Biscuit-Topped Chicken Pot Pie Recipe

Chicken pot pie being scooped.

An All-American favorite! A showstopper of a dinner made for cold nights, this chicken pot pie is perfect when you’re craving something hearty and comforting. The biscuits that bake on top of the filling are the best of both worlds: crisp and flaky on top and soft and dumpling-like on the bottom.

Overall cook time:
45 - 50 minutes
Inactive cook time:
15 - 20 minutes
4 - 6


  • 1 - 1 ½ Pounds Boneless, Skinless Chicken Thighs, Sliced
  • 6 Ounces Cremini Mushrooms, cut into bite-sized pieces
  • 2 Carrots, cut into ½-inch-thick rounds
  • 2 Stalks Celery, thinly sliced
  • 1 Yellow Onion, medium diced
  • 1 - 1 ½ Cups Frozen Peas (about 2 cups)
  • 2 - 3 Fresh Sage Leaves, finely chopped
  • 2 TB Butter
  • ½ Cup All-Purpose Flour, separated
  • 2 Cups Chicken Stock
  • 2 TB Half and Half
  • Prepared Buttermilk Biscuit Batter

Garnish: Parsley

Chef Tip! To save time, we use a biscuit mix. But feel free to substitute your favorite homemade recipe or canned biscuits, depending on your preference.


  1. Cook the Chicken

    Cooking cut up chicken in a pan on a stove with other ingredients sitting next to the pan.
    1. Preheat the oven to 450°F. Grease a baking dish.

    2. Pat the chicken dry and season with salt and pepper on both sides; toss with ¼ cup flour to evenly coat.

    3. In a large pan, heat 2 teaspoons of olive oil over medium-high until hot. Add the coated chicken and cook, stirring occasionally, until lightly browned, about 4 to 6 minutes. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set aside.

  2. Cook the Vegetables

    Sauteed vegetables and chicken for chicken pot pie with a wooden spoon.
    1. Heat the pan of reserved fond on medium-high until hot. (If dry, add up to 1 tablespoon olive oil.)

    2. Add the onion and mushrooms and cook, stirring occasionally, until browned, about 3 to 5 minutes. Add the carrot, and celery; season with salt and pepper. Cook, stirring occasionally, until tender, about 3 to 5 minutes.

  3. Make the Filling

    Cooked sauteed vegetables and chicken.
    1. To the pan of vegetables, add the butter and remaining ¼ cup flour; season with salt and pepper. Cook, stirring occasionally, or until the flour is golden brown, about 1 to 2 minutes.

    2. Add the chicken stock, frozen peas, and sage; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until the liquid has thickened.

    A close up shot of sauteed vegetables and chicken.
    1. Stir in the cooked chicken and half and half; season with salt and pepper to taste. Cook, stirring frequently, until thoroughly combined and heated through, about 1 to 2 minutes. Transfer to the prepared baking dish.

  4. Prepare & Bake the Pot Pie

    Chicken pot pie ready to go into the oven.
    1. Using a spoon, top the baking dish of filling with equal-sized scoops of the biscuit batter, leaving some space between the scoops.

    Chicken pot pie in a rectangular baking dish.
    1. Place the baking dish on a sheet pan and bake 12 to 14 minutes*, or until the biscuits are golden brown and cooked through. (*Cooking Times may vary depending on biscuit recipe.) Remove from the oven. Let stand for at least 2 minutes before serving.

    Chicken pot pie served on a table.
    1. Garnish with parsley, if desired.


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