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Chicken Pot Pie with Flaky Biscuit Topping from The Food Charlatan
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5 from 1 vote

Chicken Pot Pie with Flaky Biscuit Topping

This big ol’ pan of Chicken Pot Pie with Biscuits can feed a crowd! Tender chicken and veggies with a delicious creamy sauce but instead of regular pie crust we’re topping it with Flaky Buttermilk Biscuits. This is comfort food at its finest!


  • 1/2 cup butter, (1 stick)
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 4 large carrots, chopped
  • 1 & 1/2 cups celery, chopped
  • 3/4 cup flour
  • 3 cups chicken broth
  • 1 & 1/2 cups milk
  • 1 & 1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1/2 teaspoon celery seed
  • 1 pound rotisserie chicken, shredded
  • 1 & 1/2 cups frozen peas
  • buttermilk or milk, for brushing


  • In a large skillet, melt the butter with the olive oil over medium heat.
  • When it is hot, add the onions, carrots, and celery. Saute for about 7-10 minutes, until the carrots are tender. Sprinkle with a little salt and pepper.
  • Now we're going to make a roux. At this point you can either remove the vegetables from the pan with a slotted spoon (reserving in a bowl) or you could try my work-around. Tilt the pan to the side so that all the butter and fat is at the bottom. Push the veggies up (see photos).
  • Add the flour to the butter in the pan. Whisk together and cook for about 1 minute to cook out the flour taste.
  •  Pour the chicken broth VERY slowly into the flour, keeping the pan tilted. Pour a little bit, then whisk so that the liquid is absorbed, then stir some more. Take your time, you don't want lumpy sauce. 
  • Once you have added all the broth and have a nice white sauce, you can stir the vegetables together it. 
  • Slowly stir in the milk. 
  • Season with 1 and 1/2 teaspoons salt, 1 teaspoon pepper, and 1/2 teaspoon celery seed.
  • Cook, stirring occasionally for 3-4 minutes, or until it has reached a thicker consistency.
  • Stir in the chicken and frozen peas. Turn off the heat. 
  • Pour the mixture into a 9x13 inch casserole dish.
  • Preheat the oven to 400 degrees F.

Make the dough for these homemade Buttermilk Biscuits, skipping all the rolling steps. Once you have kneaded the dough together, proceed here:

  • Separate the dough into 12 pieces and flatten them a little bit with your hands into a rough disc. It doesn't need to be perfect, and don't go too crazy, you want them kind of thick. (But not dome-y.) See photos. 
  • Place each biscuit on top of the chicken mixture in the 9x13 pan. 
  • Brush each biscuit with buttermilk or milk.
  • Bake at 400 for 25-30 minutes. The tops of the biscuits should be golden brown and the casserole should be bubbly. 


*I always use water + this chicken base that I always keep in the fridge. You can find it in the grocery store. For this recipe, I used 3 cups of water and 1 tablespoon chicken base. 
**This is my homemade biscuit recipe. They are amazing, so tender and flaky. They totally make this casserole next level. BUT. Pillsbury biscuits from a can will also work, or you could make Bisquick biscuits. Sometimes you just need to get dinner on the table!


Serving: 1 g, Calories: 259 kcal, Carbohydrates: 14 g, Protein: 14 g, Fat: 17 g, Saturated Fat: 7 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 60 mg, Sodium: 746 mg, Potassium: 273 mg, Fiber: 2 g, Sugar: 5 g, Vitamin A: 4493 IU, Vitamin C: 14 mg, Calcium: 64 mg, Iron: 1 mg