Chicken Pot Pie with Cheddar Sage Biscuits is comfort food at its finest. Rich, creamy chicken filling packed with vegetables and herbs is topped with tender, cheesy biscuits that bake up golden and flaky. This recipe reimagines the classic pot pie by replacing the traditional pastry crust with savory cheddar sage biscuits that soak up the sauce while staying light and fluffy on top.

This dish brings together everything people love about homemade comfort food: warmth, familiarity, and deeply satisfying flavors. The filling is creamy without being heavy, the chicken is tender, and the biscuits provide a buttery, herbaceous finish that elevates the entire dish.

Perfect for cold evenings, family dinners, or make-ahead meals, this chicken pot pie variation feels nostalgic yet fresh. It’s hearty enough to stand alone and impressive enough to serve guests.

Why Biscuits Are Better Than Pie Crust

While traditional pot pies rely on pastry crusts, biscuits offer several advantages. They are easier to prepare, more forgiving, and provide a fluffy texture that contrasts beautifully with the creamy filling below. Cheddar cheese adds richness, while sage brings an earthy, slightly peppery note that pairs exceptionally well with chicken.

As the biscuits bake, their bottoms absorb just enough sauce to become flavorful without turning soggy, creating the perfect bite every time.

Ingredients

For the Chicken Pot Pie Filling

2 cups cooked chicken, shredded or diced
3 tablespoons unsalted butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 tablespoons all-purpose flour
2 cups chicken broth
½ cup heavy cream or whole milk
1 cup frozen peas
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme

For the Cheddar Sage Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon black pepper
6 tablespoons cold unsalted butter, cubed
¾ cup milk
1 cup shredded sharp cheddar cheese
1 tablespoon fresh sage, finely chopped

Instructions

Preheat the oven:
Preheat oven to 400°F (200°C). Lightly grease a baking dish and set aside.
Cook the vegetables:
Melt butter in a large skillet over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
Make the roux:
Sprinkle flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.
Build the sauce:
Gradually pour in chicken broth while stirring. Add cream and simmer until thickened, about 5 minutes.
Add chicken and peas:
Stir in cooked chicken, peas, salt, pepper, and thyme. Remove from heat and transfer filling to prepared baking dish.
Prepare the biscuits:
In a bowl, whisk flour, baking powder, salt, and pepper. Cut in cold butter until crumbly. Stir in milk, cheddar cheese, and sage until just combined.
Top the pot pie:
Drop biscuit dough in large spoonfuls over the filling, leaving small gaps for steam to escape.
Bake:
Bake uncovered for 25–30 minutes until biscuits are golden brown and filling is bubbling.
Rest and serve:
Let rest for 5 minutes before serving.

Tips for the Best Chicken Pot Pie

Use cold butter for flakier biscuits
Do not overmix biscuit dough to keep biscuits tender
Rotisserie chicken works perfectly for convenience

Variations

Turkey pot pie: Substitute leftover turkey
Vegetarian version: Use mushrooms and extra vegetables
Extra herbs: Add rosemary or parsley for deeper flavor

Serving Suggestions

Serve with:

Simple green salad
Roasted green beans
Cranberry sauce for seasonal meals

This dish also reheats well, making it ideal for leftovers or meal prep.

Comfort Food with History

Chicken pot pie has long been a staple of American home cooking, rooted in European meat pies brought by early settlers. This biscuit-topped version reflects modern comfort cooking—simpler, faster, and just as satisfying.