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.
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.
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.
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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.
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 – 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
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.
Step 2: Make The Chicken Pot Pie Filling
The next day, add veggies and butter to a cast iron skillet at sauté on medium low heat for 10 minutes until they start to soften.
Add bone broth, dried parsley, garlic powder, and onion powder. Mix and cover with lid. Allow to cook for 10 minutes.
Add flour to sautéed vegetables and butter and stir and cook a few minutes
To the skillet, add peas, pre-cooked chicken, and heavy cream.
Step 3: Finish Making The Biscuits
While veggies are sautéing, 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.
Step 4: Top With Biscuits And Bake
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:
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!
That’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.
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:
- Roasted Red Pepper And Tomato Soup
- Skillet Pork Chops With Garlic And Butter
- Cheeseburger Soup Recipe
- Healthy One Pot Meals- Sourdough Skillet
- Zucchini Lasagna Grain Free Recipe
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
Video
Equipment
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 sauté on medium low heat for 10 minutes until they start to soften.
- Sprinkle flour over the sautéed 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
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a comfort food!
Wholesome & delicious as always!
Rather than top with biscuits, we actually use your skillet batter recipe. It comes together really fast and doesn’t require planning ahead to make the biscuits! My family loves it, even my little kids who are sometimes picky. It’s also my go-to for meal trains to make meals for other families.
Tasty! I used your discard biscuit recipe for this because I had a lot of discard that needed to be used and they worked perfectly. The only thing I’d make a critique on is I couldn’t find in the recipe where to add the salt to the pot pie mixture so I honestly forgot about it until it was already in the oven hahaha. Oh well, I just added some to my plate. My husband and daughter both didn’t mind not having any. I also omitted the peas because my daughter is allergic. My husband said this was one of the best meals I’ve made so far!
I made this tonight for dinner it was delicious!! My husband had seconds & thirds! I did make a few changes, instead of the biscuit topping I added your one pan skillet topping. I was nervous that the pot pie filling might be too liquidity. So I used 1 can of chicken broth which is almost 2 cups. All the liquid was pretty much gone. So next time I’m going to try 3 cups of broth.
This is a go-to meal! Love the flavor! Every single kid in my family goes for seconds with this one.
This was delicious. My family loved it!
Just made this for dinner earlier this evening and it was WOW amazing! Thank you. I used your discard sourdough biscuit recipe instead because I had forgotten to make 24 hours ahead of time. My family loved it too. I also halfed the recipe and still have a tiny bit left over for lunch tomorrow. Lol. Thanks for your delicious recipes!!!
I made this tonight and what a beautiful dish! The flavor was good and the biscuits were delicious. There are a couple things we felt would make it better. We will omit the potatoes and maybe add some cauliflower when adding the peas. Also we felt it needed more gravy. I didn’t have time to ferment the biscuit dough, but it still was very good. Thanks for all your recipes as I am learning all about sourdough. I wish I could post a picture, it really is a beautiful dish!
Cauliflower would be very yummy in this! Glad you enjoyed the recipe.
Omg haven’t tasted it yet but looks delicious! So easy who knew????