click here to Pin this recipeThis recipe is sponsored by Land O’Lakes, Inc.
This feels like a good time to say something profound, which leads me to this:
Chicken pot pie is just so good.
Sautéed shallots and thyme, a splash of white wine, creamy chicken, peas, and carrots all baked under a homemade biscuit topping. It’s rich with lots of layers of flavor, but it’s humble and old-fashioned in all the right ways. It just goes straight to the heart.
It is the very essence of comfort food. And if you cross me on this, I’ll bring you a chicken pot pie with biscuits to change your mind.
I have strong-ish feelings that biscuits are better than actual pie crust when it comes to chicken pot pie.
Reasons I like biscuits better:
- They are easier and faster to make from scratch.
- They are more forgiving.
- They are arguably MORE delicious.
- THEY ARE BUTTERY LITTLE BISCUITS FOR CRYING OUT LOUD.
When starting on your pot pie adventure, there are three important Biscuit Things to consider.
- Use good butter. We use Land O Lakes® Butter (a Minnesota company! heyo) and it is a dream. I used regular salted butter here, but their Extra Creamy Butter (which has a higher percentage of butterfat) also makes excellent biscuits.
- Grate your butter. See how it looks like grated cheese in the picture? Yep. Grate it.
- Don’t overmix everything. Just gently bring it together, fold it out once or twice, and then cut straight down with your biscuit cutter – AS IF! More like the rim of a drinking glass. If you own a biscuit cutter you are light years ahead of me.
Gravy in the pan, biscuits on top, a quick trip to the oven and….
Love of your life – creamy, buttery, and savory – speaking to you right here.
I can think of zero situations that are not improved drastically by a chicken pot pie with biscuits.
Check out our video for how to make Chicken Pot Pie with Biscuits:
Chicken Pot Pie with Biscuits
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 6 1x
Description
Chicken Pot Pie with Biscuits! Sautéed shallots and thyme, a splash of white wine, creamy chicken, peas, and carrots all baked under a homemade biscuit topping. YUM.
Ingredients
Biscuits:
- 2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons very cold Land O Lakes® Salted Butter
- 3/4 cup whole milk
Filling:
- 4 tablespoons Land O Lakes® Salted Butter
- a few sprigs of thyme
- 2 shallots
- 4 carrots, peeled and sliced thinly (about 2 cups)
- 4 celery stalks, chopped (about 1 cup)
- 1/4 cup flour
- splash of dry white wine (optional)
- 2 cups whole milk
- 1 1/2 cups chicken broth
- 4 cups shredded chicken (I use a rotisserie chicken)
- 2 cups frozen peas
- 1 teaspoon salt
- squeeze of lemon juice, black pepper, etc.
Instructions
- Prep: Preheat the oven to 425 degrees.
- Biscuits: Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Cut 6-10 biscuits from it using a biscuit cutter, rim of a drinking glass, or… just a knife. Let’s not be too precious here.
- Filling: Melt the butter in a large oven-safe Dutch oven or pan. Add the thyme and shallots; sauté for 5 minutes. Add the carrots and celery; sauté for 5 minutes. Add the flour; sauté for 1-2 minutes. Add a splash of wine; let it sizzle out. Slowly and gradually, add the milk and the chicken broth, stirring after each addition. The mixture should resemble a thick, creamy soup. Add chicken and peas. Season with salt, pepper, and lemon juice.
- Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through.
Notes
The equipment section above contains affiliate links to products we use and love!
- Category: Dinner
- Method: Bake
- Cuisine: American
Keywords: chicken pot pie, biscuit chicken pot pie, comfort food recipe, chicken pot pie with biscuits
Thank you to Land O’Lakes for sponsoring this recipe!
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Pinterest
if I use Turkey instead of chicken would you change anything?
Hi, Bon! Nope, turkey should work just fine. 🙂
One hundred percent making this on weekend!!! Waiting for Insta story tutorial 😀
Quick question about grating butter: Do you use frozen sticks or just refrigerated? I’m imagining frozen would be easier to work with, but I wanted to check.
And you are right, pot pie is all good things in a dish. =)
All of the heart eyes when it comes to chicken pot pie! 😍 We’d suggest using refrigerated butter here.
Since rotisserie chicken is cooled after being brought home from the store, and heated up again in the pot pie, is it safe to keep leftovers and reheat the following day? 🤔
Hi, Brenden! Yep, reheating should be just fine. We’d suggest keeping your leftovers in the fridge though until you’re ready to reheat.
A person is virtually guaranteed to stay hungry looking at your wonderful food blogs, Lindsay! 🙂
Hi!
Is there a way I can make this vegetarian? 😊
Thanks!
Definitely, Diana! You can just omit the chicken, use veggie broth, and add a little bit more veggies (or even potatoes) to make it vegetarian. Enjoy!
Thank you so much! I will definitely try it soon (maybe I’ll put some mushrooms in Instead of the chicken 🤔)
Chicken pot pie ftw! This looks amazing!!!
Theoretically, if one really just wanted the biscuits, how long would you bake them for? Asking for a friend……😬
For just the biscuits, we’d suggest baking them for about 12 minutes or until the tops are golden brown.
Can I use a 9×11-inch pan? Will the filling be stretched thin?
Hi, Carole! We haven’t tried this out using a 9×11 inch pan yet, but we think it would work just fine. Enjoy! 🙂
Eddie and I will have this dish this week because we need to “taste test” it! Having company from out of town in our new city and want to have a comfort food dinner right off the bat! This IS that dinner! Kitty
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Totally cozy comfort food right here. Enjoy, Kitty!
Is there a good substitution for the milk in the biscuits as well as the the pot pie for someone with milk allergies
Hi, Julie! We haven’t tested this out yet, so we’re not sure how it’ll turn out – however, you could try unsweetened almond milk as a substitute. Let us know how this goes for you!
Hi! Do you know if anyone has ever tried almond milk instead of whole milk for your chicken pot pie recipe? I really want to try and make this but I would have to use almond milk since I can’t handle regular milk!
Some readers have tried this with luck. It’s just not as creamy.
LOVE chicken pot pie. Your recipe looks great.
I have family that likes An extra zing of flavor in more staple meals. Any idea of something spice wise to add for an extra “zing”????
Hi, Shawn! We haven’t tried it before so it’s hard for us to say how it’ll taste, but we’ve heard of adding a little bit of Cajun seasoning. Let us know if you end up trying this out – we’d love to hear!
Thanks for the tip. I’m going to make it tomorrow! Fingers crossed !
Can’t wait to taste it!
Is there any way to make this dairy free? Not sure what I could sub for the heavy cream. This looks amazing!
Coconut milk!! You can even blend coconut milk with caulirice or the stock to make it creamier 👌
I’m going to try to just add some cashew cream and extra chicken broth. I feel your pain with the dairy allergy! Trader Joes crescent rolls are DF but not anywhere near as delish as biscuits!
Good stuff, Lindsay! I would freeze the butter to make it a little easier to grate.
We’ll have to try this out, Mike! Thanks for the tip. 🙂
How would this be for leftovers?
We think this would make for yummy leftovers! We’d suggest keeping it stored covered in the fridge for 2-3 days.
Could this be made (or prepped up to a certain point) for a freezer meal?
Love the way you think, Kellee! We haven’t tried this yet, but we’re thinking it could work to prep and freeze the filling and make the biscuits fresh when you go to reheat the filling.
Any suggestions what to use in place of peas?? Not a fan of them at all
Hey Hailey…. I just left them out as not keen either! But sweetcorn could be substituted 😊
Thanks for the tip! I actually chopped up some green beans and added them in and it was delicious!!!
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I wanted to know about prepping it ahead of time too and then baking later…like making it before leaving for a hockey practice and then putting it in the oven as soon as I returned? Would this work?
Hey, Tracey! We haven’t tried prepping this, but we think it could work okay. We would suggest prepping just a couple hours ahead of time.
I have a bit of a thing about biscuits (my mom’s biscuit recipe is how my husband and I started dating in university)!
I 100% agree with grating the butter – so easy to get flaky biscuits without owning a pastry cutter! Bonus points to me if I’ve managed to freeze it in advance.
But I definitely have a plain round biscuit cutter. The sharp edges mean the layers don’t smoosh and stick together like when a drinking glass edge presses them down, meaning the flaky layers are able to separate more at the edges and allow the biscuit to rise more fully in the oven.
It might be a small thing (biscuits cut with a mason jar do have a certain charm), but I’ve gotten a bit intense about my biscuits haha!
My MIL swaps the salt for roasted garlic seasoning and basil, adds cheddar, and rolls them out with icing sugar instead of flour (just like her scones). They’re addictive in a sweet/savoury way!
Hi! I am loving your recipes and want to make this Chicken Pot Pie with biscuits. My problem is whenever I prepare a dish with biscuits on top and then bake, my biscuits are always doughy on the bottom—is there a way to prevent this? Otherwise I bake the biscuits beforehand then add to the top of the dis and bake a few minutes longer.
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Hi, Ellen! We haven’t tried this before, but you could try baking the biscuits ahead of time and putting them on the chicken pot pie for the last few minutes of cooking in the oven. Let us know how this goes for you!
the new mama to a 7 week old wants to know of popped canned biscuits could work? 😀
Congratulations on your little one, Morgan! Definitely, we think canned biscuits could work here.
I can confirm canned biscuits are wonderful on top! Made last night and everyone raved!
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Yay! 🎉 Thanks for sharing, Morgan!
Thank you! I have a can lying around I was looking to use, glad to know it works!
I cannot WAAAIT to make this! So about how much constitutes a serving? I’m feeding 6 biggish eaters this weekend and want to make sure there’s enough to satisfy ‘em all! I’d also welcome suggestions for a complementary side dish. 🙂 Thanks in advance!
Hi, Natalie! It’s a little hard for us to say how much a serving size is here, but we’d guess about 1 cup. For the big eaters coming, it might be best to double this recipe. 😉 For a side, we’d suggest just a simple green salad. Enjoy!
This fed 5 adults in our house last night with no left overs. I would suggest a big green salad and a dessert for 6 big eaters
Amazing!! It would be so cool to see this as an instant pot recipe !
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Hi, Ilana! You could try this chicken pot pie soup recipe instead. It’s intended for the slow cooker, but it might work in the Instant Pot too. We’d suggest cooking it for maybe 10-15 minutes in the Instant Pot.
Just finished having this for dinner and wow, I think this is one of the best meals I’ve had in a while! The biscuits are so flaky and delicious and the filling is so flavorful.
Will definitely be making this again. I don’t have a dutch oven so I used a 12 inch cast iron and it still turned out great.
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Buttery, flaky biscuits are just the best, right? So glad you enjoyed this, Nicole!
Whoever thought of biscuits and chicken pot pie is a pure genius. Pinning this to hopefully give it a try in the near future. Thanks!
Hope you enjoy the pot pie, Scott!
Hey guys! It is taking a little bit longer for the biscuits to cook on top. Any tips to help with this would be great!
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Hi, Caroline! Each oven is a little bit different, so it’s okay if these take a couple extra minutes. 😉
I’ve made chicken pot pie with biscuits for years since I don’t play well with pie crust. Whirl the dry biscuit ingredients in a food processor then add the butter cut into 1 Tbl spoon slices straight from the fridge. Give it all a good whirl and check there’s no big butter chunks hiding out. Dump into a bowl and add the milk (I use buttermilk for extra tang). I also pour my filling into a 9×13 baking dish, cook at 400° for 30 minutes. My husband’s family always served it over hot rice to stretch it. We’re a family of five and usually get one leftover serving for some lucky person the next day. One of my family’s favorite meals!
I cut the biscut dough with a knife into 1 inch ish pieces. Bakes through no under baked dough on bottom.
I’ve made pot pie with biscuits for years, although never with the splash of wine. Definitely going to add that. With Thanksgiving on the horizon, use left over turkey and top with stuffing. Really good and uses all the pieces of turkey too small for a sandwich.
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The perfect use for leftover turkey!