If you’re looking for that warm, comforting meal that feels like a big, cozy hug from the inside, look no further than this Biscuit Topped Cheesy Chicken Pot Pie Recipe. It brings together tender chicken, vibrant veggies, and a creamy, cheesy sauce, all baked beneath a golden blanket of flaky buttermilk biscuits. Each bite is a beautiful balance of rich textures and savory flavors that will make your kitchen smell irresistible and your family begging for seconds. This dish isn’t just a meal; it’s a celebration of everything that makes homemade comfort food unforgettable.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role to create the perfect harmony of taste, texture, and color. From the flaky buttermilk biscuits providing a golden crust, to the fresh thyme and garlic adding depth, and the melty mozzarella delivering a luxurious cheesiness, each component is simple but essential.
- 12 Buttermilk Biscuits: These create the irresistibly flaky and buttery topping; use frozen, store-bought, or homemade for best results.
- 3 cups rotisserie chicken meat: Tender and flavorful, this is the hearty protein base that makes the pot pie satisfying.
- 2 tablespoons olive oil: Adds a subtle fruitiness and helps sauté vegetables evenly.
- 2 tablespoons unsalted butter: Enriches the roux for a creamy, silky sauce.
- 1 small yellow onion, diced: Offers a mild sweetness that balances the savory elements.
- ¼ cup all-purpose flour: Thickens the sauce to the ideal consistency.
- 4 garlic cloves, minced: Infuses an aromatic warmth that boosts the overall flavor profile.
- 2 teaspoons thyme leaves: A fresh herb that brightens the dish with its subtle earthiness.
- 4 cups chicken broth or stock: The base of the creamy sauce providing rich, savory depth.
- ½ cup white wine: Adds acidity and complexity — use dry or semi-dry for best balance.
- 2 bay leaves: Impart a gentle herbal fragrance as the sauce simmers.
- 1 pound yellow or red potatoes: Hearty chunks that soak up the luscious sauce perfectly.
- 4 medium carrots: Sliced thin to add sweetness and vibrant color.
- 1 cup frozen peas: For a pop of green and tender bite.
- 1 cup frozen or canned corn, drained: Brings natural sweetness and a slight crunch.
- 2-3 cups shredded mozzarella cheese: Melted throughout and on top for that dreamy cheesiness.
- ¼ cup unsalted butter, melted: Brushed on biscuit tops to achieve a golden, glossy finish.
- Flake sea salt (optional): Sprinkled on top for a touch of crunch and flavor enhancement.
- 2 tablespoons chopped fresh parsley: Adds a fresh, herbal brightness as a finishing touch.
How to Make Biscuit Topped Cheesy Chicken Pot Pie Recipe
Step 1: Prepare the Chicken and Vegetables
Start by prepping your star ingredients — shred or cube the rotisserie chicken into bite-sized pieces that will be juicy and tender in every forkful. Peel and chop the potatoes and carrots carefully to ensure they cook evenly. This prep sets the stage for a comforting pot pie where each ingredient holds its own but promises collective harmony.
Step 2: Sauté Aromatics and Build the Sauce
In a large pot or deep skillet, heat olive oil and butter over medium heat until shimmering. Add diced onion and garlic, gently cooking until soft and fragrant, creating a savory foundation. Stir in flour to form a roux, cooking for a few minutes so it loses that raw taste and thickens beautifully. Then pour in chicken broth and white wine slowly while whisking, until silky and smooth, adding thyme and bay leaves. This luscious sauce will envelop the veggies and chicken with layers of flavor.
Step 3: Simmer the Filling
Add potatoes, carrots, peas, corn, and cooked chicken to the sauce. Let everything simmer gently for about 20-25 minutes, or until the potatoes are tender and the sauce has thickened just right. The mixture will be thick, creamy, and bursting with deliciousness — the perfect filling for your biscuit-topped masterpiece.
Step 4: Layer in Cheese and Assemble
Remove bay leaves, then gently fold in about half of the shredded mozzarella. Pour the filling into a large baking dish, spreading evenly. Now comes the best part — arrange the buttermilk biscuits evenly on top. Brush each biscuit with melted butter for that perfect goldenness, then sprinkle the remaining mozzarella cheese generously over the entire top. The cheese will melt into an irresistible golden crust.
Step 5: Bake to Perfection
Pop your pot pie into a preheated oven at 375°F (190°C) and bake for 25-30 minutes, until biscuits are puffed, golden, and cooked through, and the cheese topping is bubbling and lightly browned. Take your time here — this wait is worth every second. Once out of the oven, sprinkle with fresh parsley and a pinch of flake sea salt if you like an extra flavor pop.
How to Serve Biscuit Topped Cheesy Chicken Pot Pie Recipe
Garnishes
A sprinkle of fresh chopped parsley not only adds a fresh green brightness but also a lovely herbal note that balances all the rich flavors. A dash of flake sea salt across the biscuit crust provides delightful crunchy bursts and enhances the overall taste.
Side Dishes
This pie is a hearty meal on its own, but pairing it with a crisp green salad or some steamed green beans can add a refreshing contrast. For a cozy twist, roasted Brussels sprouts or a simple cucumber and tomato salad also work wonderfully.
Creative Ways to Present
Try serving individual portions in ramekins topped with mini biscuits for an elegant presentation that’s perfect for entertaining. Or serve family-style in a large, rustic baking dish to encourage sharing and comfort, adding a playful sprinkling of fresh herbs right at the table.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers tightly covered in the refrigerator for up to 3 days. The flavors actually mellow and deepen, making the second meal equally satisfying. Just remember to store the biscuits loosely covered to avoid sogginess, and reheat with care.
Freezing
You can freeze this pot pie either before or after baking. To freeze before baking, assemble as usual but stop before the baking step, wrapping tightly in plastic wrap and foil, then freeze for up to 2 months. If freezing after baking, let it cool completely, wrap well, and freeze similarly.
Reheating
Reheat refrigerated portions in a 350°F (175°C) oven until warmed through and the biscuit topping is crisp again, about 15-20 minutes. For frozen pies, thaw overnight in the fridge first if possible, then bake as above or increase baking time slightly to ensure even warming.
FAQs
Can I use homemade biscuits for this recipe?
Absolutely! Homemade biscuits can add a wonderful fresh flavor and flakiness. Just make sure they’re not too thick, so they bake evenly with the filling.
What if I don’t have white wine? Can I skip it?
You can substitute white wine with extra chicken broth mixed with a splash of lemon juice or apple cider vinegar for a hint of acidity. It won’t be the same, but the pot pie will still be delicious.
Can I make this gluten-free?
Yes, by using gluten-free flour for the roux and gluten-free biscuits, you can adapt this recipe. Just be sure your thickening flour and biscuits are specifically designed for gluten-free baking consistency.
How long can I keep leftover pot pie in the fridge?
Leftovers are best eaten within 3 days for optimal flavor and safety. Keep them stored in an airtight container to maintain moisture and freshness.
Is there a way to make this recipe vegetarian?
Definitely! Substitute chicken with hearty vegetables like mushrooms, zucchini, or chickpeas, and use vegetable broth. You’ll still get that cheesy, biscuit-topped comfort without the meat.
Final Thoughts
This Biscuit Topped Cheesy Chicken Pot Pie Recipe is a treasured classic done right, full of rich flavors and cozy textures that make any day feel special. Once you try it, you’ll understand why it’s a family favorite for weeknight dinners or warming up on a chilly weekend. So gather your ingredients, warm up that oven, and dive into a dish destined to become a beloved staple in your kitchen.
Print
Biscuit Topped Cheesy Chicken Pot Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Biscuit Topped Cheesy Chicken Pot Pie is a comforting and hearty dish featuring tender rotisserie chicken, a medley of vegetables in a creamy sauce, all topped with flaky, golden buttermilk biscuits and melted mozzarella cheese. Perfect for a family meal, it brings classic pot pie flavors with an easy biscuit topping.
Ingredients
Biscuits and Topping
- 12 Buttermilk Biscuits, frozen or store-bought (use homemade biscuits if preferred)
- 2–3 cups shredded mozzarella cheese
- ¼ cup unsalted butter, melted
- Flake sea salt (optional)
Chicken and Vegetables
- 3 cups rotisserie chicken meat, cut into 1-inch pieces or shredded
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 pound yellow or red potatoes, peeled and cut into ½-inch pieces
- 4 medium carrots, peeled and cut into ¼-inch thick slices
- 1 cup frozen peas
- 1 cup frozen or canned corn, drained
- 2 tablespoons chopped fresh parsley
Cooking Base and Seasonings
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 teaspoons thyme leaves
- 4 cups chicken broth or stock
- ½ cup white wine, dry or semi-dry
- 2 bay leaves
Instructions
- Prepare the vegetables and chicken: Peel and dice the potatoes into ½-inch pieces and slice carrots into ¼-inch thick rounds. Cut or shred the rotisserie chicken into 1-inch pieces.
- Sauté onions and garlic: In a large deep skillet or Dutch oven, heat the olive oil and 2 tablespoons unsalted butter over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Then add minced garlic and cook for an additional 1 minute until fragrant.
- Create the roux: Stir in the ¼ cup all-purpose flour, mixing well to coat the onions and garlic. Cook the flour mixture for 2-3 minutes to remove any raw flour taste, stirring continuously.
- Add liquids and seasoning: Slowly whisk in the chicken broth and white wine, ensuring no lumps form. Add the thyme leaves and bay leaves. Bring this mixture to a simmer.
- Cook vegetables in broth: Add the chopped potatoes and carrots to the broth mixture. Simmer gently until the vegetables are tender but firm, about 15-20 minutes.
- Add frozen vegetables and chicken: Stir in the frozen peas, corn, and the shredded chicken. Cook for another 5-7 minutes to heat through and combine flavors.
- Prepare biscuit topping: Remove bay leaves from the pot pie filling. Spread the filling evenly in a large casserole or baking dish. Arrange the frozen or store-bought buttermilk biscuits on top of the filling. Sprinkle shredded mozzarella cheese over the biscuits evenly.
- Bake the pot pie: Preheat your oven to 425°F (220°C). Brush the tops of the biscuits with melted butter and optionally sprinkle with flake sea salt for added flavor and crunch. Bake uncovered for 20-25 minutes or until the biscuits are golden brown and the cheese is melted and bubbly.
- Garnish and serve: Remove the pot pie from the oven and sprinkle with chopped fresh parsley for a burst of color and freshness. Let it cool for a few minutes before serving.
Notes
- Use homemade biscuits if desired for a more personalized taste and texture.
- Dry or semi-dry white wine helps to add depth to the sauce, but you may substitute extra chicken broth if preferred.
- Feel free to add other vegetables like celery or mushrooms for variety.
- Leftover rotisserie chicken works perfectly for this recipe, making it an easy meal option.
- Baking time may vary slightly depending on your oven and biscuit size, so keep an eye to prevent over-browning.
