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.
We all have memories of our grandparents’ house where the common favorite was chicken pot pie. Well, now you can try out a new twist to this classic dish, combining two age-old flavors into one nostalgic dish.
Here are a few of my favorite classic chicken dishes: One-Pot Chicken & Biscuits, Slow Cooker Chicken & Dumplings, and Chicken Pot Pie Soup.
We love homemade biscuits like the ones in this recipe, if you’re looking for other biscuit recipes, try these Italian Herb Biscuits, Copycat KFC Biscuits, and Drop Biscuits next.
Last week I had one of those days where I wanted my Dad’s homemade chicken noodle soup. Then give me a blanket, a good movie, and something hot in my hand and this would have rounded out the day to be perfect… but… that isn’t going to happen. So with this in mind, as I went to make dinner I decided pot pies were the way to go. With this meal, I would get that “home-cooked” meal I was needing. To change things up a bit and because I love bread, I decided to make an inside out chicken pot pie and let me tell you… mmm… mmm… mmm!
Enjoy! XOXO San
How do you make Chicken & Biscuits Pot Pie?
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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.
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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.
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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.
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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.
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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.
My favorite kitchen tools used to make Chicken & Biscuits Pot Pie:
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MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes have been essential in my kitchen. I prefer Pyrex because of the durability.
MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of its durability.
KNIVES: A good set of kitchen knives is essential for preparing any meal. I just recently invested in some Cutco knives and I have not regretted it one bit. These are hands down my favorite knives I have owned.
CUTTING BOARD: For me, this is a kitchen must-have and kitchen counter saver. While we have countertops you can cut on, I find that this extra step will preserve my counter. I also find that using a cutting board makes for less clean up afterward. I love this cutting board because it has a groove all the way around the board prevent juices from running all of the counters.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Chicken & Biscuits Pot Pie
Ingredients
For Buttermilk biscuits
- 1 cup all purpose flour
- 1 cup cake 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
- 14 tablespoons buttermilk (If you don’t have buttermilk on hand mix together 1 cup milk with 1 tablespoon of vinegar or lemon juice, I prefer vinegar and let it sit for 5 minutes. Use the amount your recipe calls for, in this case measure out only ¾ of a cup.)
For the Chicken Potpie filling
- 1 1/2 tablespoons vegetable oil
- 1 large onion chopped fine
- 3 medium 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
Instructions
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.
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 13x9-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.
Notes
Nutrition
My review: Love this recipe!!!! It fit my mood perfectly and was exactly what I needed.
Kids review: Well there was no crying or pouting so I would say that is a success.
A side note, my husband hates chicken pot pies and even chicken noodle soup, he liked this recipe and LOVED the biscuits! We will make again and again, maybe adding some mushrooms instead of peas next time.
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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.
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.