Chicken and Biscuit Pot Pie

Chicken pot pie is my ultimate comfort food. Ever since I was a kid, this has always been my favorite recipe….well let’s be honest, I was just in it for the biscuit topping. 

Chicken and Biscuit Pot Pie

For the filling: 

  • 1 stick butter, unsalted 
  • 1/2 cup all-purpose flour
  • 3 to 4 cups chicken stock 
  • 1 onion, diced 
  • 4 stalks celery, diced
  • 4 carrots, thinly sliced
  • 1 1/2 tsp. ground thyme 
  • 1 tsp. ground sage
  • 1 tsp. salt 
  • 1 lbs. Yukon Gold potatoes
  • 4 cups cooked chicken, cubed
  • 1 cup frozen peas


For the biscuit topping: 

  • 4 cups all-purpose flour
  • 2 Tbs. baking soda
  • 1 tsp. salt
  • 1 tsp. ground thyme
  • 1 tsp. ground rosemary
  • 1/4 tsp. ground pepper
  • 1 stick unsalted butter, frozen then grated, plus 1 Tbs. melted unsalted butter
  • 2 cups buttermilk 
  • Flaky sea salt

In a large Dutch oven or heavy bottomed pot, melt the butter over medium heat. Add the flour to make a roux and whisk until completely combined. Cook for about 1 minute.  Add 3 cups chicken stock and whisk to combine. Bring mixture to a boil, reduce to a simmer and cook whisking occasionally until mixture is thickened slightly, about 4 to 6 minutes. 

Add onions, celery, carrots, potatoes, thyme, sage, and salt and simmer the mixture covered for 10 minutes or until vegetables are fork tender. Add the chicken and frozen peas and cook until warm. Add remaining 1 cup of chicken stock depending on how thick you like your pot-pie filling. 

Pour the filling mixture into a 12” x 9” baking dish. Set aside to cool slightly while you make the biscuit topping. 

Pre-heat oven to  375°F. 

In a bowl whisk to combine the flour, baking soda, and  salt. Add the butter and toss to combine until evenly incorporated. Add the thyme, rosemary, and black pepper. Add the buttermilk and stir until just barley combined. Place biscuit mixture on a well-floured surface. Gently roll the mixture out into a 15” x 12” rectangle. Using a 2” round cutter, cut out 20 biscuits. Place place biscuits on top of pot pie mixture. Brush the tops of the biscuits with melted butter and sprinkle with flaky sea salt. 

Bake pot pie for 30 minutes or until the tops of the biscuits are golden brown. 

Serve immediately. Makes 8 to 10 servings. 

This post is in partnership with the FeedFeed and Simply Organic  All opinions expressed are my own. Thank you so much for supporting brands that support me!