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!
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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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A wonderful recipe. I made it yesterday and it was great. Delicious biscuits. Thanks for sharing the recipe!
So anxious to try this for the fam! I have to admit, I’m going to cheat and use premade biscuits…Thanks for another delicious recipe~you NEVER disappoint!
I just finished eating this and it is SO yummy! I love that it’s from scratch, since we try to eat “real/whole foods”. Boiled 2 chicken breasts and used the onion, garlic, celery, but subbed a bag of organic mixed veggies for the carrots. This will become a go-to meal for sure.
Just made this tonight and it is so tasty! Makes me feel like I’m at Mom’s house. 🙂 Thanks for sharing!
I did this with 1/2 of my shredded chicken left over from cooking broth. This is the first time I made a “homemade” base for a chicken pot pie. This recipe tasted better than using cream of chicken to mix with with chicken and frozen veggies.
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Since this did look good and easy to make, I tried it. When I made it, I learned I should have skipped the thyme and added more salt. It was “missing something” like someone else said.
Ann, both of these are seasonings that should be added “to taste”. It’s all based on personal preference.
Made this because some stuff was going it was a huge success and easy!! I did make some substitutes like I just used Pillsbury flaky biscuits since I didn’t have time to make the recipe’s (and didn’t feel like it) and I just used canned chicken,since it was all I had,(again I think it made it taste better) and my family loveddddddd!!!!!!!!!! It
Thank you for sharing! Recipe was good, however I recommend cutting the amount of thyme in half and I added celery salt because I found that it was “missing something.” Home made biscuits were a great addition! 🙂
Thank you, this receipe was what I needed on a cold rainy day like today. One question: how did you make your chicken? I baked chicken breasts in the oven to make the shredded chicken and after baking them again as part of the mixture, they came out chewy. Any suggestions?
Hmmm, I used leftover rotisserie chicken and it turned out great! I also like to pan fry thin-sliced chicken breasts before shredding. Hope that helps!
Just boil the chicken at a slow simmer at least 30 mins; by 1 hour you should be able to shred it easily. Salt and pepper the shredded chick before adding to pot pie.
This dish is calling out to me! Oh how satisfying this looks, I adore it!
You had some absolutely amazing recipes last year! I can’t wait to see what you do this year!
This looks delicious! Can’t wait to try making it! Also, your baking pan is gorgeous, where is it from?
Thank you! The baking pan is from Pier 1 Imports.
This looks so delicious and comforting! Merry Christmas Chung-Ah! l hope you’ve had such a fun day!
I love the homemade biscuit topping!
As I was sliding the turkey into the oven earlier today, all I could think about was the pot pie we’ll be having this weekend! My post-Thanksgiving pot pie ended up more like a shepherd’s pie, since I had a lot of leftover mashed potatoes that I used as a topping. I do like your version with biscuits instead of pastry; thanks for the idea!
This looks so comforting and creamy! I love your site! 🙂
You’re a master at posting delicious comfort food recipes across a whole spectrum of food: Asian, traditional American food, savory and sweet dishes alike! Love it – will be pinning it! Happy Holidays! 🙂
Love this, Chung-Ah!!! Wishing you and Jason a very merry Christmas!!!
That IS ultimate comfort food and will help to get rid of those turkey leftovers in a hurry!