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.

Biscuit-Topped Chicken Pot Pie

Biscuit-Topped Chicken Pot Pie

Prep Time 10 minutes
Cook Time 50 minutes
Servings 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


  • 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.
  • 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.
  • Meanwhile, preheat oven to 400 degrees.
  • 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.
  • Using two spoons, drop biscuit dough on top of stew. Bake 15-20 minutes until golden brown.

Last Updated on October 15, 2012 by Jennifer Pallian BSc, RD

0 0 votes
Article Rating
Notify of

Inline Feedbacks
View all comments
4 years ago

5 stars
This recipe was SO good. True comfort food, and so satisfying. I loved how easy the biscuit topping was. I used celery, carrots, peas and broccoli for my veggies (no cabbage). I can’t wait for tomorrow’s leftovers!

Join the Foodess Tribe

Be the first to get new recipes and science-based cooking and baking tips straight to your inbox for free

Would love your thoughts, please comment.x