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Creamy chicken filling is topped with tender buttermilk biscuits. Chicken Pot Pie with Buttermilk Biscuits is comfort food and it’s finest!

  • yield: SEVES 8
  • prep time: 35 MINUTES
  • cook time: 30 MINUTES
  • total time: 1 HOUR 5 MINUTES



  •  1 cup all purpose flour
  •  1 cup plain cake flour
  •  2 teaspoon baking powder
  •  1/4 teaspoon baking soda
  •  1 teaspoon sugar
  •  1/2 teaspoon salt
  •  8 tablespoons cold unsalted butter*
  •  3/4 cup cold buttermilk


  •  1 1/2 pounds boneless, skinless chicken breast and/or thighs (or shredded chicken from a rotisserie chicken)
  •  2 1/4 cup chicken broth
  •  1 tablespoon olive oil
  •  1 large onion, chopped fine
  •  3 garlic cloves, minced
  •  3 medium carrots, peeled and cut into 1/4 inch thick
  •  3 celery ribs, cut 1/4 inch thick
  •  1/2 teaspoon salt
  •  1/4 teaspoon pepper
  •  3 tablespoons butter
  •  1/2 cup flour
  •  1 1/2 cup milk
  •  1 teaspoon dried thyme
  •  1 teaspoon garlic powder
  •  1/2 teaspoon onion powder
  •  1/4 teaspoon paprika
  •  3/4 cup frozen peas
  •  1/3 cup minced fresh parsley



  1. Prepare the butter by quartering it lengthwise and then cutting crosswise into 1/2 inch pieces.
  2. Place butter in a bowl and put it in the freezer while you prepare the dry ingredients.
  3. Measure out the dry ingredients and pulse in a food processor fitted with a metal blade until well combined.
  4. Add butter and pulse just slightly until mixture resembles very coarse cornmeal with a few larger lumps.
  5. Transfer mixture to a medium bowl and add the buttermilk. Stir with a form until the dough gathers into moist clumps, adding up to 2 Tbs extra buttermilk (1 Tbs at a time) if the dough is still dry.
  6. Transfer onto a floured work surface and form into a rough ball. Roll out the dough until it is 1/2 inch thick.
  7. Using a 2 1/2 inch pastry cutter, stamp out 8 rounds of dough.
  8. At this point, I got the best results when I refrigerated the dough rounds on a cookie sheet covered with plastic wrap while I prepared the pot pie recipe.
  9. When the pot pie filling is ready, arrange the dough rounds over the warm filling and proceed with the recipe for the pot pie.


  1. Adjust oven rack to lower-middle position and heat the oven to 400 degrees F.
  2. Add the chicken broth and the chicken to the insert of an Instant Pot. Secure the lid, make sure the valve release is set to pressurize, and cook using the manual setting on high pressure for 30 minutes.
  3. While the chicken cooks, heat the oil over medium-high heat in a large cast iron pan. Saute the onion, celery, and carrot until tender, about 4 minutes.
  4. Add garlic and saute an additional minute. Season with salt and pepper. Transfer the vegetables to a large bowl.
  5. After the chicken is done cooking, use the quick release to let the pressure out. Do not open the Instant Pot until all of the pressure has released.
  6. Then, open the Instant Pot and remove the chicken. Transfer chicken to a bowl and reserve the leftover broth.
  7. Shred the chicken into bite size pieces and set aside in a bowl with the sautéed vegetables.
  8. Again using the same pan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
  9. Whisk in reserved chicken broth, milk, and the thyme. Bring to a simmer to thicken sauce, about 1 minute.
  10. Stir the chicken and veggies into the sauce. Season to taste with salt and pepper. Stir in peas and parsley and pour into a baking dish.
  11. Top with biscuits. Bake at 400 degrees for 30-35 minutes.



Next time you make this recipe, try making a double batch so you can stash some in the freezer to use at a later date! It doesn’t take that much longer to prepare the larger amount and it will be a huge time saver for later!

  1. Cool the prepared filling.
  1. Transfer the filling to  a gallon ziptop bag.
  2. Label with contents, date, and remaining recipe cooking instructions.
  3. Lay the bag completely flat. Try placing it on a baking sheet to do so.
  4. Freeze.
  5. Place the prepared (but not baked) cut biscuits on a parchment paper lined baking sheet.
  6. Transfer to the freezer.
  7. Freeze for 30 minutes, or until solid.
  8. Transfer the frozen, unbaked biscuits to a gallon freezer zip top bag.
  9. Label with contents, date, and remaining recipe cooking instructions.


When you want to cook the Chicken Pot Pie that you have stashed in the freezer, follow these simple steps:

  1. Thaw the pot pie filling and the biscuits. I prefer in the refrigerator overnight.
  2. Bring the filling to room temperature in your preferred baking casserole dish.
  3. Preheat the oven.
  4. Remove the refrigerated biscuits and place on top of the pot pie filling.
  5. Bake according to recipe instructions.


You can cook the chicken in 2 different ways if you prefer not to use an Instant Pot or if you don’t have one.

  • The chicken can be cooked in a slow cooker or in a cast iron pot with a lid. Try this Shredded Crock-Pot Chicken if you like.
  • Bring chicken broth to a boil in a small stock pot. Add the chicken, cover and simmer for 30 minutes until chicken is just done.
  • Another time saving tip is to use rotisserie chicken. If you do this you will still need the chicken broth for the recipe even though you won’t be cooking the chicken in the broth first.

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