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This Biscuit Crumble Chicken Pot Pie is truly an ultimate comfort food meal. It’s got a rich, filling interior of tender chicken and a vegetable medley encased in a creamy roux, and is topped with homemade Parmesan biscuit crumbles.

Overhead view of a large casserole dish filled with a homemade chicken pot pie topped with savory Parmesan biscuit crumbles, with one spoonful removed to a nearby wooden bowl.

The coziest chicken pot pie.

This, my friends, is chicken pot pie done deliciously for a crowd. If you have many mouths to feed, whether your own family or guests, and are looking for a comforting, hearty meal, this will not disappoint. The filling is rich and creamy, with tender chicken, flavorful veggies, and the most delicious homemade sauce enrobing it all. But I think the real star of this show is the savory Parmesan biscuit crumble on top.

Most of the time, my focus is sharing recipes that are as fast and simple as they are tasty. So be forewarned that this one is more time-intensive. It’s perfect meal to make on a lazy weekend afternoon, or perhaps a day you’re home with a sick child. There is some chopping and multiple steps involved, but the end result is well worth it, if you ask me.

Related: Chicken and Dumplings

Another warning: this recipe makes a huge amount of food, especially when you consider how hearty and filling it is. The advantage is, by the time you get everything assembled, it’s truly a one-pot dish, with your protein, veggies, sauce, and a little biscuit all in one.

So while it takes a little time to make, each individual step is straightforward, and when that delicious bubbling pan comes out of the oven, all you’ll need to do is scoop up big spoonfuls and pass around the bowls.

Wooden bowl full of a helping of biscuit topped chicken pot pie.

How To Make Biscuit-Topped Chicken Pot Pie

I’ve included a few step-by-step photos here to make this recipe extra easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Cook the chicken. You can save a little time by using shredded rotisserie chicken and skipping this step, but simmering chicken breasts or thighs directly in the stock you’ll use to make the roux adds a lot of flavor and guarantees the chicken stays tender, so candidly I think it’s worth it.

Prep the biscuits. As the chicken simmers, you’ll have time to stir together the biscuit mixture and shape it into rustic little pillows. Give them a short pre-bake in a very hot — 450°F — oven so that they are crisp and don’t fall apart later, when placed atop the chicken mixture.

Rustic Parmesan biscuits baked on a sheet pan.

Sauté the vegetables. You’ll do this in two stages: first, the carrots, celery, and onion. When tender, remove those to a bowl where you’ve already set aside and shredded the cooked chicken.

Secondly, sauté the mushrooms with a smidge of soy sauce and tomato paste, which add great flavor. This is all happening in the same Dutch oven or large stockpot in which you originally simmered the chicken. Remove the mushrooms to the same bowl and set aside.

Bowl full of shredded chicken, carrots, onion, celery, and mushrooms.

Finally, make the roux. This, again, will happen in the same pot used for the chicken and vegetables. This ensures none of the flavor is lost, and also means you’ll only have the one pan to wash once the pot pie is fully assembled.

Assemble. Stir the chicken and veggies into the roux, along with frozen peas. The peas don’t need to be cooked at all first. Transfer the whole mixture into a 9″x13″ baking dish.

Rectangular white ceramic baking dish filled with a chicken pot pie filling.

Arrange biscuits on top. Don’t worry if there are some gaps, or if some of the biscuits crumble a little bit.

Biscuits placed on top of chicken pot pie filling and ready to bake.

Bake. The oven should still be on from the biscuits’ pre-bake, so just pop the whole dish in for about 15 minutes. It is done when the biscuits are a nice golden brown and the filling is bubbling around the edges.

Overhead view of a chicken pot pie with biscuit crumble topping in a white ceramic baking dish, just pulled from the oven and cooling on the counter.

Cool and serve. Let the dish rest for 5-10 minutes, then dig in!

Top Tips for Success

  • Prep as you go. I know professional chefs would groan at any suggestion you not use a full mise en place, but for recipes like this one my perspective is that it’s not really necessary and can slow you down significantly. You can prep the biscuits as the chicken cooks, slice the mushrooms as the first batch of veggies simmers, etc.
  • Liven with lemon juice. It seems so small, but the squeeze of lemon juice in here really wakes up all the other flavors and cuts the richness of the roux. Don’t skip it!
  • Use fresh herbs for garnish. That pop of freshness is so lovely. Thyme and parsley are obvious choices, because they’re in the recipe itself, but if you have a sprig of rosemary or oregano, those also go well.

Serving Suggestions

From my perspective, if you’ve done the work to get this pot pie assembled and served, that’s your complete meal in one. This said, if you need a little something more, pair it with a simple salad. This arugula Parmesan combination or a kale apple pecorino mixture would complement the flavors.

Overhead view of a bowl full of chicken pot pie with homemade Parmesan biscuits on top, with the full pan visible to the side.

Storage & Reheating

This recipe makes quite a lot of food, so it’s highly possible you will have extra to enjoy for future meals. Leftover chicken pot pie will keep well for 3-4 days in the fridge.

You can just reheat portions in the microwave, which is what I usually do. If you really want to go the extra mile, gently lift off the biscuits and warm those separately in a toaster oven or oven at 200°F so the exteriors stay nice and crisp.

Related Recipes

Craving more comfort food? Some of our other favorites include a sausage noodle casserole, vegetarian pot pie with fennel and potatoes, and a cozy turkey pot pie with puff pastry crust.

If you try this Biscuit Crumble Chicken Pot Pie recipe, don’t forget to rate it and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

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Overhead view of a large casserole dish filled with a homemade chicken pot pie topped with savory Parmesan biscuit crumbles, with one spoonful removed to a nearby wooden bowl.
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4.75 from 4 votes

Biscuit Crumble Chicken Pot Pie

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 10 servings
An ultimate comfort food! Chicken pot pie with carrots, celery, mushrooms, a creamy roux, and a simple biscuit topping, perfect for a cozy supper.

Ingredients

For the filling:

  • 1.5 pounds (about 750 grams) boneless, skinless chicken breasts or thighs
  • 3 cups low-sodium chicken broth or stock
  • 2 Tablespoons olive oil divided
  • 1 medium yellow onion chopped
  • 3 whole carrots peeled and cut into small coins
  • 2 celery ribs chopped
  • 1 Tablespoon fresh thyme leaves or 1 teaspoon dried
  • kosher salt and black pepper
  • 10 ounces (about 300 grams) small mushrooms cleaned and sliced
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon tomato paste
  • 4 Tablespoons (57 grams) unsalted butter
  • 1/2 cup (60 grams) all-purpose flour
  • 1 cup milk whole preferred, 2% is also fine
  • juice of 1 small lemon
  • 1 Tablespoon chopped fresh parsley leaves or 1 teaspoon dried
  • 1 cup frozen baby peas

For the crumble topping:

  • 2 cups (240 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • freshly-ground black pepper to taste
  • 1/8 teaspoon cayenne pepper to taste
  • 6 Tablespoons (85 grams) unsalted butter very cold
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup plus 2 Tablespoons heavy cream

Instructions

  • First, cook the chicken. Place the chicken breasts or thighs and broth together in a large Dutch oven over medium heat. Bring to a simmer. Cook for 8-12 minutes, just until the chicken is cooked through. Transfer cooked chicken to a large bowl, and pour the broth through a fine-mesh strainer into a large liquid measuring cup and set aside. Don’t bother to wash out the pot.
    1.5 pounds (about 750 grams) boneless, skinless chicken breasts or thighs, 3 cups low-sodium chicken broth or stock
  • While chicken simmers, make the topping. Preheat the oven to 450 degrees F (220 C), and line a large baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper.
    2 cups (240 grams) all-purpose flour, 2 teaspoons baking powder, 3/4 teaspoon kosher salt, freshly-ground black pepper, 1/8 teaspoon cayenne pepper
  • Cut the 6 Tablespoons butter into small pieces. Use your fingers or two forks to incorporate those pieces into the flour mixture until it is coarse and crumbly. Stir in the Parmesan, then add the cream and stir just until combined. Do not over mix. Add a few extra drops of cream if needed to press in any loose crumbs.
    6 Tablespoons (85 grams) unsalted butter, 1/2 cup grated Parmesan cheese, 3/4 cup plus 2 Tablespoons heavy cream
  • Gently press the biscuit mixture into small, craggy pieces, roughly 2-inches each, and set the pieces on the prepared baking sheet. Bake for 10-12 minutes, until fragrant and very lightly brown. Set aside to cool. Leave the oven on.
  • After removing the chicken and broth, prepare the rest of the filling. Warm 1 Tablespoon of the oil in the now-empty Dutch oven over medium heat. Add the onion, carrots, celery, thyme, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring occasionally, until the veggies are tender, 5 to 7 minutes.
    2 Tablespoons olive oil, 1 medium yellow onion, 3 whole carrots, 2 celery ribs, 1 Tablespoon fresh thyme leaves, kosher salt and black pepper
  • Meanwhile, shred or cut the chicken into bite-size pieces. When the vegetables are cooked, add them to the bowl with the chicken.
  • In the again-empty Dutch oven, still over medium heat, warm the remaining Tablespoon oil and add the mushrooms. Cook, stirring occasionally, until the mushrooms release their juices, about 5 minutes. Stir in the soy sauce and tomato paste. Increase heat to medium-high and cook for 2-3 minutes, stirring frequently, until the liquid has evaporated and the mushrooms are well browned. Transfer mushrooms to the bowl with chicken and vegetables.
    10 ounces (about 300 grams) small mushrooms, 1 teaspoon low-sodium soy sauce, 1 teaspoon tomato paste
  • Make the roux. Melt the 4 Tablespoons butter in the again-empty Dutch oven over medium heat, then whisk in the flour and cook for 1 minute.
    4 Tablespoons (57 grams) unsalted butter, 1/2 cup (60 grams) all-purpose flour
  • Slowly whisk in reserved chicken broth, followed by the milk. Bring the mixture to a simmer and scrape the bottom of the pan to loosen any browned bits. Keep bubbling for 3-5 minutes, until the sauce thickens enough to coat the back of a spoon.
    1 cup milk
  • Remove the roux from the heat and stir in lemon juice and parsley. Sample and season with more salt and pepper to taste.
    juice of 1 small lemon, 1 Tablespoon chopped fresh parsley leaves
  • Put it all together. Stir all of the chicken-veggie mixture and the frozen peas into the sauce, then pour the mixture into a 9"x13" baking or casserole dish. Scatter the biscuit crumbles evenly over the filling.
    1 cup frozen baby peas
  • Bake for about 15 minutes, until the filling is bubbly and the topping is well-browned. Let cool for 5-10 minutes, then serve big scoops in bowls.

Notes

  • Leftovers will keep well for 3-4 days in the fridge.
  • This recipe is only slightly adapted from the Cook’s Illustrated Cookbook – a fine work of art.

Nutrition Estimate

Calories: 476 kcal, Carbohydrates: 33 g, Protein: 24 g, Fat: 27 g, Saturated Fat: 14 g, Cholesterol: 111 mg, Sodium: 412 mg, Potassium: 708 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 4250 IU, Vitamin C: 15.3 mg, Calcium: 165 mg, Iron: 2.7 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!
Author: Monica Lensink
Course: Dinner
Cuisine: American
Keyword: chicken pot pie

This post was originally published on September 29, 2017 and has been updated with new photos, more detailed in-post instructions and process photos, and serving suggestions. The recipe is the same.