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    You are here: Home / Savory / Chicken Pot Pie (with Biscuit or Classic Topping!)

    Chicken Pot Pie (with Biscuit or Classic Topping!)

    October 28, 2020 By Sam 41 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of chicken pot pie, top image is of close up of pie with spoons, bottom image is it served on white plate

    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!

    biscuits on top of pot of pot pie

    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

    ingredients

    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!

    close up of pot pie

    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.

    brushing egg over biscuits in pot

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

    Frequently Asked Questions

    Can I make this in advance?

    Yes! Store the biscuits and the filling separately for up to 5 days. When ready to bake, cut the biscuits, assemble them on top, and then bake as indicated (you may need several additional minutes in the oven).

    Can I freeze leftovers?

    Yes! Leftovers freeze well for several months.

    How long does chicken pot pie keep?

    Store leftovers in an airtight container in the fridge for up to 5 days.

    How can I make this with a classic pie crust topping?

    Skip the steps in the recipe for making the biscuits and prepare my pie crust instead. Let it chill while you prepare the filling, then roll out the crust and place it over the pot pie, vent the top (a few quick slashes in the surface) then bake as indicated. You can brush with egg wash for a more golden brown crust, or skip this step.

    Can I bake this in a pie dish?

    This makes too much filling for a single pie dish unless you have a nice deep one, so I recommend baking in a large pot or dutch oven instead. It may fit in two pie plates, but I haven’t tried it myself to say for sure.
    If you opt to go the pie plate route and wish to use pie dough instead, my pie crust can easily be doubled or even quadrupled (in case you wish to do two pie plates with double crusts!).

    fork cutting into biscuit on plate

    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! 

    pot pie on white plate with biscuit

    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 17 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
    Prevent 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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
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    Reader Interactions

    Comments

    1. Danielle

      February 20, 2023 at 4:02 pm

      5 stars
      I made it today, tastes awesome!! Thank you!!!!

      Reply
      • Emily @ Sugar Spun Run

        February 20, 2023 at 5:10 pm

        So glad you enjoyed, Danielle! Thanks for the review ❤️

        Reply
    2. Sara P

      January 01, 2023 at 10:04 pm

      5 stars
      Have made this three times now and it comes out *perfectly* every time. Thank you so much this is a staple for us now.

      Reply
    3. Ni

      December 26, 2022 at 11:35 am

      Hi can we use a chicken broth cube here instead of broth?

      Reply
      • Emily @ Sugar Spun Run

        December 27, 2022 at 10:00 am

        That should work fine 😊

        Reply
    4. Misty

      December 06, 2022 at 10:43 am

      5 stars
      Delicious! I will never use another pot pie recipe! I made this in advance so we had something prepared for over our busy weekend. I froze the biscuits and stored the pot pie mixture in the fridge until we were ready to use it. I of course doubled the biscuit recipie so I now have frozen biscuits ready for whenever!

      Reply
      • Emily @ Sugar Spun Run

        December 06, 2022 at 3:39 pm

        Great idea, Misty! We’re so happy you enjoyed it so much ☺️

        Reply
    5. Ellen

      November 20, 2022 at 8:42 pm

      I wanted to add, I’ve made many biscuit recipes over the years, and these are the best. I’m a southern gal, so I know my biscuits. Stew very flavorful, too.

      Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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