Chicken Pot Pie with Biscuit Topping has a creamy filling with lots of chicken, peas, and carrots and a light and fluffy biscuit topping. Makes a filling family meal and leftovers reheat well.
This from scratch Chicken Pot Pie with Biscuit Topping really isn’t that difficult or time-consuming to make and if you’re feeding a family of 4 or less, you should have enough leftover for a second meal. Using a rotisserie chicken and frozen peas and carrots really cuts down on the prep time. And with Thanksgiving just days away, this Chicken Pot Pie would be a great use for leftover turkey. (Note: Originally posted November 22, 2015.)
Creamy Rich Filling
The filling is made by cooking onion, celery, and garlic in some butter. Once they are softened, flour is added to make a roux and then chicken broth and heavy cream are whisked in. Once the mixture thickens, the filling is seasoned with some thyme and peas and carrots plus chicken are added to finish it off.
Tender Biscuit Topping
On top is a light and fluffy biscuit topping. No need to roll out the dough and cut biscuits. Just mix the dough together and plop it on top. A little Parmesan cheese is sprinkled on top for flavor.
White Lily Flour
The key to a fluffy biscuit topping is White Lily flour. Used by southern cooks for generations, this is THE flour for making biscuits. If you don’t have it available in your area, you can order White Lily Flour from Amazon
.
White Lily flour is lower in protein content than regular all-purpose flour and makes a lighter, more tender biscuit.
With a creamy chicken filling with plenty of peas and carrots and a light and fluffy biscuit topping, this Chicken Pot Pie with Biscuit Topping is southern comfort food at its best!
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More Chicken Pot Pie Recipes
- Chicken Pot Pie Turnovers
- Inside Out Chicken Pot Pie
- Mini Chicken Pot Pies
- Easy Chicken Pot Pie
- Chicken Pot Pie with Lattice Top
Chicken Pot Pie with Biscuit Topping
Ingredients
Filling
- 1/2 cup butter, (1 stick)
- 1 medium sweet onion,, chopped
- 1 stalk celery,, chopped
- 2 cloves garlic,, minced
- 1/2 cup all-purpose flour
- 3 1/2 cups chicken broth
- 3/4 cup heavy cream
- 2 cups heaping frozen peas and carrots,, defrosted
- 4 cups shredded, cooked chicken from a rotisserie chicken
- 1/4 teaspoon dried thyme
- salt and pepper
Biscuit topping
- 2 1/4 cups White Lily flour, or 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 6 tablespoons very cold butter,, cut into 1/2-inch cubes
- 3/4 to 1 cup buttermilk
- 2 tablespoons melted butter
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees and grease a 3-quart casserole dish.
- Melt the butter in a large skillet with high sides or a Dutch oven. Add onion and celery and cook until soft, about 6 to 8 minutes. Add garlic and cook 1 more minute. Season with salt and pepper.
- Sprinkle the 1/2 cup flour over onion and celery and stir for 1-2 minutes.
- Gradually whisk in chicken broth and then heavy cream. Bring to a boil and add peas and carrots, chicken and thyme.
- Simmer until thickened. Season to taste with salt and pepper. Pour into prepared casserole dish.
- To make biscuit topping, stir together flour, baking powder, baking soda, and salt. Cut the butter into the flour mixture using your hands until there are no pieces bigger than a small pea. Stir in buttermilk just until combined. You may not need all of it. You just need enough for all of the flour to be incorporated.
- Drop biscuit dough evenly over top of casserole. Drizzle with melted butter and sprinkle with Parmesan.
- Bake for 30 to 35 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from the Neelys’ Celebration Cookbook
Disclosure: This post contains affiliate links.
This was delicious! I made it as written except used poultry seasoning in place of the thyme. I cooked everything in my Dutch oven so was a one pot meal! Will make again!
I made this delicious chicken pot pie recipe with biscuits topping and was a big hit so easy to make and tastes so delicious
Can’t wait to make this Again
BreI made this recipe last night and it was delicious!
I made this recipe for kiddos at an Early learning School, and it was a hit!!! Thank you for posting this recipe. The changes I made to the recipe is that I tripled it and left out the buttermilk component and used water instead (for the biscuit recipe). It turned out great! I also used about 3 cups of alfredo sauce to make the sauce creamier. You couldn’t even taste the alfredo. It just blended right in. Thanks Christin!
This was so so so good! My husband loved it so much he ate cold leftovers for breakfast the next morning! I took leftovers for lunch and it heats up really well. I was intimidated by the biscuit dough recipe but it turned out to be very easy and made a delicious topping. Thank you for this recipe!
After you mix the crust topping dough how do you put it on top of filling? Do you put little balls of dough on top or is it more liquid/pour over?
I used the topping on another recipe
Can it be made in the food processor? Thanks so much
Worked great
Fabulous taste and texture
Made this tonight for company raves all around! Excellent and easy. Made it exactly the way it’s written. Superb!!
I made this but instead of cream or milk I used vanilla almond milk for both. A member of my family is allergic to dairy and lactose intolerant so we had to use a substitute. The flavor was awesome. Everyone in my house had seconds and that says something.
This recipe is soooooo delicious! My entire family loves it. I doubled it and made 2 today. The homemade sauce is superior to using creamed soups. Thank you for an amazing recipe!!