Quintessential comfort food, Chicken Pot Pie with tender potatoes, carrots, peas, and cauliflower accented with fresh herbs, in a creamy wine sauce with a flakey biscuit crust. With a 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 homey comfort dishes that can work for weeknight dinners but also perfectly special enough for company. Or maybe even Easter dinner! Why not? This is one of my family’s favorite meals. Leftovers heat up great.
Caramelized onions, root veggies, and cauliflower create a succulent texture. Add tender chicken and creamy flavorful herbed sauce top with savory biscuits and you have a masterpiece! The biscuits come together quickly and are scooped out rather than rolled, for a faster and less messy process.
Chicken Pot Pie | 60-second Video
Chicken Pot Pie Ingredients
Pie Filling
- Chicken meat- breast is best ( or sub rotisserie chicken)
- Mixed Vegetables: potatoes, cauliflower, carrots, celery, peas or green beans, onion and garlic
- fresh sage
- fresh rosemary
- butter
- flour
- Chicken broth
- Cream or half and half
- sea salt, pepper and nutmeg
- white wine
- lemon juice
Biscuits
- flour
- baking powder
- salt
- fresh rosemary
- butter, frozen and grated
- buttermilk
This Chicken Pot Pie with Biscuits is made with simple accessible ingredients.
How to make the filling for Chicken Pot Pie:
Start potatoes, carrots, cauliflower steaming. Then get the onions caramelizing with olive oil.
Sauté celery a bit with the browning onions then push to the side and add chicken chunks and herbs, cooking about 8-10 minutes.
Pushing chicken to the edges, melt butter in the middle of the pan and whisk the flour in. Add the chicken broth and bring it to a simmer.
Add steamed potatoes, cauliflower, carrots, wine, black pepper and nutmeg, simmering for about 5 minutes more.
Turn off the heat, stir in cream, lemon juice and frozen peas into the chicken filling.
Season with more salt and pepper to taste.
How to make the flakiest biscuit crust:
Chilled ingredients are the key to flakey biscuits!
Grate frozen butter keeping cold while you mix together the flour, baking powder, salt, and rosemary in a large bowl. Add butter and chilled buttermilk. Mix together just enough to form a cohesive dough.
Let dough rest for a few minutes.
Scoop 10 biscuits onto the top of the filling.
Bake in a preheated oven – 425F for 10 minutes then turn the oven down to 375F for 20 minutes.
You can also bake this in a large baking dish.
This is a recipe 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.
FAQ’S
Can this be made ahead?
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.
How do you thicken Chicken Pot Pie Filling?
We use flour as the thickener here. Feel free to sub-gluten-free flour.
Is Chicken Pot Pie unhealthy:
We believe that homemade meals made from scratch using fresh organic ingredients are always healthier than storebought, packaged foods that often contain preservatives and additives.
Enjoy!
More Recipes you may like:
- Vegan Pot Pie with Spring Veggies
- Indian Shepherds Pie
- Vegan Shepherds Pie
- 35+ Chicken Breast Recipes
Herby Chicken Pot Pie with Easy Biscuit Crust
- Prep Time: 50
- Cook Time: 30
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
- Category: main, chicken
- Method: baked
- Cuisine: American
Description
How to make Chicken Pot Pie with an easy biscuit crust. Loaded with tender veggies and chicken accented with savory fresh herbs, in a creamy wine sauce, this is a delicious comfort food meal the whole family will love.
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
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 teaspoon sea salt
- 1/2 cup white wine
- ½ teaspoon nutmeg
- 1/2 teaspoon black pepper
- 1/2 cup peas
- ½ 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. Push everything to the outer edges and melt butter in the center and whisk in flour.
- Stir in broth, salt, potatoes, cauliflower, carrots, bring to a simmer.
- Add wine, black pepper and nutmeg. Simmer for 5 minutes more. 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: 329
- Sugar: 3.7 g
- Sodium: 612.2 mg
- Fat: 17.9 g
- Saturated Fat: 9.1 g
- Carbohydrates: 30.1 g
- Fiber: 3.8 g
- Protein: 13.5 g
- Cholesterol: 62.8 mg
Keywords: chicken pot pie with biscuits, chicken pot pie with biscuit crust, chicken pot pie recipe
This was so delicious and quite easy to make. I’m usually my own worst critic, but with this dish, I was patting myself on the back. Thank you!
★★★★★
Great to hear Stephanie!
Best dish ever!! Great for a chilly winter evening. Our family’s new favorite!
★★★★★
Great to hear Kes!
Yum! I just made this for my family and it was a big hit! We are going vegetarian, so we omitted the chicken and added mushrooms! 10 out 10. Thank you for such a delicious and easy to follow recipe.
★★★★★
Awesome Lauren, great to hear it worked with the mushrooms!
Yum, never would have thought about adding cauliflower!
★★★★★
awesome, glad you enjoyed!
My favorite potpie recipe! Glad to be reminded if it for the coming fall!
★★★★★
Great to hear Mandy!
My favorite pot pie recipe!
★★★★★
Great to hear!
Not only was this a delicious way to use up leftovers from our previous roast chicken dinner, it also made feeding the family a massive bargain with another 2 leftover serves from the pie for lunches- amazing!
Perfect, love that Amanda!
Loved this recipe! The biscuits were easy & delicious too. Thank you!
★★★★★
So great to hear Alisa!
Made this for dinner and it turned out fabulous, as usual. I did only end up with 6 biscuits, but I think my scoop is larger? I had to use my 12″ skillet as my 10″ wasn’t deep enough. Very tasty and filling, will absolutely be making this again!
★★★★★
Glad you enjoyed this Michie! Next time you could try just filling the scoop 3/4 full?
I have never frozen and grated butter: brilliant. I’ll do this forevermore! Sylvia, your recipes make me look good, this dinner was no exception. It was delicious and comforting as promised. I substituted fresh turnips from my CSA box for cauliflower and used cooked chicken, left over when I made stock. Both substitutions worked perfectly with small modifications. Thank you, as always! This was a perfect Fall dinner.
Emily Schardt
★★★★★
Sounds so good Emily! We love hearing this.💛
Hi Sylvia love your blog , about to make this for dinner quick question the calories amount is for 10 serving ??? I hope it’s not for 1 😆
Hi- fixed this, sorry about that. It is correct now. 🙂
Can you skip the peas or substitute something else?
sure! It will still be yummy without peas.
Beautiful flavors and textures. First time I have ever grated butter. Thank you to the commenter who said to put a metal bowl in the fridge for the biscuit dough.
★★★★★
So glad you enjoyed. Yes, great tip about the bowl!
Hi! We have this cooking in the oven now and I’m so excited to try it. Q: when do we put in the 1 teaspoon sea salt into the filling? I don’t see it listed. Thank you! Love all your recipes!
oh sorry Erin! The recipe is now updated. Salt goes in with the broth. Hope your Pot Pie turned out good!
For the chicken breasts, is it 12 oz each breast, or 12 oz in total?
Total
So so good! For a from-scratch pot pie, this came together quickly and easily. The biscuit topping was delicious and much easier than pie crust. Will definitely be making again. I’m going to play around with the herbs some, I think some tarragon and parsley would be lovely.
★★★★★
Super delicious…made for my wife and we ate more than 1/2 of it. Did make this vegetarian using Mindful Chik’N and veggie broth. Really tasty and the biscuits came out so perfect…you’re right, cold is key. I even premixed step #2 dry ingredients in a metal bowl and had ready in the fridge/ so the biscuit dish was cold as well before mixing. This dish fills a 10″ cast iron to the top!
★★★★★
Great to hear!
Made this for Easter dinner with my family of 4, we cleared the whole pot! It was so delicious, will definitely make again!
★★★★★
Hi Sylvia – Can I sub plain, unsweetened organic kefir for the buttermilk?
I think that would be great!
This was very good. I added a bay leaf at the end as well. Was def herby but we all loved it, teens included. I will skip the cream next time (it was lovely) – but just to save on calories. Thank you for a great recipe. I am going to try to make a sweet version of those biscuits for shortcakes.
★★★★
Can you clarify how much garlic to add and when to add the peas, cream, and lemon juice? Thanks!
Made this for dinner – loved the biscuits, but the sage/rosemary in the filling was pretty overpowering.
★★★★
oh, thanks Stephanie! missing details are now included in the instructions. helpful feed back on the herbs- I think depending on the climate they really vary in intensity. I adjusted in recipe!
Hi,
Can you provide instructions on making this ahead and freezing and then re-heating?
Should I make, assemble (with biscuit topping), bake and then freeze, or should I make, assemble, and freeze (unbaked)?
Can I reheat from frozen, and at what temp and approximate time?
I have not tried freezing this so I would just be guessing. I think either would work. You may just have to experiment.
This recipe is absolutely perfect. My partner & I split the duties on easter he the filling, I the biscuits. What an incredibly simple and lovely meal. We both especially loved your personal notes about how you love to make this during a spacious afternoon and how much better food tastes with intention. Thank you for so many amazing meals we have enjoyed from with your inspiration. Cheers to more to come!
★★★★★
thanks so much Nicolette!
Hi Sylvia,
Any ideas for making the biscuits gluten-free? Apple cider vinegar? What should I sub for pastry flour?
Thank you!
★★★★★
I would probably just go with a gf flour blend.