Chicken Pot Pie Recipe With Buttermilk Biscuits: Flaky Layers Over Savory Filling

Comfort food reaches new heights with this chicken pot pie topped with flaky buttermilk biscuits instead of traditional crust. The golden, layered biscuits create a tender, buttery lid that absorbs the rich, savory filling below.

This recipe balances simplicity with impressive results. The filling comes together in one pot while the biscuits bake to perfectly flaky perfection. No rolling, no fuss—just pillowy layers that break apart with every spoonful.

What makes this version special is the contrast: creamy chicken and vegetables meet airy, buttermilk-kissed biscuits. The filling stays thick and hearty, never soggy, even under the moist topping.

Ideal for family dinners or cozy weekends. The biscuits steal the show every time.

Ingredients for Chicken Pot Pie Recipe with Buttermilk Biscuits

Rich, creamy filling meets golden, layered buttermilk biscuits in this elevated comfort dish.

The chicken quality matters here. Boneless, skinless breasts stay tender when cubed uniformly—avoid overcooking. For the buttermilk, full-fat ensures the flakiest biscuits. King Arthur Flour is my go-to for consistency, but any all-purpose works. Fresh thyme (found at Whole Foods or farmers markets) adds brightness that dried can’t match. The butter? Plugra or Kerrygold for superior flavor in both filling and topping.

No buttermilk? Stir 1 tbsp white vinegar or lemon juice into regular milk and let sit 5 minutes. Out of fresh thyme? Dried thyme at one-third the amount works, though it’s less vibrant. For a shortcut, use rotisserie chicken (about 4 cups shredded)—just reduce the broth slightly. The peas can be swapped for diced green beans or corn if you prefer.

The filling thickens as it cools, so don’t worry if it seems loose at first. Store leftovers in the fridge for up to 4 days—reheat in the oven to revive the biscuits’ flakiness. This freezes beautifully for 3 months (thaw overnight before reheating).

Step-by-Step Instructions for Chicken Pot Pie With Buttermilk Biscuits

Master the technique for creating a rich, creamy filling topped with light, flaky biscuits.

Step 1: Prepare and Cook the Filling Base

Begin by dicing the 1.5 lb boneless, skinless chicken breasts into 1-inch cubes. Season with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. Heat 2 tbsp unsalted butter in a large skillet over medium-high heat until melted.

Add the chicken and cook for 5-6 minutes until lightly browned and cooked through. Remove the chicken and set aside. In the same skillet, melt the remaining 0.5 cup unsalted butter and add the finely diced yellow onion, diced carrots, and diced celery stalks.

Sauté for 5 minutes until the vegetables soften and the onion becomes translucent.

Step 2: Create the Creamy Filling

Stir in the minced garlic cloves and 1 tbsp fresh thyme leaves, cooking for 30 seconds until fragrant. Sprinkle the 0.33 cup all-purpose flour over the vegetables and stir to coat evenly.

Gradually pour in the 2 cups low-sodium chicken broth and 0.5 cup whole milk, whisking constantly to prevent lumps. Bring to a simmer and cook for 3-4 minutes until the mixture thickens to a gravy-like consistency.

Return the cooked chicken to the skillet and add the 1 cup frozen peas. Simmer for 2 minutes to heat through. Adjust seasoning with the remaining 0.5 tsp kosher salt if needed.

Step 3: Prepare the Buttermilk Biscuit Dough

In a large bowl, whisk together the 2 cups all-purpose flour, 1 tbsp baking powder, 0.5 tsp baking soda, and 0.5 tsp kosher salt. Cut in 4 tbsp unsalted butter (from the divided amount) using a pastry cutter until the mixture resembles coarse crumbs.

Make a well in the center and pour in the 1 cup cold buttermilk. Stir just until the dough comes together—do not overmix. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thickness.

Step 4: Assemble and Bake

Transfer the chicken filling to a 9×13-inch baking dish or divide it among individual ramekins. Using a biscuit cutter or a glass, cut the dough into rounds and arrange them on top of the filling, slightly overlapping.

Bake in a preheated 400°F oven for 20-25 minutes until the biscuits are golden brown and the filling is bubbly. For extra flakiness, brush the biscuits with a bit of melted butter before baking.

Let rest for 5 minutes before serving to allow the filling to set slightly.

Dietary Considerations for chicken pot pie recipe with buttermilk biscuits

Gluten-Free Adaptation

Swap the all-purpose flour in both filling and biscuits for a 1:1 gluten-free baking blend. I recommend King Arthur’s Measure for Measure—it performs best in biscuits. Add ½ tsp xanthan gum to the biscuit dough if your blend doesn’t include it. 🌾

Dairy-Free Version

Use coconut oil instead of butter and unsweetened almond milk for the filling. For buttermilk, mix 1 cup almond milk with 1 tbsp apple cider vinegar and let sit 5 minutes. The biscuits will be slightly denser but still flavorful.

Lower-Carb Option

Replace the biscuit topping with a cheddar cheese crust. Mix 1 cup almond flour, 1 egg, and ½ cup shredded cheddar, then drop spoonfuls over the filling. Bake at 375°F for 15-18 minutes until golden.

Vegetarian Twist

Swap chicken for 1.5 cups chickpeas and 1 cup diced mushrooms. Sauté the mushrooms first to remove moisture, then proceed with the recipe. The biscuits stay the same—this version is just as hearty and satisfying.

Lactose-Intolerant Fix

Use lactose-free milk and lactose-free butter in both filling and biscuits. Brands like Lactaid work perfectly without altering texture or taste. The thyme and black pepper will still shine through beautifully.

Sodium-Conscious Adjustments

Cut the salt in half and use no-salt-added chicken broth. Boost flavor with extra herbs like rosemary or parsley. I find the buttermilk’s tang naturally enhances the dish without needing extra salt. 💡

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