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Ultimate Homemade Chicken Pot Pie with Flaky Biscuit Topping

A close-up of a serving of chicken pot pie showing shredded chicken and vegetables under a golden, flaky biscuit topping.
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Make this ultimate homemade chicken pot pie featuring tender chicken and vegetables in a rich, creamy sauce, topped with light, flaky biscuits. This is a hearty family meal and a true comfort food recipe.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or cubed
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 cups chicken broth
  • 1 cup heavy cream or whole milk
  • For the Biscuits:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold milk

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9-inch deep-dish pie plate or a similar-sized casserole dish.
  2. Prepare the filling: In a large saucepan, melt the 1/2 cup of butter over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Whisk in the 1/2 cup of flour, salt, pepper, and thyme. Cook, stirring constantly, for 1 minute.
  4. Slowly whisk in the chicken broth until the mixture is smooth. Bring the mixture to a simmer, stirring until it thickens.
  5. Stir in the heavy cream and the cooked chicken. Remove the filling from the heat and pour it into your prepared pie dish.
  6. Prepare the biscuit topping: In a medium bowl, whisk together the 2 cups of flour, baking powder, and 1 teaspoon of salt.
  7. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Pour in the cold milk and stir just until a shaggy dough forms. Do not overmix.
  9. Drop spoonfuls of the biscuit dough evenly over the top of the chicken filling. You can make them touch slightly for a more connected top.
  10. Bake for 25 to 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
  11. Let the pot pie cool for 10 minutes before you serve it. This is a hearty family meal.

Notes

  • For a shortcut, use 2 cups of shredded rotisserie chicken to save time on weeknights.
  • If you prefer a traditional crust, substitute the biscuit topping with a store-bought or homemade double pie crust.
  • This recipe freezes well before baking; cover tightly with foil and freeze for up to three months. Thaw overnight before baking, adding 10-15 minutes to the bake time.

Nutrition

Find it online: https://completelyyummy.com/ultimate-homemade-chicken-pot-pie-biscuit/