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4.9 from 36 votes

Chicken Pot Pie with Biscuits

This easy homemade chicken pot pie is a family favorite dinner. The creamy pot pie filling is loaded with chicken, vegetables, and topped with tender, buttery buttermilk biscuits. You will love this warm, comforting, and delicious meal!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 8
Calories: 468 kcal
Course: Main Course
Cuisine: American

Ingredients

For the filling:
  • 1/4 cup unsalted butter
  • 1/2 large yellow onion, diced
  • 3 medium carrots, chopped
  • 2 celery ribs, chopped
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 cups chicken broth or stock
  • 1 cup heavy cream
  • 3 1/2 cups shredded chicken, we use rotisserie chicken
  • 1 cup frozen peas
  • 2 tablespoons minced fresh Italian parsley
For the biscuits:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 3/4 teaspoon kosher salt
  • 1 cup cold buttermilk
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 2 tablespoons melted butter, for brushing on biscuits

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F.
  2. In a deep 12-inch cast iron skillet or oven safe Dutch oven, melt the butter over medium high heat. Add the onion, carrots, and celery; cook until tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 1 minute.
  3. Stir in flour until lightly browned, about 1 minute. Add the thyme, salt, and pepper.
  4. Slowly pour in the chicken broth and heavy cream. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 3 to 5 minutes.
  5. Stir in the chicken, peas, and parsley. Season with additional salt and pepper, if necessary. Turn off the heat and set aside while you make the biscuits.
  6. To make the biscuits, whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl. Set aside.
  7. In a medium bowl, combine cold buttermilk and the 1/2 cup slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.
  8. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl.
  9. Use a large cookie scoop or a greased 1/4 cup measuring cup to scoop out the dough. Drop the biscuit dough on top of the filling, leaving a little space between each biscuit because they will spread a little in the oven. Brush with the extra melted butter.
  10. Carefully transfer the skillet to the hot oven and bake for 14 to 17 minutes or until the biscuits are lightly golden brown on top.
  11. Remove from oven and let stand for 10 minutes before serving.

Notes

  • If you don’t have a deep 12-inch cast iron skillet or oven safe Dutch oven, you can make the filling in a regular pan and transfer it to a 9x13-inch baking dish and then add the biscuits on top and bake in the baking dish.

Nutrition Information

Calories 468kcal (23%) Carbohydrates 38g (13%) Protein 8g (16%) Fat 33g (51%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 92mg (31%) Sodium 878mg (37%) Potassium 368mg (11%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 5078IU (102%) Vitamin C 10mg (11%) Calcium 132mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 468

% Daily Value*

Calories 468kcal 23%
Carbohydrates 38g 13%
Protein 8g 16%
Fat 33g 51%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 92mg 31%
Sodium 878mg 37%
Potassium 368mg 8%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 5078IU 102%
Vitamin C 10mg 11%
Calcium 132mg 13%
Iron 2mg 11%

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