Herb-Infused Chicken Pot Pie with Buttery Biscuit Crust

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A comforting classic with tender chicken, vegetables, and a creamy sauce, topped with a flaky, buttery biscuit crust that's perfect for chilly evenings. This american-inspired chicken ready in about 80 minutes layers Chicken breast, Butter, Onion into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 1200 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, boneless and diced Chicken breast
• 3 tbsp Butter
• 1 large, diced Onion
• 2 medium, diced Carrots
• 2 stalks, diced Celery
• 2 cloves, minced Garlic
• 1/4 cup All-purpose flour
• 2 cups Chicken broth
• 1 cup Heavy cream
• 1 tsp Dried thyme
• 1/2 tsp Dried rosemary
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 cup All-purpose flour
• 1 tsp Baking powder
• 1/4 tsp Salt
• 1/2 cup, cubed Cold butter
• 1/2 cup Milk

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a large pot, melt 3 tbsp butter over medium heat. Add 1 large diced onion, 2 medium diced carrots, and 2 diced celery stalks, and cook for 5-6 minutes until vegetables are tender.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1.5 lbs diced chicken breast and cook for 5-6 minutes until no longer pink.
4. Step 4: Stir in 1/4 cup all-purpose flour and cook for 1 minute, then gradually whisk in 2 cups chicken broth and 1 cup heavy cream until smooth.
5. Step 5: Add 1 tsp dried thyme, 1/2 tsp dried rosemary, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook for 5 minutes until sauce thickens.
6. Step 6: For the biscuit topping: In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Cut in 1/2 cup cold cubed butter using a pastry cutter until mixture resembles coarse crumbs.
7. Step 7: Stir in 1/2 cup milk until a dough forms. Turn onto a floured surface and knead gently 3-4 times.
8. Step 8: Roll out dough to 1/2 inch thickness, cut into rounds, and place over the pot pie filling.
9. Step 9: Bake for 25-30 minutes until topping is golden brown and filling is bubbling around edges.