Chicken Pot Pie with Biscuit Topping
There are a few recipes that feel like a hug on a plate, and chicken pot pie with biscuit topping is one of them. Creamy filling, tender chicken, and instead of a fussy pie crust, we’re topping it with golden, fluffy biscuits that bake right on top. Comfort food? Absolutely. Weeknight friendly? Surprisingly, yes.
And the best part? This recipe has plenty of steps where kids can jump in—because cooking is learning, and honestly, flour-covered hands make the best memories.
Why You’ll Love Chicken Pot Pie with Biscuit Topping
- Comfort food done easy: Pressure cooker + oven = magic.
- Kid-friendly project: Shaping biscuit dough is basically edible playdough.
- Customizable: Add extra veggies or swap in chicken thighs if that’s what you’ve got.
- Make-ahead option: The filling can be prepared earlier and baked later with biscuits on top.
Ingredients
(See Azure Standard’s information below for non-GMO, organic products)
For the Filling
- 1 ½ to 2 pounds boneless, skinless chicken breast
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 cup chicken broth
- ¼ cup all-purpose flour
- 1 ½ cups milk
For the Biscuit Topping
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold butter
- ¾ cup buttermilk
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Step-by-Step Directions for Chicken Pot Pie with Biscuit Topping
1. Preheat and prep.
Heat your oven to 375°F. Spray a 9×13 baking dish with non-stick spray.
Kid job: Show them how to spray carefully, or let them rub butter around the dish with a paper towel—less mess and more fun.
2. Cook the filling in the pressure cooker.
Toss in all the filling ingredients except the milk and flour. Cook on high pressure for 12 minutes. Quick-release when done.
3. Shred or chop the chicken.
Remove chicken, shred or chop into bite-sized pieces.
Kid job: If shredding, let older kids use forks (great fine motor practice).
4. Make the sauce.
Set cooker to sauté, bring broth and veggies to a boil. Stir in flour until smooth. Add milk and chicken back in. Simmer, stirring often, until the sauce thickens enough to coat the back of a spoon.
5. Transfer to baking dish.
Pour the creamy filling into your prepared dish.
6. Make the biscuit dough.
In a food processor, pulse flour, baking powder, and salt. Add butter slices, then stream in buttermilk until a dough forms.
Kid job: Younger ones love cutting butter into chunks, or you can skip the processor and let them mix with their hands in a bowl. Messy? Yes. Memorable? Definitely.
7. Shape the biscuits.
Divide dough into 6–12 mounds, roll into balls, flatten slightly, and place on top of the filling.
Kid job: Let them roll dough into biscuits—the rustic shapes are charming, I promise.
8. Bake.
Bake 30–35 minutes, until biscuits are golden and cooked through. Optional: brush tops with melted butter.
9. Rest and serve.
Let the casserole sit 5–10 minutes before serving. (This is the hardest part.)
Serving Ideas
- Pair with a green salad or roasted veggies.
- Reheats well—just cover it with foil so biscuits stay soft but not soggy.
- Scoop into wide bowls so everyone gets filling + biscuit in each bite.
Chicken Pot Pie with Biscuit Topping
Ingredients
For filling:
- 1 ½ to 2 pounds boneless, skinless chicken breast
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 cup chicken broth
- ¼ cup all purpose flour
- 1 ½ cup milk
For biscuit topping:
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons butter, cold
- ¾ cup buttermilk
Instructions
- Preheat oven to 375 degrees. Prepare a 9×13 baking dish with non-stick cooking spray.
- In the liner of an electric pressure cooker, place all the ingredients for the filling EXCEPT the milk and flour. Cover and seal the pressure cooker.
- Cook using the manual or pressure cook setting on high for 12 minutes. When done, release the pressure using quick release.
- Carefully remove the chicken and transfer to a cutting board. Cut the chicken into bite size pieces or shred the chicken with two forks, depending on your preference.
- Cancel the keep warm setting on the electric pressure cooker and turn on the saute function. Bring the remaining contents of the pressure cooker to a boil.
- Stir in the flour until completely mixed and cook until the sauce begins to thicken. Add the milk and chopped chicken. Stir gently to combine.
- Allow to boil, stirring often to avoid scorching, for about 5 minutes or until the sauce has thickened and coats the back of a spoon.
- Transfer the chicken filling to the prepared baking dish.
- To make the biscuit topping, add the flour, baking powder, and salt to a food processor. Pulse to combine. Then, add the butter slice at a time to the mixture and pulse to mix. Once all the butter is added, continue pulsing until the mixture appears to be coarse sand. Turn the food processor on and add the buttermilk in a continuous stream. Continue to blend until a dough forms.
- Divide the dough into 6 to 12 mounds and roll into a ball. Pat into a biscuit shape and place evenly across the top of the casserole.
- Bake for 30 to 35 minutes or until the biscuits have browned slightly and cooked through. If desired, brush the tops of the biscuits with melted butter.
- Before serving, allow the casserole to rest for 5 to 10 minutes, allowing the filling to thicken.
Chicken Pot Pie with Biscuit Topping is one of those recipes that feels like more than just dinner—it’s cozy, hearty, and absolutely perfect for family cooking. The pressure cooker saves time, the biscuits make it fun, and when you invite kids to help with chopping (safe tools!), stirring, or shaping dough, you’re not just making dinner… you’re making memories.
