The stew surrounds the biscuit, showing visible pieces of shredded chicken, bright green peas, and small chunks of orange carrot, all coated in a rich, pale sauce. The biscuit is sprinkled with finely chopped green herbs, adding color contrast to the light biscuit and creamy stew. The bowl rests on a yellow and white checkered cloth, set on a white marbled surface. In the background, out of focus, there are salt and pepper shakers and a blurred mustard-yellow object. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, you can use shredded rotisserie chicken to save time. Just add it toward the end of making the sauce to warm through without overcooking.

Can I freeze chicken pot pie with biscuit topping?

It’s best to freeze the filling and biscuit dough separately. Freeze the filling in a container and biscuit dough wrapped tightly. When ready, thaw, assemble, and bake fresh for best texture and flavor.