Chicken Pot Pie With Biscuits

This Biscuits and Chicken Pot Pie combines the filling of chicken pot pie with a buttery, flaky biscuits into one delicious meal.

Chicken pot pie is a classic comfort food many of us remember from childhood, at least I do and 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.

how to make biscuits & Chicken pot pie

start with the biscuits

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.

make the filling

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.

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