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Chicken Pot Pie {Biscuit or Pie Crust Top}
4.9 from 281 votes

Chicken Pot Pie {Biscuit or Pie Crust Top}

This chicken pot pie features a hearty filling of tender chicken, diced vegetables, and a creamy sauce, topped with either biscuit dough or a flaky pie crust for a comforting meal. The filling combines carrots, celery, onion, and potatoes cooked to tenderness in a buttery and thickened broth enhanced with milk and chicken broth. The topping choice offers textural variety, with biscuits yielding a soft, fluffy crust and pie crust providing a crisp, buttery finish.

Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
Servings: 7 Servings
Course: Main Course
Cuisine: American

Ingredients

Pot Pie Filling:
  • 1 tablespoon olive oil
  • ½ cup onion chopped, or shallots
  • ¾ cup celery about 2-3 stalks, chopped
  • 1 ½ cups carrot about 3-4 large carrots, chopped
  • 1 ½ cups potato russet, red or Yukon gold, about 1 large or 2 small-medium potatoes, peeled and chopped 1/4-inch
  • ½ teaspoon coarse kosher salt
  • ¼ teaspoon black pepper I always use coarse black pepper
  • 5 tablespoons butter
  • ½ cup all-purpose flour
  • 3 cups chicken broth low-sodium
  • 2 cups milk I use 2%
  • 3 cups chicken cooked, diced
  • ¾ cup peas frozen
  • Topping of choice biscuit or pie crust (see note)
Biscuit Topping:
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ½ cup butter cut into pieces and chilled, salted
  • 1 cup buttermilk plus more, if needed - up to 1/4 cup
Pie Crust Topping:
  • 9- inch pie crust recipe

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F. Lightly grease a 9X13-inch baking pan (I use glass or ceramic). Alternately, you can use individual, large, oven-safe ramekin dishes (about 10 ounces, 4 1/2-inches or so).
  2. For the filling, in a 5- or 6-quart pot set over medium heat, add the olive oil, onions (or shallots), celery, carrots, potatoes, salt and pepper. Cook for 1-2 minutes, stirring often. Cover the pot with a lid, reduce heat to medium-low, and continue to cook, until the vegetables are lightly steamed and mostly tender (they'll cook a bit more later), 5-7 minutes. Check every couple of minutes to stir and make sure they aren't sticking. Add a couple tablespoons water or broth if the mixture is overly dry. Scrape the mixture to a plate or bowl.
  3. Return the pot to medium heat. Add the butter and cook until melted. Stir in the flour and whisk to combine. Continue cooking, stirring constantly, for 1-2 minutes as the flour/butter sizzles.
  4. Gradually whisk in the broth and milk, adding 1/2 to 3/4 cup at a time and incorporating it completely before adding more. Bring the mixture to a simmer, stirring constantly, and cook until the sauce has thickened, 5-7 minutes.
  5. Stir in the chicken, frozen peas, and reserved vegetables and remove from the heat. Season to taste with additional salt and pepper, as needed!
  6. Carefully ladle/pour the pot pie filling into the prepared baking dish(es). Let the mixture cool until warm (this helps not melt the butter in the pie crust/biscuits so they stay flaky and tender). If you can't possibly wait, it's ok, just hurry and top it with biscuits or pie crust and get it into the oven ASAP.
  7. If using a pie crust topping, roll out the pie crust to desired thickness to fit on top of the baking dish with about a 1/4-inch overhang. Roll/lift the pie crust to fit evenly over the top of the pot pie filling - make sure it's resting directly on the filling and not hanging above suspended on the edges of the pan. Trim the edges to about 1/4-inch (if needed). Flute the edges or tuck them into the inside of the baking dish.
  8. For a biscuit topping, make the biscuits by whisking together the flour, baking soda, baking powder, and salt. Cut in the butter until the butter pieces are about pea-size (or grate it in with the large holes of a box grater and toss with the flour). Add the buttermilk and mix quickly and gently until it forms a cohesive ball (don't overmix). Turn the mixture onto a lightly floured counter and press into a rough rectangle about 1/2-inch thick.
  9. Gently fold the dough in half or in thirds, repeating for a total of 4-5 times and pressing it gently into a 1/2- or 3/4-inch thick rectangle after the last fold. These folds, combined with the cold butter, are what help to create flaky layers in the biscuits.
  10. Cut the rectangle into about 15 equal pieces (square). Top the pot pie with the biscuits, evenly spaced apart.
  11. Bake the pot pie for 30-35 minutes until the pie crust or biscuits are golden and cooked through. Let the pot pie rest for 5-10 minutes out of the oven before serving.

Notes

  • The filling can be baked in a pie plate instead of a baking pan; a deep 9.5-inch pie plate will generally fit the filling amount.
  • Don't worry about making pie crust edges perfectly neat; some filling bubbling over the edges is normal.
  • For the pie crust, reducing sugar content slightly can help balance sweetness depending on taste preferences.

Nutrition Information

Serving 1 Serving Calories 725kcal (36%) Carbohydrates 67g (22%) Protein 29g (58%) Fat 38g (58%) Saturated Fat 19g (95%) Cholesterol 112mg (37%) Sodium 1135mg (47%) Fiber 5g (20%) Sugar 9g (18%)

Nutrition Facts

Serving: 7 Servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 725kcal 36%
Carbohydrates 67g 22%
Protein 29g 58%
Fat 38g 58%
Saturated Fat 19g 95%
Cholesterol 112mg 37%
Sodium 1135mg 47%
Fiber 5g 20%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.