Golden-topped and bubbling with savory goodness, this chicken pot pie is the definition of comfort food. Instead of traditional pastry crust, fluffy, buttery biscuits crown the rich, creamy filling, soaking in flavor while maintaining their irresistible texture.
Ingredient Breakdown
The secret to those perfectly fluffy biscuits lies in a handful of pantry staples and one critical trick—cold butter. When grated directly into the flour, it creates thin layers that melt during baking, resulting in a tender interior and a golden, crisp top. Whole milk ties everything together, giving the dough richness without heaviness.
At the heart of the filling is a trio of dairy—milk, broth, and cream—combined to form a luscious sauce that binds the shredded chicken and vegetables. The broth brings depth, the milk softens, and the cream adds indulgence, creating a soup-like texture that hugs every ingredient.
Aromatics do the heavy lifting in building the base flavor. Shallots, garlic, and fresh thyme infuse the butter with subtle sweetness and earthy fragrance. The carrots and celery add body and natural sweetness, while a splash of white wine lifts the richness with acidity and depth.
Substitutions are easy and flexible. Use chicken broth instead of wine for a non-alcoholic version, and whole milk in place of cream if you prefer a lighter finish. Rotisserie chicken is the ultimate shortcut—moist, flavorful, and ready to shred.
Step-by-Step Preparation Guide
The biscuit dough starts with a classic mix of flour, baking powder, sugar, and salt. Grate in the cold butter and gently work it through with your fingers until you get a coarse, crumbly mix. A quick stir of milk brings the dough together. On a floured surface, a few folds create layers that bake into tender perfection. Shape into a slab and cut into rounds or squares—no need for perfection here.
In the pan, melt butter and sauté the shallots, garlic, and thyme until soft and aromatic. Add carrots, celery, and salt, cooking them down until tender. A sprinkle of flour thickens the base—let it toast slightly to create a roux before pouring in the wine. The pan will sizzle, and the mixture will tighten up, which is exactly what you want.
Gradually add the broth, milk, and cream, stirring after each addition. The sauce will transform into a silky, thick base. Fold in the chicken and peas, finish with lemon juice for brightness, and discard the thyme stems.
Top the hot filling with biscuits, brush with milk or butter, and bake until golden and bubbling. After baking, let it rest for 10 minutes so the sauce thickens slightly and the biscuits finish setting.
Recipe Tips & Frequently Asked Questions
Keep your biscuit butter extra cold for maximum flakiness:
Grating frozen or fridge-cold butter ensures those perfect buttery layers in every bite.
Don’t rush the roux—let the flour cook before adding liquids:
Cooking the flour for at least a minute removes raw flavor and builds structure.
Add dairy slowly to prevent curdling and achieve a silky sauce:
Stir gently and gradually when adding milk and cream for the smoothest filling.
Bake uncovered so the biscuits brown while the filling bubbles:
This lets steam escape and gives you golden, crisp biscuit tops.
Let rest before serving so the filling sets and flavors settle:
A 10-minute pause after baking allows the sauce to thicken and everything to meld.
Can I use store-bought biscuits or dough?
Yes. Pre-made biscuit dough works in a pinch, though the texture may be slightly denser.
How do I store and reheat leftovers without drying them out?
Cool completely, cover, and refrigerate for up to 3 days. Reheat in the oven at 350°F, loosely covered with foil, until warmed through.
Can I make this pot pie ahead of time?
Absolutely. Prepare the filling and biscuits separately. Refrigerate and assemble just before baking.
What’s the best substitute if I don’t have heavy cream?
Use an equal amount of whole milk, or mix ¾ cup milk with 1 tablespoon of melted butter as a substitute.
What to Serve With This Recipe
Pair this hearty pot pie with a crisp green salad dressed with lemon vinaigrette to balance the richness. Delicate microgreens or a tangy arugula mix are especially complementary.
Roasted vegetables like Brussels sprouts, glazed carrots, or butternut squash add warmth and color to the plate. Their natural sweetness pairs beautifully with the savory, creamy filling.
For a sweet-tart contrast, offer cranberry sauce or apple chutney on the side. Their brightness cuts through the creamy layers of the dish.
Complete the experience with a glass of dry white wine like Sauvignon Blanc, chilled sparkling cider, or a comforting mug of light chicken broth.
Creative Variations
For a different crust experience, replace the biscuits with puff pastry or a traditional pie crust—both options offer a deliciously flaky finish.
To make it vegetarian, substitute the chicken with hearty ingredients like cremini mushrooms, diced potatoes, and white beans. Use vegetable broth in place of chicken stock.
Add fresh herbs like sage, parsley, or rosemary for a more complex herbal note that complements the thyme.
If you prefer a little heat, mix in a dash of cayenne, smoked paprika, or a teaspoon of Dijon mustard to give the filling a subtle spicy edge.
This chicken pot pie with biscuits is the kind of dinner that comforts deeply and satisfies every time. Its golden biscuit crust and creamy, vegetable-rich filling are balanced, flavorful, and beautifully simple. Whether for Sunday supper or a weeknight treat, it’s a dish that brings people to the table with warmth and joy.
Ingredients
Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
½ teaspoon kosher salt
6 tablespoons salted butter, very cold
¾ cup whole milk
Filling:
4 tablespoons salted butter
4 shallots, finely minced (about ½ cup)
4 cloves garlic, minced
A few sprigs of fresh thyme
4 carrots, peeled and thinly sliced (about 2½ cups)
4 stalks celery, diced (about 1 cup)
2 teaspoons kosher salt, divided
⅓ cup all-purpose flour
½ cup dry white wine (or substitute with chicken broth)
2 cups chicken broth
2 cups whole milk
½ cup heavy cream (or more milk, if preferred)
4 cups shredded cooked chicken (rotisserie works great)
One 10-ounce bag frozen peas
A small squeeze of lemon juice
Instructions
Biscuits:
Preheat your oven to 425°F. In a mixing bowl, combine the flour, baking powder, sugar, and salt. Using a box grater, grate the chilled butter directly into the dry ingredients. Work the butter in gently with your fingers until the texture resembles coarse crumbs. Pour in the milk and mix lightly with a fork just until a rough dough begins to form. Transfer the dough to a floured surface and fold it over a few times to build layers. Press it into a slab about 1 to 2 inches thick. Use a biscuit cutter, a drinking glass rim, or simply a knife to slice the dough into 6 to 8 biscuits. Set aside.
Filling:
In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Toss in the minced shallots, garlic, and sprigs of thyme. Cook for about 5 minutes until fragrant and softened. Add in the carrots, celery, and 1 teaspoon of salt. Continue to sauté for another 5 minutes, allowing the vegetables to start tenderizing. Sprinkle in the flour and stir, letting it cook for 1 to 2 minutes to eliminate any raw taste.
Pour in the wine and let it bubble briefly to cook off the alcohol—expect the mixture to thicken. Slowly stir in the chicken broth, milk, and heavy cream in increments, allowing the sauce to smooth out between additions. After a few minutes, the filling should have a thick, soup-like consistency. Stir in the shredded chicken and frozen peas. Season the mixture with the remaining salt, freshly ground black pepper, and a small squeeze of lemon juice to brighten the flavor. Discard the thyme sprigs.
Bake:
Arrange the prepared biscuits over the surface of the filling in a single layer. Brush the tops with a bit of milk or melted butter to help them brown beautifully. Transfer the pan to the oven and bake for 15 to 20 minutes, or until the biscuits are golden and the filling is bubbling at the edges. Let the pot pie rest for 10 minutes before serving. Add extra salt and pepper to taste just before dishing up.
Chicken Pot Pie with Biscuits Recipe
Ingredients
Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- 6 tablespoons salted butter very cold
- ¾ cup whole milk
Filling:
- 4 tablespoons salted butter
- 4 shallots finely minced (about ½ cup)
- 4 cloves garlic minced
- A few sprigs of fresh thyme
- 4 carrots peeled and thinly sliced (about 2½ cups)
- 4 stalks celery diced (about 1 cup)
- 2 teaspoons kosher salt divided
- ⅓ cup all-purpose flour
- ½ cup dry white wine or substitute with chicken broth
- 2 cups chicken broth
- 2 cups whole milk
- ½ cup heavy cream or more milk, if preferred
- 4 cups shredded cooked chicken rotisserie works great
- One 10-ounce bag frozen peas
- A small squeeze of lemon juice
Instructions
Biscuits:
- Preheat your oven to 425°F. In a mixing bowl, combine the flour, baking powder, sugar, and salt. Using a box grater, grate the chilled butter directly into the dry ingredients. Work the butter in gently with your fingers until the texture resembles coarse crumbs. Pour in the milk and mix lightly with a fork just until a rough dough begins to form. Transfer the dough to a floured surface and fold it over a few times to build layers. Press it into a slab about 1 to 2 inches thick. Use a biscuit cutter, a drinking glass rim, or simply a knife to slice the dough into 6 to 8 biscuits. Set aside.
Filling:
- In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Toss in the minced shallots, garlic, and sprigs of thyme. Cook for about 5 minutes until fragrant and softened. Add in the carrots, celery, and 1 teaspoon of salt. Continue to sauté for another 5 minutes, allowing the vegetables to start tenderizing. Sprinkle in the flour and stir, letting it cook for 1 to 2 minutes to eliminate any raw taste.
- Pour in the wine and let it bubble briefly to cook off the alcohol—expect the mixture to thicken. Slowly stir in the chicken broth, milk, and heavy cream in increments, allowing the sauce to smooth out between additions. After a few minutes, the filling should have a thick, soup-like consistency. Stir in the shredded chicken and frozen peas. Season the mixture with the remaining salt, freshly ground black pepper, and a small squeeze of lemon juice to brighten the flavor. Discard the thyme sprigs.
Bake:
- Arrange the prepared biscuits over the surface of the filling in a single layer. Brush the tops with a bit of milk or melted butter to help them brown beautifully. Transfer the pan to the oven and bake for 15 to 20 minutes, or until the biscuits are golden and the filling is bubbling at the edges. Let the pot pie rest for 10 minutes before serving. Add extra salt and pepper to taste just before dishing up.
