Chicken Pot Pie With Herb Biscuit Topping

There’s nothing quite like the warm, comforting embrace of a homemade Chicken Pot Pie. In our family, this dish is a favorite, especially when the weather gets chilly. But instead of the traditional pie crust, we’ve swapped it for fluffy, buttery herb biscuits that bake to golden perfection on top of the creamy filling.

This dish is packed with tender chicken, hearty vegetables, and a rich, savory sauce. The biscuits, infused with fresh herbs, add a delightful texture and flavor that pairs beautifully with the creamy filling. It’s a meal that feels like a hug on a plate, and it’s one we come back to time and time again.

Questions I Often Get Asked About This Recipe

Q: Can I use rotisserie chicken for this recipe?
A: Yes! Rotisserie chicken is a great time-saver and works wonderfully in this recipe.

Q: Can I make this dish ahead of time?
A: Absolutely. You can prepare the filling a day in advance and store it in the refrigerator. Just add the biscuit topping and bake when you’re ready to serve.

Q: Can I make it vegetarian?
A: Yes, you can replace the chicken with mushrooms, chickpeas, or tofu and use vegetable broth instead of chicken broth.

Q: Can I freeze leftovers?
A: Definitely! Store the cooled pot pie in an airtight container and freeze for up to 3 months. Reheat in the oven for best results.

Q: What vegetables work best in this recipe?
A: Classic choices like carrots, peas, and celery are always great, but you can also add mushrooms, green beans, or sweet corn.

What You Need to Make Chicken Pot Pie with Herb Biscuit Topping

Ingredients:

For the Filling:

• 2 tablespoons butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 3 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 teaspoon dried thyme
• Salt and pepper, to taste

For the Herb Biscuit Topping:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cold butter, cubed
• 3/4 cup buttermilk
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves

How to Make Chicken Pot Pie with Herb Biscuit Topping

Step 1: Prepare the Filling

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, melt the butter over medium heat. Sauté the onion, carrots, celery, and garlic until softened, about 5 minutes.
3. Stir in the flour and cook for 1–2 minutes to remove the raw taste. Gradually add the chicken broth and milk, whisking to create a smooth sauce. Let it simmer until thickened.
4. Add the shredded chicken, peas, thyme, and season with salt and pepper. Transfer the mixture to a greased 9×13-inch baking dish.

Step 2: Make the Herb Biscuit Topping

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
2. Stir in the buttermilk and fresh herbs until just combined. Be careful not to overmix.

Step 3: Assemble and Bake

1. Drop spoonfuls of the biscuit dough evenly over the filling.
2. Bake in the preheated oven for 20–25 minutes, or until the biscuits are golden brown and the filling is bubbling.

Step 4: Serve and Enjoy
Let the pot pie cool for 5 minutes before serving. Enjoy the rich, creamy filling and tender, herb-infused biscuits together in every bite.

Tips for the Perfect Chicken Pot Pie with Herb Biscuit Topping

• Add Cheese: Mix shredded cheddar cheese into the biscuit dough for an extra indulgent touch.
• Use Leftovers: This recipe is perfect for using up leftover chicken or turkey.
• Make it Gluten-Free: Use a gluten-free flour blend for both the filling and the biscuit topping.
• Herb Variations: Swap parsley and thyme for rosemary or chives for a different flavor profile.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “The herb biscuits are a game-changer! This is now my go-to comfort food recipe.” – Amanda

⭐️⭐️⭐️⭐️ “I made this with leftover turkey, and it was a huge hit with my family.” – Jeff

⭐️⭐️⭐️⭐️⭐️ “Love how simple yet flavorful this recipe is. The biscuits are so fluffy!” – Rachel

⭐️⭐️⭐️⭐️⭐️ “This recipe is fantastic! I added mushrooms to the filling, and it turned out great.” – Laura

⭐️⭐️⭐️⭐️⭐️ “Perfect for a cozy dinner. The biscuit topping is amazing!” – Sarah

Printable Recipe

Chicken Pot Pie With Herb Biscuit Topping

Yield: 6

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

This Chicken Pot Pie with Herb Biscuit Topping combines creamy chicken and vegetable filling with fluffy, buttery herb biscuits for the ultimate comfort food.

Print

Ingredients

• For the Filling:
• 2 tablespoons butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 3 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• For the Herb Biscuit Topping:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cold butter, cubed
• 3/4 cup buttermilk
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves

Instructions

Step 1: Prepare the Filling

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, melt the butter over medium heat. Sauté the onion, carrots, celery, and garlic until softened, about 5 minutes.
3. Stir in the flour and cook for 1–2 minutes to remove the raw taste. Gradually add the chicken broth and milk, whisking to create a smooth sauce. Let it simmer until thickened.
4. Add the shredded chicken, peas, thyme, and season with salt and pepper. Transfer the mixture to a greased 9x13-inch baking dish.

Step 2: Make the Herb Biscuit Topping

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
2. Stir in the buttermilk and fresh herbs until just combined. Be careful not to overmix.

Step 3: Assemble and Bake

1. Drop spoonfuls of the biscuit dough evenly over the filling.
2. Bake in the preheated oven for 20–25 minutes, or until the biscuits are golden brown and the filling is bubbling.

Step 4: Serve and Enjoy

1. Let the pot pie cool for 5 minutes before serving. Enjoy the rich, creamy filling and tender, herb-infused biscuits together in every bite.

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If You Enjoyed This Recipe, Please Share!

If this Chicken Pot Pie with Herb Biscuit Topping warmed your heart and filled your home with delicious aromas, share the love! Post a picture of your creation on Instagram, Pinterest, or Facebook, and tag me so we can celebrate your kitchen triumph together. Let’s inspire others to try this comforting classic with a flavorful twist!