Name: Herb Biscuit Chicken Pot Pie Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts or already cooked, shredded chicken; 1 lb russet potatoes, peeled and diced into 3/4 inch pieces; 1 small yellow onion, diced; 1/2 lb carrots, peeled and sliced into rounds; 2 ribs celery, diced; 2 cloves garlic, minced; 2 cups white mushrooms, sliced; 6 tablespoons unsalted butter; 4 tablespoons flour; 3 cups chicken stock; 1/4 cup heavy whipping cream; 1 teaspoon dried sage; 1 teaspoon dried thyme; 1/2 cup frozen green peas; 1 cup flour; 1 teaspoon baking powder; 1/2 teaspoon sea salt; 1 teaspoon fresh thyme, roughly minced; 1 teaspoon fresh rosemary, roughly minced; 4 tablespoons butter, chilled and cut into cubes; 1/2 cup buttermilk

Jump to Recipe

If you’re looking for the ultimate comfort food that fills your kitchen with irresistible aromas and offers a cozy hug on a plate, look no further than the Herb Biscuit Chicken Pot Pie. This dish brilliantly combines tender, savory chicken and hearty vegetables in a luscious, herb-infused sauce, all topped with flaky, buttery herb biscuits that bake up golden and satisfying. Whether you’re craving a family dinner classic or a new twist on pot pie, this recipe is guaranteed to become a beloved favorite with every warm, flaky bite.

Herb Biscuit Chicken Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in the Herb Biscuit Chicken Pot Pie plays an important role, from creating that rich, creamy filling to the fragrant, tender biscuits on top. Together, they build layers of texture and flavor that make this dish unforgettable.

1 lb boneless, skinless chicken breasts or shredded chicken: The star protein delivering tenderness and heartiness to the filling.
1 lb russet potatoes, diced: These add a creamy bite and soak up the delicious sauce perfectly.
1 small yellow onion, diced: Brings sweetness and depth to the vegetable medley.
1/2 lb carrots, sliced into rounds: Adds a subtle natural sweetness and vibrant color.
2 ribs celery, diced: Offers a crisp, aromatic base flavor that’s essential in classic pot pie recipes.
2 cloves garlic, minced: Infuses richness and warmth without overpowering the dish.
2 cups white mushrooms, sliced: Elevates earthiness and texture for a more complex filling.
6 tablespoons unsalted butter: Used in the filling for richness and for the biscuits to create flakiness.
4 tablespoons flour: Essential for thickening the creamy pot pie sauce.
3 cups chicken stock: Creates a flavorful base that marries all the ingredients beautifully.
1/4 cup heavy whipping cream: Adds silkiness and a subtle indulgent touch to the sauce.
1 teaspoon dried sage: Introduces an herbaceous note fitting perfectly with the chicken.
1 teaspoon dried thyme: Lends warmth and earthiness that complements the vegetables and meat.
1/2 cup frozen green peas: Pops of sweetness and color that brighten the filling.
1 cup flour (for biscuits): Forms the foundation for the tender biscuits on top.
1 teaspoon baking powder: Helps the biscuits rise light and fluffy.
1/2 teaspoon sea salt: Balances and enhances every flavor in the dish.
4 tablespoons chilled butter, cut into cubes: Incorporated into biscuit dough for flakiness and richness.
1/2 cup buttermilk: Adds moisture and a slight tang that beautifully complements the herb biscuits.
1 teaspoon fresh thyme, minced: Boosts fresh, fragrant herb flavor in the biscuits.
1 teaspoon fresh rosemary, minced: Provides a piney, aromatic lift to the biscuit topping.

How to Make Herb Biscuit Chicken Pot Pie

Step 1: Prepare the Biscuit Dough

Start by combining the dry ingredients — flour, baking powder, sea salt, and fresh herbs — in a large bowl. Cut in the chilled butter using a pastry blender or your fingers until the mixture looks like coarse crumbs. Then, mix in the buttermilk just until the dough comes together. Chill this dough to keep it firm for shaping later. This simple biscuit dough is the secret to the light, herb-infused topping that contrasts perfectly with the creamy filling.

Step 2: Cook the Chicken and Potatoes

Poach the chicken in salted water until tender, then shred it into bite-sized pieces. Meanwhile, simmer diced potatoes until they are soft but still hold their shape. Both of these steps ensure the filling stays moist, flavorful, and texturally balanced. Having warm chicken and potatoes ready makes the assembly smooth and quick.

Step 3: Sauté the Vegetable Base

Using two tablespoons of butter, sauté celery, onion, carrots, and mushrooms until the onions become translucent and the carrots soften. Adding garlic near the end amps up the aroma. This vegetable base brings classic heartiness and a medley of textures to the filling, creating a rich flavor that underpins the entire pot pie.

Step 4: Build the Creamy Herb Sauce

Stir in more butter and flour to the vegetables to form a roux, cooking until light blond. Slowly whisk in chicken stock, heavy cream, and dried herbs until the sauce is smooth and thickened. The melding of sage and thyme here gives the filling its signature herbal warmth, inviting you in for the next bite.

Step 5: Combine Filling Ingredients

Fold in peas, shredded chicken, and cooked potatoes, then simmer gently for a few minutes to marry the flavors and thicken the filling perfectly. This step is crucial for creating that comforting, rich interior that balances perfectly with the flaky biscuit topping.

Step 6: Assemble and Bake

Drop spoonfuls of the chilled biscuit dough over the hot filling, whether in your skillet or pie dish, to create delightful, rustic “biscuits” across the top. Bake at 400˚F for 12 to 14 minutes until the biscuits turn golden and the filling bubbles through. The result is a beautiful golden crust with a deeply flavorful, comforting interior—the hallmark of a great Herb Biscuit Chicken Pot Pie.

How to Serve Herb Biscuit Chicken Pot Pie

Garnishes

Sprinkle freshly chopped parsley or thyme over the top right before serving to add a vibrant pop of green and an extra layer of fresh herb aroma. A light drizzle of crème fraîche or a small pat of butter melting on the hot biscuits adds a luxurious touch.

Side Dishes

Pair this hearty dish with a crisp, refreshing green salad dressed in lemon vinaigrette to brighten the palate. Steamed green beans or roasted Brussels sprouts also make excellent vegetable counterparts, adding additional textures while keeping the meal balanced.

Creative Ways to Present

Serve individual portions by spooning filling into ramekins and topping each with a biscuit for charming personal pot pies. For a fun twist, try adding a sprinkle of shredded sharp cheddar inside the filling before baking or swap out chicken for turkey or even a vegetarian mix to customize your Herb Biscuit Chicken Pot Pie.

Make Ahead and Storage

Storing Leftovers

Store any leftover Herb Biscuit Chicken Pot Pie covered in an airtight container in the refrigerator for up to three days. The biscuits may soften but the flavors will deepen, making for just as delicious leftovers.

Freezing

This pot pie freezes wonderfully. Freeze assembled but unbaked pot pies by wrapping tightly with plastic wrap and foil, then freeze for up to two months. Bake straight from frozen, adding extra baking time to ensure the filling is heated through and biscuits are golden.

Reheating

Reheat leftovers covered loosely with foil in a 350˚F oven for 20-25 minutes until warmed through. For a crisper biscuit top, remove the foil for the last five minutes of reheating and enjoy it almost like freshly baked.

FAQs

Can I use pre-cooked chicken in Herb Biscuit Chicken Pot Pie?

Absolutely! Using pre-cooked, shredded chicken works great and makes the recipe quicker to prepare. Just add it toward the end of making the filling to warm through.

Can I substitute the potatoes with other vegetables?

Yes, diced sweet potatoes or parsnips can be delicious alternatives. Just be sure to cook them until tender before mixing into the filling.

What if I don’t have buttermilk for the biscuits?

Simply mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice and let it sit for 5 minutes to create a buttermilk substitute. This keeps your biscuits tender and flavorful.

Can I make the biscuit topping gluten-free?

You can try using a gluten-free flour blend designed for baking. Keep in mind biscuit texture may vary but it’s worth experimenting if needed.

Is this recipe freezer-friendly after baking?

Yes, fully baked Herb Biscuit Chicken Pot Pie can be frozen in portions. Reheat gently in the oven and watch the biscuits regain their willowy texture.

Final Thoughts

There is something utterly comforting and rewarding about digging into a warm slice of Herb Biscuit Chicken Pot Pie. Between the creamy, herb-kissed filling and the golden, flaky biscuit topping, it’s a dish that feels like a cozy hug from the inside out. I encourage you to gather your ingredients and try this standout recipe, whether for a family dinner or a special meal—it’s sure to warm your heart and become part of your kitchen’s treasured repertoire.

Herb Biscuit Chicken Pot Pie Recipe

★★★★★

5.2 from 16 reviews

Author: Noah
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Low Salt

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Description

This Herb Biscuit Chicken Pot Pie recipe features tender shredded chicken and hearty vegetables smothered in a creamy herb-infused sauce, topped with flaky, homemade herb biscuits. Perfectly comforting and full of savory flavors, this pot pie combines a rich filling with homemade biscuits flavored with fresh thyme and rosemary for a delightful twist on a classic dish.

Instructions

Prepare the Biscuits: In a large mixing bowl, mix together flour, baking powder, baking soda, fresh thyme, fresh rosemary, and sea salt. Add the cubed chilled butter, using a pastry blender, two forks, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs. Pour in the buttermilk and stir just until combined. Chill the dough in the refrigerator until ready to use.
Poach the Chicken: Preheat the oven to 400°F (200°C). Place the chicken breasts in a medium pot and cover with salted water. Bring to a boil, then turn off heat, cover, and let the chicken poach for 15 minutes. Drain and transfer to a bowl; shred the chicken and keep warm.
Cook the Potatoes: In a separate pot, cover the diced potatoes with salted water. Bring to a boil, then reduce to a simmer and cook until potatoes are tender enough to break apart easily with a fork, about 10 minutes. Drain and keep warm.
Sauté Vegetables: Heat 2 tablespoons of butter in a large oven-safe skillet over medium-high heat. Add the diced celery, onion, carrots, and sliced mushrooms. Cook until onions are translucent and carrots have softened, about 6-8 minutes. Add minced garlic and cook 1 more minute until fragrant.
Make the Sauce: Add the remaining 4 tablespoons of butter to the skillet and melt. Stir in the flour and cook until it turns blondish, about 4 minutes. Gradually whisk in chicken stock, heavy cream, dried sage, dried thyme, and a pinch of salt until smooth. Bring to a simmer.
Combine Ingredients: Stir in the frozen peas, shredded chicken, and cooked potatoes. Reduce heat to low and cook for an additional 2-3 minutes until the sauce thickens slightly. Remove from heat.
Assemble the Pot Pie: Remove the chilled biscuit dough from the refrigerator. Shape the dough into 9-10 balls. If using an oven-safe skillet with filling, drop the biscuit dough balls evenly over the filling. Otherwise, transfer the filling into a deep dish pie pan, then place biscuit balls on top.
Bake: Place the pot pie on the center rack of the preheated oven. Bake for 12-14 minutes, or until the biscuits are golden brown and the filling is bubbling.
Rest and Serve: Remove the pot pie from the oven and let it rest for 10 minutes before serving. Serve warm and enjoy.

Notes

You can use pre-cooked shredded chicken to save time in this recipe.
If buttermilk is not available, substitute with milk mixed with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
For a crispier biscuit top, brush the biscuits with melted butter before baking.
Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain biscuit texture.
This recipe can be made gluten-free by using gluten-free flour blends and baking powder.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking, Sautéing, Poaching
Cuisine: American