Chicken Potpie With Cornbread Biscuits Recipe (2024)

Best chicken pot pie I’ve had in years. My husband doesn’t usually like chicken pot pie but he devoured this! I made this recipe with leftover buttermilk biscuits and leftover grilled chicken breast, so it came together a lot faster. When I put the skillet in the oven, I left off the biscuits and just cooked the filling for about 10 min then buttered the leftover biscuits and put them on top of the filling and cooked 5 more minutes to let them get hot. Tasted great the next day too.

Took no short cuts on this one, and it was completely worth the time. I added mushrooms and fresh thyme to the filling mix, but otherwise followed the recipe. The biscuits are beyond good. Next time I'm making a double batch of the pie filling and freezing for later.

This was great. I used rotisserie chicken as a shortcut and added some chopped fennel to use it up. This is a keeper.

I couldn’t wait for a cool evening to make this so, on a 90 degree day, popped it into the oven. My husband is raving about it with good reason. Made exactly as written except I forgot the egg wash. No problem but I’ll try to remember next time. This is a new favorite for us and for company (when Covid stops rearing it’s ugly head).

Southern cornbread will forever be debated based on use of sugar. With sugar, without sugar - neither one is more or less correct than the other. What's more important than "being correct" is to appreciate that each pays tribute to and has deep roots in various modes of life, history, and culture. I highly suggest taking a deep dive into history to understand why the different channels of thought exist! I at least can say I'm glad I did.

3/4 cup buttermilk (I subbed heavy cream) was not enough to make a sticky dough. Had to add at least another 1/4 cup to get the dough to be the right moisture to incorporate.

I made a vegetarian version and replaced the chicken with golden potatoes and baby Bella mushrooms, and of course used vegetable broth. Followed all steps. Delicious fall dinner!

Indeed, a showstopper. Added mushrooms and peas.... not pot pie without peas. Wonderful recipe.

I've made this a few times and it's always well-loved! My most recent version was honeynut squash, celery, shallots, chives, and parsley. I roasted the squash with the chicken for 20 minutes. For the biscuit dough, I fold it once like the recipe says, then roughly shape it into a circle about 1" diameter smaller than my cast iron skillet, then simply use a butter knife to cut straight lines, 3x3, 9 biscuit pieces all together, then reassemble the circle in the pan.

Unfortunately, this recipe didn’t work for me. The biscuits were baked on top, but still doughy on the bottom where they touched the pie.

I couldn’t get my biscuits to rise! They still tasted fantastic. And this recipe is a winner. Subbed rosemary for thyme but otherwise made as instructed. Would maybe salt a bit less next time. Very tasty!

Absolutely loved this recipe. The biscuits are fantastic- I have made it a few times now and like to use a rotisserie chicken from the store to save time. It feeds our family of 4 but I don't feel like the serving of 6-8 is correct. I will probably double the recipe going forward.

Added mushrooms and peas, Marsala Wine, a lot of fresh thyme and oregano. Made this twice, I added 1tsp of baking SODA to the dough second time as it helped react with the buttermilk acid to lighten the biscuits. I also baked for 30 minutes as my filling was not hot going into the pan. Wonderful and a cold weather showstopper.

I love the cornbread biscuits so I make them separately for other meals. I do advise leaving out the sugar! I bake them in a preheated iron skillet.

The biscuit topping is heaven sent atop an absolutely delicious filling. This will become my go to recipe.

***TRIGGER WARNING***Not only did I use rotisserie chicken but I used Pillsbury grands biscuits. Sorry!!! Besides that I followed the recipe exactly (ignoring biscuit directions) and it was to die for. Absolutely perfect gravy/flavor /cooking times and golden brown/crisp biscuit top. I’m sure it’s miles better with the real biscuits but I just didn’t have time! Next time!

Very tasty. I reduced sugar to 2 t, but next time will omit altogether. I also added shiitakes and thyme, as someone suggested here. Also, I'm allergic to eggs, so I brushed the tops with cream. Baking time was a bit longer than 30 mins, till the tops were starting to brown. Thumbs up!

Has anyone frozen this as a make ahead meal? Trying to stock a family member’s freezer!

Double the chicken broth, add peas, make with chicken breast cut into 1/2” pieces

This was delicious. We loved the biscuits so much that I now make them on their own for other meals. I do not add the sugar to the biscuit mix—you really don’t need it. I do think it’s best to chill the dough for a while whether you are making the biscuits within an hour or not, and I bake them at 425 degrees in an iron skillet. Delicious with chili or black bean and sweet potato hash, in particular.

I’ve made this three times and each time it came out phenomenal. It’s definitely easiest if you have a cooking partner with you so you can divide and conquer (someone on chicken/filling duty, someone focusing on the biscuits), as it’s time intensive, but it really is worth the time it takes to complete. Guests will be very impressed and it will be the best pot pie they’ve had in recent memory. Sadly it’s too delicious and there won’t be leftovers.

This was pretty good, but in my opinion, the ratio of filling to biscuit was way off. Next time, I'd either half the biscuit or double the filling. It was also a bit salty for my taste. I'd cut down on the amount of salt that she calls for in the filling.

We love chicken pot pie and make a different recipe every time.This was an excellent recipe. We did buy a rotisserie chicken from our local grocery store and used the carcass and skin to make the broth.Delicious.

Fabulous! Made this with leftover turkey and homemade turkey stock (also from leftover turkey). Made it gluten free with almond flour instead of regular flour and it tasted great. Will def make this again.

Has anyone made this with a cornbread mix (gasp!) such as Krusteaz Southern Cornbread. Bob's Red Mill or Jiffy? Or with frozen biscuits, e.g. Pillsbury Grands?