This Chicken Pot Pie With Biscuits combines the savory flavors of chicken pot pie with the light, fluffy layers of biscuits.

A delicious chicken pot pie is a classic comfort food many of us remember from childhood. This recipe combines two nostalgic dishes into one.

Last week was tough; I only wanted my dad’s chicken noodle soup. On that day, cozying up under a blanket with a good movie and something hot to drink would be perfect. But that didn’t happen, so instead, I decided to make pot pies for dinner.

This meal always makes me feel nostalgic and at home, and this time I changed things by making an inside-out chicken pot pie. Let me tell you—it hits the spot!

Chicken pot pie is usually made with savory gravy and vegetables; all encased in a flaky pastry crust. This version combines the traditional flavors of chicken pot pie with the light, fluffy layers of biscuits.

The result is a dish that will comfort and satisfy you. So, if you’re looking for a cozy meal to help you get through the week, try this Chicken & Biscuits Pot Pie. You won’t be disappointed!

Chicken Pot Pie With Biscuits is the best of both worlds, with the savory flavors of chicken pot pie and the light, fluffy layers of biscuits. This dish is sure to comfort you and leave you feeling satisfied.


Buttermilk biscuits

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Granulated sugar
  • Salt
  • Salted Butter
  • Buttermilk

For the Chicken Potpie filling

  • Vegetable oil
  • Yellow onion chopped
  • Shredded carrots
  • Celery
  • Salt
  • Black pepper
  • Salted Butter
  • All-purpose flour
  • Milk
  • Chicken broth
  • Dried thyme
  • Dry sherry
  • Shredded chicken
  • Frozen peas
  • Fresh parsley leaves

Recipe Tips

  • The biscuits can be made and kept covered in the refrigerator for up to 2 days in advance.
  • To save some time, use pre-chopped or frozen vegetables. You can use any vegetable medley you want.
  • Another time-saving tip! You can use premade canned biscuits.
  • You can store this recipe for 3-4 days in the refrigerator, but it’s best fresh. Leftover biscuits are never as good. Bake fresh biscuits with leftovers, whether store-bought or homemade.

Love biscuits? Check out these other easy biscuit recipes.

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collage image of chicken pot pie with biscuits on top

Chicken & Biscuits Pot Pie

Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Servings: 15
Calories: 246 kcal
This Chicken & Biscuits Pot Pie combines the warm flavors of classic chicken pot pie with the buttery, flaky layers of biscuits into one grand masterpiece.


Buttermilk biscuits

  • 2 1/4 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon table salt
  • 4 tablespoons unsalted butter chilled and cut into 1/4 inch cubes
  • 1 cup buttermilk

For the Chicken Potpie filling

  • 1 1/2 tablespoons vegetable oil
  • 1 yellow onion chopped
  • 2 cups shredded carrots peeled and cut crosswise 1/4-inch thick
  • 2 small ribs of celery cut crosswise 1/4-inch thick
  • Kosher Salt to taste
  • cracked black pepper to taste
  • 4 tablespoons unsalted butter
  • 1/2 cup unbleached all-purpose flour
  • 1 1/2 cups milk
  • 2 to 2 3/4 cups low-sodium chicken broth
  • 1/2 teaspoon dried thyme
  • 3 tablespoons dry sherry (optional)
  • 3-4 cups shredded chicken (about 1 1/4 pounds)
  • 3/4 cup frozen peas
  • 3 tablespoons minced fresh parsley leaves



  • In a large bowl, stir the flours, baking powder, baking soda, salt, and sugar together. With a pastry cutter or your fingers, cut the butter into the dry ingredients until the butter resembles crumbles. Stir in 3/4 cup of the buttermilk with a fork until the mixture forms a soft, slightly sticky ball. If the dough is too dry, add a little extra buttermilk – 1 tablespoon at a time up to 2 tablespoons.
  • Transfer the dough to a well-floured work surface and pull it together into a ball with your floured hands. Pat the dough out to 3/4″ thickness and cut out 12 rounds with a 3-inch biscuit or cookie cutter. Transfer the biscuits to a parchment-lined baking sheet and chill until you’re ready to use them. The biscuits can be made and kept covered in the refrigerator for up to 2 days in advance.


  • Preheat the oven to 400° F. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the oil. Once the oil is hot, sauté the onions, carrots, and celery until tender, about 5-7 minutes. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the chicken; set aside.
  • Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute. Whisk in the milk, chicken broth, and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper and stir in the sherry (if using). Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. Mix in the peas and parsley. If the filling is too thick (you’ll know), stir in the extra chicken broth, about 1/4 cup at a time up to 3/4 cup until the filling loosens up a little.
  • Pour the filling into a 13×9-inch baking dish and bake for 18 minutes. Remove the dish from the oven (keeping the oven on and the door closed) and top the filling with the unbaked biscuits. Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.


Adapted this recipe from Smells Like Home 
Calories: 246kcalCarbohydrates: 24gProtein: 12gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 41mgSodium: 195mgPotassium: 340mgFiber: 2gSugar: 4gVitamin A: 3248IUVitamin C: 6mgCalcium: 93mgIron: 2mg
Tried this recipe?Let us know what you think!

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  1. This sounds delicious and I love that you made your biscuits from scratch. Pinning this to my I want to eat for dinner board.

    Britni @ Play. Party. Pin.

  2. Made this last night…delicious!!! And I honestly hate when people are all, “I made this but changed like 10,000 things” but I added diced red potatoes bc I love potatoes in pot pies. And tried your suggestion of mushrooms instead of peas. TOTAL WIN. And I cooked it all in a Dutch oven that went straight from stove top to oven (bc I’m lazy like that). Thanks for sharing this! It’ll def be part of our winter menu rotation.

  3. 5 stars
    This was honestly one of the best chicken pot pies I’ve had in a long time. My kids filled their plates and ate every last bit. Big win!!

  4. 5 stars
    This was absolutely amazing!! The biscuits were fluffy and golden, and they paired well with the creamy chicken and vegetable filling. It was a hearty and tasty meal that everyone enjoyed.

  5. 5 stars
    The chicken pot pie with biscuits turned out really well! The biscuits were fluffy, and the filling was rich and flavorful. It was a comforting and delicious dish.

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