Chicken pot pie with biscuits – two peas and their pods

Our classic Chicken Pot Pie recipe with traditional pie crust is the BEST and one of our most popular recipes. If you haven’t tried it yet, add it to your dinner plans ASAP.

We like to make this too Chicken pot pie with cookies because it’s SO easy. The filling is packed with chicken, vegetables and is super creamy. We use rotisserie chicken to keep the recipe simple, but you can use cooked chicken or even leftover turkey.

Now the fun part: the pot pie is topped with buttermilk biscuits. If you’ve made our Buttermilk Drop Biscuits, you know they are the BEST!

We use the same cookie recipe as the topping on the pot pie. The cookies are easy to make, there is no rolling or cutting involved, you just mix everything together and place them on top of the filling. The cookies are soft, buttery and SO delicious, especially with that creamy chicken filling! The perfect combination!

If you’re looking for a comforting and cozy easy weeknight meal, you need to make this chicken pot pie with buttermilk biscuits. It’s always a dinner winner.

Ingredients for the filling

• Butter– for cooking the vegetables and adding flavor!
• Onion, carrots and celery– the start of something GOOD!
• Garlic– minced meat.
• Flour– to thicken the filling.
• Thyme– we use dried thyme because we always have it in the pantry.
• Chicken bouillon– use your favorite brand or use homemade chicken stock.
• Heavy cream– the cream provides a rich and luxurious filling!
• Shredded chicken– we use rotisserie chicken to keep the recipe super simple. If you have leftover cooked chicken, use it!
• Peas– use frozen peas, you don’t have to thaw them, just stir them in!
• Italian parsley– to brighten up the dish!

Ingredients for the cookies

• Flour– use all-purpose flour. Fluff, spoon and spirit level when measuring.
• Baking powder– so that the cookies can rise nicely in the oven.
• Sugar– just a little bit!
• Salty– use kosher salt!
• Buttermilk– make sure you use COLD buttermilk!
• Butter– melted and cooled slightly. When you mix cold buttermilk with the melted butter, it will become lumpy and that is what you want! The small knobs of butter ensure that the cookies become flaky and soft when baked in the hot oven. Melt a little extra butter to brush the cookies so they turn golden brown.

How to make Chicken Pot Pie with cookies?

Scroll down to the recipe card for the ingredient list and full instructions.

• Preheat the oven to 425 degrees F.
• In a deep one 12 inch cast iron skillet or oven safe Dutch oven, melt the butter over medium heat. Add the onion, carrots and celery; cook until tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 1 minute.

• Stir in the flour until lightly browned, about 1 minute. Add the thyme, salt and pepper.
• Slowly pour in the chicken stock and whipped cream. Bring to the boil; Reduce heat and simmer, stirring occasionally, until slightly thickened, about 3 to 5 minutes.

• Stir in the chicken, peas and parsley. Season with additional salt and pepper if necessary. Turn off the heat and set aside while you make the cookies.

• To make the cookies, combine the flour, baking powder, baking soda, sugar and salt in a large bowl. Put aside.

• In a medium bowl, combine cold buttermilk and the ½ cup slightly cooled melted butter. Stir with a spatula until everything is mixed and small lumps form. It’s okay if the mixture is lumpy.

• Add the buttermilk mixture to the dry ingredients and stir with a rubber spatula until just combined and the cookie batter releases from the sides of the bowl.

• Use a large cookie scoop or greased ¼ cup measuring cup to scoop out the dough. Place the cookie dough on top of the filling, leaving some space between the cookies as they will spread slightly in the oven.
• Brush with the extra melted butter.

• Carefully place the skillet in the hot oven and bake for 14 to 17 minutes or until the cookies are light golden brown on top.
• Remove from oven and let stand for 10 minutes before serving

Serving suggestions

This meal is very satisfying and can be a meal in itself, but if you want to serve a few sides with the pot pie, here are some ideas.

How to store and reheat

• Save: Let the chicken pot pie cool completely, then cover and refrigerate for up to 4 days. Please note: the cookies may become a little soggy, especially at the bottom, the longer they are stored.
• Heat up: You can heat the pot in the oven or microwave. I prefer to use the oven so the cookies don’t get soggy. Preheat the oven to 375 degrees F and place the pot pie in the oven, uncovered, for 10 to 15 minutes or until warm. If the tops of the cookies become too brown, cover them loosely with aluminum foil.

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