The best chicken pot pie recipe has a creamy filling loaded with chicken and vegetables, then topped with delicious and tender sourdough biscuits. This classic recipe gets a farmhouse twist everyone will love.

chicken pot pie topped with sourdough biscuits in a white baking dish on a white and blue checked towel with a wooden spoon to the left

I’ve tested this recipe at least 4 times now, and it has become my family’s absolute favorite. They don’t mind at all that we’ve had to test it again and again.

This makes for a pretty easy and healthy meal, too. It’s a great way to get in bone broth without having to eat soup, and it’s loaded with veggies, chicken, and fermented grains.

I’m not at all upset that the kids keep asking for me to make it again.

Another wonderful thing about this chicken pot pie is that it is a one pot meal; you are not going to have a ton of dirty dishes.

This is just one of the many reasons I love cooking with my cast iron skillet: it can easily go from stove top to oven, all while being non-stick.

If you are new to cast iron skillet cooking, you can check out why it is one of our favorite kitchen tools here.

The other day, I shared how we meal prepped for the anticipation of baby #6 coming. We’ve added this one to the meal prep list, and you should, too.

This chicken pot pie recipe is a delicious way to help make our transition to a family of eight as smooth as possible.

Alright, let’s get cooking.

overhead photo of chicken pot pie topped with sourdough biscuits in a white baking dish on a white and blue checked towel

Tips For Making The Best Chicken Pot Pie Recipe:

  • Chop the veggies pretty finely so they cook quickly.
  • This recipe works great for meal prep and freezes well. Follow the steps below to see how to freeze it for later.
  • If you don’t want to make sourdough biscuits, just use your favorite butter biscuit recipe.
  • Use red potatoes so you don’t have to peel them. Since they have such a thin skin, they work great in this recipe.

This post contains affiliate links. See my full disclosure here

Tools you will need:

14 inch cast iron skillet – you also could use a 9×13 glass baking dish, but you will have to saute the veggies in a different pan first.

Cutting board

Knife

Measuring cups and spoons

Biscuit cutter – or another round object for cutting biscuits.

chicken pot pie ingredients on a white countertop
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Ingredients

  • Potatoes – chopped (I use red so you don’t have to peel them)
  • Carrots – diced
  • Butter
  • Onion
  • Garlic cloves minced
  • Bone broth
  • Flour
  • Parsley – you could use fresh as well.
  • Other spices: Garlic powder, black pepper, onion powder
  • Salt. This may sound like a lot of salt, but I’m using homemade bone broth that doesn’t have salt. So if you are using broth that already has sodium, or if you’re using a rotisserie chicken, then you will have to cut back on the salt.
  • Peas – fresh or frozen
  • Cooked chicken
  • Heavy cream

Sourdough Biscuit Recipe

  • Flour โ€“ I used freshly milled, whole wheat, white flour
  • Sourdough starter – *Fed sourdough starter is a sourdough starter that has been given equal parts water and flour, mixed, and allowed to sit at room temperature at least 4-12 hours.
  • Butter – You want it really cold. Pop it in the freezer for 10 minutes before starting this recipe.
  • Sugar
  • Milk or buttermilk
  • Salt
  • Baking powder and baking soda

How To Make The Best Chicken Pot Pie

overhead photo of sourdough chicken pot pie in a white baking dish on a blue and white checked towel

Step 1: The Night Before, Prepare The Sourdough Biscuits

If you are wanting to make this sourdough chicken pot pie, start the sourdough the night before, allowing it to ferment for 8-24 hours.

Chop up cold butter into chunks and add to a large bowl. You can also use a cheese grater and great the cold butter.

Add flour to the butter and mix; I usually just use my hands to massage the flour and butter together.

Add fed sourdough starter and sugar. Stir until nicely incorporated. Mix in milk.

Place a clean tea towel over bowl and allow to sit at room temperature at least 8-24 hours.

chopped onions, garlic, carrots, and potatoes in a wooden cutting board

Step 2: Make The Chicken Pot Pie Filling

The next day, add veggies and butter to a cast iron skillet at sautรฉ on medium low heat for 10 minutes until they start to soften.

carrots, potatoes, onions sautรฉing in a cast iron skillet, with flour sprinkled over. A copper canister of flour to the right.

Add bone broth, dried parsley, garlic powder, and onion powder. Mix and cover with lid. Allow to cook for 10 minutes.

Add flour to sautรฉed vegetables and butter and stir and cook a few minutes

To the skillet, add peas, pre-cooked chicken, and heavy cream.

peas chicken, and vegetables in bone brown in a cast iron skillet

Step 3: Finish Making The Biscuits

While veggies are sautรฉing, finish making the biscuits by adding baking soda, baking powder, and salt to the fermented dough.

chicken pot pie filling in a white baking dish with a bowl of biscuit dough to the right

Mix everything together well. I like to use my fingers.

Roll out biscuits onto a lightly floured surface and cut with biscuit cutter.

Step 4: Top With Biscuits And Bake

raw biscuits on top of chicken pot pie filling in a white baking dish

Top the filling with the sourdough biscuits and place in a 400 degree oven for about 10-15 minutes. Until the biscuits start turning golden brown. You can bake it in the cast iron skillet or transfer into baking dish.

Allow to cool for a few minutes before serving.

FAQ:

up close picture of sourdough biscuits on top of chicken pot pie filling.

Do I have to use sourdough biscuits?

Sourdough is always my go-to because it is a healthier way to consume grains. It helps break down the phytic acid and makes it more digestible. (Source)

Saying that, I get asked all the time if a recipe can be made in a non-sourdough way, and this one actually can!

Thatโ€™s because this recipe includes biscuits that go right on top, and you can switch out the sourdough biscuits to your favorite type of biscuit.

Can you make this chicken pot pie recipe dairy free?

If you are dairy free, you could sub regular butter for a dairy free butter or coconut oil. Use a dairy free milk like cashew or coconut.

Can you make this chicken pot pie gluten free?

To make this a gluten free chicken pot pie, use your favorite gluten free biscuit recipe. Instead of thickening the pot pie filling with flour, use a little bit of coconut flour, or make a cornstarch (or arrowroot) slurry.

a serving of chicken pot pie on a white plate on a white and blue checked towel with a baking dish or more chicken pot pie in the background

How To Freeze A Chicken Pot Pie

Place cooked chicken pot pie filling into a glass baking dish or disposable baking container. Top with biscuits, cover and freeze.

To reheat: take the frozen chicken pot pie and place in the refrigerator the day before (or at least the night before) to thaw.

Bake at 350 for 45 minutes, or until bubbly and the biscuits turn a golden brown color.

Check out some more freezer recipes I prepped for baby number 6 here.

Find more of our family favorite recipes straight from the farmhouse:

If you try this recipe and love it, I would love if you could come back and give it a 5 star rating!

Best Chicken Pot Pie Recipe With Sourdough Biscuits

4.72 from 309 votes
The best chicken pot pie recipe has a creamy vegetable and chicken-loaded filling, and then is topped with delicious and tender sourdough biscuits. This classic recipe gets a farmhouse twist everyone will love.
Prep: 25 minutes
Cook: 25 minutes
Additional Time: 8 minutes
Total: 58 minutes
Servings: 8
chicken pot pie topped with sourdough biscuits in a white baking dish on a white and blue checked towel with a wooden spoon to the left

Video

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Ingredients 

  • 3 medium or 4 small red potatoes, chopped
  • 4 medium carrots, diced
  • 1/4 cup butter
  • 1 medium onion
  • 4 cloves garlic, minced
  • 3 cups chicken bone broth
  • 4 tablespoons flour
  • 1 tablespoon dried parsley or two tablespoons fresh, minced
  • 1 teaspoon garlic powder
  • fresh cracked black pepper
  • 1 teaspoon onion powder
  • 3 teaspoons salt , reduce if your broth already contains salt
  • 1 cup peas, fresh or frozen
  • 4 cups cooked chicken
  • 1/2 cup heavy cream

Sourdough Biscuit Recipe –

  • 1 stick cold butter, cut into chunks (113 grams)
  • 2 cups all purpose flour, 280 grams
  • 1 cup sourdough discard, 285 grams
  • 1 tablespoon sugar, 12 grams
  • 3/4 teaspoon salt, 4 grams
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup milk or buttermilk, 122 grams

Instructions 

  • If you are wanting to make this a fermented sourdough chicken pot pie, start the biscuits the night before.
  • Chop up cold butter into chunks and add to a large bowl.
  • Add flour to the butter.
  • Cut butter into flour using a fork, food processor, or with your hands,
  • Add 1 cup of sourdough starter.
  • Add sugar and stir until nicely incorporated.
  • Add the milk or buttermilk.
  • Place a clean tea towel over bowl and allow to sit at room temperature at least 8-24 hours.
  • The next day, add diced potatoes, carrots, onions, garlic, and butter to a cast iron skillet at sautรฉ on medium low heat for 10 minutes until they start to soften.
  • Sprinkle flour over the sautรฉed vegetables and butter. Stir and cook a few minutes.
  • Add broth, dried parsley, garlic powder, and onion powder. Mix and cover with lid. Allow to cook for 10 minutes.
  • To the skillet, add peas, pre-cooked chicken, and heavy cream.
  • While the filling continues to cook, finish making the biscuits by adding baking soda, baking powder, and salt to the fermented dough.
  • Mix everything together well. I like to use my fingers.
  • Roll out biscuits onto a lightly floured surface and cut with biscuit cutter.
  • Top the filling with sourdough biscuits and place in a 400 degree oven for about 10-15 minutes. Until the biscuits start turning golden brown.
  • Allow to cool for a few minutes before serving.

Notes

  • *Fed sourdough starter is a sourdough starter that has been given equal parts water and flour, mixed, and allowed to sit at room temperature at least 4-12 hours.

To Freeze:

  • Follow the instructions above. Transfer the filling to a glass baking dish or disposable aluminum pan, top with biscuits, cover and freeze.

To reheat:

  • Take the frozen chicken pot pie out of the freezer and place in the refrigerator the day before (or at least the night before) to thaw.
  • Bake at 350 for 45 minutes, or until bubbly and the biscuits turn a golden brown color.

Nutrition

Calories: 590kcal | Carbohydrates: 57g | Protein: 27g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1898mg | Potassium: 801mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6049IU | Vitamin C: 18mg | Calcium: 143mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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158 Comments

  1. Jessica says:

    This recipe was amazing! will be adding this to our dinner rotation for sure!

  2. Rachel R. says:

    I just made these biscuits for the first time tonight! We were so impressed by how great they turned out and how easy they were to whip up. Iโ€™m new to sourdough – I just started this summer and it has been so fun. Your recipes have been hits at our house. Thanks for sharing!

    1. Lisa says:

      That is great to hear! Glad you are enjoying the recipes. Happy baking.

  3. Anonymous says:

    Hi there- thank you for your wonderful recipes first of all! Second, I am having a really hard time
    Following this recipe. You note using honey for biscuits but then your directions say sugar. You also say to mix the 1/2c milk in with biscuits prior to fermentation, but in your main post you donโ€™t mention the milk. There are so many inconsistencies in the biscuit portion of the recipe! I know you are a super busy mama of 6, but just thought Iโ€™d post this to hopefully get some clarification bec Iโ€™m dying to make this recipe! Thank you so much!!

    1. Lisa says:

      Either will work. I’ll look it over, this recipe has been changed and adapted over the years.

  4. Shaniah says:

    Hi! I’ve got a question on the biscuits, in the ingredients you have sourdough discard, but in the instructions you say starter, which should I use? Thank you!!

  5. Emily says:

    Hello! The recipe calls for sourdough discard but everywhere else in the post says to use fed starter. Just curious which one is correct. Thanks for all your amazing recipes!

    1. Lisa says:

      Either works. I used to always use fed starter, but found discard also works.

  6. Rebecca Rozeboom says:

    I’ve been following your recipes for the past month or so and have been thrilled with how they have turned out. This recipe was delicious! the biscuits were perfectly fluffy. 12 thumbs up all around!

    1. Lisa says:

      So glad to hear you are enjoying my recipes! Hope you have a great day!

  7. Michelle Olson says:

    I love your recipes!!!

    With that said, in the steps u list and in the ingredients u list out for the biscuit on the top portion u donโ€™t include milk but then when u scroll down to the recipe portion thereโ€™s milk. I made it with the milk and the milk turned sour during the fermentation and was foul smelling so I just threw it outโ€ฆ I love the rest of the recipe but am wondering about the biscuit portion?

  8. Peyton says:

    I loved this recipe! Biscuits were a little confusing to follow. Didnโ€™t know I supposed to put milk in until they sat in room temperature for over 12 hours and had no clue how much honey to put in. It would be so nice of you (when you have time lol) to clean up how this recipe is written out (ingredient amounts, steps to cooking, etc.) otherwise, we loved it!!

  9. Bibi says:

    Hello. May I know how much honey to use for the biscuits?
    The ingredients say 1 tablespoon sugar (12 grams), but on step 6 and in your video you say to use honey.

  10. Emily says:

    This is super yummy! A family favorite of ours!

    Freezer Meal attempt:

    I froze half since we’re a small family and we ate the freezer one tonight. The center biscuits didn’t get done all the way. Next time I make this into a freezer meal, I will thaw for a couple
    of days in the fridge before baking.

    1. Lisa says:

      Thanks for sharing that tip and your experience with freezing it! Glad you enjoy this recipe!