Print Recipe

Biscuit-Topped Chicken Pot Pie

This Chicken Pot Pie recipe is one of my favourite comfort foods - piping hot chicken stew topped with golden, buttery biscuits. Homey and satisfying.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Soup
Cuisine: American
Servings: 6
Author: Jennifer Pallian BSc, RD


  • 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
  • 1/4 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.