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5 from 2 votes

Chicken Pot Pie with Herb Biscuits

Tender chicken combined with carrots, peas, mushrooms, onions and celery in a rich white sauce topped with herb biscuits - seriously delicious comfort food!
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Comfort Food / Dinner
Servings: 8 servings
Author: Tricia


For the chicken:

  • 3 boneless, skinless chicken breasts
  • 2 cups low sodium chicken broth
  • 1/4 teaspoon salt
  • 1 teaspoon coarsley ground pepper
  • a few sprigs fresh thyme

For the sauce:

  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 2 tablespoons unsalted butter, divided
  • 8 ounces fresh white mushrooms, cleaned and diced, with tough stems removed
  • 1/2 medium-large onion, chopped
  • 1 cup frozen green peas
  • 1 stalk celery, diced
  • 1 large carrot, diced

For the biscuits:

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons granulated sugar
  • 1 stick 8 tablespoons unsalted cold butter, sliced thin
  • 1 cup whole milk plus extra for brushing
  • 2 teaspoons fresh thyme
  • 1/2 teaspoon salt
  • 1 teaspoon coarsley ground pepper
  • Fresh thyme for garnish


To prepare the chicken:

  • Combine the chicken broth, 1/4 teaspoon salt, 1 teaspoon coarsely ground pepper and thyme sprigs in a large skillet or sauté pan. Bring to a boil then add the chicken breasts making sure they fit in a single layer. Cover, reduce the heat to simmer and cook for 15 minutes, turning once. Turn off the heat and set aside. Allow the chicken to rest in the hot broth and finish cooking for about 15 minutes. Remove the chicken and cut into bite sized pieces, set aside. Remove the thyme sprigs and discard. Set the broth aside until ready to use in the white sauce.

To prepare the sauce:

  • Melt 1/2 cup butter in a heavy bottom saucepan over medium heat. Whisk in the 1/2 cup of flour and stir until smooth. Continue stirring for 2 minutes bringing the mixture to a boil. Gradually add the chicken broth and 1 1/2 cups milk. Continuing stirring until the sauce is thick and bubbly. Turn off the heat and add 1/2 teaspoon salt and 1/2 teaspoon pepper. Cover and set aside.
  • Preheat oven to 350 degrees.
  • In the large skillet used to poach the chicken, add 1 tablespoon butter and heat on medium-high. Once melted, add the chopped mushrooms, season with salt and pepper and cook, stirring occasionally, until nicely browned, about 10 minutes. Add the cooked mushrooms to the white sauce.
  • Put the skillet back on the heat and melt the last 1 tablespoon of butter. Add the carrots, onions, and celery and sauté until the onion is soft. Add the cooked vegetables to the white sauce, then add the frozen peas and diced chicken. Gently fold to mix. Lightly spray a 13x9" baking pan with cooking spray. Pour the chicken and vegetable mixture into the pan and spread evenly.

To prepare the biscuit topping:

  • Whisk together the flour, baking powder, granulated sugar, 1/2 teaspoon salt and 1 teaspoon black pepper in a medium bowl. Add the sliced butter and using a pastry cutter, blend the butter into the flour until it resembles coarse meal. Add 1 cup of milk and thyme to the flour mixture. Gently stir with a fork just until a sticky dough forms. Do not over-mix.
  • Using an ice cream scoop, drop balls of dough over the filling (makes about 14 biscuits) . Brush the doughy biscuits with milk and bake until the biscuits are golden brown and the filling is bubbly - about 55-60 minutes. Allow the pot pie to rest about 15 minutes before serving.


  • Divide the mixture into two smaller casserole pans or skillets if desired.
  • Place the casserole dish on a foil lined baking sheet for easy cleanup (or in case it bubbles over)
  • Use 3 cups leftover cooked chicken, rotisserie chicken, or turkey and skip to Step 2. Use 2 cups chicken broth if you don't have the poaching liquid.