Dutch Oven Chicken Pot Pie with Biscuits (aka Chicken and Biscuits)

Homemade chicken pot pie with biscuits (also known as chicken and biscuits) takes everything you love about a cozy pot pie and joins it together with easy, homemade biscuits to create the BEST comforting meal that’s ready in 45-minutes.

Our recipe is packed with lean chicken, lots of veggies, and topped with a simple cheddar and thyme drop biscuit that will wow your family and friends. With our detailed step-by-step photos, alternative biscuit options (including store-bought), and expert tips to guide the process, you’ll have an excellent biscuit chicken pot pie on your table in no time!

Homemade Chicken Pot Pie With Biscuits

Living in Wisconsin, cozy recipes are a MUST during the fall and winter. My husband and I have been making, tweaking, and perfecting this recipe for chicken and biscuits for nearly 5 years. It’s one of his favorite meals, and I’m excited to finally share it with you too!

Biscuit Chicken Pot Pie Ingredients

For the Biscuits:

• All-Purpose Flour. The ‘body’ of our biscuit. Using all-purpose flour is easy and convenient as it’s generally the type of flour people have in their pantry.
• Baking Powder. Helps our biscuits rise and get fluffy.
• Salt. Enhances the other flavors in our biscuits.
• Dried thyme (whole leaves, not ground). We’re using dried thyme leaves because fresh thyme can be putzy and time consuming to work with. If you’d prefer fresh, you can definitely use it! I note how to make this change in the ‘Variations’ section below. We recommend dried thyme leaves vs. ground because using ground tends to turn your biscuits kind of green… not a big deal, just a bit less appealing visually.
• COLD Salted Butter. Using COLD butter is key in any biscuit or scone recipe. This helps create tender, flaky biscuits.
• Plain Greek Yogurt. Greek yogurt helps create a tender biscuit and also adds a bit of tang like a buttermilk would (which is a classic ingredient in many biscuit recipes). It also allows us to reduce the amount of butter needed for a better-for-you biscuit.
• Whole Milk. Used to help bring our biscuits together. For added richness, you can also use half-n-half or heavy cream.
• Sharp Cheddar Cheese. Adding cheddar to our biscuits (along with the thyme) really gives our biscuits that ‘wow’ factor and brings a bold flavor punch to our pot pie.

For the Pot Pie:

• Olive Oil. Used to sauté the onion and garlic.
• Medium Yellow or White Onion. Onion adds flavor and texture to our pot pie filling.
• Minced Garlic. A little bit of garlic goes a long way in adding depth of flavor to our filling.
• All-Purpose Flour. This is used to thicken the ‘gravy’ or sauce for our pot pie filling (like making a roux).
• Chicken Broth. Using broth makes sure our ‘gravy’ or sauce has a rich flavor.
• Whole Milk. Whole milk makes our filling wonderfully creamy without a ton of added fat. You can also use half-n-half or heavy cream if preferred.
• Cooked, Shredded or Cubed Chicken. Our go-to chicken for this recipe is from our crockpot shredded chicken recipe (we prep up a double batch almost weekly). But you can use other leftover chicken you may have, boil some up quick on the stove, or use a store-bought rotisserie chicken too!
• Frozen Peas and Carrots. We’re using frozen veggies to keep things easy! This reduced the amount of chopping required, and you can just toss them into your filling straight from the freezer.
• Salt and Pepper. We’re using simple spices to flavor our dish, allowing the other ingredient flavors shine.

Measurements and recipe directions are below in the recipe card.

How to Make Dutch Oven Chicken Pot Pie with Biscuits

Prep. Make sure your oven rack is in the center of your oven, then preheat your oven to 425°F.

Make the drop biscuits. Begin by whisking together your flour, baking powder, salt, and thyme in a large mixing bowl.

Add the COLD cubed butter into the bowl and cut it in with a pastry cutter (or your hands) until the mixture resembles coarse crumbs (you’ll have pebble to pea-sized crumbs).

In a separate bowl (or liquid measuring cup), whisk together the milk and Greek yogurt to combine. Then stir in the shredded cheese.

Pour the milk mixture over the dry ingredients a little at a time, mixing everything together with a rubber scrapper. STOP stirring as soon as the dough holds together (it will seem a bit wet, that’s ok!).

Flatten the dough into a disc and place it in the fridge until ready to place on top of the pot pie filling.

Make the pot pie filling. Heat the olive oil in your Dutch oven (or ovenproof pot or skillet) over medium-high heat.

Sauté the onion with the salt and pepper until the onion is tender and lightly browned (about 3 to 4 minutes). Add the garlic and cook until fragrant (about 1 minute more).

Sprinkle in the flour and stir until the flour has soaked up any liquid and the onions look coated and a bit clumpy.

Stir in the chicken broth and milk. Bring the liquid to a low boil, then reduce the heat to simmer the ingredients, stirring constantly, until thickened (about 5 to 8 minutes).

Remove from the heat and add the cooked chicken and frozen peas and carrots to the Dutch oven.

Once all the chicken, peas, and carrots are coated with the milk mixture, flatten into an even layer in the Dutch oven.

Top the pot pie filling with the biscuits. Get the biscuit dough out of the fridge and divide the dough into 8 equal section.

Use your hands to shape each biscuit into a  ¼″ – ½″ thick discs / patties (it helps to grease or PAM your hands for this step!!!).

Place the biscuit dough discs on top of the pot pie filling, spacing them about ½″ apart.

Bake the pot pie uncovered until the filling is bubbling and the biscuits are golden-brown (about 15 to 18 minutes).

Let the pot pie cool for about 5 minutes before serving.

Make this Biscuit Topped Chicken Pot Pie in Advance

The filling can be made up to 3 days in advance and stored in the fridge. Be sure to let it cool before storing (either tightly covered or in an airtight container). When ready to enjoy, transfer the filling to your Dutch oven and heat on medium on the stove until warmed through. Top with your biscuits and bake as outlined in the recipe card.

Dutch Oven Chicken Pot Pie Variations

Use leftover turkey from Thanksgiving! This recipe is a great leftover turkey recipe too. Just swap out the chicken for your leftover turkey one-for-one and you’re good to go!

Use fresh thyme in your biscuits. If you have the time to get all those little leaves off the stems of fresh thyme, do it! It tastes great in this recipe (but we’ve set up the base recipe to be as easy as possible). Replace the 1 teaspoon of dried thyme with 1 Tablespoon of fresh.

Bake the biscuits on a baking sheet instead of on top of the pot pie. This is a great option if you know you won’t be serving up the entire pot pie at one time so the biscuits can be stored separately (helping to prevent the a soggy bottom). My family doesn’t mind how the biscuits are on days 2 and 3 of our pot pie with the biscuits right on top, but if yours might, this is a good option for you.

Make a homemade buttermilk biscuit topping instead. If you’d prefer a more standard biscuit, I’d recommend using my friend Cynthia’s buttermilk biscuit recipe as an alternative to our cheddar drop biscuits outlined.

Keep things easy with store-bought biscuits. Crunched on time (or just want to use your favorite Pillsbury Grands canned biscuits)? Go for it! I recommend brushing melted butter over the top of the store-bought biscuits before baking to help them brown perfectly.

Tips For Making Biscuit Chicken Pot Pie

Be sure your homemade biscuit topping isn’t too thick! We’ve made this for dinner dozens of times, and when the biscuits are too thick on top of the pot pie, they often don’t bake all the way through. Just be sure to pat each biscuit down to be a little under ½″ thick for best results.

How to Store Dutch Oven Chicken Pot Pie

Store leftover biscuit chicken pot pie in an airtight container in the fridge for 3-4 days. Reheat individual portions in the microwave until heated through. Alternatively, reheat in the oven.

How Long to Reheat Chicken Pot Pie in Oven

If you’d prefer to reheat your pot pie in the oven, preheat your oven to 350°F and then pop your leftover pot pie into the oven (either in the Dutch oven it was cooked in, or portioned out into an oven-safe baking dish) and heat for about 15-20 minutes until it’s reheated all the way through (this will vary based on the amount of pot pie your are trying to reheat at one time). If the biscuits begin to brown too much, cover with aluminum foil.