Chicken Pot Pie has to be one of my all-time favorite, comforting casserole recipes. Perfect for serving company when they visit for supper, taking to friends or neighbors whenever there is a new baby in the house or just because you are thinking of them, and especially perfect for those Sunday suppers with your family.


Chicken Pot Pie | ©


My Chicken Pot Pie recipe is about as simple to pull together as can be, too.

Isn’t that the way we really want those comforting recipes to work? Taste like you’ve labored for hours on end, when in reality you’ve spent less time than it would take to go out to dinner at a restaurant.


Chicken Pot Pie | ©


And, this Chicken Pot Pie is wonderful as a make-ahead or freezer meal!


As a make-ahead meal, I prepare everything up to the biscuit topping, cover tightly and place it in the refrigerator up to a couple of days before cooking. Then, I remove it from the refrigerator and allow it to reach room temperature as I’m preparing the biscuits for the topping. Then, I just proceed on with the recipe as directed. Perfect for those busy weeknights or Sunday suppers.

As a freezer meal, I still prepare all the way to the biscuit topping, wrap tightly with plastic wrap and then aluminum foil. Then, I place it in the freezer. When ready to use, I remove from the freezer and place in the refrigerator overnight to thaw. Then, just like as a make-ahead meal, I remove it from the refrigerator to reach room temperature as I’m making the biscuit topping and then proceed one with the recipe.

Of course, for both of these, you can easily go through all the steps and include the biscuit topping, if you’d like. I just prefer to make them fresh right before baking. However, if I’m making for a neighbor, I’ll definitely go through with including the biscuits on top so that they do not have to worry with anything other than defrosting and baking!


Chicken Pot Pie | ©


Everyone compliments the biscuit topping on my Chicken Pot Pie. It really makes for a beautiful presentation, in my opinion. So much so, that I got a wee bit carried away taking photos of it for this post. Then, I couldn’t decide which ones I liked the best because they all were my favorites, so… please just ignore photo after photo after photo – unless that is your thing, too.


Chicken Pot Pie | ©

Chicken Pot Pie | ©

Chicken Pot Pie | ©

Chicken Pot Pie | ©

Chicken Pot Pie | ©


You ready to make it now?

Here’s my Chicken Pot Pie with Biscuits recipe. Hope you love it, too!


Chicken Pot Pie with Biscuit Topping //

Chicken Pot Pie with Biscuits Recipe

Chicken Pot Pie with Biscuits makes a perfect, comforting family meal. Get this family favorite chicken pot pie with biscuits recipe.
5 from 9 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6 -8
Author: Robyn Stone | Add a Pinch


  • 3 skinless boneless chicken breasts
  • 1 tablespoon olive oil
  • 3 cups diced potatoes
  • 1 cup diced carrots
  • 1/2 cup sliced celery
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 1 cup chicken stock
  • 1 (15-ounce) can English peas rinsed and drained
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 recipe Southern Buttermilk Biscuits


  • Preheat oven to 475º F.
  • Cut chicken into 1-inch pieces. Drizzle olive oil into large, heavy-bottomed Dutch oven over medium heat. Add chicken and cook until lightly browned and no longer pink. Remove from Dutch oven to a bowl using a slotted spoon. Set aside.
  • Add potatoes, carrots, celery, onions, garlic and chicken stock to Dutch oven. Stir consistently. Cook until the potatoes and carrots are fork tender. Reduce heat to medium-low and add back chicken.
  • Melt butter in 3-quart saucepan over medium-low heat. Whisk in flour until smooth and then slowly pour in milk, whisking constantly. Remove from heat and add salt and pepper. Pour into Dutch oven with chicken and vegetables. Add in English peas, stirring til well-combined. Pour into a 9x13 baking dish and set aside.
  • Prepare Southern Buttermilk Biscuits and place on top of chicken pot pie mixture in baking dish. Sprinkle with freshly ground black pepper on top of biscuits.
  • Bake 12-15 minutes until biscuits are golden brown and cooked through.
  • Remove from oven and allow to rest for about 3 minutes. Serve warm.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch


Chicken Pot Pie | ©


Robyn xo

Join today for free and start saving your favorite recipes

Create an account easily save your favorite content, so you never forget a recipe again.

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

More about me

40 Comments Leave a comment or review

  1. When I was a little girl, Chicken and Biscuits was one of my FAVORITES…. the meal that just made me happy all day knowing that would be waiting on me for dinner. I haven’t made it myself and I am so anxious to now. Just pinned this to make soon! Beautiful photos Robyn…. and I LOVE that you include make-ahead and freezer instructions. I want to get in the habit of preparing once to eat a few times. Happy Friday!

  2. I made this tonight and absolutely loved it! My ten year old said, “Mom, why don’t you make that every night?” I did not make homemade biscuits….store-bought (sorry we don’t make biscuits up north in Iowa…LOL….JK) I also used a little chardonnay wine to de-glaze the pan after cooking the cubed chicken, as well as about 1 1/2 cups chicken broth (in order to cover the veggies better for cooking)instead of 1C. of stock. THANK-YOU SO MUCH…very comforting and hearty!:)

    1. No don’t top it with the biscuits if your going to freeze it, wait until your ready to cook it that day then top it with the biscuits I hope this was helpful

  3. YUM! This recipe was simple and DELICIOUS! Made it for our anniversary and my husband and I LOVED it. Will make again for sure…I will admit I cheated a bit and used Pillsbury Buttermilk biscuits …so next time I’ll have to try making my own biscuits!!

  4. IT’S A KEEPER! I made this about 2 weeks ago and I haven’t stopped hearing about it from by picky eaters because they really enjoyed it! I will say that I started at step 2 because I used leftover rotisserie chicken, microwave potato’s (pre-heated to jump start the timing since the chicken was already cooked), and a bit more garlic than called for (we are garlic lovers). I covered the potato’s and carrots with the chix broth while I cut up my chicken and a bit of onion, so also used more than called for on the chix broth due to extra cooking time on the stove top. I was also pressed for time and used store bought whole wheat/lower fat biscuits to top it off. It turned out beautifully and was great for leftovers. However I do intend to try the biscuit recipe here because they look so good! Thank you for the great recipe to add as one of my “go to’s”!

  5. Robyn,
    I made this tonight and it was a hit w the family. Unfortunately I did hit a little snag and was wondering if you could provide me w/ some guidance so that next time it’ll be perfect! I took a short cut and used grands buttermilk biscuits. I hoped that it would turn out ok but the biscuits did not thoroughly cook. They seemed to be getting REALLY dark really quick at 475 so I reverted to the biscuits package instructions and lowered my temp to 350. I ended up having to pull off the bottom later of all of the biscuits. Because I’m ALWAYS pressed for time, I know that the next time I make it I’ll be using pre-made biscuits again. Should I cook them at the higher 475 degree temp you listed or should I follow the package instructions again next time?

    Thanks for all if the awesome recipes!!

    1. I made this the same way with Grand Biscuits I got the regular not buttermilk but i put the oven on 400 degrees and about 15 minutes they were done and cooked perfectly my son took some to work 2 days in a row, it was very tasty, I hope that helps you for next time

    1. Oh no, Jody! I’m so sorry you had trouble with it. It sounds like the biscuits may have needed to cook a little bit longer. I would recommend checking to see that your oven rack is set in the middle of the oven. If the biscuits were becoming too brown at the end of the recommended baking time in the recipe, you could try dropping the baking temperature and increase the cooking time a bit longer.

      1. Robyn, I use frozen biscuits. I had the same problem and I corrected it by baking the biscuits separately on a cookie sheet and adding them to the top of the pot pie when it’s ready. Might be cheating, but my biscuits are excellent.

  6. I just finished making this. It was fabulous! I used Grands biscuits – because I’m lazy and added a sprinkle of rosemary and thyme before I threw it the casserole. The only bad thing was that my little family of three ate the entire thing, I was really hoping for leftovers. Thank you for my new go to meal!

  7. I had 2 large high quality pork chops that I overcooked & were dried out. I sliced very thin. I love the recipe however did not want to add flour. I used cream of mushroom soup without adding milk. Sautéed carrots, one small potato sliced up, onion, mushrooms and leeks. Used the flakey biscuits however pulled them apart so the biscuit was thin on top. So, ended up using only half the biscuits. Also, used biscuits that were made with unbleached wheat flour.

  8. Biscuits are doughy in the middle… slightly burned on top… I flipped them over put back in oven at 350 for 15 more minutes… helpless bachelor…. (btw, cooked and baked in dutch oven)

    update; so when I flipped the biscuits over some veggies & chicken stuck to the biscuits and were baked into the biscuits, an added bonus….

    success… too good for words… semi-helpless bachelor.

    1. I usually like to make arrangements ahead of time with the person I’m taking food to make sure if they’d like it hot or if they want instructions on how to finish it off. With that said, I think delivering a hot meal is just so much more homey and err on the side of ready to eat! 🙂

  9. This is the best chicken pot pie recipe that I have ever made! I also had extra dough as my recipe was scaled-down, so I cooked the extra biscuit mix. They are divine on their own as well. I was looking through your recipes last night, and there are many that I hope to try. Thank you for your wonderful site!

    1. I’m so thrilled you enjoyed it, Cheryl! I think it’s such a comforting dish – especially on a chilly winter night! I hope you find many more recipes you’d like to try and that you enjoy all of them. Thanks so much! xo

  10. This looks delicious and I plan to make this weekend. Do you bake the biscuits before putting them on top of the casserole and bake them twice or do you put the doughy (uncooked) biscuits on top of the casserole to bake? Thank you!

  11. Hi Robyn,

    If I’ve made biscuts and stew ahead and am cooking both from frozen, do you have a suggested cooking time/method without thawing?


  12. This chicken pot pie recipe was really good. I made it exactly like was written down and it was a success. First time making this and I will be doing it again.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Reviews