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    Home » Recipes » Main Dishes » Chicken » Southern Style Chicken and Biscuits

    Southern Style Chicken and Biscuits

    Published: Apr 22, 2022 by Barbara Curry · This post may contain affiliate links.

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    Biscuit chicken pot pie with a serving spoon.

    Homemade Chicken and Biscuits is Southern comfort food at its best. This recipe combines a creamy, hearty filling with tender buttery biscuits for the best pot pie you’ve ever had. 

    A serving spoon scooping out a biscuit with chicken pot pie.

    Homemade chicken and biscuits is the perfect dish for any time of year, especially when you’re craving something comforting and full of flavor. You can even make the sauce and biscuit dough the night before and assemble everything the next day.

    This makes for a quick dinner if you’re running short on time.

    Aside from being delicious, I love that you can make this easy chicken pot pie recipe with ingredients you have on hand. And it’s easy to customize them based on your family’s tastes. You could even make mini pot pies using individual size ramekins, so each person gets their own.

    What makes this pot pie one of my favorites is that it’s topped with flaky buttermilk biscuits. You know I’m always looking for an excuse to make biscuits. Since they’re amazing on top of my Guinnes meat pie, I knew adding fluffy biscuits here would be fabulous.

    While classic chicken pot pie is made in a pie crust, biscuits work so well with this recipe because they absorb some of the liquid and flavor from the chicken and veggies.

    The combination of a flaky buttermilk biscuit with the creamy chicken filling is scrumptious!

    If you want to go the pie crust route instead of biscuits, I would go with a galette instead of a traditional pie, you get more flaky pie crust that way.

    Chicken pot pie in a skillet topped with biscuits.

    What is a pot pie?

    Pot pie is an all-in-one meal consisting of meat, vegetables and a creamy chicken gravy. The filling is topped with pie crust, biscuits or even mashed potatoes. Then the savory casserole is baked until the crust is piping hot and golden brown. 

    It’s the ultimate comfort food. While some are made with cream of chicken soup, this creamy filling is made from scratch.

    The first meat pie recipes came to America in the 1700s with the settlers who arrived from Europe. In the 1950s they became even more popular when brands such as Stouffer’s and Marie Callender began marketing frozen chicken pot pies.

    Looking for more simple one-dish meals? Try Spaghetti Casserole, Shepherd’s Pie, Tamale Pie, Southwest Chicken and Rice or Chicken with Sweet Potatoes.

    Why you’ll love it

    • This meal is full of tender veggies you’ll feel good about eating
    • Flaky biscuits are easier to make and even better than pie crust
    • The creamy sauce has a rich flavor from the cream cheese along with garlic and thyme
    • Use rotisserie chicken or leftover turkey for an even quicker meal
    • Assemble the homemade chicken pot pie a day ahead of time to make dinner a breeze

    How to make it ahead

    Biscuit chicken pot pie can easily be made ahead, you just need to keep the chicken mixture separate from the biscuits. Cook the chicken filling and when it has cooled, cover and refrigerate.

    For the biscuits, cut the dough into rounds and place on a baking sheet, cover with plastic wrap and refrigerate. When ready to bake, let the chicken come to room temperature and then cover with the cold biscuits.

    What you’ll need

    Ingredients for chicken pot pie

    Chicken – I use breast meat but you can substitute chicken thighs if you prefer the taste of dark meat. You can also use rotisserie chicken or leftover chicken.

    Vegetables – yellow onion, celery, carrots and garlic get cooked to perfection. If you want to add more vegetables, try adding frozen peas or corn.

    Fresh thyme – fresh herbs add an earthy, savory flavor, try to use fresh for the most flavor. If using dry, just add 1 teaspoon.

    Chicken broth – I use bone broth or chicken stock, even better, make your own. If your watching your salt, use a low-sodium chicken broth.

    Cream cheese – adding 2 ounces makes for an even richer pot pie. If you don’t want to use cream cheese, you can add whole milk, cream or half-and-half instead.

    Butter – I use unsalted butter for the sauce and the biscuits, if using salted, you will need to decrease the salt in the recipe.

    Buttermilk – for the biscuit topping.

    Pro tip: If you’re out of buttermilk, you can make your own with just two ingredients. Here are three different methods for how to make your own buttermilk.

    Egg – brushed on top of the biscuits for a golden brown finish

    Pantry staples – flour, baking powder, baking soda, sugar and salt

    Simple steps to make chicken and biscuits

    Step 1: For the chicken pot pie filling

    Cook the chicken a large cast iron skillet or oven-proof skillet over medium heat. When the meat reaches an internal temperature of 165° remove it to a separate plate. You can also cook chicken breasts in the oven, or you can use rotisserie chicken and skip this step. If using cooked chicken, add it in step four.

    A skillet with onions, carrots and celery.

    Step 2:

    Add onions, celery and carrots to the same skillet and cook until they’re soft, then add garlic and thyme.

    Vegetables cooked in a skillet with a wooden spatula.

    Step 3:

    Melt butter and add flour, slowly whisk in the chicken broth until thickened. Fold in the cream cheese.

    Creamy chicken sauce that has been thickened.

    Step 4:

    Shred the cooled chicken with two forks and add the shredded chicken back to the skillet. Stir to combine and simmer.

    Step 5: For the Biscuits

    If this is your first time making biscuits, check out this post for tips and tricks on how to make biscuits from scratch.

    Add dry ingredients — flour, baking powder, baking soda, salt and sugar — to the large bowl of a food processor. Process until combined. Add cold butter and process again, until the mixture looks like coarse meal. Add buttermilk and process just until the dough holds together. 

    A food processor with biscuit dough.

    You can use a pastry cutter instead of a food processor. For tender biscuits, make sure the butter and buttermilk are cold and that you handle the dough as little as possible.

    Step 6:

    Put the biscuit dough onto a floured surface and pat it into a rectangle. Cut the rectangle into fourths and stack the layers on top of each other. Pat the stack into a rectangle and repeat the process 3 times. Then roll the dough to ½ inch thickness and use a 2 ½ inch round cutter to cut the biscuits straight down (don’t twist the cutter).

    Biscuit dough cut into four sections.
    Sections of biscuit dough stacked on top of each other.
    A rectangle of biscuit dough with a biscuit cutter.

    Step 7:

    Place the cut biscuits on top of the chicken mixture. Make an egg wash by whisking the egg with water or heavy cream and brush on top of the biscuits.

    Chicken pot pie filling topped with raw biscuits.

    Sprinkle with flaky salt and black pepper and bake the chicken pie for 12-15 minutes or until the tops of the biscuits are golden brown.

    A skillet of baked chicken pot pie with golden biscuits.

    The result is the most delicious chicken pot pie you’ve ever had with a fluffy biscuit in each serving and tender chicken that will become a family favorite. Total time involved is under an hour.

    Substitutions you can make

    Pot pie is customizable to suit your taste. If you’d like to use different veggies, there are a lot of options. Try fresh green beans, peas, corn or mushrooms. For an extra dose of vitamin C add in chopped red pepper or broccoli. And frozen mixed vegetables work great when you’re in a rush.

    You can experiment with other herbs like parsley, Italian seasoning or rosemary, or add some red pepper flakes for a little heat. Leftover turkey, ground beef or sausage are great protein substitutions. For another variation, try topping the filling with cheese biscuits or cheddar bay biscuits.

    If you want to save time, you can use rotisserie chicken, just shred it and add before topping with the biscuits.

    FAQs and tips

    Can you make skillet chicken pot pie ahead of time?

    Yes, it’s easy to make biscuit topped chicken pot pies ahead of time. Cook the chicken a day or two ahead of time in a Crock-Pot or Instant Pot for easy shredding. Chop the vegetables and store them in a container in the fridge.

    Make the biscuit dough the day before and store it in the fridge. You can even measure and combine the dry ingredients and keep them in a covered bowl. When it’s time to make the pot pie it will come together even quicker thanks to your prep work.

    What if my skillet isn’t oven-proof?

    If your skillet has plastic or wood elements, you won’t want to put it in the oven. Instead, transfer the pot pie casserole dish before topping it with the biscuit dough.

    Why does it matter if I twist the biscuit cutter?

    When you’re cutting the biscuits, be sure to punch straight down through the dough. If you twist the cutter it will seal the edges and the biscuit won’t rise as high.

    Can I use store bought biscuits?

    If your time is short you can substitute store bought biscuits for the homemade version. The homemade biscuits taste much better and don’t take long to make, so if at all possible use this from-scratch recipe.

    Can you freeze chicken pot pie with biscuit topping?

    Yes, you can freeze the pot pie before baking. Spoon the filling into an airtight container and transfer it to the freezer. Place the cut biscuit dough on a baking sheet, cover it and place it in the freezer until the biscuits are completely frozen. Then transfer them to a plastic freezer bag and freeze them for up to three months. 

    When you’re ready to bake the frozen chicken pot pie, thaw the filling and biscuits, transfer it to a baking dish, top with the cut biscuits and bake.

    What can you use in place of cream cheese?

    If you want to replace the cream cheese, you can add a little cream, milk or half-and-half to give it a creamy taste. Just decrease the chicken broth by the amount of cream you add so that it doesn’t get too runny. For the best chicken pot pie, it’s better to use cream cheese.

    What to serve with chicken pot pie

    Pot pie is a complete meal in itself, but be sure to save room for dessert.

    Grilled Apples or Apple Crisp topped with ice cream

    Banana Cream Pie filled with old-fashioned vanilla custard

    Chocolatey Fudgy Brownies and Chocolate Cobbler

    Light and healthy  Spicy Fruit Salad or Fruit with Honey and Lime

    More chicken recipes to savor

    • Cast Iron Skillet Chicken with Olives
    • Baked Buffalo Chicken Tater Tot Casserole (Hot Dish)
    • Parmesan Chicken Meatballs
    • Baked Buffalo Wings

    If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

    Biscuits on top of chicken pot pie in a skillet.

    Chicken Pot Pie with Biscuits

    Author: Barbara Curry
    Homemade Chicken Pot Pie with Biscuits is Southern comfort food at its best. This recipe combines a creamy, hearty filling with tender buttery biscuits for the best pot pie you’ve ever had.
    5 from 1 vote
    Print Pin
    PREP: 40 minutes
    COOK: 12 minutes
    Servings: 8

    Ingredients
     

    • 4 chicken breasts
    • 1 medium onion chopped
    • 1 cup celery chopped
    • 1 cup carrots chopped
    • 3 cloves garlic minced
    • 1 tablespoon thyme
    • 4 tablespoons flour
    • 4 tablespoons butter
    • 2 ¼ cups chicken broth
    • 2 ounces cream cheese

    TOPPING

    • 1 ¾ cups flour
    • 1 teaspoon baking powder
    • ½ baking soda
    • 1 ½ teaspoons sugar
    • ¼ teaspoon salt
    • 8 tablespoons butter cut into 1 inch cubes
    • ½ cup buttermilk
    • 1 egg
    • flaky salt
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    Instructions
     

    • Heat oil in a large skilled over medium heat, add chicken and cook until browned 3-5 minutes, turn and continue cooking until it has cooked through, 165º. Remove to a separate plate.
    • In the same skillet, add onions, celery and carrots and cook until softened, 5-8 minutes. Add garlic and thyme and cook an additional minute.
    • Add butter to the pan and once melted add flour, stirring until incorporated. Slowly add chicken broth and whisk until it has thickened. Add cream cheese and stir.
    • Shred or cut chicken and add back to the skillet. Top with biscuits. Mix egg with a tablespoon of water or cream and brush on the biscuits. Sprinkle with flaky salt and bake for 12-15 minutes until biscuits are golden brown.
    • BISCUITS: In a food processor, add flour, baking powder, baking soda, salt and sugar. Process until combined. Add cold butter and process until it resembles coarse meal. Add buttermilk and process just until it comes together. Turn out onto a floured surface and pat into a rectangle. Cut into fourths and stack on top of each other. Pat into a rectangle and repeat 3 times. Roll out dough to ½ inch thickness and use a 2 ½ inch round cutter to cut biscuits. Place on top of chicken mixture.
    Barbara’s Tips + Notes
    • You can use rotisserie chicken, just add at the end.
    • You can also bake the chicken first.
    • This is easy to make ahead, just wait to add the biscuits until you are ready to bake.
    • If you don’t want to use cream cheese, you can substitute milk or cream.
    • You can transfer this to a casserole dish instead of baking it in the skillet.
    • Feel free to add your favorite vegetables.

    Nutrition

    Calories: 458kcal | Carbohydrates: 30g | Protein: 30g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 670mg | Potassium: 670mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3481IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 2mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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