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plate holding one portion of chicken pot pie with biscuits, with baking dish holding the rest in the background

Chicken Pot Pie with Biscuit Topping

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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



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 


Pot Pie Filling

  1. In a large skillet or sauté pan, melt butter over medium heat.
  2. Add the mushrooms, onion, celery, and carrots and sauté for 5 minutes or until vegetables are softened.
  3. Stir in the chopped chicken and 1 teaspoon curry powder. Cook, stirring frequently, until the chicken is no longer pink.
  4. Slowly stir in the chicken broth, milk and wine.
  5. 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.
  6. 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

  1. In the bowl of an electric mixer using the paddle attachment, combine the flour, baking powder, baking soda, salt, and sugar.
  2. Add butter to flour mixture and mix on medium speed, just until butter is incorporated (it should resemble course meal).
  3. 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.
  4. 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.
  5. 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.
  6. Place dough on a cookie sheet, cover and place in the refrigerator.

Assembly, Baking, and Serving

  1. Preheat oven to 375 degrees. Lightly grease a 9-by-9 inch baking dish or 2-quart oval baking dish.
  2. Spoon the filling into baking dish, spreading it evenly.
  3. 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.
  4. Brush the top of the biscuit dough with melted butter.
  5. 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.
  6. 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.
  7. 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.


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.

  • Author: From "Fresh Tastes" by Lee Clayton Roper
  • Category: Main dish, comfort food, make ahead
  • Method: bake
  • Cuisine: American


  • 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