If there’s one dish that instantly says “home”, it’s a warm, creamy chicken pot pie. And no one makes comfort food like The Pioneer Woman, Ree Drummond.
This recipe takes inspiration from her classic style—simple ingredients, hearty flavor, and plenty of farmhouse charm—but with one delicious twist: fluffy homemade biscuits baked right on top.
Whether you’re feeding a hungry family or just craving a cozy Sunday supper, this chicken pot pie with biscuits hits all the right notes. It’s creamy, savory, loaded with tender chicken and vegetables, and those buttery biscuit tops? They’ll have your whole table asking for seconds (and thirds!).
Why You’ll Love This Recipe
First, this dish is the perfect balance of rustic and refined. The chicken filling is rich and flavorful, with just the right amount of creaminess. The biscuits puff up golden and flaky on top, giving you the best of both worlds: a creamy stew and a soft, pillowy crust.
Second, it’s kid-approved and endlessly flexible. You can use leftover chicken, rotisserie chicken, or even turkey. And the biscuit topping is made from scratch, but comes together easily with pantry staples—no rolling pin required. It’s weeknight-friendly, but worthy of a spot on your Sunday dinner table.
What You’ll Need
For the Chicken Filling
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- ½ cup heavy cream
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- 1 tbsp chopped fresh parsley (optional)
For the Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 6 tbsp cold unsalted butter, cubed
- ¾ cup buttermilk (plus more for brushing tops)
Pro Tips
- Use very cold butter for the fluffiest biscuits—it creates steam pockets as they bake.
- Don’t overmix the dough—gentle handling keeps the biscuits tender.
- Let the filling cool slightly before adding biscuit dough to avoid soggy bottoms.
- Double the biscuit topping if you like extra bread-to-filling ratio!
- Add cheese or herbs to the biscuit dough for extra flavor.
Tools You’ll Need
- Cast-iron skillet or oven-safe sauté pan
- Mixing bowls
- Whisk
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Biscuit cutter (optional)
- Pastry blender or fork (for cutting butter)
Substitutions and Variations
- No buttermilk? Use ¾ cup milk + 2 tsp vinegar or lemon juice as a quick substitute.
- Rotisserie chicken shortcut: Saves time and adds great flavor.
- Add mushrooms or corn for extra heartiness and sweetness.
- Dairy-free? Use plant-based milk and butter alternatives.
- Turkey pot pie: Perfect post-Thanksgiving twist.
Make Ahead Tips
- Filling: Make 1 day ahead, refrigerate, and reheat before topping with biscuits.
- Biscuits: Mix the dry ingredients and butter ahead; add buttermilk right before baking.
- Freeze: Assemble the filling and freeze separately—add biscuit dough fresh when ready to bake.
How to Make Pioneer Woman-Inspired Chicken Pot Pie with Biscuits
Step 1: Cook the Veggies
In a large oven-safe skillet, melt butter and olive oil over medium heat. Sauté onions, carrots, and celery for 5–6 minutes until softened. Add garlic and cook for 1 minute.
Step 2: Make the Creamy Base
Sprinkle in flour and stir constantly for 1–2 minutes to cook out the raw flavor. Slowly whisk in broth, then milk and cream. Simmer until thickened, about 4–5 minutes.
Step 3: Add Chicken and Peas
Stir in shredded chicken, peas, salt, pepper, thyme, and parsley. Reduce heat and let simmer for 2 minutes, then remove from heat.
Step 4: Make the Biscuit Dough
In a large bowl, whisk together flour, baking powder, salt, and baking soda. Cut in cold butter with a pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk just until dough comes together.
Step 5: Drop Biscuits on Top
Spoon dollops of biscuit dough over the cooled filling in the skillet. Brush tops with buttermilk for a golden finish.
Step 6: Bake
Transfer the skillet to a preheated 400°F oven. Bake for 25–30 minutes, or until biscuits are golden and cooked through, and the filling is bubbly.
Step 7: Cool Slightly and Serve
Let rest for 5–10 minutes before serving. Scoop generous portions into bowls and garnish with extra parsley if desired.
Leftovers and Storage
- Fridge: Store in an airtight container up to 3 days.
- Reheat: Warm in a 350°F oven to maintain biscuit texture. Microwave works for quick meals, but biscuits may soften.
- Freeze: Freeze the filling only; make fresh biscuit topping when ready to bake.
Recipe FAQs
1. Can I use canned biscuits?
Yes! While homemade is best, refrigerated biscuits work in a pinch—just watch the baking time.
2. What’s the best chicken to use?
Leftover roasted or rotisserie chicken is perfect. Breast or thigh meat both work well.
3. Can I make this vegetarian?
Yes! Use veggie broth and replace chicken with sautéed mushrooms or white beans.
4. How do I know the biscuits are done?
They should be golden brown on top and no longer doughy inside. A toothpick inserted should come out clean.
Why You’ll Crave This Biscuit-Topped Pot Pie
This Pioneer Woman-inspired chicken pot pie with biscuits is the kind of cozy, comforting dish that fills your kitchen with warmth and your table with smiles. From the creamy filling to the fluffy, golden biscuit topping, every bite feels like a hug. Whether you’re feeding a crowd or just craving something hearty and homemade, this recipe will never disappoint.
Give it a try and let me know in the comments—did you add extra veggies? Try a shortcut? I’d love to hear how it turned out!