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
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I recently made this recipe in a cast iron skillet and it came out great! I modified the steps a bit by cooking chicken breasts in the skilled first and then shredding the breasts versus buying a rotisserie chicken from the grocery store. I also used store bought biscuits as a shortcut but I followed the exact measurements for the rest of the ingredients and the dish came out really delicious!
Awesome recipe. Takes some time but it’s worth every minute. My family loves this and it lasts several days!
I made this tonight and my whole family gobbled it up! Thank you for a delicious recipe that even my pickiest eaters enjoyed!
So amazing! I was in a bit of a time crunch with my three boys so I used store bought biscuits but followed everything else relatively closely — added mushrooms, celery leaves, parsley, and extra garlic — it was delicious and everyone gobbled it up! Thanks for the recipe!
I made this tonight! I cheated and made pilsbury biscuits from the tube. I was worried that they would be soggy if I baked them on the chicken mixture so I baked them separately. The mixture seems really watery before you bake it but thickens up nicely. I’ll make it again!
Thanks Erin!
I want to add corn and green beans to this recipe. I know you haven the “done recipe testing” but cook to cook, how would you guess that it changes the amount of flour, butter, stock?? If at all. Please let me know, thanks.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This was a quick pot pie today make. I looked the recipe up on a whim wanting to make something tasty and filling that my toddler would eat. I happened to have all ingredients on hand, except for the chicken. She’s not a big meat eater anymore anyway, and I’m trying to lessen meat myself. My daughter loved making the biscuits. We used a circle cookie cutter with scalloped edges. I placed the filling in muffin tins, then topped with the biscuits in hopes to gain a faster appreciation from her. We really enjoyed this meal!
I have just recently added ‘stay at home mom’ to my resume, and I admit, cooking is not one of my favorite responsibilities. Your recipes have turned a pretty okay cook into a show stopping diva! I doubled this tonight, thinking I could save half in the freezer to make again later this month, to have my family grabbing a biscuit and just eating it like soup! I absolutely adore the fact the ingredients are simple, pure and adding a bit of variation to our suit taste (I added a sprinkle of italian seasoning because we love it on everything ) just makes it your own. And I hate to say it, but actually makes it fun to cook! Thanks for an amazing website!!
I made the biscuit portion with coconut oil (instead of butter) and water (instead of milk) – due to dairy allergy. it worked for me. I will double the vegetables next time. It’s great to have comfort food. 🙂
I bet this recipe would be a great one for leftover Thanksgiving turkey and vegetables as well. You know, all those leftover veggies that you cut up for your family to eat, but they eat more pie instead? Thanks for sharing this idea.
Hi there! I realise this recipe is like 2 years old, but I made this last night and oh my goodness sooo good! Yumyumyum!!!! I just had one question, have you ever tried making a bigger batch and doubling the recipe? I’m sure it would work with the main mixture, but I’m just wondering about the biscuits if you think it would be ok to just double? I’m planning on making it for a crowd!! Thanks! – Rach
made this for dinner tonight. It was OUTSTANDING!!! Definitely will be on the menu more!!! Thanks so much for sharing
So yummy!! I chopped up my chicken in bite-size pieces and cooked with the veggies, garlic and butter prior to mixing in the rest and putting it all in the oven. I also used chicken stock instead of broth and used 1/2 cup half and half with the 1 cup of 1% milk to make it a little creamier. I cooked the biscuits a little longer than as stated and everything turned out very well. Even my very picky husband scarfed it all down and got seconds…and thirds! First time I’ve ever seen this happen 🙂
I don’t have buttermilk. Can I use regluar milk?
Got it! Thank you so much! And thank you for getting back to me so quickly! Two minutes, that’s impressive!!
I’ve made SO many of your recipes & every single one is under my ‘favorite’ tab. I’m in the process of making this right now & I just finished the biscuits and realized something. I used 1 cup of buttermilk. Will that ruin the biscuits?? 🙁
It was DELICIOUS!! 🙂 I can’t wait to make it again. Mmm!! Thank you for your amazing recipes that never disappoint.
I’ve made this several times with grands flaky biscuits instead (only because I’m gross and prefer them) and I use albertsons roasted whole chicken. It is seriously a recipe I must make at least once a month. Love it!
Amazing recipe. Added some nutmeg for a kick!
I made this dish last night – by the way it was amazing!- but had the same issue with the biscuits. The bottoms were doughy and somewhat soggy. I was thinking to just bake the biscuits separately and then put them on the dish with maybe a couple minutes left.
Excellent will make this often
Gotta love a homemade biscuit. Just a trick I picked up from someone from TV…Freeze your butter for the biscuit. Then grate it using the coarse holes on the box grater into the flour. This ensures really cold butter and perfect size pieces. Winter is coming; cant wait to try your pot pie.