Biscuit-Topped Chicken Pot Pie

This recipe is for one of my all-time favourite comfort foods – piping hot creamy chicken stew topped with golden, buttery biscuits. Homey and satisfying.

The beauty of it is that you can add whatever vegetables you have on hand – I used cabbage and potatoes, but you could substitute or add carrots, parsnips, peas, green beans, etc.

My biscuit topping is a really easy one – no kneading, rolling and cutting circles. Just mix the dry ingredients, cut in the butter, add buttermilk, and spoon on top of the stew. The result is a bit more rustic-looking than perfectly executed concentric biscuit circles, but much less agonizing and just as scrumptious.

If you don’t have a dutch oven, you can cook the stew in a regular large pot then transfer it to a baking dish before topping.

5.0 from 1 reviews
Biscuit-Topped Chicken Pot Pie
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 6 boneless, skinless chicken thighs, cut in bite-sized pieces
  • 1 medium onion, chopped
  • 1 medium stalk celery, chopped
  • 2 cups shredded cabbage
  • 3 tbsp flour
  • 2 cups milk
  • 2 cups chicken broth
  • 1 large potato, cut in bite-sized pieces
  • ¼ tsp dried thyme
  • 1 bay leaf
  • salt and pepper
  • 1 ½ cups flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup cold butter, cubed
  • 1 cup buttermilk
  1. Heat olive oil and butter in a dutch oven (oven-proof casserole) over medium-high heat. Brown chicken pieces on all sides; transfer to a plate.
  2. Add onion, celery and cabbage to dutch oven and saute until softened. Stir in flour; cook 2 minutes. Gradually add milk and chicken broth, stirring constantly. Return chicken to pot; add potato, thyme and bay leaf. Cover and cook until potato is cooked through and stew thickens, about 20 minutes. Season well with salt and pepper.
  3. Meanwhile, preheat oven to 400 degrees.
  4. To make biscuit topping, whisk together flour, baking powder, baking soda and salt. Using a pastry blender (or working quickly with your fingers), work butter into flour mixture until it resembles coarse crumbs. Add buttermilk and stir until just combined.
  5. Using two spoons, drop biscuit dough on top of stew. Bake 15-20 minutes until golden brown.
  • Britt

    This would hit the spot right about now!

  • AM

    Made this last night–it was absolutely delicious! And very simple too! It is my new go-to chicken pot pie recipe. My family loved it. Thank you!

    • foodess

      I’m so glad!! Thanks for sharing!

  • Alycia

    I made this last night and it was so delicious! Used leftover roasted carrots, parsnip, potatoes and added peas. The biscuit topping was to die for! Thank you :)

    • foodess

      Yum, your version sounds scrumptious! Glad you enjoyed :)

  • Lucy Hill

    Wow! Read some of the comments, I think I should really give this one a try. :)

  • Kelly C

    I cannot wait to try this recipe! Currently working away from home and no kitchen to cook in but this will be one of the first things I make when I get home!!!

    • foodess

      Hi Kelly! No kitchen to cook sounds rough!! You will be in serious need of comfort food when you get back… safe travels! :)

  • Karen Pennala Howe

    I made this tonight.. it was wonderful. Hubby ate 3 bowls.. I used canned biscuits as he doesn’t care for drop one.. they worked out great.. so yummy and great comfort food..

    • foodess

      Wow, 3 bowls – impressive! Glad you both enjoyed :)

  • Lynne Polischuik

    Got together everything to make your chicken stew with cabbage and apples, but was wondering about topping it with this biscuit recipe for family dinner tomorrow night. Do you think that would work? We love your chicken and apple stew.

    • foodess

      Absolutely!! I’m sure it would be delish!

  • Eliza

    Amazing. Can’t wait to go home and eat the leftovers!

    I added everything leftover in my fridge, like mushrooms and carrots. Soooo delicious!

    • foodess

      Glad you liked it!!

  • AmandaK

    Made it. Used parsnips for the first time. Loved it. Great recipe, thanks!

    • foodess

      You’re welcome, glad you liked!

  • Vicky

    I’ve made this four times already. I use chicken breast also with onions, frozen peas, carrots, parsnips, and mushrooms. The grand=kids are coming over after school, and Granddaughter requested I make this. One of the grandsons thought the parsnips were bananas!

    • foodess

      That’s so sweet, Vicky!! Thanks for sharing :)

  • Ang

    I know this is horrible…but I don’t have a dutch oven but I really want to make this tonight! Would this recipe still work if I made the stew in a bottom heavy pot and transfered it to a casserole dish instead? Would there be any cooking/temperature adjustments? Thanks!

    • Ang

      ACK! I’m sorry! Ignore me… I missed the last sentence of your post, which obviously answered my question! Silly me. Thanks!

      • foodess

        No prob! Enjoy :)

  • Kuta

    Made it tonight and it was delicious! I usually cheat and used store bought puff pastry but this was just as easy. Thanks for the quick from scratch version.

    • foodess

      You’re welcome! :)

  • Heather Novak

    Made this with leftover roasted chicken from the night before. Added my homemade gravy and cut up the rest of the oven roasted root veggies from night before as well. Wow! Love this

    • foodess

      I love how versatile it is! Glad you enjoyed!! :)

  • Marissa Kubinski

    This was a great dish, very easy to make. I didn’t add cabbage and added frozen peas and carrots. I also used 2% milk.

  • Kaye

    Easy! Comfort food! Yummy!