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 1x
- 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
This recipe is delicious! I’ve made it several times and its great. My only comment is that I can’t believe there is no deglaze step! I highly recommend putting the wine in after searing all the chicken and before putting the other liquid in, and scraping up all the brown bits. Or using apple cider vinegar for this step.
Oh! You are right! Thanks, I will note the 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.