As I stirred the bubbling pot of creamy goodness, the aroma of fresh herbs filled my kitchen, transporting me back to cozy evenings spent around the dinner table. This Chicken Pot Pie with Buttermilk Biscuits isn’t just any meal; it’s the perfect embodiment of comfort food that warms the soul. With its rich, savory filling and a topping of flaky, buttery biscuits, this dish is easy to whip up, making it an ideal choice for busy weeknights or leisurely weekends. Plus, it’s a fantastic way to use up leftover chicken or turkey, transforming them into something spectacular. Whether you’re serving it to family or treating yourself, this recipe is bound to bring smiles and satisfy cravings. Curious about how to make this delightful comfort classic? Let’s dive right in!
Why is Chicken Pot Pie so comforting?
Comforting at its core, this Chicken Pot Pie is more than just a meal; it’s a warm hug for your taste buds. Flaky buttermilk biscuits create a melt-in-your-mouth experience that pairs perfectly with the rich, creamy filling. Versatile to your pantry staples, you can easily swap chicken for leftover turkey or throw in any veggies you have on hand. Time-saving, this recipe can be prepared ahead of time, making it a perfect option for busy weeknights. Plus, it’s a guaranteed crowd-pleaser, ideal for family gatherings or cozy dinners, ensuring everyone leaves the table with smiles. If you’re also looking for comforting options, check out my Parmesan Chicken Potatoes for a delightful side!
Chicken Pot Pie Ingredients
• Here’s what you’ll need for this cozy meal:
For the Biscuits
- All-Purpose Flour – Provides structure for the biscuits; substitute with gluten-free flour for a gluten-free version.
- Granulated Sugar – Adds slight sweetness; can be omitted if not needed.
- Baking Powder – A leavening agent for the biscuits; do not substitute with baking soda as it may alter texture.
- Baking Soda – Works with buttermilk to create tender biscuits.
- Fine Sea Salt – Enhances flavor; reduce quantity to taste if needed.
- Unsalted Butter – Creates a rich, flaky biscuit; use cold for best texture.
- Buttermilk – Adds moisture and tang to biscuits; substitute with milk and vinegar if unavailable.
For the Filling
- Mini Yukon Potatoes – Provides heartiness to the filling; substitute with red or russet potatoes.
- Olive Oil – For sautéing the vegetables; can use butter for additional flavor.
- Yellow Onion – Adds sweetness and depth of flavor; use shallots as an alternative.
- Carrots – Adds sweetness and color; any similar vegetable can be substituted.
- Celery – Contributes to the savory character; omit if not preferred.
- Garlic – Adds aromatic depth; substitute with garlic powder if needed.
- Unsalted Butter – Used to make the roux for the filling; can substitute with oil for a lighter option.
- Chicken Stock – Forms the base of the pot pie filling; use vegetable broth for a vegetarian option.
- Heavy Cream – Adds richness and creaminess; substitute with half-and-half for a lighter version.
- Fresh Sage, Thyme, Rosemary – Imparts fresh flavor; dried herbs can be used; use 1 teaspoon each.
- Black Pepper, Garlic Powder, Paprika, Mustard Powder, Cayenne Pepper – Season the filling; adjust to taste for perfect flavor.
- Cooked Chicken or Turkey – Main protein; can use rotisserie chicken or leftover turkey to make it a true Chicken Pot Pie.
- Frozen Peas – Adds sweetness and color; fresh peas can be used if available.
- Fresh Parsley – For garnish and flavor; omit if unavailable.
Step‑by‑Step Instructions for Chicken Pot Pie with Buttermilk Biscuits
Step 1: Make Biscuit Dough
In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt. Using a pastry cutter, cut cold unsalted butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in buttermilk until just combined. Shape the dough into a rectangle, fold it over itself several times, wrap in plastic wrap, and refrigerate for 30 minutes to chill.
Step 2: Prepare Potatoes
While the dough chills, bring a pot of salted water to a boil. Add quartered mini Yukon potatoes and cook until tender, about 10-15 minutes. Once cooked, drain the potatoes and set them aside, allowing them to cool slightly as you prepare the filling for your comforting Chicken Pot Pie.
Step 3: Sauté Vegetables
Heat a large skillet over medium heat and add a tablespoon of olive oil along with a tablespoon of unsalted butter. Once the butter has melted, toss in diced yellow onion, carrots, celery, and minced garlic. Sauté the vegetables for about 5-7 minutes until they are tender and fragrant, creating a flavorful base for your pot pie filling.
Step 4: Make Sauce
Sprinkle all-purpose flour over the sautéed vegetables to form a roux, stirring constantly for about 1-2 minutes to cook out the raw flour taste. Gradually whisk in chicken stock and heavy cream, bringing the mixture to a gentle simmer. Cook for 3-5 minutes, or until the sauce thickens and coats the back of a spoon, then stir in fresh sage, thyme, and rosemary.
Step 5: Combine Filling
Remove the skillet from heat, and fold in the cooked chicken or turkey, tender potatoes, frozen peas, and chopped fresh parsley into the creamy sauce. Ensure everything is evenly coated with the rich sauce, then transfer this hearty filling into a large baking dish or an oven-safe skillet, creating the base for your Chicken Pot Pie.
Step 6: Add Biscuits
Preheat your oven to 425°F (220°C). Remove the chilled biscuit dough from the refrigerator and turn it out onto a floured surface. Pat it to about 1-inch thickness, then cut into circles using a biscuit cutter. Place the biscuit rounds evenly over the pot pie filling. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and the filling is bubbly, filling your kitchen with delightful aromas.
Make Ahead Options
These Chicken Pot Pie with Buttermilk Biscuits are perfect for busy meal prep enthusiasts! You can prepare the creamy filling up to 3 days in advance; simply cook the filling and let it cool before transferring to an airtight container. Store it in the refrigerator, and when you’re ready to serve, spoon the filling into your baking dish. The biscuit dough can also be made 24 hours ahead; just wrap it tightly in plastic wrap and refrigerate. For optimal quality, bake the biscuits fresh right before serving, ensuring they stay flaky and delicious. With these make-ahead options, you’ll have a comforting dinner ready in no time, allowing you to savor every bite!
What to Serve with Chicken Pot Pie with Buttermilk Biscuits
Imagine the delightful aroma wafting through your home as you serve this comforting classic at the dinner table, perfectly complemented by a few delightful sides.
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Crispy Side Salad: A fresh, crisp salad adds a refreshing contrast to the creamy pie, balancing its richness. Toss leafy greens with cherry tomatoes, cucumbers, and a tangy vinaigrette.
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Garlic Bread: Warm, buttery garlic bread is perfect for soaking up the savory filling. Its crispy exterior and soft interior create a satisfying texture alongside the cozy pot pie.
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Roasted Vegetables: Flavorful roasted vegetables, like carrots, Brussels sprouts, and bell peppers, add sweetness and earthiness. Their caramelized edges could become a crowd favorite.
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Mashed Potatoes: Creamy mashed potatoes bring a beloved comfort element, ideal for those seeking a hearty meal. The silky texture works wonderfully with the pot pie’s filling.
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Savory Apple Crisp: For dessert, a warm apple crisp is a delightful way to end the meal. The sweet, juicy apples paired with the crunchy topping provide a lovely balance to the savory pot pie.
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Hot Chocolate or Cider: A mug of rich hot chocolate or spiced apple cider elevates the cozy aspect of the meal, warming you from the inside out during chilly evenings.
Expert Tips for Chicken Pot Pie
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Cold Butter: Always ensure the butter for the biscuits is cold to keep them flaky and airy after baking.
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Fresh Herbs Matter: Don’t substitute fresh herbs for dried ones; the flavor boost is essential for an authentic Chicken Pot Pie.
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Let it Rest: Allow the pot pie to sit for 10 minutes after baking—this helps the filling set and prevents spillage when serving.
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Adjust Seasonings: Taste your filling before baking; it’s easy to adjust seasonings like garlic powder and cayenne pepper to suit your preference.
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Creative Add-ins: Incorporate additional veggies like corn or green beans into the filling for extra color and nutrition.
Chicken Pot Pie Variations & Substitutions
Feel free to let your creativity shine with these delightful twists that can make this recipe your own!
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Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for the biscuits. This ensures everyone can enjoy a comforting meal without worry.
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Dairy-Free: Swap buttermilk with a non-dairy milk mixed with vinegar or lemon juice. For the biscuits, use vegan butter to maintain that flaky texture everyone loves.
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Vegetarian Delight: Replace chicken with mushrooms or a mix of hearty veggies like eggplant and zucchini. It’s a fantastic way to experience comfort without meat.
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Spicy Kick: Add diced jalapeños or increase the cayenne pepper for a fiery twist. It’ll add a fun depth of flavor that the spice lovers in your group will adore.
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Herb Variations: Experiment with herbs like dill or tarragon instead of sage and thyme for a fresh, aromatic twist. You might discover a new favorite!
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Extra Veggies: Toss in other vegetables like corn, green beans, or bell peppers for added color and nutrition. They’ll meld beautifully into the creamy filling.
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Breakfast Style: Mix in scrambled eggs and swap the chicken for leftover breakfast sausage for a brunch-worthy version. It’s definitely a fun take on the traditional pot pie!
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Savory Cheese: Stir in some shredded cheese like cheddar or Gruyere into the filling for a comforting, cheesy element. It’s pure indulgence you won’t want to miss out on.
For a cozy accompaniment, consider serving a simple side salad, or take it to the next level with my BLT Chicken Salad that perfectly complements this hearty dish!
How to Store and Freeze Chicken Pot Pie
Fridge: Store leftover Chicken Pot Pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 20 minutes.
Freezer: Freeze individual portions or the whole Chicken Pot Pie in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: For best results, reheat in the oven instead of the microwave to keep the biscuit topping crispy. Simply cover with foil and heat at 350°F for 25-30 minutes.
Make Ahead: Prepare the filling and biscuits separately; store the filling in the fridge for up to 48 hours and biscuits in an airtight container until ready to bake.
Chicken Pot Pie with Buttermilk Biscuits Recipe FAQs
How do I choose the right chicken or turkey for this pot pie?
Absolutely! For this Chicken Pot Pie, I recommend using cooked chicken or turkey that has been thoroughly shredded or diced. Rotisserie chicken is a fantastic shortcut if you’re short on time. If you’re using leftovers, make sure they’re fully cooked and moist—drier meat can lead to a less-than-satisfying filling.
What’s the best way to store leftover Chicken Pot Pie?
You can store leftover Chicken Pot Pie in an airtight container in the refrigerator for up to 3 days. When reheating, simply place it in the oven at 350°F for about 20 minutes until it’s warmed through. If possible, cover the top with foil to maintain the biscuit’s flakiness.
Can I freeze Chicken Pot Pie?
Certainly! To freeze, place a fully assembled Chicken Pot Pie in a freezer-safe container or wrap it tightly with aluminum foil. It can be frozen for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat it in the oven at 350°F for about 25-30 minutes, covering it with foil to keep the biscuits crispy.
What should I do if my biscuit dough is too dry?
If your biscuit dough feels too dry, don’t worry! Add a tablespoon of buttermilk at a time until you achieve a moist but manageable consistency. Avoid overworking the dough, as this can make the biscuits tough. Remember, the secret is to handle the dough gently for fluffy, flaky biscuits!
Are there any dietary substitutions I can make for this recipe?
Very much so! You can easily create a gluten-free version by substituting all-purpose flour with a 1:1 gluten-free flour blend. For a lighter alternative, you can substitute heavy cream with half-and-half or a combination of milk and sour cream. Additionally, if you’re looking for vegetarian options, simply replace the chicken stock with vegetable broth and omit the meat.
How do I know when my Chicken Pot Pie is done baking?
Your Chicken Pot Pie is done baking when the biscuit topping turns a lovely golden brown and the filling is bubbling hot around the edges. To ensure that all components are heated through, you can use a food thermometer to check that the filling reaches at least 165°F. Let it cool for about 10 minutes before serving to allow the filling to set beautifully!
Ultimate Chicken Pot Pie with Flaky Biscuits Delight
Ingredients
Equipment
Method
- In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt. Using a pastry cutter, cut cold unsalted butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in buttermilk until just combined. Shape the dough into a rectangle, fold it over itself several times, wrap in plastic wrap, and refrigerate for 30 minutes to chill.
- While the dough chills, bring a pot of salted water to a boil. Add quartered mini Yukon potatoes and cook until tender, about 10-15 minutes. Once cooked, drain the potatoes and set them aside, allowing them to cool slightly as you prepare the filling.
- Heat a large skillet over medium heat and add a tablespoon of olive oil along with a tablespoon of unsalted butter. Once the butter has melted, toss in diced yellow onion, carrots, celery, and minced garlic. Sauté the vegetables for about 5-7 minutes until they are tender and fragrant.
- Sprinkle all-purpose flour over the sautéed vegetables to form a roux, stirring constantly for about 1-2 minutes. Gradually whisk in chicken stock and heavy cream, bringing the mixture to a gentle simmer. Cook for 3-5 minutes, or until the sauce thickens and coats the back of a spoon.
- Remove the skillet from heat, and fold in the cooked chicken or turkey, tender potatoes, frozen peas, and chopped fresh parsley into the creamy sauce. Transfer this hearty filling into a large baking dish or an oven-safe skillet.
- Preheat your oven to 425°F (220°C). Remove the chilled biscuit dough from the refrigerator and turn it out onto a floured surface. Pat it to about 1-inch thickness, then cut into circles using a biscuit cutter. Place the biscuit rounds evenly over the pot pie filling and bake for 12-15 minutes, or until golden brown.