Biscuit Pot Pie
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The ultimate comfort food! Topped with the flakiest, mile-high biscuits ever (made ahead of time). So cozy + so darn good!
Featured Comment
This is my favorite kind of comfort food. And it is truly the only way to use up any leftover holiday turkey in my opinion.
It combines two of the best things: a creamy, oh-so-cozy, hearty pot pie filling and the flakiest homemade biscuits. I use my flaky mile high biscuits here but if you’re in a pinch, store-bought biscuits are absolutely fine.
And the best part? Everything can be made ahead of time. When ready to serve, top with biscuits and bake until warmed through.
If you want to switch it up, you can easily swap these biscuits for these black pepper cheddar bacon biscuits or maple bacon cheddar biscuits!
Biscuit Pot Pie
Ingredients
- ¼ cup unsalted butter
- 1 sweet onion, diced
- 2 carrots, peeled and sliced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme leaves
- ¼ cup all-purpose flour
- ¼ cup dry white wine*
- 2 ½ cups chicken stock
- 1 cup half and half
- 3 cups shredded rotisserie chicken (or turkey)
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
- Flaky Mile High Biscuits
Instructions
- Preheat oven to 350 degrees F.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the stockpot.
- Stir in chicken stock and half and half. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened, about 6-8 minutes.
- Stir in chicken, peas and parsley; season with salt and pepper, to taste. Top with biscuits.
- Place into oven and bake until bubbly and biscuits are heated through, about 8-10 minutes.
- Serve immediately.
Video
Notes
Did you make this recipe?
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How can I sub sweet onion for frozen whole small onions?
We’re divided on this one in our family. My son liked it, but my husband didn’t care for it. I thought it was pretty tasty, but as others have said it was missing something. I did do what another reviewer said and used less thyme but it just wasn’t to our liking. I do love most of your recipes and I will keep looking on your site to find more delicious ones!
This is delicious! I’m GF, so have to make my own biscuits but the filling is delicious. I’ve made this several times and my husband loves it too.
I forgot to mention that I used a couple of turns of white balsamic vinegar in place of the white wine.
Made this evening… this dish is off the charts delicious, seriously yummy.
I tried my hand for the first time ever with the “Mile High Biscuit” recipe and what a fabulous way to start off my biscuit making journey!
I used left over apple cider brined turkey from a recipe on the Damn Delicious site.
It was awesome, we cooked it on the grill in a roasting pan with rack and freed up space in the kitchen and stayed much cooler as well. Also, I made stock from the turkey and it gave this dish another layer of deep flavor.
We only had heavy cream left over from Thanksgiving so I mixed half with 2% and served the biscuits on the side.
I made this yesterday using turkey leftover from Thanksgiving. This was for lunch for two people so I cut everything in half including the biscuit recipe. I still had 9 biscuits from half a recipe but they were a little less than 2 inches in diameter. The biscuits were so buttery and flaky and the “pot pie” portion was creamy, flavorful and delicious! Looking forward to some of those left over biscuits to have with breakfast today! Thanks for another delicious recipe!
Do you precook the biscuits???
This looks SO GOOD! Do you have any great suggestions to make this vegetarian? Maybe swap some potatoes, broccoli, and diced mushrooms?
I love this recipe! The “filling” is soooo good. Can I use the same recipe for traditional chicken pot pie filling? Will it still work? Just not sure how long to bake then
Absolutely amazing! AKA = Damn delicious! I’ve always been intimidated by homemade biscuits, but not only are these better than KFC or Popeye’s, there super easy which means I’ll be making them more often! Served these with the chicken pot pie soup (slightly different than this recipe) and that was amazing as well. Was a bit skeptical about adding the vinegar, but that added the perfect umami to the dish. I used champagne vinegar and half the amount – my husband literally just asked if there was more and pouted when I told him that what little we had leftover from last night was my lunch this afternoon! When are you getting a cooking show???
This was delicious! My biscuits are never as pretty as the pictures, but they tasted buttery and perfect. The filling turned out great with plenty of moisture in it for that pot pie texture and consistency.
I’m curious about how best to make this ahead of time. Do you leave the biscuits in the freezer until ready to bake? Is it ok if they’re in there for a few hours instead of 15 minutes? Thank you!
Do you think this could be made in a cast iron skillet?
Do you cook the biscuits first and then add them on the top of the pie and heat up in the oven?
Do you bake the biscuits first???? Not clarified in recipe. Thanks
I had the same question. However, I just baked them first because I wasn’t sure they would get done if the pot pie just needed to be warmed through. It came out fine.
KIDS LOVED IT
I love this recipe and added one tsp each of ground rosemary and sage one time and another time added two tsp of herbes de Provence . Created a rich savory flavor to the dish
I baked my pot pies in two 8×8 dishes and cut the rolled biscuit dough into 16 squares
Thank you!
great1 Reminds me of my grandmothers recipe, just have to cook a turkey. Rob.
Do the vegetables need to be frozen? I have canned corn and was wanting to use it.
Delicious recipe! It works really well for my small family, when I buy a whole chicken, bake breasts one night, and use the rest of the chicken to make broth and pot pie the next day, and still have plenty of broth left for a soup or another dish! A shortcut that worked very well for me was to bake phyllo dough biscuits separately and serve on top of pot pie mix.
I have one question, for those who opt to use frozen vegetable mix, what should be total volume of vegetables? I’ve struggled a bit to adjust the ratio of solids and liquids. Thank you!
Dear Chungah,
I have tried many of your recipes and they never fail to impress! Thank you for this delicious warm supper for a cool autumn day. 🙂 I actually added a bit more thyme because we love it. Also, because I had more chicken stock available, I used it in place of the milk and just added a little cream after the thickening step. I did make the biscuits and added them as per the recipe. I had to cook a little longer, but that may be my oven.
Thanks ever so much!