Comforting chicken pot pie with biscuits on top! These homemade biscuits don’t come from a can. They’re made from scratch with shredded cheese, garlic, and fresh thyme for extra flavor! This biscuit pot pie is sure to become a family favorite!

This recipe had stumped me for the better part of two years. 

It all started with a chicken pot pie with biscuits that were “dropped” on top. You know, the kind that are similar to cheddar bay biscuits we all love.

Fast forward a whole year later and the recipe still wasn’t working. Something about the drop biscuits, they just became soggy and cooked on the outside and raw in the middle. And to tell you the truth, it was more reminiscent of chicken and dumplings than a biscuit pot pie.

So I switched the biscuit dough out completely to make something more like my southern buttermilk biscuits. For a split second, I considered using biscuits in a tube. I know, it was in a moment of severe weakness, and I still regret letting the thought cross my mind. Don’t get me wrong. There’s nothing wrong with that; I’m just not a biscuit-in-a-tube kind of person. And of course, I refuse to settle with just traditional buttermilk biscuits. Nope, I want them laced with shredded cheese and flavored with fresh thyme.

And that’s what we’ve got here today. Chicken pot pie with biscuits that are exploding with delicious cheesy goodness and scented with garlic and thyme.

What do I need to make the chicken pot pie filling for chicken pot pie with biscuits?

  • Butter: we’ll use the butter to saute the veggies and then make the roux for this recipe.
  • Mirepoix: If a combination of equal parts, carrots, celery, and onions. These ingredients create the base for homemade chicken pot pie.
  • All-purpose flour: The flour is added to this recipe to create a blond roux with the melted butter. A blond roux is one that usually takes 0-4 minutes to prepare. Since it cooks up very fast (compared to a darker roux), the flour helps thicken the sauce and usually gives it a white or cream color.
  • Herbs and spices: I’m using fresh thyme, a bay leaf, garlic powder, and an all-purpose seasoning mix to flavor my chicken pot pie filling.
  • Chicken broth: Use a good quality broth for this recipe. If time permits, you could make a one-hour broth using this recipe.
  • Half and Half: I like to use half and half for this recipe as it gives the filling a deliciously rich flavor. Feel free to swap with whole milk if you’d like to cut back on the richness a bit!
  • Cooked shredded chicken: You could use a rotisserie chicken from the store or homemade freshly poached chicken. I’ve also included directions below on how I cook chicken in no time!
  • Peas: I usually use frozen peas that I just let defrost for a few minutes on the counter before tossing them in! You can add them in frozen too if they don’t have too much ice on them! If they do, pop them in a sieve and rinse under cold water to defrost the extra ice.

What do you need to make the cheesy garlic thyme biscuits?

  • All-purpose flour: pretty self-explanatory for biscuits!
  • Baking powder: is the leavening agent used to help the biscuits rise.
  • Seasonings: we’ll use salt, sugar, fresh thyme leaves, garlic powder, and chopped parsley to flavor the biscuits.
  • Grated cold butter: Grate the butter while it’s frozen! This makes it much easier to grate if you live somewhere warm like I do! You can use a box grater or a food processor to grate the butter. I live in Texas, and most of the year, it’s impossible to grate the butter by hand without it turning into a melted butter pool. So I usually use the food processor. Feel free to store the grated butter in the freezer if you plan on making biscuits later in the day!
  • Shredded cheese: I like to use an Italian blend of cheeses. They’re usually sold as a combination of 4 or 6 cheeses. My mix contained asiago, fontina, parmesan, provolone, and mozzarella. You could also grate a single flavor of these if you prefer!
  • Milk: Is the liquid portion of this recipe

How to make the best chicken pot pie with biscuits:

  1. Make the filling. Melt the butter in an oven-safe pot. This will help cut down on cleanup later! Add the mirepoix mixture and cook until softened. Sprinkle with flour and cook until the rawness is cooked out of the flour—season with all the seasonings. Slowly stream in the milk while you use a whisk to work out the lumps. Then, add the chicken stock and continue to cook the filling until it reaches a simmer and thickness. Add the shredded chicken and peas. Let it heat through, then remove from the heat.
  2. Prepare the biscuit dough. Combine the dry ingredients in a bowl and whisk. Add the cheese and combine with a fork. Add the grated butter and mix until it’s coated in the flour mixture. Slowly pour the milk and bring the dough together using a fork. Dump the dough out onto a clean, floured surface. Fold and pat it into a ¾ inch disc. Use a 2 ½ inch biscuit cutter to cut round out of the dough. You’ll get anywhere from 9-11 biscuits. Place the biscuits on top of the pie filling and brush with a little milk or melted butter so that they get golden on top when the milk solids brown.
  3. Bake. Pop the pan in the oven and let cook until the biscuits are golden on top and cooked all the way through. Let cool for a few minutes before serving; it’ll be super hot!

How to make chicken really fast for this recipe:

  1. Season one pound of chicken breasts with 1 teaspoon of seasoning salt (or poultry seasoning), ¼ teaspoon black pepper, and ¼ teaspoon garlic powder.
  2. Heat the instant pot on the sauté setting. When hot, add a drizzle of oil to the pan (or a tablespoon of butter). When hot, sear the chicken on both sides for 1 quick minute. Then, add ½ cup of chicken stock or water to the instant pot.
  3. Cover, set the valve to ‘seal,’ and pressure cook the chicken for 10 minutes. Allow the pressure to release naturally for 5 minutes if you have time, or turn the knob to quick release. Shred the chicken using two forks.

FAQs about Biscuit Pot Pie:

  1. Can I use rotisserie chicken for this recipe? Yes, you can!
  2. Can I cook the biscuits separately if I’m anticipating leftovers? Yes, you can bake the biscuits on a sheet pan lined with parchment for roughly the same amount of time! It works beautifully.
  3. Can I swap the peas for something else? Yeah, you can use green beans or chopped mushrooms (cook them with the other veggies) or something else that you prefer in place.
  4. Can I use cheddar cheese if I don’t like white cheese? Cheddar would work in place of the Italian cheese blend!
  5. I don’t have an oven-safe pan, what do I do? You can transfer the filling to a 13×9 baking dish, place the biscuits on top, and bake. It may take an additional 3-5 minutes to cook the biscuits in a glass dish, but the recipe works just fine.

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Yield: serves 5-6

Have Mercy! Chicken Pot Pie with Biscuits (Cheese + Thyme)

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Comforting chicken pot pie with biscuits on top! These homemade biscuits don’t come from a can. They’re made from scratch with shredded cheese, garlic, and fresh thyme for extra flavor! This biscuit pot pie is sure to become a family favorite!

Have Mercy! Chicken Pot Pie with Biscuits (Cheese + Thyme)

Ingredients

Pot Pie Filling:

  • 4 tablespoons butter
  • 1 cup EACH: chopped onions, carrots AND sliced celery
  • ¼ cup all-purpose flour
  • A few sprigs of fresh thyme + bay leaf
  • 1 teaspoon garlic powder
  • 2 teaspoons all-purpose seasoning (salt-free)
  • 1 ½ cups EACH: chicken broth AND half and half (or whole milk)
  • 3 ½ cups cooked shredded chicken
  • 1 ¼ cups frozen peas

Biscuit topping:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon EACH: sugar, fresh thyme leaves, AND garlic powder
  • 2 tablespoons chopped parsley
  • ¾ cup shredded Italian cheese blend (4 or 6 cheese blend)
  • 6 tablespoons cold butter, grated
  • ¾ cup milk (such as 2% or whole milk) (plus 1 tbsp)

Instructions

    1. POT PIE FILLING: Melt the butter in a 4-quart pot over medium-high heat. Add the onions, celery, and carrots and let it cook for 5-7 minutes or until slightly softened. Sprinkle the flour over the veggies and stir to coat evenly. You’ll notice it starts getting dry and crumbly, let cook for 1 minute, stirring as needed. Season with all the herbs and seasonings. Slowly stream the milk while you use a whisk to work out the lumps. Add the chicken stock and allow it to reach a simmer, and thicken; this will take 6-10 minutes. While it reaches a simmer, position a rack in the center of the oven and preheat the oven to 425ºF. When pot pie is simmering, stir in the shredded chicken and frozen peas. Let it heat through, then remove from heat.
    2. BISCUITS: Whisk the flour, baking powder, kosher salt, garlic powder, thyme, add chopped parsley in a large bowl. Add the shredded cheese and mix with a fork. Then add the grated butter into the flour mixture. Slowly pour in the milk and using a fork, prepare a shaggy dough. Dump the dough out onto a clean, lightly floured surface. Fold and pat it down into a ¾ inch disc. Use a small 2 ½ inch biscuit cutter to cut rounds out of the dough, you’ll get 9-11 biscuits. Place biscuits on top of the pot pie mixture. Brush with an additional tablespoon of milk or melted butter.
    3. BAKE: 18-20 minutes or until the biscuits are golden on top and cooked all the way through. Let cool for a few minutes before serving.

Have you made this recipe?

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