Chicken Pot Pie with Buttermilk Biscuit Topping

Meta Title: Chicken Pot Pie with Buttermilk Biscuit Topping – Cozy & Delicious

Meta Description: Make a creamy chicken pot pie with fluffy buttermilk biscuit topping! Perfect for cozy dinners or special occasions, this easy recipe will wow your guests.

Why You’ll Love This Chicken Pot Pie

Creamy, hearty, and downright comforting, this chicken pot pie with buttermilk biscuit topping brings all the flavors of a classic dish with an extra twist. Imagine a velvety chicken filling paired with golden, flaky biscuits baked to perfection. This dish is comfort food at its finest, ideal for weeknight family meals or dinner with guests.

Here’s why it stands out:

The easy recipe ensures homemade chicken pot pie results without hours of effort.
The topping swaps traditional pie crust for fluffy biscuits that soak up the creamy filling beautifully.
It’s packed with vegetables and tender chicken, making it a complete, hearty meal.

Whether you’re searching for the “best chicken pot pie recipe” or want a new way to savor easy chicken pot pie recipes, this dish checks all the boxes.

Ingredients You’ll Need

For the Chicken Filling

2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
1 small onion, diced
2 cloves garlic, minced
1 cup carrots, peeled and sliced
½ cup celery, diced
1 cup peas (fresh or frozen)
4 tbsp unsalted butter
4 tbsp all-purpose flour
2 cups chicken broth or stock
1 cup heavy cream or milk
½ tsp dried thyme
Salt and pepper to taste

For the Buttermilk Biscuit Topping

2 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
6 tbsp cold unsalted butter, cubed
¾ – 1 cup buttermilk
Optional mix-ins: shredded cheese or chopped fresh herbs

ALT text for ingredient images: Ingredients for chicken pot pie with biscuit topping, including flour, chicken, butter, and vegetables.

Step-by-Step Instructions

Step 1 – Make the Filling

Sauté the aromatics and vegetables:

Heat the butter in a large skillet over medium heat. Add onion, garlic, carrots, and celery. Cook for 4-5 minutes until softened.

Make the roux:

Sprinkle the flour over the vegetables. Stir until combined, cooking for another minute. Gradually whisk in the chicken broth to create a smooth, creamy base.

Add cream and seasonings:

Stir in the heavy cream, thyme, salt, and pepper. Allow the mixture to simmer until thickened, about 5 minutes.

Finish the filling:

Add the chicken and peas. Remove from heat and set aside.

Step 2 – Prepare the Buttermilk Biscuit Dough

Mix dry ingredients:

Whisk together flour, baking powder, baking soda, and salt in a large bowl.

Cut in the butter:

Add the cold butter cubes, using your fingers or a pastry cutter to create a crumbly texture.

Add buttermilk:

Gradually stir in buttermilk until a soft dough forms. Be careful not to overmix!

Shape the biscuits:

For a rustic touch, drop the dough as dollops directly onto the filling. Or pat the dough into rounds for a more uniform look.

Step 3 – Assemble and Bake

Layer the components:

Transfer the chicken filling into a greased 9×13-inch baking dish. Arrange the biscuits on top of the filling.

Bake:

Preheat your oven to 375°F and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.

Cool and serve:

Allow the pot pie to cool slightly before serving for easier scooping.

Tips for Perfect Buttermilk Biscuits

Use cold butter: This ensures flakiness by creating steam pockets as the biscuits bake.
Mix minimally: Overmixing toughens the dough. Aim for a shaggy, just-combined texture.
Brush with buttermilk: This adds a golden, glossy finish to the biscuits.
Try drop biscuits: They’re quicker and just as delicious. Perfect for busy nights!

Substitutions and Variations

Protein Options

Swap chicken for turkey, especially during the holidays.
For a vegetarian version, use mushrooms and substitute chicken broth with vegetable stock.

Topping Alternatives

Prefer traditional pie crust? Go for chicken pot pie with pie crust or use puff pastry for an extra flaky finish.
Make it unique with crescent rolls, or go crustless for a lighter option.

Special Dietary Needs

Gluten-free: Use gluten-free flour for both the biscuits and the roux.
Dairy-free: Substitute butter with vegan alternatives and buttermilk with almond milk + lemon juice.

What to Serve with Chicken Pot Pie

Round out your meal with easy and flavorful sides like:

A crisp side salad with tangy vinaigrette for balance.
Roasted green beans or asparagus for some added greens.
Cranberry sauce for a holiday-inspired pairing.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze uncooked filling and biscuits separately. Assemble and bake straight from the freezer when ready to serve.
To reheat: Preheat your oven to 350°F and bake until warmed through.

Frequently Asked Questions (FAQ)

Can I make this ahead of time?

Yes! Make the filling and biscuit dough in advance. Store them separately, then assemble and bake when ready.

Can I use canned biscuits?

Absolutely. While homemade biscuits elevate the dish, canned biscuits are a great time-saver.

What’s the best pan to bake it in?

A greased 9×13-inch casserole dish works best, but individual ramekins are great for personal-sized pot pies.

Printable Recipe Card