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Creamy Chicken Pot Pie with Buttermilk Biscuits Recipe

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3.8 from 10 reviews

Chicken Pot Pie with Biscuit is a comforting and hearty dish featuring a creamy, flavorful filling made with shredded chicken, vegetables, and fresh herbs, all topped with flaky buttermilk biscuits. This cozy meal is perfect for family dinners and combines the rich taste of a traditional pot pie with the delightful texture of homemade biscuits.

  • Author: Zara
  • Prep Time: 50 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 to 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Ingredients

For the biscuits:

  • 2 cups (254 grams) all-purpose flour, plus more for dusting
  • 2 teaspoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 6 tablespoons (85 grams) very cold unsalted butter, cut into small cubes
  • 1 cup (237 ml) buttermilk, chilled

For the filling:

  • ½ lb mini Yukon or small red potatoes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced to ¼ inch
  • 1 cup carrots (about 2 large), diced to ¼ inch
  • 1 cup celery (about 3 ribs), diced to ¼ inch
  • 4 cloves garlic, minced
  • 5 tablespoons unsalted butter, divided
  • 4 tablespoons all-purpose flour
  • 2 cups (480 ml) chicken stock
  • 1 cup (237 ml) heavy cream
  • 1 tablespoon fresh sage, minced
  • 1 tablespoon fresh thyme, minced
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fine sea salt
  • 1 1/2 teaspoons black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon mustard powder
  • 1/8 teaspoon cayenne pepper
  • 4 cups cooked chicken or turkey meat, shredded
  • 1 10 oz bag of frozen peas
  • 1/4 cup fresh parsley, chopped
  • Fresh thyme leaves for topping, optional

Instructions

  1. Make the biscuit dough: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Using a food processor or pastry blender, cut the cold butter into the flour mixture until it resembles coarse meal—work quickly to keep butter cold. Stir or pulse in the chilled buttermilk until just combined; do not overmix as the dough will be sticky. Turn the dough out onto a floured surface, dust it with flour, and gently pat it into a ½-inch thick rectangle. Fold the dough into thirds like a letter, rotate 90 degrees, and repeat two more times, dusting with flour as needed. Pat dough into a final 1-inch thickness, wrap in plastic, and chill in the fridge until ready to use.
  2. Prepare the filling: Preheat oven to 425°F (220°C). Grease a 12-inch cast iron skillet or 9×13-inch casserole dish with butter or cooking spray. Bring a medium pot of salted water to a boil and par-cook the potatoes for 7-8 minutes until just fork tender. Drain, cool slightly, and cut the potatoes into approximately 1-inch pieces; set aside.
  3. Sauté vegetables: Heat olive oil in the skillet over medium-high heat. Add onions and sauté for 3 minutes until translucent. Add carrots and celery; cook for another 3 minutes. Stir in garlic and cook for 1 minute more. Remove from heat and transfer to a bowl.
  4. Make the roux and sauce: In the same skillet, melt 4 tablespoons butter over medium-high heat until bubbling. Stir in flour to form a roux and cook for 1-2 minutes until nutty and fragrant. Gradually whisk in chicken stock, bringing the mixture to a simmer. Cook for 5 minutes, whisking frequently, until thickened. Whisk in heavy cream, fresh sage, thyme, rosemary, salt, black pepper, garlic powder, paprika, mustard powder, and cayenne pepper. Simmer for an additional minute, then remove from heat.
  5. Assemble the pot pie: Fold the sautéed vegetables, shredded chicken or turkey, quartered potatoes, frozen peas, and chopped parsley into the sauce in the skillet or casserole dish. Set aside.
  6. Prepare and cut biscuits: Remove dough from the fridge and place on a floured surface. Using a sharp 2-inch round biscuit cutter, cut out biscuits by pressing down without twisting. Flour cutter between cuts to prevent sticking. Alternatively, cut squares with a knife. You should have about 10-12 biscuits.
  7. Top and bake: Place biscuits evenly over the filling. Melt remaining 1 tablespoon butter and brush over biscuit tops. Bake at 425°F (220°C) for 12-15 minutes until biscuits are golden and filling is bubbly.
  8. Serve: Remove from oven and let rest for 5-10 minutes. Brush biscuit tops again with melted butter, sprinkle with flaky salt, black pepper, and fresh thyme leaves if desired. Serve warm.

Notes

  • Use cold butter when making biscuits for flakier texture.
  • Do not overmix biscuit dough to avoid tough biscuits.
  • Par-cooking potatoes ensures they are tender after baking.
  • Fresh herbs add bright flavor but can be adjusted to taste or replaced with dried herbs (reduce quantity).
  • Leftover cooked chicken or turkey works well for this recipe.
  • Make sure biscuits are spaced evenly to allow even baking.
  • Letting the pot pie rest after baking helps the filling set for easier serving.

Find it online: https://zaracooking.com/creamy-chicken-pot-pie-with-buttermilk-biscuits-recipe/