Chicken Pot Pie Recipe
Creamy chicken, carrots, celery and peas baked beneath a tender golden biscuit topping.
Contains: Milk · Wheat
This recipe contains milk and wheat. Check the labels of chicken broth, buttermilk and baking powder if allergies are a concern because formulations and cross-contact statements vary.
WHY IT WORKS
Why This Recipe Works
01
Thick, Creamy Filling
A butter-and-flour roux thickens the broth and milk so the chicken and vegetables stay creamy without turning the filling soupy.
02
Hot Filling, Better Biscuits
Adding the biscuit dough over hot filling helps the undersides cook through while the exposed tops turn golden in the oven.
03
Cold Butter, Tender Topping
Cold butter and minimal mixing keep the drop-biscuit topping tender instead of heavy or compact.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Chicken Filling
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- Biscuit Topping
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Method
Tap a step number as you finish it.
Timed steps show a timer button beneath the instruction.
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Heat the oven to 425°F. Lightly grease an 11 by 8-inch baking dish.
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Melt 3 tablespoons (tbsp) butter in a large saucepan over medium heat. Add the onion, carrots and celery and cook for about 7 to 8 minutes, stirring occasionally, until the vegetables have softened. Add the garlic and cook for 30 seconds.
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Sprinkle 1/3 US cup flour over the vegetables and stir for 1 minute. Gradually stir in the chicken broth and milk. Bring to a gentle simmer and cook for about 4 to 5 minutes, stirring often, until the sauce is thick enough to coat the back of a spoon.
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Stir in the cooked chicken, frozen peas, thyme, 1 teaspoon (tsp) salt and black pepper. Cook for 2 minutes, then transfer the hot filling to the prepared baking dish and spread it evenly.
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For the biscuit topping, whisk 2 US cups flour, baking powder, sugar and 1/2 teaspoon (tsp) salt in a medium bowl. Cut in the cold butter with a pastry blender or fork until the largest pieces are about pea-size.
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Pour in 3/4 US cup buttermilk and stir just until a thick, shaggy dough forms. If dry flour remains, add extra buttermilk 1 tablespoon (tbsp) at a time, using only enough to bring the dough together.
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Scoop the biscuit dough into 6 evenly spaced mounds over the hot filling, leaving small gaps for steam to escape. Bake for 22 to 26 minutes, until the biscuit tops are golden, the filling is bubbling and the center of the filling reaches 165°F.
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Remove the pot pie from the oven and let it rest for 10 minutes before serving. Check a center biscuit before serving; it should be cooked through with no wet dough inside.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
165°F / 74°C
The filling should be bubbling and reach 165°F in the center, while the biscuit topping should be golden with no wet dough in the middle.
Make Ahead
Prepare the filling up to 24 hours ahead, cool it promptly, cover and refrigerate it. Reheat the filling until steaming before transferring it to the baking dish, then mix and add the biscuit topping just before baking.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredients:
Replace3 tablespoons (tbsp) unsalted butter
With3 tablespoons (tbsp) unsalted plant-based butter
Replace45 grams (g) unsalted butter
With45 grams (g) unsalted plant-based butter
Use the same quantity of a plant-based butter suited to cooking or baking as required.
Replace3/4 US cup whole milk
With3/4 US cup unsweetened neutral plant milk
Replace180 millilitres (ml) whole milk
With180 millilitres (ml) unsweetened neutral plant milk
Use the same quantity of an unsweetened neutral plant milk; flavor, protein and browning can differ.
Replace5 tablespoons (tbsp) cold unsalted butter, cut into small cubes
With5 tablespoons (tbsp) cold unsalted plant-based butter, cut into small cubes
Replace70 grams (g) cold unsalted butter, cut into small cubes
With70 grams (g) cold unsalted plant-based butter, cut into small cubes
Use the same quantity of a plant-based butter suited to cooking or baking as required.
Replace3/4 US cup cold buttermilk, plus 1 to 2 tablespoons (tbsp) if needed
With3/4 US cup cold unsweetened plant-based buttermilk alternative, plus 1 to 2 tablespoons (tbsp) if needed
Replace180 millilitres (ml) cold buttermilk, plus 15 to 30 millilitres (ml) if needed
With180 millilitres (ml) cold unsweetened plant-based buttermilk alternative, plus 15 to 30 millilitres (ml) if needed
Use the same quantity of an unsweetened plant-based buttermilk alternative suitable for the recipe.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use cooked chicken that is already tender, then add it only after the sauce has thickened so it does not become stringy from unnecessary cooking. Frozen peas can go straight into the hot filling without thawing.
Useful Substitutions
Cooked turkey can replace the chicken in the same quantity. If you do not have buttermilk, stir 2 teaspoons (tsp) lemon juice into 3/4 US cup whole milk and leave it for 5 minutes before mixing the biscuit dough.
INGREDIENT QUALITY
Quality Note
Keep the butter and buttermilk for the biscuit topping cold, and mix the dough only until it comes together. Overworking or warming the dough can make the biscuits heavier instead of tender.
SPEND LESS
Cost-Saving Tip
Use leftover roast chicken or cooked chicken thighs when they are better value than buying chicken specifically for the pie. Measure the cooked meat after removing skin and bones.
COOKING TIPS
Tips
Soften the Vegetables
Cook the onion, carrots and celery until they begin to soften before adding the flour. They will continue cooking in the oven, but should not go into the filling raw.
Do Not Overmix the Biscuits
Stir the buttermilk into the dry ingredients only until a shaggy dough forms. Extra mixing develops gluten and can make the topping tough.
Keep the Filling Hot
Transfer the filling to the baking dish while it is still hot, then add the biscuit dough promptly so the topping starts baking over a warm base.
Leave Gaps Between Biscuits
Space the biscuit mounds apart rather than covering the filling as one solid layer. The gaps let steam escape and help the biscuit sides cook through.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftover chicken pot pie within 2 hours in a covered container and use it within 3 to 4 days.
Freezing
Freeze fully cooled portions in airtight containers for up to about 3 months for best quality. The filling freezes well, although the biscuit topping will be softer after thawing and reheating.
Reheat in the Oven
Cover the pot pie loosely and reheat at 350°F until the center reaches 165°F. Uncover for the last few minutes if you want to re-crisp the biscuit topping.
Reheat in the Microwave
Cover an individual portion and heat in short intervals, rotating or stirring the filling where practical, until it reaches 165°F throughout.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Chicken Pot Pie FAQs
Can I use rotisserie chicken for chicken pot pie?
Yes. Remove the skin and bones, then measure 3 US cups of cooked chicken. Both breast and thigh meat work well, and a mixture gives the filling a good balance of texture and flavor.
How do I keep chicken pot pie filling from becoming watery?
Cook the flour for a minute, then simmer the broth-and-milk sauce until it clearly coats the back of a spoon before adding the chicken and peas. The filling should be thick before it goes into the baking dish.
Can I use refrigerated canned biscuits instead of homemade biscuits?
Yes. Place the biscuits over the hot filling and bake according to the package guidance, checking that the filling reaches 165°F and the biscuits are fully cooked in the center.
Can I make chicken pot pie ahead of time?
Prepare the filling up to 24 hours ahead and refrigerate it once cooled. Reheat it until steaming, then make and add the biscuit topping immediately before baking.
How do I know when the biscuit topping is done?
The biscuit tops should be golden and the centers should have no wet dough. The filling should also be bubbling and reach 165°F in the center before the pot pie comes out of the oven.
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