If you are craving a classic comfort meal, than this chicken pot pie with buttermilk biscuits is for you! Classic chicken pot pie filling loaded with potatoes and veggies is all topped off with buttery and flaky homemade buttermilk biscuits – yum!

This post may contain affiliate links

This chicken pot pie with buttermilk biscuits is the ultimate comfort meal for cold winter days. The creamy and lush filling is loaded with juicy chicken, tender potatoes and colorful veggies

The only way to make pot pie better than it already is – biscuits. Soft, flaky buttermilk biscuits. You can absolutely use the store-bought kind; however, homemade biscuits are pretty simple to make and I can guarantee they will be ten times more delicious.

The chicken pot pie filling comes together on the stovetop, then the uncooked biscuits go on top and everything finishes cooking together in the oven. This allows the delicious chicken pot pie filling to soak into the flaky, buttery biscuits making it a match made in heaven!

This meal is a winter staple in my household, it’s cozy and comforting and great for weekend night in. It’s a recipe the whole family will enjoy or, you can make it for two and have enough for lunch the next day.

Pot Pie Ingredients

Chicken: I use boiled and cubed chicken breast. You can also use leftover shredded chicken, leftover turkey or rotisserie chicken in this recipe.
Potatoes: In my opinion, you can’t have chicken pot pie without potatoes. I use mini Yukon gold potatoes, but russets work as well.
Aromatics: garlic and onion add a ton of flavor to this chicken pot pie.
Flour: all-purpose flour is used to thicken the pot pie filling.
Chicken broth: I use chicken bone broth for added protein and flavor.
Milk: whole milk creates a perfectly thick-but-not-too-thick filling. You can also use half & half or heavy cream for an ultra-rich and creamy pot pie filling.
Vegetables: this chicken pot pie is loaded with carrots, peas, corn and green beans. I use frozen veggies to cut down on prep time.
Seasoning: the pot pie filling is seasoned with dried thyme, salt and pepper. You can also add rosemary and sage.

Biscuit Ingredients

Flour: standard all-purpose flour is the base of these biscuits.
Baking powder: what makes the biscuits rise.
Salt: to bring out the flavors.
Butter: you want to use cold butter, which makes these biscuits super fluffy.
Buttermilk: buttermilk makes these biscuits light and fluffy but also flaky.

Equipment

Large cast iron pan or large oven safe pan
Cutting board and knife
Mixing bowl
Measuring cups and spoons

Make the Biscuits

In a large mixing bowl, combine the dry ingredients – flour, baking powder and salt. Next, add in the cubes of butter, using a pastry blender or fork, mix the butter into the dry ingredients until you are left with pea sized pieces of butter.

Next, add buttermilk and mix in until a shaggy dough forms. Be sure not to overmix the dough.

Turn out dough onto a clean, floured surface. Form the dough into a 1/2 inch thick rectangle.

Use a biscuit cutter or a drinking glass to cut out the biscuits. Store the biscuits in the refrigerator to keep them cold while you make the pot pie filling.

Make the Chicken Pot Pie

Melt butter or ghee and oil together in a cast iron pan over medium heat. Add diced potato and sauté, stirring frequently, for 5 minutes.

Next, add the onion and garlic and sauté a few minutes until fragrant. Sprinkle in flour and whisk with butter/oil to create a roux; cook for 2-3 minutes.

Add the stock and milk, whisking while pouring. Bring to a boil and allow the filling to thicken, then reduce to a simmer.

Add cooked chicken and vegetables, then season to taste with salt, pepper and thyme. Cook for another few minutes until vegetables are warm.

Bake

Top the chicken pot pie with the buttermilk biscuits. Brush tops of each biscuit with an egg wash or buttermilk.

Pop the pan into a 400°F oven and cook for 20-25 minutes, or until the filling is bubbly and biscuits are golden on top.

Now all that’s left is to indulge in this delicious, classic comfort dish. It is sure to bring a smile to your face!

Chicken Pot Pie Tips

If you do not have an oven safe pan to make your chicken pot pie in, no worries! Just transfer your pot pie filling to a greased casserole dish before topping with the biscuits and baking.
If you are using an oven safe pan, ensure it is 12 inches in diameter and 2 inches in height so you have enough room for all the filling and biscuits.
To save time, you can use store bought biscuits instead of homemade and follow the same bake time.

Buttermilk Biscuit Tips

It is important that the butter is very cold, it is the key to flaky biscuits.
Place the buttermilk in the freezer for 10 minutes before making the biscuits. This will help ensure the biscuits are cold and the butter remains solid.
Always work with cold dough. If you can see the butter starting to melt, pop the dough back into the fridge before continuing to cut out biscuits.
If you don’t have buttermilk, you can make some by measuring out ¾ cup milk, then add 2 teaspoons of white vinegar or lemon juice. Stir and allow it to sit for 10 minutes before using.

FAQ

How to store leftover chicken pot pie with buttermilk biscuits?

Allow the chicken pot pie with buttermilk biscuits to cool completely, then store in air tight containers in the refrigerator for up to 5 days.

How to reheat leftover chicken pot pie with buttermilk biscuits?

Preheat oven to 350°F and place leftover chicken pot pie in an oven safe dish. Cover dish with aluminum foil and heat for 10 minutes, remove foil and cook for another 5-10 minutes, or until pot pie is hot throughout.

Substitutions

Vegetarian: sub chicken stock for vegetable stock and sub chicken for 2 cartons of chopped and cooked baby Portobello mushrooms.
Vegetables: feel free to swap out any veggies with ones you like, such as broccoli, asparagus, celery, green beans, etc.
Potato: if you do not like potato, sub for 1/2 cup extra vegetables.
Flour: tapioca flour or arrowroot flour can be used in place of flour to the thicken filling.
Milk: Whole milk will garner the creamiest consistency; however, you can use skim milk or a plant-based cream.
Biscuits: to save time, feel free to use store bough biscuits. Follow the same baking instructions above.

More Recipes You’ll Love

If you make this Chicken Pot Pie with Buttermilk Biscuits, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!

Print Recipe