Quintessential comfort food, this Chicken Pot Pie is made with a flakey biscuit crust, a tender mix of chicken and vegetables in a creamy sauce. Video.
Feelings coming feelings leaving that is just the way it goes. How to surrender to the mystery I often never know. Treat it like a weight or treat it like a never-ending dance. All the laughter all the tears are just a part of the romance. ~Trevor Hall
Chicken Pot Pie is one of those comfort food dishes that can work for weeknight dinners but is also special enough for gatherings and holidays.
In this rendition, caramelized onions, root vegetables, and cauliflower create a succulent texture. Add tender chicken (or leftover turkey) and the creamy, flavorful herbed sauce, and finish it with a savory biscuit topping, and you have a masterpiece! The biscuits come together quickly and are scooped out rather than rolled for a faster and less messy process.
Why You’ll Love This!
- Family-friendly comfort food. Chicken Pot Pie is the ultimate cozy comfort food. It’s savory and hearty and will feed the whole family!
- Perfect for any occasion. This recipe is nurturing for a weeknight dinner, but can also be impressive and enriching when served for special occasions.
- So many delicious textures and flavors! The aromatic, herby and creamy filling is paired with flaky, buttery biscuits for a melt-in-your-mouth experience that will have you savoring every bite!
Chicken Pot Pie Ingredients
Chicken Pot Pie Filling
- Potatoes: Add a hearty and creamy texture to the filling, providing substance and richness.
- Cauliflower florets: Add a subtle nutty flavor and a nice bite to the filling, complementing the other vegetables.
- Carrots: Add natural sweetness and a vibrant color to the filling. They also provide a pleasant crunch when cooked to perfection.
- Olive oil: Used to sauté the onions, garlic, celery, and herbs, adding depth of flavor and enhancing the overall taste of the filling.
- Onion: Provides a savory and slightly sweet base flavor to the filling. When caramelized, it adds richness and depth.
- Garlic cloves: Add a delicious aroma and intense savory taste to the filling, enhancing the overall umami flavor.
- Celery: Adds a refreshing crunch and subtle herbal flavor to the filling. It also complements the other vegetables and herbs in the dish.
- Fresh sage: Adds earthiness and a fragrant, slightly peppery flavor to the filling, enhancing its overall savory profile.
- Fresh rosemary: Contributes a distinctive pine-like aroma and a bold, herbaceous flavor to the filling, elevating its taste.
- Chicken breasts: Provides a tender and succulent protein element to the filling, adding substance and richness to the dish. Feel free to use leftover rotisserie chicken or leftover turkey.
- White wine: Deglazes the pan and adds acidity and brightness to the filling. It enhances the flavors of the chicken, herbs, and vegetables.
- Butter: Adds richness and a luxurious mouthfeel to the filling, enhancing the overall creaminess and flavor.
- Flour: Acts as a thickening agent, giving the filling a velvety consistency and helping it adhere to the biscuits.
- Chicken broth: Adds depth of flavor and enhances the savory taste of the filling. It also provides moisture and helps bind the ingredients together.
- Nutmeg: Adds warmth and a subtle sweet-spicy note to the filling, enhancing its cozy, comforting flavor profile.
- Peas: Provide a pop of color, freshness, and a slightly sweet taste to the filling. They add texture and complement the other vegetables.
- Cream: Adds richness and a velvety smoothness to the filling, making it creamy and indulgent.
- Lemon juice: Brightens the flavors of the filling, adding a tangy and refreshing element that cuts through the richness.
Chicken Pot pie Biscuit Topping
- All-purpose flour: Provides structure and a light, tender texture to the biscuits.
- Whole wheat pastry flour (or sub all-purpose): Adds a nutty flavor and a slightly denser texture to the biscuits.
- Baking powder: Acts as a leavening agent, causing the biscuits to rise and become fluffy.
- Fresh rosemary: Infuses the biscuits with a fragrant, earthy flavor that complements the herbs in the filling.
- Butter, frozen and grated: Incorporates cold fat into the biscuits, creating pockets of steam during baking, which leads to a flaky and tender texture.
- Cold buttermilk: Adds moisture to the biscuits while contributing a tangy flavor. It also reacts with the baking powder to help the biscuits rise.
How to make the filling for Chicken Pot Pie:
Use a sharp knife to dice the veggies. Put diced potatoes, cauliflower and carrots in a pot with an inch or two of water cover and bring to a simmer for 8-10 minutes until just tender, drain water off.
Meanwhile, sauté onions with olive oil over medium-low heat in a large (10 inch round) oven-safe pan (enamel or cast iron large skillet) 15 min. or until they start to caramelize. Add celery and garlic, sautéing 5 minutes more.
Move veggies to one side, add chicken cubes, and cook chicken, rosemary and sage in the same pan about 8-10 minutes.
Add the wine in and deglaze the pan, scraping off all the crusty bits. Push everything to the outer edges and melt butter in the center and whisk in flour.
Stir in broth, salt, potatoes, cauliflower, carrots, 1/2 teaspoon pepper and nutmeg.
Bring to a simmer over medium heat or medium-high heat until bubbling slightly. Remove from heat.
Stir in frozen peas, cream, and lemon juice just before scooping biscuits onto the filling.
How to make the flakiest biscuit crust:
Preheat oven to 425F
Add flour to a bowl, stir together with baking powder, salt, and minced rosemary.
Toss the grated frozen butter into the mixture. Add cold buttermilk stir until just combined.
Using a 1/4 cup scoop 10 biscuits on top of the filling to create miniature pie crusts. Bake at 425F degrees for 10 minutes. Turn oven down to 375 degrees and bake 20 minutes more until golden brown. Garnish with additional rosemary, fresh parsley, or fresh thyme leaves.
You could also prepare this in ramekins for individual chicken pot pies with a biscuit on top of each dish.
This homemade chicken pot pie is perfect for a spacious afternoon. When possible, I take my time creating this pot pie, flowing with the process. I put on a story or some tunes and then create from the heart and receive the nourishment that comes from knowing that my family will be deeply nurtured by this meal. Food always seems to taste better with focused intention.
What to serve with Chicken Pot Pie
Chicken pot pie is so filling and nutrient-dense, it really doesn’t need much to create a full meal. Light, leafy green salads work well here as well and crunchy slaws.
Storage
Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. You can store this recipe in the freezer for 2-3 months.
FAQs
The filling and the biscuit dough can be made a day ahead stored in the fridge in airtight containers. Scoop biscuits onto the filling just before baking. Leftovers heat up well and will keep in the fridge for a couple of days.
We use flour as the thickener here. Feel free to sub gluten-free flour.
We believe that homemade meals made from scratch using fresh organic ingredients are always healthier than store-bought, packaged foods that often contain preservatives and additives.
Enjoy the pot pie and please leave us your comments and ratings below!
More Recipes you may like:
Chicken Pot Pie Video
Chicken Pot Pie with Biscuit Crust
- Prep Time: 50
- Cook Time: 30
- Total Time: 1 hour 20 minutes
- Yield: 8
- Category: main, chicken
- Method: baked
- Cuisine: American
Description
Quintessential comfort food, this Chicken Pot Pie is made with a flakey biscuit crust, a tender mix of chicken and vegetables in a creamy sauce. Video.
Ingredients
Filling
- 1 cup potatoes, cubed small
- 1 cup small cauliflower florets
- 1 cup carrots, cubed
- 2-3 tablespoons olive oil
- 1 medium onion, chopped small
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 2 teaspoons fresh sage, minced
- 2 teaspoons fresh rosemary, minced
- 2 chicken breasts, (12 ounces) cut into 1 -inch chunks
- 1/2 cup white wine
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon black pepper
- 1/2 cup peas
- 1/2 cup cream
- 1 tablespoon lemon juice
Biscuits
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour (or sub all-purpose)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary, minced
- 5 tablespoons butter, frozen and grated
- 1 cup cold buttermilk
Instructions
Make the filling:
- Put diced potatoes, cauliflower and carrots in a pot with an inch or two of water cover and bring to a simmer for 8-10 minutes until just tender, drain water off.
- Meanwhile, sauté onions with olive oil over medium-low heat in a large (10 inch round) oven-safe pan (enamel or cast iron) 15 min. or until they start to caramelize. Add celery and garlic, sautéing 5 minutes more.
- Move veggies to one side and saute chicken, rosemary and sage in the same pan about 8-10 minutes. Add the wine in and deglaze the pan, scraping off all the crusty bits. Push everything to the outer edges and melt butter in the center and whisk in flour.
- Stir in broth, salt, potatoes, cauliflower, carrots, pepper and nutmeg. Bring to a simmer. Remove from heat.
- Stir in peas, cream, and lemon juice just before scooping biscuits onto the filling.
Make the biscuits
- Preheat oven to 425F
- Add flour to a bowl, stir together with baking powder, salt, minced rosemary.
- Toss in the grated frozen butter. Add cold buttermilk, stir until just combined.
- Using a 1/4 cup scoop 10 biscuits on top of the filling and bake at 425F degrees for 10 minutes. Turn oven down to 375 degrees and bake 20 minutes more.
Nutrition
- Serving Size:
- Calories: 412
- Sugar: 4.6 g
- Sodium: 765.3 mg
- Fat: 22.4 g
- Saturated Fat: 11.4 g
- Carbohydrates: 37.6 g
- Fiber: 4.8 g
- Protein: 16.8 g
- Cholesterol: 78.5 mg
I remember loving my mom’s biscuits-on-top chicken pot pie and, Sylvia, it’s no surprise you have elevated that remembered recipe. What a hit! And the biscuits even baked through really well. We’ll definitely be having this again.
Really happy you enjoyed this Carrie! Appreciate you taking time to leave a review. 🙂
I have made the filling and am going to use a pie crust tomorrow. Are the baking directions the same? Also, is it best to put the piecrust on the cast iron pan, or in a baking pie plate? Thank you so much.
I have not made it with pie crust but it should work to put it on the top of the filling. Keep an eye on it, remove when the crust is golden.
Hi. Can I substitute a frozen pie crust instead of the biscuit toping? Thank you.
Yes Janet!
This is fantastic! My whole family loved it. The only sub I made was to use milk with a teaspoon of vinegar instead of the buttermilk. Very tasty.
Great to hear Josie!
Very very delicious! Now it’s one of my favorites from your website! Thank you for creating tasty and nutritious recipes!
Glad you gave this one a try! Thanks for taking the time to review!
Thank you for the wonderful cooking inspiration and recipes, … you are my “go to” site for delicious. I hope to make this recipe for a group of 8, using ramekins. Can I prepare up to adding the cream, peas, lemon juice, a day ahead, and then reheat to spoon in to ramekins before adding topping and baking? Warm wishes to you and yours and your “team” for the year ahead!!
I think that should work just fine! Happy New Year Nancy!
Two questions:
1 Do you mean that the biscuits of 2 cups of flour?
2. Can you substitute another herb for the rosemary?
Hi Barbara, In the recipe card the ingredient list specifies the filling ingredients and then the biscuit ingredients. The biscuits do need two cups of flour- we used 1 cup all purpose and 1 cup whole wheat. Hopefully I am understanding your question?
Sage or thyme would be great substitutes for rosemary!
Tried this recipe for a dinner with our closest friends. What a hit! It was delicious and so easy. I prepared everything in the morning and put it together in minutes after we finished appetizers. Such a great dish for our rainy evening in California…
Great to hear Lisa!
Tonia- looks delicious!
How would I bake the biscuits on a cookie sheet to serve with something else?
Thanks
I would bake at 425F for 12 minutes. Check internal temperature- you want around 205F. Bake a few minutes more if needed.
I have been making this recipe since 2021 and absolutely adore it. It is a go-to, fall & winter staple in our house. I don’t change a thing about the recipe, it’s just perfect! I hope you enjoy as much as my family and I do.
Great to hear Meghan!
I’ve made this 5 or 6 times now and WOW it just gets better every time!
Awesome Jenn, so great to hear!
I’ve gotten a little obsessed with the enameled cast iron pan you used here. Is it a 3.5 qt sauteuse? Can you share the name of the manufacturer? The ridges at the bottom don’t look like Le Creuset.
Lodge-enameled cast iron casserole dish 3.6 quart 🙂
Thank you!
Delicious!!