Biscuit Pot Pie
Comfort food never tasted so good in this comforting and creamy pot pie topped with easy homemade biscuits!
I don’t know about you guys but we’ll be having a beautiful turkey on our Christmas table this year. And when there’s turkey involved, that means I could also look forward to the leftover pot pies!
I’ve made a couple of pot pie versions before but this one is by far my favorite. I mean with homemade biscuits, how can it not be the favorite? Now if you’ve never made biscuits before, have no fear. These come together so easily with pantry ingredients. Just make sure your butter is chilled when you toss it in the biscuit dough. Then you can let it chill in the refrigerator while you make your filling. Easy peasy, right?
Not only is this a good use of leftover turkey but this is the perfect time to indulge in this kind of comfort food before 2014 hits! Once the New Year comes, I’ll be sticking to salads left and right. Until then, I’ll be stuffing my face with this.
Biscuit Pot Pie
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes
Comfort food never tasted so good in this comforting and creamy pot pie topped with easy homemade biscuits!
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small onion, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups milk
- 1/2 teaspoon thyme
- Kosher salt and freshly ground black pepper, to taste
- 3 1/2 cups shredded chicken
- 1/2 cup frozen peas
For the biscuits
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, cut into cubes
- 3/4 cup buttermilk
- Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large bowl, combine flour, baking powder, sugar, baking soda and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Add buttermilk and stir using a rubber spatula until a soft dough forms.
- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick. Cut out 6-8 rounds using a 3-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; set aside in the refrigerator.
- Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion, carrots and celery, and cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in chicken and peas; season with salt and pepper, to taste.
- Add chicken mixture to prepared baking dish. Place into oven and bake for 15 minutes. Top with prepared biscuits and bake until tops are golden brown, an additional 10-12 minutes. Let cool 5 minutes before serving.
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This is the most beautiful pot pie I have ever seen – and I don’t even eat p.p.
Love the blue le creuset, too. It’s PERFECT with the recipe, colors, etc!
I love the idea of the cute mini biscuits as to covering the whole pie with dough! This looks like one perfect pot pie! I hope you have a Merry Christmas! 🙂
That IS ultimate comfort food and will help to get rid of those turkey leftovers in a hurry!
Love this, Chung-Ah. Wishing you and Jason a very merry Christmas.
You’re a master at posting delicious comfort food recipes across a whole spectrum of food: Asian, traditional American food, savory and sweet dishes alike! Love it – will be pinning it! Happy Holidays! 🙂
This looks so comforting and creamy! I love your site! 🙂
As I was sliding the turkey into the oven earlier today, all I could think about was the pot pie we’ll be having this weekend! My post-Thanksgiving pot pie ended up more like a shepherd’s pie, since I had a lot of leftover mashed potatoes that I used as a topping. I do like your version with biscuits instead of pastry; thanks for the idea!
I love the homemade biscuit topping!
This looks so delicious and comforting! Merry Christmas Chung-Ah! l hope you’ve had such a fun day!
This looks delicious! Can’t wait to try making it! Also, your baking pan is gorgeous, where is it from?
Thank you! The baking pan is from Pier 1 Imports.
You had some absolutely amazing recipes last year! I can’t wait to see what you do this year!
This dish is calling out to me! Oh how satisfying this looks, I adore it!
Thank you, this receipe was what I needed on a cold rainy day like today. One question: how did you make your chicken? I baked chicken breasts in the oven to make the shredded chicken and after baking them again as part of the mixture, they came out chewy. Any suggestions?
Hmmm, I used leftover rotisserie chicken and it turned out great! I also like to pan fry thin-sliced chicken breasts before shredding. Hope that helps!
Just boil the chicken at a slow simmer at least 30 mins; by 1 hour you should be able to shred it easily. Salt and pepper the shredded chick before adding to pot pie.
Thank you for sharing! Recipe was good, however I recommend cutting the amount of thyme in half and I added celery salt because I found that it was “missing something.” Home made biscuits were a great addition! 🙂
Made this because some stuff was going it was a huge success and easy!! I did make some substitutes like I just used Pillsbury flaky biscuits since I didn’t have time to make the recipe’s (and didn’t feel like it) and I just used canned chicken,since it was all I had,(again I think it made it taste better) and my family loveddddddd. It
Since this did look good and easy to make, I tried it. When I made it, I learned I should have skipped the thyme and added more salt. It was “missing something” like someone else said.
Ann, both of these are seasonings that should be added “to taste”. It’s all based on personal preference.
I did this with 1/2 of my shredded chicken left over from cooking broth. This is the first time I made a “homemade” base for a chicken pot pie. This recipe tasted better than using cream of chicken to mix with with chicken and frozen veggies.
Just made this tonight and it is so tasty! Makes me feel like I’m at Mom’s house. 🙂 Thanks for sharing!
I just finished eating this and it is SO yummy! I love that it’s from scratch, since we try to eat “real/whole foods”. Boiled 2 chicken breasts and used the onion, garlic, celery, but subbed a bag of organic mixed veggies for the carrots. This will become a go-to meal for sure.
So anxious to try this for the fam! I have to admit, I’m going to cheat and use premade biscuits…Thanks for another delicious recipe
you NEVER disappoint!
A wonderful recipe. I made it yesterday and it was great. Delicious biscuits. Thanks for sharing the recipe!
Gotta love a homemade biscuit. Just a trick I picked up from someone from TV…Freeze your butter for the biscuit. Then grate it using the coarse holes on the box grater into the flour. This ensures really cold butter and perfect size pieces. Winter is coming; cant wait to try your pot pie.
Excellent will make this often
Am I the only one whose biscuits didn’t really cook and were all doughy on the bottom? How do I manage to avoid this or is it inevitable that they will be a little bit doughy and uncooked since they’re not touching a pan?
No, Sallie, that is definitely not supposed to happen. I worry that something may have gone wrong on your end. Did you follow the recipe exactly as written without any substitutions?
I made this dish last night – by the way it was amazing!- but had the same issue with the biscuits. The bottoms were doughy and somewhat soggy. I was thinking to just bake the biscuits separately and then put them on the dish with maybe a couple minutes left.
Haley, a little bit of “sogginess” on the bottom is expected as these are baked right on top of the pie mixture. But yes, please feel free to bake these separately and add them on top prior to serving to suit your desired preferences.
Amazing recipe. Added some nutmeg for a kick!
I’ve made this several times with grands flaky biscuits instead (only because I’m gross and prefer them) and I use albertsons roasted whole chicken. It is seriously a recipe I must make at least once a month. Love it!
I’ve made SO many of your recipes & every single one is under my ‘favorite’ tab. I’m in the process of making this right now & I just finished the biscuits and realized something. I used 1 cup of buttermilk. Will that ruin the biscuits?? 🙁
I’m sure using 1/4 cup additional buttermilk will not ruin the biscuits. Hope it turned out well!
It was DELICIOUS!! 🙂 I can’t wait to make it again. Mmm!! Thank you for your amazing recipes that never disappoint.
I don’t have buttermilk. Can I use regluar milk?
Got it! Thank you so much! And thank you for getting back to me so quickly! Two minutes, that’s impressive!!
So yummy!! I chopped up my chicken in bite-size pieces and cooked with the veggies, garlic and butter prior to mixing in the rest and putting it all in the oven. I also used chicken stock instead of broth and used 1/2 cup half and half with the 1 cup of 1% milk to make it a little creamier. I cooked the biscuits a little longer than as stated and everything turned out very well. Even my very picky husband scarfed it all down and got seconds…and thirds! First time I’ve ever seen this happen 🙂
made this for dinner tonight. It was OUTSTANDING. Definitely will be on the menu more. Thanks so much for sharing
Hi there! I realise this recipe is like 2 years old, but I made this last night and oh my goodness sooo good! Yumyumyum. I just had one question, have you ever tried making a bigger batch and doubling the recipe? I’m sure it would work with the main mixture, but I’m just wondering about the biscuits if you think it would be ok to just double? I’m planning on making it for a crowd!! Thanks! – Rach
Yes, it should be fine to double 🙂
I bet this recipe would be a great one for leftover Thanksgiving turkey and vegetables as well. You know, all those leftover veggies that you cut up for your family to eat, but they eat more pie instead? Thanks for sharing this idea.
I made the biscuit portion with coconut oil (instead of butter) and water (instead of milk) – due to dairy allergy. it worked for me. I will double the vegetables next time. It’s great to have comfort food. 🙂
I have just recently added ‘stay at home mom’ to my resume, and I admit, cooking is not one of my favorite responsibilities. Your recipes have turned a pretty okay cook into a show stopping diva! I doubled this tonight, thinking I could save half in the freezer to make again later this month, to have my family grabbing a biscuit and just eating it like soup! I absolutely adore the fact the ingredients are simple, pure and adding a bit of variation to our suit taste (I added a sprinkle of italian seasoning because we love it on everything ) just makes it your own. And I hate to say it, but actually makes it fun to cook! Thanks for an amazing website!!
This was a quick pot pie today make. I looked the recipe up on a whim wanting to make something tasty and filling that my toddler would eat. I happened to have all ingredients on hand, except for the chicken. She’s not a big meat eater anymore anyway, and I’m trying to lessen meat myself. My daughter loved making the biscuits. We used a circle cookie cutter with scalloped edges. I placed the filling in muffin tins, then topped with the biscuits in hopes to gain a faster appreciation from her. We really enjoyed this meal!
I want to add corn and green beans to this recipe. I know you haven the “done recipe testing” but cook to cook, how would you guess that it changes the amount of flour, butter, stock?? If at all. Please let me know, thanks.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
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