Chicken Pot Pie with Buttermilk Biscuit Topping

It’s funny how some recipes sneak up on you and stay forever in your kitchen and this chicken pot pie with buttermilk biscuit topping is one of those dishes that came into my life on a cold weekend when the kids were restless and hungry and honestly I was too tired to fuss with anything fancy and yet I wanted something warm and filling

I’ll admit the first time I tried making it the biscuits were way too hard because I forgot to chill the butter and the filling spilled over the dish and made a little mess in the oven and I remember thinking well that’s typical me right but when we sat down and ate it together no one cared about the messy edges and actually it made us laugh because the biscuits looked a little lopsided yet the taste was so comforting and rich

Have you ever had one of those meals that feels like a hug on a plate and you’re sitting there with your family maybe after a long trip or even just after a long week and it’s exactly what you need and nothing more and that’s what this recipe is for me and now every time I bake it the kids start asking if we can have it again the next week so I guess that means it’s a keeper

What is Chicken Pot Pie with Buttermilk Biscuit Topping

Chicken Pot Pie with Buttermilk Biscuit Topping is a cozy, homemade dish that combines tender pieces of chicken, mixed vegetables, and a creamy sauce, all baked under fluffy, golden buttermilk biscuits. Instead of using a pie crust, this recipe swaps in biscuits that are slightly crisp on top and soft underneath, making it a heartwarming meal the whole family can enjoy. It is perfect for weeknight dinners, family gatherings, or when you want something comforting and filling on a chilly day.

What to Eat with Chicken Pot Pie with Buttermilk Biscuit Topping

This dish is hearty enough to stand on its own, but it pairs wonderfully with lighter sides. A fresh green salad, roasted vegetables, or even a simple fruit salad can balance out the richness of the pie. Some people like to serve it with cranberry sauce for a tangy twist or with a side of cornbread for extra comfort food vibes. And if you’re planning a holiday-style meal, it goes beautifully alongside mashed potatoes or glazed carrots.

Kitchen Equipment Needed

• Large skillet or saucepan
• Wooden spoon or spatula
• Mixing bowls
• Measuring cups and spoons
• Baking dish (9×13 inch works best)
• Pastry cutter or fork (for biscuit dough)
• Whisk
• Oven mitts

Chicken Pot Pie with Buttermilk Biscuit Topping Ingredients

For the filling:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 3 cups chicken broth
• 1 cup whole milk
• 3 cups cooked chicken, shredded or cubed
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the buttermilk biscuit topping:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons cold butter, cubed
• 3/4 cup cold buttermilk

How To Make Chicken Pot Pie with Buttermilk Biscuit Topping

1. Preheat your oven to 400°F (200°C). Grease your baking dish and set aside.
2. In a large skillet, melt the butter with olive oil. Add onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in garlic and cook for one more minute.
3. Sprinkle in the flour and stir well to coat the vegetables. This step thickens your filling. Slowly whisk in chicken broth and milk, stirring constantly until smooth and creamy.
4. Add the cooked chicken, peas, thyme, salt, and pepper. Stir everything together and let it simmer for 5 minutes until the mixture thickens. Transfer the filling to your prepared baking dish.
5. To make the biscuit topping, whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. Cut in the cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs. Pour in the cold buttermilk and stir gently until just combined.
6. Drop spoonfuls of the biscuit dough evenly over the chicken filling. Don’t worry if some filling peeks through; the biscuits will spread as they bake.
7. Place the dish in the oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.
8. Remove from the oven and allow to cool for 5–10 minutes before serving. This rest time helps the sauce set slightly and makes it easier to scoop.

How to Store Leftovers

Allow the chicken pot pie to cool completely before covering. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in the microwave for 1–2 minutes, or warm the whole dish in the oven at 350°F (175°C) for 15–20 minutes. If you want to freeze it, wrap it tightly with foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Notes

• You can substitute turkey for chicken if that’s what you have on hand.
• Add other vegetables like corn, green beans, or mushrooms to customize the filling.
• For extra flavor, sprinkle shredded cheddar cheese on top of the biscuits before baking.
• If you don’t have buttermilk, mix 3/4 cup milk with 1 teaspoon lemon juice or vinegar as a quick substitute.

FAQ

1. Can I use rotisserie chicken for this recipe?

Yes! Rotisserie chicken works perfectly and saves time. Just shred the meat and skip cooking extra chicken.

2. What if I don’t have buttermilk?

You can easily make your own substitute by adding 1 teaspoon vinegar or lemon juice to regular milk and letting it sit for 5 minutes.

3. Can I make this recipe ahead of time?

Yes, you can prepare the filling ahead, refrigerate it, and then top with biscuit dough just before baking.

4. Can I use canned vegetables instead of frozen?

Canned vegetables can work, but make sure to drain them well so the filling doesn’t become watery.

5. How do I make this recipe vegetarian?

Replace chicken with extra vegetables like mushrooms, zucchini, and potatoes. You can also use vegetable broth instead of chicken broth.

6. How do I know if the biscuits are done?

The biscuits should be golden brown on top and no longer doughy in the center. You can poke one with a toothpick—if it comes out clean, they’re done.

7. Can I use puff pastry instead of biscuits?

Yes, puff pastry is another tasty topping option. Place the pastry sheet over the filling and bake until golden and flaky.

8. What should I serve with chicken pot pie?

A light salad, roasted vegetables, or even fruit make great side dishes to balance the richness of the pie.

Conclusion

Chicken Pot Pie with Buttermilk Biscuit Topping is the ultimate comfort food that combines creamy, flavorful filling with fluffy homemade biscuits. It’s a recipe that feels special yet is simple enough for weeknight dinners. You can easily customize it with different proteins, vegetables, or toppings, making it a dish that never gets boring. Try it once, and it may become a family favorite in your home too. If you enjoyed this recipe, don’t forget to share it with friends and family, and be sure to subscribe to the blog for more cozy, delicious meals!