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.
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.
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
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.
Ingredients
- 3 medium or 4 small red potatoes, chopped
- 4 medium carrots, diced
- 1/4 cup butter
- 1 medium onion
- 4 garlic cloves, minced
- 3 cups 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 -
- 8 Tbsp cold butter, cut into chunks (113 grams)
- 2 cups all purpose flour (280 grams)
- 1 cup of sourdough discard (285 grams)
- 1 tablespoon sugar (12 grams)
- 3/4 tsp 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.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 644Total Fat: 33gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 130mgSodium: 1899mgCarbohydrates: 56gFiber: 4gSugar: 9gProtein: 30g
jane says
I am going to make this tonight! However 🙂 Did you leave butter out of the list of ingredients for the biscuits?
I found 8T on your older post for biscuits.
Thanks for the inspiration to make yummy foods healthier! Best wishes with your delivery!
Tiffany Heidenthal says
I have this same question!
Corey says
I was wondering the same thing.
Susan says
Same here!
Danielle says
I have the same question. How much butter goes into the sourdough biscuits?
Lisa says
It is supposed to be 8 tablespoons. I totally forgot to add it. Sorry about the oversight! I hope you enjoy this recipe. 🙂
Lindsay says
My daughter and I made this tonight and it was a huge hit! We only had about half the amount of chicken on hand so we just added extra potatoes and carrots to make up for the difference. We also used a 12oz bag of frozen green beans, instead of peas, since that was what we already had in the freezer. It turned out so yummy! When our biscuits (Bisquick version unfortunately) were nearly done in the oven, we brushed on some melted butter (with added garlic powder and parsley!) and it was the perfect bit of extra flavor. This was a great recipe! Thank you so much!! God bless your growing family!☺️
Stacey says
I have made this recipe several times (from your Fall/Winter meal plan) and I absolutely love it! I have yet to remember to start the sourdough biscuits on time, so I use my usual biscuit recipe instead.
I’m making it again today because it’s Pi day (3/14). I can’t wait to dig in!
Susan says
What about the amount of butter in the sourdough question???????
Please answer, thank you!
Lucie says
I made this last night, it’s amazing.
Reese says
Have you ever made this ahead of time? Would it be okay in the fridge in a casserole dish and bake the next day? It’s so delicious and I wanted to make it for my sons birthday dinner but would like to make ahead. Thank you.
Susan says
I gather, 1/4 cup of butter (4 tbs) goes in the filling and 1/2 cup of butter (8 tbs) goes in the sourdough. Correct?
Lauren says
5 STARS – I’ve cooked several of your recipes so far and my husband LOVES it every time! He says it’s just as good or better than going to a restaurant and the best part is I feel so good to feed my family this food! THANK YOU LISA!
Dale says
Can’t wait to make this one for my son and I. I can tell it’s going to be delicious. ty
Carol sears says
Not a grammar troll, but the “pee” in your recipe should be “peas”!! Love your site!!
olive says
Thank you, Lisa ~
This recipe is a keeper, everyone gave it a thumbs up! It smelled so good and was filled with wonderful flavor. Made ahead and frozen, for Thanksgiving week (a full house all week long)
Used Pillsbury biscuits to help with time, pre-cooked them, added to pie after it had been in the oven with about 10 min to go.
Will be making this again with your biscuit recipe.
Thank you for sharing
Grace Blessings to you and yours
Olive
Emily says
I made this the other night and my family loved it! A total hit. Easy to make and we had enough for leftovers another night. Thank you for the recipe!
Rachel-Sue says
Love this recipe! It has become one of my family’s favs. I didn’t have parsley the first time I made this. I substituted it for sage and switched the peas for celery. So yummy. Comfort food at its best. Thank you farmhouse on boone.
Andrea says
I was so excited to make these biscuits and I didn’t read all the way through the recipe and added the salt, baking soda, and powder all before letting it sit. Will that ruin my biscuits??? I’m so sad because I only have so much starter. PLEASE HELP!
Meagan says
Did your biscuits turn out?? I did the same thing and am about to bake it!
Dian says
Can coconut oil be used instead of butter?
Amanda says
Can I use milk or half and half instead of heavy cream? We don’t have any 🙁
Lisa says
Yes! You sure can.
Ashley says
I’ve been reading your blog/watching your youtube channel for a long time but never commented. Just wanted to say that my daughters and I made this recipe today for lunch and it was absolutely delicious! My husband even loved it and he has always disliked chicken pot pie. We are finishing off the left overs as I type this 🙂 Thank you!!
Lori S says
Made this tonight! Amazing!
We loved it.
Kristin says
I love your sourdough recipes. Your recipe mentions thickening this, but there are no directions or ingredients to thicken the gravy that the meat and vegetables are in. How and when do you do this?
Lisa says
I add a bit of einkorn flour to the meat and veggies.
Cheryl says
Hello Lisa,
Recently enjoyed this recipe for the first time. Enjoyed by all.
Thank you for sharing your culinary creativity.
Arielle Farhner says
Hi Lisa! I can’t wait to make this for my family tonight! The sourdough has been waiting since last night. I keep trying to print, however, and the print button just redirects me to the same page. Just wanted to let you know! Thanks again!
Janet says
We all love this recipe. I have made my best sourdough bisquits so far. I enjoy makeing sourdough with your starter. Pancakes, bread, cinnamon rolls. So fun!
Karin says
This sourdough biscuit recipe was very yummy! I used it as a drop biscuit and it worked well. Love a recipe that uses fresh ground flours! Thanks very much
Jenna says
We made this recipe last night minus the biscuits – we used a frozen pie crust! We used one cup less of bone broth too because of this — needed less liquid so it didn’t get a soggy bottom. It was super delicious! And we had extra filling so I put some aborrio rice with it and now am having that as an extra meal in the fridge this week! Great recipe and experience all around.
Hannah says
I want to make mini pies (4 inch) with this recipe…any suggestions on how to adjust the times for it? thank you! 🙂
Nadia says
Oh my goodness, this is truly the best! I’ve made a few in the last 4 yrs (since meeting my husband, this is his favorite dish) he now hands down prefers this recipe!
Thank you!
Maria says
This recipe is AMAZING!! Thank you so much for sharing! My family loved it! I can’t wait to make it again!!
Terry says
Made this tonight
I used the sourdough pie crust for the top and it was scrumptious!
I tried the sourdough pizza last night and it was a hit as well
I appreciate all your videos and recipes
You are so easy to watch, so “normal”!
I’m just beginning my sourdough “journey” so I’m really looking forward to trying your other recipes
Thanks so much!
Sanne says
5 stars! This was amazing! I accidentally put the baking soda en powder in the dough that I let ferment overnight instead of mixing it in after fermenting. Still worked out really well.
Gale says
Has anyone made this recipe with the sourdough skillet recipe topping instead of the sourdough biscuits?
Mary says
This really is such a tasty dish and with wholesome ingredients that I can feel great about feeding my family. Thanks Lisa!
Nancy says
This recipe is amazing!!! I stumbled upon your YouTube channel last week and was so excited to get your sourdough e-book. This was the first recipe I tried and we loved it. You are such an inspiration – thank you for sharing your insights and talent. I can’t wait to try all your sourdough recipes. I’ve literally had starter in my fridge for 2-5 years and knew there was so much potential for the “discard” but never found anything that worked out well…until I found your site! 🙂
Question: Do you used unsalted butter in all your recipes?
Notes: I used salted Kerrygold butter for the biscuits so after the ferment I only added 1/4 tsp salt (instead of 3/4 tsp) and baked off a small piece to test and it was great (probably could have added a little more but it was already delicious and didn’t want to risk oversalting). The dough was very forgiving. When mixing the flour, starter, and honey my mixture was dry and crumbly so I added a little more water to help it come together (and then I added too much and added a bit more flour). The point is, I got a dough together, it fermented and tasted great!!! I’m definitely making those biscuits again and we’ll probably try the waffles next :).
Hana T. says
Cups and grams.. I would so love if this recipe was available in grams instead of cups.. some websites transfer 1 cup of sourdough starter to 130g, some to 220g, it’s such a confusion..
Hana T. says
How much did you ladies used? 🙂
Gail Robinson says
Love this recipe. ***** Much better than the crust pie types of pot pies
Gail Robinson says
I love this recipe. Hope it brings a big sale price at our fund raiser event!
Angie says
I LOVE this recipe! It tastes amazing and makes the house smell soooo good!
Lisa says
So glad you enjoyed this recipe!
Caroline S says
Super tasty! I was going to buy frozen veggies bc I was short on time this evening, but they didn’t have any! A bit time consuming on a weeknight, but totally worth it on a rainy, cold day! Thanks for the recipe!
Lisa says
Glad you enjoyed it!
Anonymous says
Excellent recipe; all the family enjoyed it. Thank you!
Lisa says
Yay! That is wonderful to hear.
Lisa Whitson says
This recipe was delicious but my biscuits were doughy on the bottom of them. I ended up baking it longer than 15 minutes on 400 but still doughy. Do you have any suggestions?
Lynn says
Most references in this recipe call for fed starter, but in the actual recipe you list sourdough discard. Which is best? Which one do you mean?
Lisa says
Either works. I used to always use fed starter, but found discard also works.
Heather says
This recipe is amazing!!! It is incredibly delicious!
Christine says
I’m making this tonight for the family, but using your sourdough skillet topping instead! It’s going to be awesome! Loving all your recipes!
Lisa says
awesome! Hope it turns out great!
Maggie says
Absolutely delicious recipe!! Whole family loved, and i love the one pan dinners!
Lisa says
So glad you enjoyed it! Have a great day!
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.
Lisa says
Thanks for sharing that tip and your experience with freezing it! Glad you enjoy this recipe!
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.
Peyton says
I loved this recipe! Biscuits were a little confusing to follow. Didn’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!!
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 don’t include milk but then when u scroll down to the recipe portion there’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 out… I love the rest of the recipe but am wondering about the biscuit portion?
Lisa says
Thanks for catching that! You’ll want to follow my biscuit recipe here: https://www.farmhouseonboone.com/sourdough-biscuits-long-fermented If you read through that blog, you’ll notice I noted you can use water instead of milk.
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!
Lisa says
So glad to hear you are enjoying my recipes! Hope you have a great day!
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!
Lisa says
Either works. I used to always use fed starter, but found discard also works.
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!!
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 don’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 I’d post this to hopefully get some clarification bec I’m dying to make this recipe! Thank you so much!!
Lisa says
Either will work. I’ll look it over, this recipe has been changed and adapted over the years.