Are you craving comfort food that’s both delicious and easy to make? Look no further than our mouthwatering recipe for the perfect Biscuit-Topped Chicken Pot Pie. Tender chunks of chicken and colorful veggies are all swimming in a savory, creamy sauce, and topped with buttery, flaky biscuits. It’s comfort food at its finest. And the best part? Our recipe is tested to be fuss-free and achievable! Plus, I provide you with a few short-cut meal prep variations for busy day dinners.
Table of Contents
- You’re Going to Love This Unique Twist on Biscuit Chicken Pot Pie
- What is Chicken Pot Pie
- What Makes this Biscuit Topped Chicken Pot Pie Unique
- Ingredients Needed for Biscuit Topped Chicken Pot Pie
- How to Make Chicken Pot Pie with Biscuit Topping
- Tips for Perfecting Your Biscuit Topped Chicken Pot Pie
- Make Ahead – How to Meal Prep Chicken Pot Pie
- Storing Biscuit Topped Chicken Pot Pie
- Shortcuts for Making Chicken Pot Pie Faster
- What to Serve with Chicken Pot Pie Topped with Biscuits
- Variations of this Chicken Pot Pie Recipe with Biscuits
- More Chicken Recipes
- Chicken Pot Pie with Biscuit Topping
You’re Going to Love This Unique Twist on Biscuit Chicken Pot Pie
Creating homemade chicken pot pie has its own charm. Not only does it taste better than store-bought, but it also allows you to customize the recipe to match your preferences. For my unique recipe, I employ clever ingredient swaps, like edamame for green peas, and add complementary elements to enhance the flavors for a richer, more balanced profile. Breaking from tradition, I skip the double crust and opt for a delightful biscuit topping. And, for a healthier twist, I reduce the amount of butter and use coconut milk instead of heavy cream or whole milk.
Crafting the perfect biscuit-topped chicken pot pie is easier than you think, especially when using my grandmother Nama’s biscuit recipe. With our step-by-step instructions, you can achieve restaurant-quality results at home. And for those short on time, I provide a few shortcut options.
What is Chicken Pot Pie
Chicken pot pie is a classic comfort food dish whose origins date back to 16th century England. It consists of a rich, creamy filling made with chicken, vegetables (traditionally carrots, onion, and celery), and a flavorful cream-based sauce. Importantly, the filling is encased in a pie crust, which is often placed both underneath and on top of the filling. It’s a comforting and hearty dish, often served as a main course for both family dinners and special occasions.
What Makes this Biscuit Topped Chicken Pot Pie Unique
Pot pies can be the best comfort food, and I like to think my version is a modern twist on a traditional chicken pot pie. Here’s an overview of my changes, which set this recipe apart:
- Edamame. Instead of green peas, I use edamame in this recipe. They are slightly larger than green peas, less sweet, and add a subtle nutty taste.
- Dry white wine. I add dry white wine to my pot pie. Acidic ingredients, like wine, balance and enhance the flavors of the other ingredients, and result in a bright, fresh-tasting dish.
- Curry powder. Bold and earthy, curry powder adds depth to the sauce and pairs perfectly with the chicken and vegetables.
- Chopped fresh herbs. Lots of fresh chopped herbs, including rosemary, thyme, and oregano, add in pops of color and freshness.
- Coconut milk. While making this dish formy husband Robert one night, I accidentally grabbed light coconut milk (instead of evaporated milk) from the pantry. I thought it would make an interesting flavor profile — so I used it, and I was right! Sometimes inspiration comes in the most unusual forms, like grabbing the “wrong” can.
- To make the pot pie lighter, I opt for a top crust only and use biscuit dough instead of pie crust or puff pastry.
Ingredients Needed for Biscuit Topped Chicken Pot Pie
To prepare this chicken pot pie, you’ll need the following ingredients; details (including quantities) are provided in the recipe card below:
For the chicken pot pie filling
- Butter (salted or unsalted)
- Fresh mushrooms (any kind)
- Large onion
- Celery ribs
- Carrots
- Boneless, skinless chicken breasts or thighs
- Curry powder
- Chicken stock or broth
- Light coconut milk (can also use evaporated milk or half and half)
- Dry white wine
- All-purpose flour
- Frozen shelled edamame (can substitute frozen green peas)
- Fresh rosemary (can sub dried)
- Fresh thyme leaves (can sub dried)
- Fresh oregano (can sub dried)
- Kosher salt
- Freshly ground black pepper
- Pinch or 2 of sugar (optional)
For the biscuit topping
- All-purpose flour
- Baking powder
- Baking soda
- Table salt
- Granulated sugar
- Unsalted butter
- Buttermilk (can use powdered)
Quick Tip
How long to cook Chicken Pot Pie
Chicken Pot Pie should be cooked until the filling is bubbly hot and the biscuit topping is golden brown and cooked through.
How to Make Chicken Pot Pie with Biscuit Topping
Here’s how to create this amazingly popular dish, broken down into 5 steps:
Step 1: Prepare the filling
- In a large skillet or sauté pan, melt butter over medium heat.
- Add the mushrooms, onion, celery, and carrots and sauté for 5 minutes or until vegetables are softened.
- Stir in the chopped chicken and 1 teaspoon curry powder. Cook, stirring frequently, until the chicken is no longer pink.
- Slowly stir in the chicken broth, milk and wine.
- Sift the flour and remaining 1 teaspoon curry powder over the top and whisk until well blended. Add edamame and rosemary. Bring to a boil, reduce heat, and simmer for 15 minutes or until thickened.
- Remove from heat; stir in thyme and oregano and season to taste with salt and pepper. If using evaporated milk, you may need to add a pinch or two of sugar. Set aside.
Step 2: Make the biscuit topping
- In the bowl of an electric mixer using the paddle attachment, combine the flour, baking powder, baking soda, salt, and sugar.
- Add butter to flour mixture and mix on medium speed, just until butter is incorporated (it should resemble course meal).
- With the machine running, pour in buttermilk and mix just until the dough starts to cling to the paddle. Don’t overmix or biscuits will be tough.
- Turn the dough out onto a lightly floured surface – if it’s very wet, sprinkle with a bit more flour. Knead dough gently for a minute or two, just until it comes together and additional flour is incorporated. Pat (or roll) the dough into 1/2-inch thickness.
- Now you have 2 options – you can leave the dough in one large piece to put on top of the filling, or you can cut the dough into 6 (2 1/2 to 2 3/4-inch) rounds.
- Place dough on a cookie sheet, cover and place in the refrigerator.
Step 3: Assemble the pot pie
- Preheat oven to 375 degrees. Lightly grease a 9-by-9 inch baking dish or 2-quart oval baking dish.
- Spoon the filling into baking dish, spreading it evenly.
- Carefully place the biscuit dough on top of the filling. If using one piece of dough, make sure it covers the top completely; trim any excess dough and cut a few slits in the top (to allow the steam to vent during baking).
Step 4: Bake the pot pie
- Place the assembled pot pie in the preheated oven and bake for 20 to 25 minutes (less time for biscuit rounds, longer time for one piece of biscuit dough), or until the biscuit topping is golden brown and the filling is bubbly hot.
- Keep an eye on the pot pie as it bakes, as oven temperatures may vary. If the biscuit topping starts to brown too quickly, you can cover it with aluminum foil to prevent it from burning.
Step 5: Serve and enjoy the dish
After removing the pot pie from the oven, allow it to cool for 5 minutes before serving. Use a sharp knife or pie server to cut into the pie and serve on dinner plates.
Tips for Perfecting Your Biscuit Topped Chicken Pot Pie
Here are some tips to help you perfect your homemade pot pie:
- Make sure your filling has thickened. Before adding the herbs, if the filling hasn’t thickened, sprinkle a bit more flour over the top, whisk to combine and continue cooking until thick.
- Don’t over-work the biscuit dough, or biscuits will be tough. When adding the butter, process just until the mixture resembles coarse meal (or sand). And, after adding the buttermilk, process just until the dough clings to the paddle.
- When cutting out biscuits, push the biscuit cutter straight down and don’t twist. If needed, move it sideways to separate the cut-out biscuit from the rest of the dough. If you twist, your biscuits will rise unevenly.
- If using one piece of biscuit dough for the top, make sure to cut slits in the top before baking, to vent the steam.
- Brush the top with melted butter before baking for a pretty golden crust.
- Allow the pot pie to cool for 5 minutes after baking to allow the filling to set and make it easier to serve.
Make Ahead – How to Meal Prep Chicken Pot Pie
You have a few options for making this pot pie ahead of time:
- Prepare completely and freeze. Prepare the pie through placing the dough on top, wrap with plastic wrap, and then with foil and freeze. It will keep for up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, assemble, and bake.
- Preferred method – Prepare and freeze the filling and biscuit dough separately. Cool filling, place in an airtight container, and freeze. Place biscuit dough (single piece or rounds) on a cookie sheet and freeze. Once frozen, wrap airtight (or place in a ziptop baggie) and place back in the freezer. Thaw overnight in the refrigerator, bring to room temperature, assemble, and bake.
- Prepare filling and refrigerate. Pot pie filling can be prepared, cooled, covered, and refrigerated. It will keep for up to 4 days. Bring to room temperature before covering with biscuits and baking.
Storing Biscuit Topped Chicken Pot Pie
If you have leftovers, cover tightly and refrigerate. They will keep for up to 4 days.
How to reheat Chicken Pot Pie
To reheat leftovers, cover lightly with foil and place in a preheated 350 degree oven for 10 to 15 minutes, or until warmed through.
Shortcuts for Making Chicken Pot Pie Faster
Here are a few ways you can make this dish faster:
- Use cooked chicken, turkey, or purchased rotisserie chicken.
- While I prefer topping chicken pot pie with homemade biscuits, in a pinch you can use purchased, canned biscuits. Pillsbury Grands work well. I roll them to make them slightly larger.
What to Serve with Chicken Pot Pie Topped with Biscuits
Chicken pot pie topped with biscuits is a hearty and comforting dish on its own, but I do like to add a salad on the side when serving. Some salads that go well are:
Variations of this Chicken Pot Pie Recipe with Biscuits
- Use cooked chicken (or even leftover turkey) or rotisserie chicken to save time.
- Don’t be afraid to experiment with different vegetables and seasonings. Try adding chopped cilantro, potatoes, green beans, green bell peppers – or even jalapenos for a bit of spice!
- Make it vegetarian – in place of the chicken, use 1/2 bunch fresh asparagus, tough ends removed and sliced into 1/2-inch pieces.
- For a more rustic look, top the filling the drop biscuits. Instead of cutting or rolling the dough, drop it by heaping spoonfuls.
- Instead of cooking the pot pie in one casserole dish, divide the filling between 6 large ramekins and place 1 biscuit on top of each.
- Prepare the filling and bake the pot pie in a 12 or 13.25-inch cast iron skillet.
Chicken Pot Pie with Biscuit Topping
In this mouthwatering recipe for Biscuit-Topped Chicken Pot Pie, tender chunks of chicken and colorful veggies are all swimming in a savory, creamy sauce, and topped with buttery, flaky biscuits. It’s comfort food at its finest. And the best part? This recipe has been tested to be fuss-free and achievable! Plus, I provide you with a few short-cut meal prep variations for busy day dinners.
- Prep Time: 15 minutes
- Resting Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Ingredients
Pot Pie Filling
- 1 tablespoon butter (salted or unsalted)
- 6 to 8 ounces chopped fresh mushrooms (any kind)
- 1/2 large onion, chopped
- 2 large celery ribs, chopped
- 2 large carrots, peeled and chopped
- 3/4 to 1 pound boneless, skinless chicken breasts or thighs, cut into 1/2-inch pieces
- 2 teaspoons curry powder, divided
- 1 cup chicken stock or broth
- 1/2 cup light coconut milk (can also use evaporated milk, or half and half)
- 1/2 cup dry white wine
- 3 tablespoons all-purpose flour
- 2/3 cup frozen shelled edamame (can also use frozen green peas)
- 2 teaspoons chopped fresh rosemary
- 3/4 teaspoon fresh thyme leaves
- 3/4 teaspoon chopped fresh oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Pinch or 2 of granulated sugar (only needed if using evaporated milk)
For the Biscuit Topping
- 2 cups all-purpose flour, plus more for rolling and cutting
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 teaspoon granulated sugar
- 1/4 cup cold unsalted butter, cut into small squares
- 1 cup buttermilk (see Note below)
- 2 tablespoons butter, melted
Instructions
Pot Pie Filling
- In a large skillet or sauté pan, melt butter over medium heat.
- Add the mushrooms, onion, celery, and carrots and sauté for 5 minutes or until vegetables are softened.
- Stir in the chopped chicken and 1 teaspoon curry powder. Cook, stirring frequently, until the chicken is no longer pink.
- Slowly stir in the chicken broth, milk and wine.
- Sift the flour and remaining 1 teaspoon curry powder over the top and whisk until well blended. Add edamame and rosemary. Bring to a boil, reduce heat, and simmer for 15 minutes or until thickened.
- Remove from heat; stir in thyme and oregano and season to taste with salt and pepper. If using evaporated milk, you may need to add a pinch or two of sugar. Set aside.
Buttermilk Biscuit Topping
- In the bowl of an electric mixer using the paddle attachment, combine the flour, baking powder, baking soda, salt, and sugar.
- Add butter to flour mixture and mix on medium speed, just until butter is incorporated (it should resemble course meal).
- With the machine running, pour in buttermilk and mix just until the dough starts to cling to the paddle. Don’t overmix or biscuits will be tough.
- Turn the dough out onto a lightly floured surface – if it’s very wet, sprinkle with a bit more flour. Knead dough gently for a minute or two, just until it comes together and additional flour is incorporated. Pat (or roll) the dough into 1/2-inch thickness.
- Now you have 2 options – you can leave the dough in one large piece to put on top of the filling, or you can cut the dough into 6 (2 1/2 to 2 3/4-inch) rounds.
- Place dough on a cookie sheet, cover and place in the refrigerator.
Assembly, Baking, and Serving
- Preheat oven to 375 degrees. Lightly grease a 9-by-9 inch baking dish or 2-quart oval baking dish.
- Spoon the filling into baking dish, spreading it evenly.
- Carefully place the biscuit dough on top of the filling. If using one piece of dough, make sure it covers the top completely; trim any excess dough and cut a few slits in the top (to allow steam to escape during baking). If using biscuit rounds, place evenly around the top to cover.
- Brush the top of the biscuit dough with melted butter.
- Place the assembled pot pie in the preheated oven and bake for 15 to 25 minutes (less time for biscuit rounds, longer time for one piece of biscuit dough), or until the biscuit topping is golden brown and the filling is bubbly hot.
- Keep an eye on the pot pie as it bakes, as oven temperatures may vary. If the biscuit topping starts to brown too quickly, you can cover it with aluminum foil to prevent it from burning.
- Remove the pot pie from the oven and allow it to cool for 5 minutes before serving. Use a sharp knife or pie server to cut into the pie and serve on dinner plates.
Notes
Note on buttermilk: Biscuit dough also works with powdered buttermilk. If using, mix the powder in with the other dry ingredients and add the water when the recipe calls for the buttermilk.
Variations: see the “Variations” section in post discussion above.
Make ahead: See the “Make Ahead – How to Meal Prep this Chicken Pot Pie” section in post discussion above.
- Category: Main dish, comfort food, make ahead
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 460
- Sugar: 6.4 g
- Sodium: 604.8 mg
- Fat: 18.5 g
- Saturated Fat: 10.3 g
- Carbohydrates: 47.5 g
- Fiber: 3.9 g
- Protein: 23 g
- Cholesterol: 79.8 mg
