This Homemade Chicken Pot Pie Recipe is the definition of comfort food! A creamy chicken and veggie-based filling is topped with flaky buttermilk biscuits before being baked to golden perfection. Topped with extra butter and flaky salt, it’s served warm for a filling meal everyone will love!
Better-Than-Storebought Chicken Pot Pie Using Biscuits
I ate quite a few chicken pot pies growing up, and they were always one of my favorite meals. Honestly, I still love them today, but I no longer mess with the frozen varieties. Instead, I make them from scratch!
Don’t worry, though. My homemade chicken pot pie recipe doesn’t require a complicated pie dough or a million steps. Instead, I use my famous buttermilk biscuits to keep the whole process easy while keeping all the rich, savory, buttery flavor you know and love. I also like my pot pie creamy with a bit more sauce, which is what makes this recipe standout.
From start to finish, you can have the entire pot pie on the table in just an hour, and it makes plenty enough for a crowd.
Recipe Ingredients
Butter: I recommend using unsalted butter to have better control over the sodium in the dish.
Oil: Olive oil is my go-to for sautéeing, but you can use avocado oil if that’s what you have on hand.
Vegetables: You can’t have pot pie without veggies! We’re using shallots, carrots, celery, garlic, and frozen green peas to create a classic, savory filling.
Flour: We are using all-purpose flour to thicken the filling.
Broth: This forms the base of the sauce, adding savory flavor. I recommend using low-sodium broth. You can always add more salt if needed.
Half and Half: This enhances the richness and creates a thick, creamy consistency. Heavy cream will also work!
Lemon Juice: Freshly squeezed is best! The acidity cuts through some of the heaviness of the filling, creating a well-rounded taste.
Herbs and Spices: Fresh thyme, salt, pepper, Italian seasoning, fresh parsley, and smoked paprika infuse the filling with a savory, herbaceous flavor with just a touch of heat.
Shredded Chicken: Use leftover shredded chicken or turkey.
Buttermilk Biscuits: We’re using our homemade buttermilk biscuits cut into 8 circles or squares! If preferred, you can use canned store-bought biscuits instead.
How to Make Chicken Pot Pie with Biscuits
Step 1. Before you begin, preheat the oven to 425F.
Step 2. Next, heat a large skillet over medium-high heat. Add the butter and oil to the skillet. Then, add in the diced shallots, celery, and carrots, and cook for about 5-7 minutes. Then, add the minced garlic, seasonings, and thyme. Sauté for an additional 1-2 minutes or until the shallots are translucent and the veggies have started to become tender.
Step 3. Turn the heat to medium, and sprinkle the flour evenly over the veggies. Stir until well combined, and cook for about 1 minute. This should create a thick paste!
Step 4. Next, add the chicken broth, half and half, and lemon juice to the skillet. Stir or whisk until well combined, making sure to incorporate the flour well along with any browned bits from the bottom of the skillet. That’s my secret to all the flavor! Bring the filling to a simmer, and simmer for 3-5 minutes or until it has thickened. Cook longer for a thicker filling, and be sure to taste the pot pie to adjust the seasonings.
Step 5. Remove the skillet from the heat, and stir in the chicken and frozen peas until well combined.
Step 6. Make your buttermilk biscuits according to the instructions. Note, you don’t have to be precise here. You can simply cut the biscuits in squares for ease.
Step 7. Top the pot pie with the biscuits, placing 7 around the edge and one in the middle. Then, use a pastry brush to brush the top of each biscuit with egg wash or buttermilk.
Step 8. Bake at 425F for 15-20 minutes or until the biscuits are golden brown and cooked through.
Step 9. Remove the chicken pot pie from the oven, and brush the top of each biscuit with melted butter. Then, add a sprinkle of flaky sea salt and fresh thyme, and enjoy warm!
Possible Variations
Feel free to mix and match different ingredients to suit your tastes. Some variations include:
- Crust: Skip the biscuits, and bake the filling in a butter pie crust, or top it with puff pastry.
- Veggies: Add extra veggies like mushrooms, corn, zucchini, or even diced Yukon potatoes to the filling.
- Leftover Turkey: You can use leftover turkey to make this a turkey pot pie.
- Vegetarian: Omit the meat completely to make this chicken pot pie vegetarian-friendly. Just be sure to use vegetable broth instead of chicken broth, too!
Serving Suggestions
Made with protein, veggies, and carbs, this chicken pot pie with biscuits is plenty filling enough to serve on its own. However, if you want to be a little extra, try pairing it with options like a side salad, roasted broccoli, Brussels sprouts, or oven roasted green beans.
More Delicious Recipes
- Red Beans and Rice with Sausage
- Southern Black Eyed Peas Recipe
- Easy Hamburger Soup
- Dirty Rice
- Chicken and Sausage Gumbo
How do I thicken chicken pot pie filling?
How long do leftovers last?
Can I freeze this recipe?
What’s the best way to reheat biscuit chicken pot pie?
Can I use frozen biscuits instead of making homemade?
I hope you love this Homemade Chicken Pot Pie with Biscuits! It’s rich, savory, and so delicious. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Homemade Chicken Pot Pie Recipe
Ingredients
For the Filling
- 3 tablespoons unsalted butter
- 1 tbsp olive oil
- 3 small shallots diced
- 3 carrots peeled and sliced
- 3 stalks celery sliced
- 5 cloves garlic minced
- 1 cup frozen green peas more if desired
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 2 cups half and half
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme
- 2 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1/2 teaspoon Italian seasoning
- 2 tbsp fresh parsley chopped
- 1/2 teaspoon smoked paprika optional
- 3-4 cups shredded chicken or turkey or about a 1 pound of cooked chicken
For the Biscuits
- We use our Buttermilk biscuits recipe cut in 8 circles (or squares)
Instructions
- Preheat the oven to 425 degrees.
- Then, heat a large skillet over medium-high heat. Add the butter and oil to the skillet. Next, add in the diced shallots, celery, and carrots and cook for about 5-7 minutes. Then, add the minced garlic,seasonings, and thyme. Sauté for an additional 1-2 minutes or until the shallots are translucent and the veggies have started to become tender.
- Turn the heat to medium and sprinkle the flour over the veggies. Stir until well combined and cook for about 1 minute. This should create a thick paste.
- Add the chicken broth, half and half, and lemon juice to the skillet. Stir or whisk until well combined, making sure to incorporate the flour well and any brown bits on the bottom of the skillet (that’s flavor!). Bring the filling to a simmer and let simmer for 3-5 minutes until it has thickened. Cook longer for a thicker filling. Be sure to taste the pot pie to adjust seasonings.
- Remove the skillet from the heat and stir in the chicken and the frozen peas until well combined.
- Make your buttermilk biscuits. Note, you don't have to be precise here. You can simply cut the biscuits in squares for ease.
- Top the pot pie with the biscuits (7 around the edge of the pot pie and one in the middle). Use a pastry brush to brush the top of each biscuit with egg wash or buttermilk.
- Bake at 425 degrees for 15-20 minutes, until the biscuits are golden brown and cooked through.
- Remove the skillet from the oven and then brush the top of each biscuit with melted butter. Top with flaky sea salt and fresh thyme and enjoy!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
This recipe is a 10/10! My husband loves chicken pot pie so I had to give this recipe a try and it was AMAZING! I used a Costco rotisserie to make life easier. So easy to follow and the biscuits, MAKE THE BISCUITS! Give this recipe a try, I promise you will not be disappointed!
So glad you love this recipe! And I love to cut corners by getting a rotisserie chicken and Costco’s chicken is so good! Thanks for the review!