Chicken Pot Pie with Fluffy Buttermilk Biscuit Topping Recipe

Introduction

Chicken Pot Pie with Biscuits is a comforting twist on the classic dish, featuring a creamy chicken and vegetable filling topped with fluffy, flaky biscuits instead of traditional pie crust. It’s perfect for cozy dinners and sure to satisfy the whole family.

Ingredients

• 4 cups cooked shredded chicken
• 6 tablespoons butter (divided)
• 1 cup diced onion
• 1 cup diced celery
• 24 ounces frozen mixed vegetables
• ½ cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon cracked black pepper
• 3 cups chicken stock
• 1 ¼ cups whole milk
• 3 cups all-purpose flour (for biscuits)
• 2 tablespoons baking powder
• 1 tablespoon sugar
• 1 teaspoon sea salt
• ¾ cup frozen butter (1 ½ sticks), grated
• 1 ½ cups buttermilk

Instructions

1. Step 1: Preheat your oven to 400 degrees F and spray a 9×13-inch baking dish with nonstick spray.
2. Step 2: In a large pot, melt 4 tablespoons of butter. Add the diced onions and celery, sautéing for 5 minutes until softened. Add the frozen mixed vegetables and cook for another 5 minutes.
3. Step 3: Sprinkle ½ cup flour, 2 teaspoons salt, and 1 teaspoon cracked black pepper over the vegetables. Stir constantly for 2 minutes to coat and cook the flour, forming a thick, pasty mixture.
4. Step 4: Pour in 3 cups chicken stock, stirring constantly as the mixture comes to a low boil.
5. Step 5: Reduce heat to medium-low, add 1 ¼ cups whole milk, and stir continuously.
6. Step 6: Stir in the shredded chicken and simmer for 15 minutes, stirring occasionally. Adjust seasoning with additional salt and pepper if needed.
7. Step 7: Pour the filling into the prepared baking dish. Prepare the biscuits while the filling simmers.
8. Step 8: To make the biscuits, combine 3 cups flour, baking powder, sugar, and sea salt in a large bowl. Grate the frozen butter and add it to the flour mixture.
9. Step 9: Pour in 1 ½ cups buttermilk and stir with a fork until a dough forms.
10. Step 10: Turn the dough onto a floured surface. Pat or roll it into a ½-inch-thick rectangle. Fold it over and roll again to ½ inch, repeating 3–4 times to create flaky layers. On the last roll, make it about ¾ inch thick.
11. Step 11: Cut out 12 biscuits using a 3-inch cutter, pressing straight down without twisting. Reroll scraps if needed.
12. Step 12: Place the biscuits on top of the filling. Melt the remaining 2 tablespoons of butter and brush over the biscuit tops.
13. Step 13: Bake for 20 minutes until the filling bubbles and biscuits are golden brown. Check biscuits underneath to make sure they aren’t too doughy.
14. Step 14: Let the pot pie sit for 5 minutes before serving to set.

Tips & Variations

• Use freshly cooked vegetables instead of frozen for a fresher texture and flavor.
• For extra richness, add a splash of heavy cream to the filling before adding the chicken.
• To make the biscuits dairy-free, substitute buttermilk with almond milk mixed with a tablespoon of lemon juice, and use vegan butter.
• If you prefer a traditional pie crust, this filling works well under a store-bought or homemade pastry crust in place of the biscuits.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through to keep the biscuits slightly crisp. The filling can also be frozen separately for up to 2 months; thaw overnight in the fridge before assembling with fresh biscuits.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover rotisserie chicken for this recipe?

Yes, leftover rotisserie chicken works perfectly and adds great flavor. Just shred the chicken before adding it to the filling.

How can I tell if the biscuits are fully cooked?

The biscuits should be golden brown on top and cooked through underneath. Gently lift one biscuit—though the bottom may be a bit moist from the filling, it should not be doughy or gooey.