Biscuit Pot Pie
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The ultimate comfort food! Topped with the flakiest, mile-high biscuits ever (made ahead of time). So cozy + so darn good!
This is my favorite kind of comfort food. And it is truly the only way to use up any leftover holiday turkey in my opinion.
It combines two of the best things: a creamy, oh-so-cozy, hearty pot pie filling and the flakiest homemade biscuits. I use my flaky mile high biscuits here but if you’re in a pinch, store-bought biscuits are absolutely fine.
And the best part? Everything can be made ahead of time. When ready to serve, top with biscuits and bake until warmed through.
If you want to switch it up, you can easily swap these biscuits for these black pepper cheddar bacon biscuits or maple bacon cheddar biscuits!
Biscuit Pot Pie
Ingredients
- ¼ cup unsalted butter
- 1 sweet onion, diced
- 2 carrots, peeled and sliced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme leaves
- ¼ cup all-purpose flour
- ¼ cup dry white wine*
- 2 ½ cups chicken stock
- 1 cup half and half
- 3 cups shredded rotisserie chicken (or turkey)
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
- Flaky Mile High Biscuits
Instructions
- Preheat oven to 350 degrees F.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the stockpot.
- Stir in chicken stock and half and half. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened, about 6-8 minutes.
- Stir in chicken, peas and parsley; season with salt and pepper, to taste. Top with biscuits.
- Place into oven and bake until bubbly and biscuits are heated through, about 8-10 minutes.
- Serve immediately.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
This is delicious! I’m GF, so have to make my own biscuits but the filling is delicious. I’ve made this several times and my husband loves it too.
I forgot to mention that I used a couple of turns of white balsamic vinegar in place of the white wine.
Made this evening… this dish is off the charts delicious, seriously yummy.
I tried my hand for the first time ever with the “Mile High Biscuit” recipe and what a fabulous way to start off my biscuit making journey!
I used left over apple cider brined turkey from a recipe on the Damn Delicious site.
It was awesome, we cooked it on the grill in a roasting pan with rack and freed up space in the kitchen and stayed much cooler as well. Also, I made stock from the turkey and it gave this dish another layer of deep flavor.
We only had heavy cream left over from Thanksgiving so I mixed half with 2% and served the biscuits on the side.
I made this yesterday using turkey leftover from Thanksgiving. This was for lunch for two people so I cut everything in half including the biscuit recipe. I still had 9 biscuits from half a recipe but they were a little less than 2 inches in diameter. The biscuits were so buttery and flaky and the “pot pie” portion was creamy, flavorful and delicious! Looking forward to some of those left over biscuits to have with breakfast today! Thanks for another delicious recipe!
Do you precook the biscuits???
This looks SO GOOD! Do you have any great suggestions to make this vegetarian? Maybe swap some potatoes, broccoli, and diced mushrooms?
I love this recipe! The “filling” is soooo good. Can I use the same recipe for traditional chicken pot pie filling? Will it still work? Just not sure how long to bake then
Absolutely amazing! AKA = Damn delicious! I’ve always been intimidated by homemade biscuits, but not only are these better than KFC or Popeye’s, there super easy which means I’ll be making them more often! Served these with the chicken pot pie soup (slightly different than this recipe) and that was amazing as well. Was a bit skeptical about adding the vinegar, but that added the perfect umami to the dish. I used champagne vinegar and half the amount – my husband literally just asked if there was more and pouted when I told him that what little we had leftover from last night was my lunch this afternoon! When are you getting a cooking show???
This was delicious! My biscuits are never as pretty as the pictures, but they tasted buttery and perfect. The filling turned out great with plenty of moisture in it for that pot pie texture and consistency.
I’m curious about how best to make this ahead of time. Do you leave the biscuits in the freezer until ready to bake? Is it ok if they’re in there for a few hours instead of 15 minutes? Thank you!
Do you think this could be made in a cast iron skillet?
Do you cook the biscuits first and then add them on the top of the pie and heat up in the oven?
Do you bake the biscuits first???? Not clarified in recipe. Thanks
I had the same question. However, I just baked them first because I wasn’t sure they would get done if the pot pie just needed to be warmed through. It came out fine.
KIDS LOVED IT
I love this recipe and added one tsp each of ground rosemary and sage one time and another time added two tsp of herbes de Provence . Created a rich savory flavor to the dish
I baked my pot pies in two 8×8 dishes and cut the rolled biscuit dough into 16 squares
Thank you!
great1 Reminds me of my grandmothers recipe, just have to cook a turkey. Rob.
Do the vegetables need to be frozen? I have canned corn and was wanting to use it.
Delicious recipe! It works really well for my small family, when I buy a whole chicken, bake breasts one night, and use the rest of the chicken to make broth and pot pie the next day, and still have plenty of broth left for a soup or another dish! A shortcut that worked very well for me was to bake phyllo dough biscuits separately and serve on top of pot pie mix.
I have one question, for those who opt to use frozen vegetable mix, what should be total volume of vegetables? I’ve struggled a bit to adjust the ratio of solids and liquids. Thank you!
Dear Chungah,
I have tried many of your recipes and they never fail to impress! Thank you for this delicious warm supper for a cool autumn day. 🙂 I actually added a bit more thyme because we love it. Also, because I had more chicken stock available, I used it in place of the milk and just added a little cream after the thickening step. I did make the biscuits and added them as per the recipe. I had to cook a little longer, but that may be my oven.
Thanks ever so much!
I recently made this recipe in a cast iron skillet and it came out great! I modified the steps a bit by cooking chicken breasts in the skilled first and then shredding the breasts versus buying a rotisserie chicken from the grocery store. I also used store bought biscuits as a shortcut but I followed the exact measurements for the rest of the ingredients and the dish came out really delicious!
Awesome recipe. Takes some time but it’s worth every minute. My family loves this and it lasts several days!
I made this tonight and my whole family gobbled it up! Thank you for a delicious recipe that even my pickiest eaters enjoyed!
So amazing! I was in a bit of a time crunch with my three boys so I used store bought biscuits but followed everything else relatively closely — added mushrooms, celery leaves, parsley, and extra garlic — it was delicious and everyone gobbled it up! Thanks for the recipe!
I made this tonight! I cheated and made pilsbury biscuits from the tube. I was worried that they would be soggy if I baked them on the chicken mixture so I baked them separately. The mixture seems really watery before you bake it but thickens up nicely. I’ll make it again!
Thanks Erin!
I want to add corn and green beans to this recipe. I know you haven the “done recipe testing” but cook to cook, how would you guess that it changes the amount of flour, butter, stock?? If at all. Please let me know, thanks.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This was a quick pot pie today make. I looked the recipe up on a whim wanting to make something tasty and filling that my toddler would eat. I happened to have all ingredients on hand, except for the chicken. She’s not a big meat eater anymore anyway, and I’m trying to lessen meat myself. My daughter loved making the biscuits. We used a circle cookie cutter with scalloped edges. I placed the filling in muffin tins, then topped with the biscuits in hopes to gain a faster appreciation from her. We really enjoyed this meal!
I have just recently added ‘stay at home mom’ to my resume, and I admit, cooking is not one of my favorite responsibilities. Your recipes have turned a pretty okay cook into a show stopping diva! I doubled this tonight, thinking I could save half in the freezer to make again later this month, to have my family grabbing a biscuit and just eating it like soup! I absolutely adore the fact the ingredients are simple, pure and adding a bit of variation to our suit taste (I added a sprinkle of italian seasoning because we love it on everything ) just makes it your own. And I hate to say it, but actually makes it fun to cook! Thanks for an amazing website!!
I made the biscuit portion with coconut oil (instead of butter) and water (instead of milk) – due to dairy allergy. it worked for me. I will double the vegetables next time. It’s great to have comfort food. 🙂
I bet this recipe would be a great one for leftover Thanksgiving turkey and vegetables as well. You know, all those leftover veggies that you cut up for your family to eat, but they eat more pie instead? Thanks for sharing this idea.
Hi there! I realise this recipe is like 2 years old, but I made this last night and oh my goodness sooo good! Yumyumyum!!!! I just had one question, have you ever tried making a bigger batch and doubling the recipe? I’m sure it would work with the main mixture, but I’m just wondering about the biscuits if you think it would be ok to just double? I’m planning on making it for a crowd!! Thanks! – Rach
made this for dinner tonight. It was OUTSTANDING!!! Definitely will be on the menu more!!! Thanks so much for sharing
So yummy!! I chopped up my chicken in bite-size pieces and cooked with the veggies, garlic and butter prior to mixing in the rest and putting it all in the oven. I also used chicken stock instead of broth and used 1/2 cup half and half with the 1 cup of 1% milk to make it a little creamier. I cooked the biscuits a little longer than as stated and everything turned out very well. Even my very picky husband scarfed it all down and got seconds…and thirds! First time I’ve ever seen this happen 🙂
I don’t have buttermilk. Can I use regluar milk?
Got it! Thank you so much! And thank you for getting back to me so quickly! Two minutes, that’s impressive!!
I’ve made SO many of your recipes & every single one is under my ‘favorite’ tab. I’m in the process of making this right now & I just finished the biscuits and realized something. I used 1 cup of buttermilk. Will that ruin the biscuits?? 🙁
It was DELICIOUS!! 🙂 I can’t wait to make it again. Mmm!! Thank you for your amazing recipes that never disappoint.
I’ve made this several times with grands flaky biscuits instead (only because I’m gross and prefer them) and I use albertsons roasted whole chicken. It is seriously a recipe I must make at least once a month. Love it!
Amazing recipe. Added some nutmeg for a kick!
I made this dish last night – by the way it was amazing!- but had the same issue with the biscuits. The bottoms were doughy and somewhat soggy. I was thinking to just bake the biscuits separately and then put them on the dish with maybe a couple minutes left.
Excellent will make this often
Gotta love a homemade biscuit. Just a trick I picked up from someone from TV…Freeze your butter for the biscuit. Then grate it using the coarse holes on the box grater into the flour. This ensures really cold butter and perfect size pieces. Winter is coming; cant wait to try your pot pie.
A wonderful recipe. I made it yesterday and it was great. Delicious biscuits. Thanks for sharing the recipe!
So anxious to try this for the fam! I have to admit, I’m going to cheat and use premade biscuits…Thanks for another delicious recipe~you NEVER disappoint!
I just finished eating this and it is SO yummy! I love that it’s from scratch, since we try to eat “real/whole foods”. Boiled 2 chicken breasts and used the onion, garlic, celery, but subbed a bag of organic mixed veggies for the carrots. This will become a go-to meal for sure.
Just made this tonight and it is so tasty! Makes me feel like I’m at Mom’s house. 🙂 Thanks for sharing!
I did this with 1/2 of my shredded chicken left over from cooking broth. This is the first time I made a “homemade” base for a chicken pot pie. This recipe tasted better than using cream of chicken to mix with with chicken and frozen veggies.
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Since this did look good and easy to make, I tried it. When I made it, I learned I should have skipped the thyme and added more salt. It was “missing something” like someone else said.
Ann, both of these are seasonings that should be added “to taste”. It’s all based on personal preference.
Made this because some stuff was going it was a huge success and easy!! I did make some substitutes like I just used Pillsbury flaky biscuits since I didn’t have time to make the recipe’s (and didn’t feel like it) and I just used canned chicken,since it was all I had,(again I think it made it taste better) and my family loveddddddd!!!!!!!!!! It
Thank you for sharing! Recipe was good, however I recommend cutting the amount of thyme in half and I added celery salt because I found that it was “missing something.” Home made biscuits were a great addition! 🙂
Thank you, this receipe was what I needed on a cold rainy day like today. One question: how did you make your chicken? I baked chicken breasts in the oven to make the shredded chicken and after baking them again as part of the mixture, they came out chewy. Any suggestions?
Hmmm, I used leftover rotisserie chicken and it turned out great! I also like to pan fry thin-sliced chicken breasts before shredding. Hope that helps!
Just boil the chicken at a slow simmer at least 30 mins; by 1 hour you should be able to shred it easily. Salt and pepper the shredded chick before adding to pot pie.
This dish is calling out to me! Oh how satisfying this looks, I adore it!
You had some absolutely amazing recipes last year! I can’t wait to see what you do this year!
This looks delicious! Can’t wait to try making it! Also, your baking pan is gorgeous, where is it from?
Thank you! The baking pan is from Pier 1 Imports.
This looks so delicious and comforting! Merry Christmas Chung-Ah! l hope you’ve had such a fun day!
I love the homemade biscuit topping!
As I was sliding the turkey into the oven earlier today, all I could think about was the pot pie we’ll be having this weekend! My post-Thanksgiving pot pie ended up more like a shepherd’s pie, since I had a lot of leftover mashed potatoes that I used as a topping. I do like your version with biscuits instead of pastry; thanks for the idea!
This looks so comforting and creamy! I love your site! 🙂
You’re a master at posting delicious comfort food recipes across a whole spectrum of food: Asian, traditional American food, savory and sweet dishes alike! Love it – will be pinning it! Happy Holidays! 🙂
Love this, Chung-Ah!!! Wishing you and Jason a very merry Christmas!!!
That IS ultimate comfort food and will help to get rid of those turkey leftovers in a hurry!
I love the idea of the cute mini biscuits as to covering the whole pie with dough! This looks like one perfect pot pie! I hope you have a Merry Christmas! 🙂
This is the most beautiful pot pie I have ever seen – and I don’t even eat p.p.!!
Love the blue le creuset, too. It’s PERFECT with the recipe, colors, etc!