Chicken Pot Pie (with Biscuit or Classic Topping!)

A hearty, cozy homemade Chicken Pot Pie recipe, with a light and fluffy biscuit layer (and the option to use a traditional pie crust)! Recipe includes a how-to video!

The Ultimate Cozy Comfort Food

There is no other food in the world that can top chicken pot pie when it comes to comfort foods. It’s thick, hearty, so warm and cozy and an entire meal in itself, no side dishes needed.

It’s one of the first foods I remember eating as a kid, I have so many warm memories of my grandmother making a giant batch of chicken pot pie and then sharing it around the table at her house by the wood stove with my cousins (followed by her cream puffs or apple dumplings for dessert!).

I have an old (but delicious) turkey pot pie recipe on the blog, but with sweater weather upon us I thought it was about time I shared a more classic version. Strongly influenced by my grandmother’s recipe, I’ve made a few tweaks. For one I’m using a fluffy, buttery biscuit layer on top (no, this does not make it the same thing as chicken and dumplings!), but of course you can use a traditional pie crust instead (more on that in a bit).

I’m not sure how the weather is where you are, but there’s a chill in the air here and I’m hungry, so let’s get to it.

What You Need

Let’s talk a little bit about the ingredients we’re using:

• Biscuit dough. I’m using a slightly scaled up version of my biscuit recipe. I originally just used the recipe as written but Zach decided he needed more biscuit, so here we are. In a pinch you could substitute one of those tubes of store-bought biscuits (though of course you know I recommend you make them from scratch 😂). See FAQ section below to substitute a traditional pie crust for the biscuits.
• Chicken. You’ll need pre-cooked, shredded chicken for this recipe (it’s great if you have leftovers you need to use!). You can buy and pick a rotisserie chicken or you can prepare the chicken in the slow-cooker or in the instant pot.
• Veggies. I use fresh onion, potatoes (russet are my preference, though just about any would work) and fresh carrots, as well as frozen mixed veggies.
• Butter and flour are used to thicken the sauce (we’re making a simple roux).
• Chicken broth. I prefer low sodium. Vegetable broth would also work.
• Heavy cream. This adds body to the chicken pot pie and a subtle creaminess (without making it too rich). You can use heavy cream, whipping cream, double cream, or even half and half or milk, just keep in mind these will make the sauce a bit thinner.
• Spices: Salt and pepper, I list amounts but always taste-test and adjust as needed, as your chicken or broth may have more or less sodium than mine. Smoked paprika is my secret ingredient for the best flavor (it’s not a traditional pot pie ingredient but it’s so good!), ground mustard, and just a dash of dried thyme

Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

How to Make It

1. Make your biscuit dough first. I keep things easy and make it in a food processor (no pastry cutter needed and everything comes together in 60 seconds flat!).
2. Start the chicken pot pie with a simple roux. Melt your butter, sauté your onions, sprinkle the flour into the pot and whisk until smooth (it will be like a paste). I like to add my spices here as well to help amplify the flavor.
3. Slowly stir in the chicken broth and cream, add the potatoes and carrots and mixed veggies. Cook the potatoes and carrots until they’re fork-tender, then stir in the shredded chicken.
4. Add your biscuits! Remove the pot from the heat, grab your biscuit dough from the fridge, cut them into squares (or be fancy and grab a biscuit cutter) and plop them evenly over the top of the pot pie. Quickly move it into the oven at this point and bake until the biscuits are cooked through.

Tip: When cutting your biscuit dough, always press straight down (whether using a knife or a biscuit cutter) to ensure the biscuits rise straight up rather than leaning.

Bonus: Your whole entire house is going to smell amazing the whole time you’re cooking. Yum.

Frequently Asked Questions

More Recipes You Might Like

• Broccoli Cheddar Soup
• White Chicken Chili
• Chicken Tortilla Soup
• (My Favorite!) Meatball Recipe

Enjoy!

Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card! 

Chicken Pot Pie

A hearty homemade chicken pot pie that's great for using up leftover chicken or leftover turkey! Ready in under an hour!

Be sure to check out the how-to video!

5 from 20 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Prep Time: 35 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 hour hour

Servings: 8 servings assuming 1 heaping cup of filling and 1 biscuit

Calories: 628kcal

Author: Sam Merritt

Ingredients

For Biscuit Layer¹

• ▢ 2 ⅔ cups (333 g) all-purpose flour
• ▢ 4 teaspoons baking powder
• ▢ 4 teaspoon granulated sugar
• ▢ 1 teaspoon salt
• ▢ 8 Tablespoons unsalted butter very cold and cut into 8 pieces
• ▢ 1 cup (236 ml) whole milk¹ (buttermilk or 2% milk will also work

For Filling

• ▢ 5 Tablespoons salted butter
• ▢ 1 (125 g) medium yellow onion diced
• ▢ 6 Tablespoons (50 g) all-purpose flour
• ▢ ¾ teaspoon salt
• ▢ ¾ teaspoon ground pepper
• ▢ 1 teaspoon smoked paprika
• ▢ ¼ teaspoon ground mustard
• ▢ ⅛ teaspoon dried thyme
• ▢ 3 cups low-sodium chicken broth
• ▢ ½ cup (88 g) heavy cream
• ▢ 3 cups (635 g) diced peeled russet potatoes (diced into pieces smaller than 1”)
• ▢ 2 chopped carrots
• ▢ 3 cups (325 g) frozen mixed vegetables
• ▢ 3 cups (440 g) shredded chicken – 440g this is usually one picked rotisserie chicken for me

For Egg Wash (optional)

• ▢ 1 large egg
• ▢ 1 teaspoon water

Recommended Equipment

• ▢
  Dutch Oven

Cook ModePrevent your screen from going dark

Instructions

Biscuit layer (see note if you would like to use classic pie crust topping)

• Preheat oven to 400F (205C).
• Combine flour, baking powder, sugar, and salt in the basin of a food processor². Scatter butter over the top of the mixture and pulse briefly to combine (butter pieces should still be visible, mixture should resemble coarse, pebbly crumbs). Add milk and pulse very briefly until just combined and mixture is clumping together.
  2 ⅔ cups (333 g) all-purpose flour, 4 teaspoons baking powder, 4 teaspoon granulated sugar, 1 teaspoon salt, 8 Tablespoons unsalted butter, 1 cup (236 ml) whole milk¹
• Transfer to a piece of cling wrap and pat into a 1” thick rectangle (flour your hands if the dough is sticky), and then cover with cling wrap and refrigerate until filling is prepared.

Filling

• Melt butter in a large pot or dutch oven over medium heat (the pot you choose is the one you’ll be baking your pot pie in, make sure it’s big enough!).
  5 Tablespoons salted butter
• Add chopped onion and cook until tender and translucent (about 4 minutes.
  1 (125 g) medium yellow onion
• Sprinkle onion with with flour and whisk until smooth. Stir in salt, pepper, and spices (paprika, mustard, and thyme) until well-combined.
  6 Tablespoons (50 g) all-purpose flour, ¾ teaspoon salt, ¾ teaspoon ground pepper, 1 teaspoon smoked paprika, ¼ teaspoon ground mustard, ⅛ teaspoon dried thyme
• Gradually stir in chicken broth and heavy cream. Add potatoes, carrot, and mixed veggies and bring contents to a boil over medium heat, stirring frequently until liquid has thickened. Continue to boil until potatoes and carrots are tender when pierced with a fork.
  3 cups low-sodium chicken broth, ½ cup (88 g) heavy cream, 3 cups (635 g) diced, 2 chopped carrots, 3 cups (325 g) frozen mixed vegetables
• Remove from heat and stir in chicken. Remove biscuit dough from fridge and cut into 6-8 pieces (you can use a biscuit cutter or just cut the dough into rectangles with a knife).
  3 cups (440 g) shredded chicken – 440g
• Distribute biscuits evenly over the surface of pot pie, leaving a little space between biscuits. If desired, prepare egg wash by whisking together egg and water and use a pastry brush to brush the tops of the biscuits.
  1 large egg, 1 teaspoon water
• Transfer pot pie to 400F (205C) oven and bake for 25 minutes or until biscuits are beginning to turn a light golden brown (if you skipped the egg wash it will be a bit tougher to tell that they’re done as they stay pale) and cooked through. I’ll usually pierce the side of a biscuit with a knife to make sure it’s not gooey.
• Serve and enjoy!

Notes

¹If you prefer, make my pie crust recipe instead. Let it chill while you prepare the filling, then roll it out and place over the filling. You can alternatively transfer the contents of the pot to a 10” skillet (place a foil lined baking sheet underneath before putting it in the oven, just in case of overflow)

²If you don’t have a food processor whisk together the dry ingredients and sugar, use a pastry cutter, grater, or pair of knives to cut the butter into the mixture, and then stir in the milk.

Nutrition

Serving: 1serving | Calories: 628kcal | Carbohydrates: 55g | Protein: 32g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 158mg | Sodium: 1270mg | Potassium: 728mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7028IU | Vitamin C: 9mg | Calcium: 181mg | Iron: 4mg

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

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