Creamy Chicken Pot Pie (Printable)

Tender chicken and vegetables baked in creamy sauce under a fluffy golden biscuit crust, a classic comfort dish.

# What You’ll Need:

→ For the Filling

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1/3 cup all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 2 cups cooked chicken breast, diced or shredded
10 - 1 cup frozen peas
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper

→ For the Biscuit Topping

14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1 teaspoon salt
18 - 6 tablespoons cold unsalted butter, cubed
19 - 3/4 cup cold buttermilk
20 - 1 large egg, lightly beaten for egg wash (optional)

# Directions:

01 - Preheat oven to 400°F (200°C).
02 - In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 6 to 8 minutes until softened. Add garlic and cook 1 minute more.
03 - Sprinkle flour over vegetables. Cook, stirring constantly, for 1 to 2 minutes until flour is absorbed.
04 - Gradually whisk in chicken broth and milk. Bring to a simmer, stirring until thickened, approximately 3 to 4 minutes.
05 - Stir in chicken, peas, thyme, salt, and pepper. Remove from heat.
06 - Pour the filling into a 9 by 13-inch baking dish or large pie dish.
07 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add cold butter and cut in with a pastry blender or fingers until mixture resembles coarse crumbs.
08 - Add buttermilk and gently stir until just combined without overmixing.
09 - Drop spoonfuls of biscuit dough evenly over the filling. If desired, brush the tops with beaten egg for a glossy finish.
10 - Bake for 25 to 30 minutes until biscuits are golden brown and filling is bubbling at the edges.
11 - Let rest for 5 to 10 minutes before serving.

# Expert Tips:

01 -
  • The biscuit topping stays crispy on top while staying tender underneath, catching all that savory cream sauce.
  • You can make the filling ahead and just drop biscuits on top right before baking, which means less stress on busy nights.
  • It stretches a small amount of cooked chicken further than you'd think, feeding six people generously without waste.
02 -
  • Keep your butter and buttermilk cold—I once used softened butter thinking it would blend better, and the biscuits came out dense and greasy instead of flaky.
  • Don't skip cooking the flour with the vegetables; it's the difference between a silky sauce and one with flour-tasting grainy bits throughout.
  • Taste your filling before baking because once it's in the oven, you can't adjust the seasoning without starting over.
03 -
  • If your filling looks too thick before baking, whisk in a tablespoon or two of milk—it will thicken further as it bakes, so thinner is better at this stage.
  • Place a baking sheet on the rack below the pot pie to catch any bubbling filling that might overflow and smoke up your oven.
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