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Chicken Pot Pie with Buttermilk Biscuits

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!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Keyword: chicken pot pie, Chicken Pot Pie Topped with Biscuits, chicken pot pie with biscuit crust, chicken pot pie with biscuits, Chicken Pot Pie with Biscuits Recipe
Servings: 5

Ingredients

Homemade Buttermilk Biscuits

  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 stick butter cold, cubed
  • 3/4 cup buttermilk cold

Chicken Pot Pie Filling

  • 2 tbsp butter or ghee
  • 2 tbsp olive oil
  • 2 cups peeled and diced potato
  • 3 cloves garlic minced
  • 1 yellow onion diced
  • 1/4 cup flour
  • 2 cups whole milk
  • 1 1/2 cups chicken or vegetable broth
  • 2 1/2 cups chicken cooked and cubed or shredded
  • 2 cups frozen mixed vegetables
  • 1 tbsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions

  • 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. Add buttermilk and mix in until a shaggy dough forms. Be sure not to over mix 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.
  • Preheat the oven to 400°F. 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. 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.
  • Top the chicken pot pie with the buttermilk biscuits. Brush the 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.