Chicken Pot Pie with Biscuits

Ingredients

• 1 recipebuttermilk biscuit dough (make the dough only; do not pre-bake)
• 3 mediumskinless chicken breasts, pounded to 1.3 cm thick
• 1½ teaspoonsItalian seasoning
• to tastekosher salt and black pepper
• for the panolive oil
• 43 g (3 tablespoons)unsalted butter
• 1 mediumyellow onion, finely diced
• 3 mediumcarrots, peeled and diced
• 2 stalkscelery, diced
• 4 clovesfresh garlic, minced
• 40 g (⅓ cup)plain flour
• 1 teaspoon fresh or ¼ teaspoon driedthyme leaves
• 475 ml (2 cups), plus more as neededchicken stock
• 120 ml (½ cup), plus more for brushingdouble cream
• 70 g (½ cup)frozen peas
• 110 g (¾ cup)frozen diced potatoes
• 15 g (¼ cup)fresh flat-leaf parsley, chopped

Instructions

1. 1

   Make the dough

   Prepare the buttermilk biscuit dough according to its recipe, which should take about 15–20 minutes. If making it from scratch, freeze the butter first so it is very cold. Refrigerate the dough while you make the filling; it will bake on top of the filling, so do not bake it beforehand.

2. 2

   Heat the oven

   Preheat the oven to 220°C (425°F).

3. 3

   Cook the chicken

   Season each chicken breast with ½ teaspoon salt, ¼ teaspoon black pepper and ½ teaspoon Italian seasoning. Heat about 1 tablespoon olive oil in a large frying pan over medium heat. Cook the chicken for about 6–8 minutes per side, until fully cooked. Rest it for 10 minutes, then dice it and set aside.

4. 4

   Soften the vegetables

   In a separate large, deep ovenproof frying pan or shallow Dutch oven, melt the butter over medium-high heat. Add the onion, carrots, celery and garlic and cook for about 8 minutes, stirring occasionally, until tender.

5. 5

   Thicken the filling

   Reduce the heat to medium and stir in the flour until it coats the vegetables. Cook for about 30 seconds, then gradually pour in the chicken stock, stirring to break up any lumps and thicken the mixture.

6. 6

   Add cream and thyme

   Stir in the thyme and double cream. Add more stock or cream if needed, then season with salt and pepper to taste. Simmer gently for 2 minutes, stirring occasionally.

7. 7

   Finish the filling

   Stir in the diced cooked chicken, frozen potatoes, peas and parsley. Simmer for another 3 minutes, stirring occasionally, then turn off the heat.

8. 8

   Top with biscuits

   Cut the biscuit dough into rounds and arrange them over the filling; you should have about 9 biscuits. Brush each one with double cream.

9. 9

   Bake and serve

   Bake at 220°C (425°F) for 18–22 minutes, until the biscuits are puffed and golden and the filling is bubbling. If using shop-bought biscuits, follow the packet temperature instead; it is usually 175°C (350°F). Leave to cool for 10 minutes before serving.

What is chicken pot pie with biscuits?

Chicken pot pie is an American comfort-food dish built around a savoury filling of chicken and vegetables in a thick sauce. This version uses biscuit dough on top rather than a pastry crust, giving each serving a soft, golden topping.

The biscuit topping makes this a practical family-style bake: the dough cooks along with the filling, and the crust is easy to portion. The creamy sauce, herbs and mixed vegetables make the filling hearty without needing a bottom crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 27g protein, 19g carbs, 19g fat.

The biscuit dough, flour and potatoes provide most of the carbohydrates, while butter, cream and olive oil contribute much of the fat. Chicken supplies most of the protein, with smaller amounts from the other ingredients. Balance a serving with a side of green vegetables or salad.

Keep the biscuit dough cold

Cold dough: If making the biscuits from scratch, start with very cold butter and refrigerate the prepared dough while you cook the filling. Chilled dough is easier to handle when cutting into rounds.

No pre-baking: The biscuits go onto the hot filling uncooked, then bake in the oven. Cut them just before assembling so they can go straight from the fridge to the dish.

Build a smooth, creamy filling

Flour first: Stir the flour through the softened vegetables and let it cook briefly before adding the stock. Pouring in the liquid gradually and stirring as you go helps prevent lumps.

Adjust the sauce: The recipe allows extra stock or cream as needed. Add a little at a time if the filling seems too thick, and season after the cream has been stirred in.

Check the chicken and vegetables

Chicken: The breasts are pounded to an even 1.3 cm thickness so they cook at a similar rate. Follow the stated 6–8 minutes per side and check that the chicken is fully cooked before dicing.

Vegetables: Cook the onion, carrots, celery and garlic for about 8 minutes, until tender, before thickening the sauce. The frozen potatoes and peas are added later, so they need only a brief simmer in the filling.

Bake until golden and bubbling

Visual cues: The biscuits should be puffed and golden, while the filling bubbles around them. Start checking near the 18-minute mark and continue baking as needed, up to 22 minutes.

Rest before serving: Leave the dish to cool for 10 minutes after baking. This gives the hot filling a little time to settle before you portion it.

Serve it as a complete dinner

The chicken, potatoes and biscuit topping make the pie filling and satisfying on its own. For a fresh contrast, serve it with a simply dressed green salad or steamed green vegetables.

Portion the filling and biscuits together so each serving gets some of the creamy sauce and vegetables. The recipe serves six.

Recipe notes & tips

• Keep the biscuit dough chilled until you are ready to cut and place it on the filling.
• Add the stock gradually while stirring to help keep the sauce smooth.
• Use an ovenproof pan for the filling if you want to bake the pie in the same dish.
• Season the filling after adding the cream, then adjust the salt and pepper to taste.
• Let the finished pie stand for 10 minutes before serving.

Variations

• Use dried thyme: Replace the fresh thyme with ¼ teaspoon dried thyme as listed.
• Add extra vegetables: Increase the carrots, celery or peas to suit what you have on hand.
• Use leftover chicken: Stir in cooked diced chicken in place of the pan-cooked breasts.
• Try shop-bought biscuits: Arrange them on the filling and use the lower oven temperature specified on the packet.
• Add more herbs: Use additional chopped parsley for a fresher finish.

Common mistakes to avoid

• Warm biscuit dough: It can be harder to handle; keep it refrigerated until you are ready to cut it.
• Lumpy sauce: Adding the stock all at once can make lumps; pour it in gradually while stirring.
• Overcooking the chicken: Cook until fully cooked, then let it rest for 10 minutes before dicing.
• Underdone biscuits: Check that they are puffed and golden and the filling is bubbling before taking the dish out.
• Serving straight from the oven: The filling is very hot; allow it to cool for 10 minutes first.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an oven until hot throughout; the biscuit topping may soften as it sits and reheats.

Frequently asked questions