Comforting Chicken Pot Pie with Biscuits

Here is my favorite chicken pot pie with biscuits recipe, with tender chicken, lots of vegetables like carrots, peas, and celery, a creamy herb-filled sauce, and fluffy buttermilk biscuits on top.

This chicken pot pie is pure comfort food that my family asks for on chilly evenings. I love how the buttery biscuits soak up all that rich, savory gravy. It’s the kind of meal that makes everyone happy and leaves the kitchen smelling amazing.

What Kind of Chicken Should I Use?

For this pot pie, boneless skinless chicken breasts are called for, but you’ve got some flexibility here. If you prefer dark meat, chicken thighs work just as well and will give you a slightly richer flavor and juicier texture. You can also use a rotisserie chicken from the store to save time – just shred about 2 cups of meat and skip the poaching step entirely. If you’re using frozen chicken breasts, make sure to thaw them completely before cooking so they cook evenly in the broth.

Options for Substitutions

This chicken pot pie recipe is pretty forgiving when it comes to swaps:

• Chicken breasts: You can easily use chicken thighs instead, which add a bit more flavor. Rotisserie chicken works great too – just shred about 2 cups of meat and skip the poaching step entirely.
• Half and half: Whole milk works fine here, though your filling will be slightly less creamy. Heavy cream is also an option if you want something richer, or use evaporated milk for a middle ground.
• Fresh vegetables: A bag of frozen mixed vegetables (about 2 cups) can replace the onions, celery, and carrots. Just add them when you’d normally add the peas, since they’re already partially cooked.
• Dried herbs: If you have fresh herbs on hand, use about 1 ½ teaspoons each of fresh thyme and rosemary (chopped), and ¾ teaspoon fresh sage. Add them a bit later in the cooking process.
• Soy sauce: Worcestershire sauce works perfectly as mentioned, or you can skip it altogether and just add a pinch more salt to taste.
• Flour: For a gluten-free version, use cornstarch (about 3-4 tablespoons) mixed with cold water, or try a gluten-free flour blend in the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken pot pie is adding the flour too quickly or skipping the two-minute cook time, which can leave you with a gravy that tastes raw and pasty – make sure to stir constantly during those two minutes to cook out the flour taste. Another common error is pouring in the broth all at once instead of slowly, which creates lumps that are nearly impossible to smooth out, so add it gradually while whisking continuously. Don’t skip the step of cracking the lid while poaching the chicken, as a tightly sealed pot can cause the chicken to overcook and become rubbery instead of tender and easy to shred. If your filling seems too thin after adding everything, let it simmer for a few extra minutes before adding the peas – a thicker filling means your biscuits won’t get soggy on the bottom.

What to Serve With Chicken Pot Pie?

Chicken pot pie is pretty much a complete meal on its own since it’s already packed with chicken, veggies, and those fluffy biscuits on top. That said, I love serving it with a simple side salad – something like mixed greens with a light vinaigrette helps balance out all that creamy richness. Roasted green beans or glazed carrots also make great sides if you want to add more veggies to the plate. If you’re feeding a crowd or just want to make it extra special, some cranberry sauce on the side adds a nice sweet-tart contrast that really complements the savory filling.

Storage Instructions

Store: Keep your chicken pot pie covered with foil or plastic wrap in the fridge for up to 3 days. The biscuits will soften a bit as they sit, but the filling stays delicious. If you want to keep the biscuits crispier, you can store them separately and warm them up before serving.

Freeze: You can freeze the filling on its own for up to 3 months in a freezer-safe container, which is great for quick weeknight dinners. I don’t recommend freezing the biscuits on top though, as they get a bit mushy when thawed. Just make fresh biscuits when you’re ready to eat!

Reheat: Warm individual portions in the microwave for 2-3 minutes, or reheat the whole dish covered in a 350°F oven for about 20 minutes until heated through. If the biscuits need a little crisping up, pop them under the broiler for a minute or two at the end.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 65-75 g
• Fat: 38-46 g
• Carbohydrates: 85-95 g

Ingredients

For the pot pie filling:

• black pepper to taste
• 1/2 cup onions (diced into 1/4-inch pieces)
• salt to taste
• 1/4 tsp ground sage (freshly ground preferred for more flavor)
• 1/2 tsp dry rosemary
• 2 garlic cloves (freshly minced)
• 1/2 cup carrots (diced into 1/4-inch pieces)
• 4 tbsp butter (I use Kerrygold unsalted for richness)
• 1 cup frozen peas (I like Birds Eye)
• 2 boneless skinless chicken breasts (about 1.5 lbs total)
• 1/3 cup flour (I use King Arthur all-purpose flour)
• 3 cups chicken broth
• 1 chicken bouillon cube
• 1/2 cup celery (diced into 1/4-inch pieces)
• 1/2 tsp onion powder
• 1/2 cup half and half (makes it extra creamy and rich)
• 1 tsp low sodium soy sauce
• 1/2 tsp dry thyme

For the biscuit topping:

• buttermilk biscuit dough (prepared separately per your preferred recipe)

Step 1: Poach the Chicken and Prepare Mise en Place

• 2 boneless skinless chicken breasts
• salt to taste
• black pepper to taste
• 3 cups chicken broth
• 1 chicken bouillon cube
• 1/2 cup onions
• 1/2 cup carrots
• 1/2 cup celery
• 2 garlic cloves

Season the chicken breasts with salt and pepper, then place them in a saucepan with the chicken broth and bouillon cube.

Bring to a simmer with the lid cracked, and cook for 15 minutes until the chicken is cooked through.

While the chicken cooks, dice the onions, carrots, celery, and garlic into uniform 1/4-inch pieces—this ensures even cooking and consistent texture in your filling.

Once the chicken is done, remove it to a cutting board and let it cool slightly, then shred it into bite-sized pieces.

Reserve the cooking broth in the saucepan for building your sauce base.

Step 2: Build the Roux and Aromatics

• 4 tbsp butter
• diced vegetables from Step 1
• 2 garlic cloves
• 1/4 tsp ground sage
• 1/2 tsp dry rosemary
• 1/2 tsp dry thyme
• 1/2 tsp onion powder
• 1/3 cup flour

In the same saucepan (after pouring out and reserving the broth), melt the butter over medium heat.

Add the diced onions, carrots, and celery, and sauté for 5-6 minutes until they begin to soften and the onions become translucent.

This creates a flavorful base and develops sweetness in the vegetables.

Add the minced garlic and all the dried seasonings (sage, rosemary, thyme, and onion powder), cooking for 1 minute to bloom the spices and release their essential oils.

Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly to form a paste—this roux will thicken your sauce and create a silky texture.

I find that cooking the roux for a full 2 minutes removes any raw flour taste and helps bind the liquid smoothly.

Step 3: Create the Creamy Sauce

• reserved broth from Step 1
• 1/2 cup half and half
• 1 tsp low sodium soy sauce
• salt to taste
• black pepper to taste

Slowly pour in the reserved chicken broth while whisking constantly to prevent lumps from forming in the sauce.

This gradual addition is crucial for achieving a smooth, lump-free filling.

Once the broth is fully incorporated, slowly add the half and half while continuing to stir gently—add it in a thin stream rather than all at once, as this helps it blend smoothly with the hot broth without curdling.

Add the soy sauce, which adds depth and umami without making the dish taste salty.

Let the sauce simmer for 2-3 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.

If it seems too thin, simmer a bit longer; if it’s too thick, thin it with a splash of broth.

I like to taste and adjust seasoning with additional salt and pepper at this point rather than waiting until the end.

Step 4: Finish the Filling with Chicken and Peas

• shredded chicken from Step 1
• creamy sauce from Step 3
• 1 cup frozen peas

Add the shredded chicken from Step 1 back into the sauce and stir to combine evenly.

The chicken will warm through quickly in the hot sauce.

Add the frozen peas directly from the freezer and stir to incorporate—they’ll thaw from the residual heat of the filling in just a minute or two.

Remove the pot from heat once everything is combined and warmed through.

Taste and adjust seasonings with additional salt and pepper if needed.

If your filling seems thin, let it rest off heat for a couple of minutes as it will continue to thicken slightly as it cools.

Step 5: Assemble and Bake

• filling from Step 4
• buttermilk biscuit dough

Transfer the filling to a 9×13 inch baking dish (or similar size) if your saucepan is not oven-safe.

Spoon or spread the prepared buttermilk biscuit dough evenly over the top of the filling, leaving small gaps to allow steam to escape and biscuits to brown.

Place the dish in a preheated 425°F oven and bake for 15-18 minutes until the biscuits are golden brown on top.

The biscuits should be cooked through and rise above the filling—they’ll be slightly crispy on the edges and tender inside.

Let the pot pie rest for 5 minutes after removing from the oven before serving, as this allows the filling to set slightly and makes it easier to scoop.

Comforting Chicken Pot Pie with Biscuits

Delicious Comforting Chicken Pot Pie with Biscuits recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 4 servings

Calories 1025 kcal

Ingredients

  

For the pot pie filling:

• black pepper to taste
• 1/2 cup onions (diced into 1/4-inch pieces)
• salt to taste
• 1/4 tsp ground sage (freshly ground preferred for more flavor)
• 1/2 tsp dry rosemary
• 2 garlic cloves (freshly minced)
• 1/2 cup carrots (diced into 1/4-inch pieces)
• 4 tbsp butter (I use Kerrygold unsalted for richness)
• 1 cup frozen peas (I like Birds Eye)
• 2 boneless skinless chicken breasts (about 1.5 lbs total)
• 1/3 cup flour (I use King Arthur all-purpose flour)
• 3 cups chicken broth
• 1 chicken bouillon cube
• 1/2 cup celery (diced into 1/4-inch pieces)
• 1/2 tsp onion powder
• 1/2 cup half and half (makes it extra creamy and rich)
• 1 tsp low sodium soy sauce
• 1/2 tsp dry thyme

For the biscuit topping:

• buttermilk biscuit dough (prepared separately per your preferred recipe)

Instructions

 

• Season the chicken breasts with salt and pepper, then place them in a saucepan with the chicken broth and bouillon cube. Bring to a simmer with the lid cracked, and cook for 15 minutes until the chicken is cooked through. While the chicken cooks, dice the onions, carrots, celery, and garlic into uniform 1/4-inch pieces—this ensures even cooking and consistent texture in your filling. Once the chicken is done, remove it to a cutting board and let it cool slightly, then shred it into bite-sized pieces. Reserve the cooking broth in the saucepan for building your sauce base.
• In the same saucepan with the reserved broth, melt the butter over medium heat. Add the diced onions, carrots, and celery, and sauté for 5-6 minutes until they begin to soften and the onions become translucent. This creates a flavorful base and develops sweetness in the vegetables. Add the minced garlic and all the dried seasonings (sage, rosemary, thyme, and onion powder), cooking for 1 minute to bloom the spices and release their essential oils. Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly to form a paste—this roux will thicken your sauce and create a silky texture. I find that cooking the roux for a full 2 minutes removes any raw flour taste and helps bind the liquid smoothly.
• Slowly pour in the reserved chicken broth while whisking constantly to prevent lumps from forming in the sauce. This gradual addition is crucial for achieving a smooth, lump-free filling. Once the broth is fully incorporated, slowly add the half and half while continuing to stir gently—add it in a thin stream rather than all at once, as this helps it blend smoothly with the hot broth without curdling. Add the soy sauce, which adds depth and umami without making the dish taste salty. Let the sauce simmer for 2-3 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. If it seems too thin, simmer a bit longer; if it’s too thick, thin it with a splash of broth. I like to taste and adjust seasoning with additional salt and pepper at this point rather than waiting until the end.
• Add the shredded chicken from Step 1 back into the sauce and stir to combine evenly. The chicken will warm through quickly in the hot sauce. Add the frozen peas directly from the freezer and stir to incorporate—they’ll thaw from the residual heat of the filling in just a minute or two. Remove the pot from heat once everything is combined and warmed through. Taste and adjust seasonings with additional salt and pepper if needed. If your filling seems thin, let it rest off heat for a couple of minutes as it will continue to thicken slightly as it cools.
• Transfer the filling to a 9×13 inch baking dish (or similar size) if your saucepan is not oven-safe. Spoon or spread the prepared buttermilk biscuit dough evenly over the top of the filling, leaving small gaps to allow steam to escape and biscuits to brown. Place the dish in a preheated 425°F oven and bake for 15-18 minutes until the biscuits are golden brown on top. The biscuits should be cooked through and rise above the filling—they’ll be slightly crispy on the edges and tender inside. Let the pot pie rest for 5 minutes after removing from the oven before serving, as this allows the filling to set slightly and makes it easier to scoop.