How to Make Chicken Pot Pie with Fluffy Biscuit Topping || Cozy Dinner Idea
By Rebecca St.Clair
Updated September 25, 2025
Bring comfort and nostalgia to your dinner table with this cozy chicken pot pie with biscuit topping. The homemade cheddar biscuits bakes up light and golden, soaking up the savoury flavours of the creamy chicken filling underneath. This meal is wholesome, family-friendly, and easy to make.
This hearty dinner combines tender chicken, hearty vegetables, and a thick creamy sauce. Perfect for busy weeknights or Sunday dinners, this recipe is perfect recipe for cozy nights in. This chicken pot pie with biscuit topping is the perfect way to transform everyday ingredients into a rustic feel-good meal.
Why You’ll Love This Recipe
Easy – This recipe is quick and easy to make. All you need to do is chop the ingredients.
One-pot meal – This whole recipe bakes up in one dish, for easy clean-up.
Freezer-friendly – A perfect meal prep. Make this meal ahead of time and freeze for later.
Comfort-food – A classic comfort-food meal, packed with tender veggies, shredded chicken, and a savoury gravy sauce and this is all topped with a golden brown biscuit crust.
How to store Chicken pot pie with biscuit topping
Chicken pot pie is a great make ahead meal you can prep when you have time and freeze for later. I love having freezer meals ready to go on back up. Chicken pot pie has long been a go-to freezer meal because it stores and freezes so well!
Fridge
- Allow it to cool to room temperature
- Store leftovers in an airtight container or cover the baking dish completely with plastic wrap.
- Keep refrigerated for up to 4 days.
Freezer
The best way to make a frozen chicken pot pie is to freeze it before baking. This will make a deliciously golden, flaky biscuit crust, and a savoury moist gravy.
- Make the recipe up to the point of baking.
- Allow it to cool to room temperature.
- Cover completely in plastic wrap.
- Store in the freezer for up to 3 months.
Freezing after baking
You can also store your Chicken pot pie after it is already baked!
To freeze and store a baked chicken pot pie with biscuits
- Allow the pot pie to cool to room temperature.
- Cover completely.
- Store in the freezer for up to 3 months.
How to reheat Chicken Pot Pie with biscuit topping
This method tends to be a little drier and the crust can easily over bake. Since, in this method you are baking the pie twice.
- Remove the frozen pot pie to the fridge the day before to defrost.
- Remove any plastic wrap and cover the pie in foil. This will prevent the biscuits from over browning and will keep the moisture in the pie while it is cooking.
- Bake in a preheated 350 ºF (180 ºC) oven for about 20 minutes or until the centre is hot. The time will depend on how large and how deep your pie is.
Can I replace the crust?
Yes! These are some of my favourite ways to make chicken pot pie.
Pie dough
The classic pie crust for making a pot pie. Rich, buttery, and flaky. Hop over here for my favourite no-fail pie dough if you want to make this classic version.
Puff pastry
Puff pastry is very rich, and extremely tender and flaky. Buy store bought crust or make this homemade version. Instead of cutting it into croissants, cut the dough into the shape needed to cover your pot pie.
Ingredients
-FILLING-
Chicken – I cooked my chicken fresh, but you can also use leftover or shredded rotisserie chicken.
Onion – I used a shallot for my pot pie but this can be replaced by 1/2 onion.
Celery – For heartiness and flavour.
Carrot – For heartiness and flavour.
Potato – For heartiness and flavour.
Mushrooms – Adds a rich meaty flavour.
Flour – Use all-purpose flour to thicken the sauce.
Chicken stock – For a rich flavourful sauce.
Herbs – Use your favourite fresh or dried herbs. I used thyme and tarragon.
Butter and oil – For frying
Salt and pepper – Flavour
-BISCUITS-
Flour – I used all-purpose flour.
Baking powder – For lift and rise.
Baking soda – For lift and rise.
Salt – Flavour
Sugar – Flavour
Butter – Use cold butter cut into small cubes.
Cheddar cheese – For added flavour.
Milk – For soft and tender biscuits.
How to make chicken pot pie with biscuit topping
- In a large pot add 4 chicken breast and enough water to cover a few inches.
- Bring to a boil and cook 15–20 minutes. If using bone-in chicken breast, simmer 25–30 minutes, depending on size.
- Meanwhile, wash, peel, and dice the veggies.
- Heat a large oven proof pan or Dutch oven, to medium-high.
- Add in 2 Tablespoons butter and 1 Tablespoon of oil.
- Add in the diced onion and stir until just start to soften.
- Add in the chopped celery and carrots. Stir to soften and brown slightly.
8. Stir in the chopped potatoes, mushrooms and fresh herbs. Cover and allow to fry and cook down 5 minutes.
9. Remove the cooked chicken from the water to cool slightly. Then shred with two forks.
10. Sprinkle 1/2 cup flour over top of the cooked veggies and stir to coat.
11. Stir 4 cups of stock into the veggies.
12. Allow the sauce to simmer. Stir occasionally as the sauce thickens.
13. Stir in the shredded chicken and reduce the heat to low.
14. Season with salt and pepper to taste.
Biscuit topping
- In a large bowl, whisk together 4 1/2 cups all-purpose flour, 1 teaspoon baking soda, 4 teaspoons baking powder, 1 teaspoon sugar, and 1 teaspoon salt.
- Mix in 1 cup cold, cubed butter. Rub the butter into the dry ingredients with your fingertips or a pastry blender until it almost disappears into the mixture.
3. Mix in the 1 1/2 cups grated cheddar cheese.
4. Pour in 1 3/4 cups milk and mix with your hands, until the dough just comes together. The less you handle the dough the more tender the biscuits will be.
5. Preheat the oven to 400 ºF (200 ºC).
6. On a lightly floured counter, tip the dough out.
7. Pat the dough out with your fingers until it is about ½-in. (2 cm) thick.
8. Cut into circles with a biscuit cutter, large cookie cutter, or an upside-down cup.
9. Arrange on top of the pot pie filling.
10. Bake for 12-15 minutes, or until golden.
11. (Optional) For a soft tender crust, brush the tops of the biscuits with butter immediately after coming out of the oven.
12. Cool slightly, and serve!
Chicken Pot Pie with Biscuit Topping
The homemade cheddar biscuits bakes up light and golden, soaking up the savoury flavours of the creamy chicken filling underneath.
Ingredients
- 4 chicken breast
- 1/2 onion finely diced
- 2 carrots, chopped
- 2 ribs of celery, chopped
- 4 small potatoes, chopped
- ¼ lb sliced mushrooms, chopped 113 g
- 2 Tablespoons butter 30 ml
- 1 Tablespoon oil 15 ml
- 1 teaspoon dried tarragon 5 ml
- ¼ cup all-purpose flour 30 g
- 4 cups chicken stock 1L
- salt and pepper to taste
biscuits
- 4 1/2 cups all-purpose flour 675 g
- 1 teaspoon baking soda 5 ml
- 1 teaspoon salt 5 ml
- 4 teaspoons baking powder 12 g
- 1 teaspoon sugar 5 ml
- 1 cup fridge cold unsalted butter, cut into small cubes 225 g
- 1 1/2 cups grated cheddar cheese 100 g
- 1 3/4 cups buttermilk 425 ml
Instructions
- In a large pot add 4 chicken breast and enough water to cover a few inches.
- Bring to a boil and cook 15–20 minutes. If using bone-in chicken breast, simmer 25–30 minutes, depending on size.
- Meanwhile, wash peel and dice the veggies.
- Heat a large oven proof pan or Dutch oven, to medium-high.
- Add in 2 Tablespoons butter and 1 Tablespoon of oil.
- Add in the diced onion and stir until just start to soften.
- Add in the chopped celery and carrots. Stir to soften and brown slightly.
- Stir in the chopped potatoes, mushrooms and fresh herbs. Cover and allow to fry and cook down 5 minutes.
- Remove the cooked chicken from the water to cool slightly. Then shred with two forks.
- Sprinkle 1/2 cup flour over top of the cooked veggies and stir to coat.
- Stir 4 cups of stock into the veggies.
- Allow the sauce to simmer. Stir occasionally as the sauce thickens.
- Stir in the shredded chicken and reduce the heat to low.
- Season with salt and pepper to taste.
Biscuit topping
- In a large bowl, whisk together 4 1/2 cups all-purpose flour, 1 teaspoon baking soda, 4 teaspoons baking powder, 1 teaspoon sugar, and 1 teaspoon salt.
- Mix in 1 cup cold, cubbed butter. Rub the butter into the dry ingredients with your fingertips or a pastry blender until it almost disappears into the mixture.
- Mix in the 1 1/2 cups grated cheddar cheese.
- Pour in 1 3/4 cups milk and mix with your hands, until the dough just comes together. The less you handle the dough the more tender the biscuits will be.
- Preheat the oven to 400 ºF (200 ºC).
- On a lightly floured counter, tip the dough out.
- Pat the dough out with your fingers until it is about ½-in. (2 cm) thick.
- Cut into circles with a biscuit cutter, large cookie cutter, or an upside-down cup.
- Arrange on top of the pot pie filling.
- Bake for 12-15 minutes, or until golden.
- Cool slightly, and serve!
Notes
For a soft tender crust, brush the tops of the biscuits with butter immediately after coming out of the oven.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 612Total Fat 28gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 11gCholesterol 103mgSodium 742mgCarbohydrates 62gFiber 3gSugar 5gProtein 27g
Nutrition information isn't always accurate.
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