Categorized:

  • Fall Faves
  • Main Dish
  • Poultry

Tagged:

  • butter
  • buttermilk
  • carrots
  • chicken
  • corn
  • flour
  • half and half
  • onions
  • parsley
  • peas
  • rosemary
  • thyme
Image of Chicken Pot Pie with Biscuits shown in a cast iron skillet with a scoop removed from pot pie. - 1

Chicken Pot Pie with Biscuits

Ingredients

Pot Pie Filling

  • 1 1/2 cups chopped yellow onion (1 medium)
  • 4 Tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 1/3 cups low-sodium chicken broth*
  • 1 cup half and half
  • 3/4 tsp dried thyme, or 2 tsp minced fresh
  • 3/4 tsp dried rosemary, or 2 tsp minced fresh
  • Salt and freshly ground black pepper
  • 12 oz. frozen mixed vegetables
  • 3 cups cooked shredded rotisserie chicken (breast and thigh meat)

Biscuits

  • 1 1/2 cups (7.5 oz) unbleached all-purpose flour (scoop and level to measure)
  • 2 tsp baking powder (preferably aluminum free)
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 6 Tbsp unsalted butter, cut into 6 pieces
  • 3/4 cup + 1 Tbsp buttermilk, well chilled
  • 1 Tbsp minced fresh parsley

Instructions

  • Preparing pot pie filling: Adjust oven rack to upper 1/3 of the oven. Preheat oven to 425 degrees.
  • Melt butter in a 12-inch wide by 2 1/4-inch deep cast iron skillet over medium heat. Add onions and saute until slightly golden brown, about 8 - 10 minutes.
  • Add flour and saute 1 minute longer.
  • While whisking slowly pour in chicken broth then half and half. Add thyme, rosemary and season with salt and pepper to taste.
  • Cook until it just lightly simmers, stirring constantly, then reduce heat to low and cook until it’s just thickened slightly.
  • Mix in vegetables and chicken and cook about 30 seconds longer (it doesn’t need to be fully heated through). Remove from heat and set aside.
  • Prepare biscuits: In a large mixing bowl whisk together flour, baking powder, baking soda and salt. Make a well in center of mixture, set aside.
  • Melt butter in a microwave safe dish until it’s about 2/3 of the way melted. Remove and whisk to melt fully (if you melted it all the way no worries, just let the butter cool a few minutes).
  • Pour butter into buttermilk and whisk until mixture is clumpy.
  • Pour buttermilk mixture into well in flour mixture, then using a rubber spatula fold until just combined.
  • Scoop dough out Using an 1/4 cup volume ice cream scoop (or a greased measuring cup), and drop onto prepared pot pie filling in skillet. Repeat until all of the dough has been used up, making 8 biscuits.
  • Transfer to oven and bake until biscuits are cooked through, about 17 - 22 minutes, while broiling during the last minute if you’d like them more golden brown (keep a close eye on them).
  • Let rest a few minutes before serving. Sprinkle parsley over top.

Notes

  • *For even more flavor try it with homemade chicken stock .
  • If you’d like for even more buttery flavor you can brush tops of biscuits with a little melted butter.
  • If you don’t own a cast iron skillet filling can be transfer to a 9 by 13-inch baking dish and topped with biscuits. Just don’t use broil option at the end if using a glass or ceramic baking dish as it can break.

Copyright 2026 Cooking Classy