Pioneer Woman Chicken Pot Pie with Biscuits

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By Lori Walker, MS, RD | Published on June 20, 2023 | Last Updated on March 19, 2024

The chicken pot pie with biscuits from The Pioneer Woman is a classic comfort food dish that will always be craved. 

Ree Drummond makes it easy to whip up in no time, and the result is an irresistible dinner for any night of the week. With just a few ingredients, you can make this classic dish that your family will love.

Do you want to make this at home? Read on to learn how to make Ree Drummond’s Pioneer Woman Chicken Pot Pie with Biscuits.

Pioneer Woman Chicken Pot Pie with Biscuits

What is a pioneer woman’s chicken pot pie with biscuits?

A pioneer woman’s chicken pot pie with biscuits is a classic comfort food dish made with rotisserie chicken, frozen vegetables, and a creamy roux sauce. The mixture is pushed into a baking dish and then topped with herbed biscuits for added flavor and texture. 

When baked in the oven, the filling develops a golden brown crust on top while the inside stays creamy and flavorful.

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What does it taste like?

Ree Drummond’s Pioneer Woman Chicken Pot Pie with Biscuits is an irresistible dish that has a creamy and comforting flavor. The roux sauce binds together the filling, creating a thick and rich texture. 

The frozen vegetables add sweetness while the herbs provide a depth of flavor. When topped with the herbed and fluffy biscuits, it creates a complete and delicious meal.

How did I first get introduced to the pioneer woman chicken pot pie with biscuits?

I first encountered the Pioneer Woman’s Chicken Pot Pie with Biscuits when I was scrolling through Ree Drummond’s website, The Pioneer Woman. I had heard of her delicious recipes and wanted to give one a try for myself. 

When I saw the chicken pot pie recipe, it immediately caught my eye because it looked like an easy and classic dish that would satisfy my entire family.

I decided to give it a try and was delighted with the result. With just a few ingredients, I was able to make a delicious meal that everyone enjoyed. 

The filling was creamy and comforting while the herbed biscuits added flavor and texture on top. We all loved this classic dish from The Pioneer Woman website and now make it often for family dinners.

How to make a pioneer woman chicken pot pie with biscuits?

Making Ree Drummond’s Pioneer Woman Chicken Pot Pie with Biscuits at home is easy and only requires a few simple steps. Below are the ingredients & step-by-step instructions:

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Ingredients

  • Yellow onion: This forms the base of the pot pie filling and provides a nice depth of flavor.
  • Butter: Unsalted butter is used to create and thicken the roux sauce that binds together the pie filling.
  • All-purpose flour: This helps to thicken the roux sauce that binds together the pot pie filling.
  • Low-sodium chicken broth: This forms the liquid base of the filling along with the half and half.
  • Half and half: This adds creaminess to the filling along with richness.
  • Dried thyme & rosemary: These herbs go together perfectly in this dish to provide flavor and aroma.
  • Salt & Pepper: This is added for flavor and balance.
  • Frozen mixed vegetables: These provide a variety of texture and flavors to the pie filling.
  • Rotisserie chicken: This goes in for protein and adds great flavor.
  • Unbleached all-purpose flour, baking powder, baking soda & salt: These are used to make the biscuits for topping the pot pie with.
  • Butter: This is cut into pieces and added to the biscuit mix along with the buttermilk.
  • Buttermilk: This helps create light textures and airy textures in the biscuits.
  • Parsley: This is used as a garnish for the top of the biscuits to add some freshness.
Pioneer Woman Chicken Pot Pie with Biscuits

Step-by-step instructions

Step 1

Preheat oven to 375 degrees F (190 C).

Step 2 (Make the pot pie filling)

In a large skillet over medium-high heat, melt butter. Add onion and sauté for 3 minutes or until softened. Stir in flour and cook for 1 minute, stirring constantly. Slowly add chicken broth, whisking constantly to prevent lumps from forming. Bring to a simmer and let thicken for 2 minutes.

Step 3

Add half and half, thyme, rosemary, salt, and pepper. Stir to combine then add frozen vegetables and chicken. Simmer for 5 minutes or until heated through. Pour into a 9 x 13-inch baking dish.

Step 4 (Make the biscuits)

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Cut in butter using a pastry blender or two forks until it resembles coarse crumbs. Stir in buttermilk until just combined.

Step 5

Drop biscuit dough by large spoonfuls onto the filling. Sprinkle parsley over top and bake for 25-30 minutes or until golden brown and cooked through. 

Step 6

Serve warm.

Tips

• For a vegetarian version, omit the chicken and add more frozen vegetables.

• To make this gluten-free, replace all-purpose flour with gluten-free 1:1 baking flour.

• Use low-fat or fat-free half and half to reduce the fat content in the dish.

• Add more herbs such as sage or oregano for additional flavor.

• Add a dash of hot sauce for some heat.

• Serve with mashed potatoes or egg noodles on the side.

Pioneer Woman Chicken Pot Pie with Biscuits

Pioneer Woman Chicken Pot Pie with Biscuits

The chicken pot pie with biscuits from The Pioneer Woman is a classic comfort food dish that will always be craved. Ree Drummond makes it easy to whip up in no time, and the result is an irresistible dinner for any night of the week. With just a few ingredients, you can make this classic dish that your family will love.
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Author: Lori Walker, MS, RD
Course: Main Course
Cuisine: American
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Servings: 3 people
Calories: 281kcal

Equipment

  • 9-inch deep dish pie plate
  • Measuring cups and spoons, etc.

Ingredients

Pot Pie Filling:

  • 2 cups of tender cooked shredded rotisserie chicken, a savory tapestry of succulent poultry.
  • 2 cups of low-sodium chicken broth or stock the golden nectar that forms the base of this comforting symphony.
  • 2 tablespoons of softened unsalted butter, a velvety liaison to enrich the filling.
  • Salt and freshly ground black pepper to taste the essential seasonings that dance on the taste buds.
  • 1 cup of finely chopped yellow onions adding a sweet and savory melody.
  • 1/8 cup of all-purpose flour the culinary alchemist’s dust that weaves the filling together.
  • 1 teaspoon of minced thyme a fragrant herb that adds a garden-fresh undertone.
  • 1/2 cup of luscious heavy cream or half and half the creamy crescendo that envelops the ingredients.
  • 6 ounces of frozen mixed vegetables a colorful medley that paints the filling with vibrant hues.
  • 1 teaspoon of crushed dried rosemary a whisper of earthy pine that lingers on the palate.

Biscuits:

  • 1 cup of all-purpose flour the foundation for the tender biscuit embrace.
  • 6 tablespoons of melted unsalted butter a liquid gold that imparts richness.
  • 1/8 teaspoon of Clabber Girl Baking Soda the secret leavening agent that adds a subtle lift.
  • 1 teaspoon of baking powder a subtle conductor that reduces any yeasty notes.
  • 5 tablespoons of buttermilk or whole milk the dairy duet that ensures a moist crumb.
  • 1/4 teaspoon of salt the savory undertone that elevates the biscuit melody.
  • 1 tablespoon of finely chopped fresh parsley a burst of green freshness that crowns the biscuit composition.

Instructions

  • Preheat oven to 375 degrees F (190 C).
  • In a large skillet over medium-high heat, melt butter. Add onion and sauté for 3 minutes or until softened. Stir in flour and cook for 1 minute, stirring constantly. Slowly add chicken broth, whisking constantly to prevent lumps from forming. Bring to a simmer and let thicken for 2 minutes.
  • Add half and half, thyme, rosemary, salt, and pepper. Stir to combine then add frozen vegetables and chicken. Simmer for 5 minutes or until heated through. Pour into a 9 x 13-inch baking dish.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Cut in butter using a pastry blender or two forks until it resembles coarse crumbs. Stir in buttermilk until just combined.
  • Drop biscuit dough by large spoonfuls onto the filling. Sprinkle parsley over top and bake for 25-30 minutes or until golden brown and cooked through.
  • Serve warm.

Notes

  • For a vegetarian version, omit the chicken and add more frozen vegetables.
  • To make this gluten-free, replace all-purpose flour with gluten-free 1:1 baking flour.
  • Use low-fat or fat-free half and half to reduce the fat content in the dish.
  • Add more herbs such as sage or oregano for additional flavor.
  • Add a dash of hot sauce for some heat.
    • Serve with mashed potatoes or egg noodles on the side.
Keyword: pioneer woman chicken pot pie with biscuits

Nutrition Information

Amount Per Serving

  • Calories 288.3
  • Total Fat 6.9g
  • Saturated Fat 0.7g
  • Cholesterol 32.9mg
  • Sodium 876.2mg
  • Potassium 479.9mg
  • Total Carbohydrate 38.7g
  • Dietary Fiber 3.1g
  • Sugars 6.2g
  • Protein 18.6g
  • Vitamin A 117.8%
  • Vitamin C 13%
  • Calcium 29.1%
  • Iron 13.7%

What to serve with pioneer woman chicken pot pie with biscuits?

This classic dish is delicious on its own, but it can also be served with a variety of side dishes. Some great options include mashed potatoes, steamed broccoli or other vegetables, dinner rolls, and egg noodles.

For a lighter option, you can also serve a simple tossed salad alongside the pot pie. No matter how you decide to serve it, Woman Chicken Pot Pie with Biscuits is sure to be a hit!

How to store leftover pioneer woman chicken pot pie with biscuits?

Once cooled, transfer leftovers to an airtight container and store in the refrigerator for up to 2-3 days. To reheat, you can either microwave or bake it at 350 degrees F (177 C) until hot throughout.

Can pregnant women eat this?

Pregnant women should consult their physician before eating any foods that contain high levels of mercury, including some types of fish or shellfish. 

The Pioneer Woman Chicken Pot Pie with Biscuits does not contain any seafood and is safe to eat during pregnancy.

FAQs 

What cheese can I use for this dish?

You can use any type of cheese in the filling, such as cheddar, mozzarella, or even cream cheese.

Can I use a different type of vegetable?

Yes! You can use any type of frozen vegetables that you would like in this dish. Some great options include peas, green beans, or even corn.

Can I make this dairy-free?

Yes! To make this dish dairy-free, you can replace the butter with a vegan alternative and use almond or coconut milk instead of half and half. You can also omit the cheese in the filling if desired.

Can I make this recipe gluten-free?

Yes! To make this recipe gluten-free, simply replace all-purpose flour with gluten-free 1:1 baking flour and use a gluten-free alternative for the biscuits.

Can I make this vegetarian?

Yes! To make this dish vegetarian, simply omit the chicken and add more frozen vegetables. You can also replace the chicken broth with vegetable broth if desired.

Wrapping Up

Thank you for stopping by and learning how to make Pioneer Woman Chicken Pot Pie with Biscuits at home. 

Whether you’re looking for a classic comfort food dish or just something new to try, this is sure to satisfy your taste buds. There are so many variations that can be made with this dish, so get creative and enjoy!

I hope you enjoyed this tutorial and the tips I shared. Please share this article with your friends and family so they can enjoy it, too.

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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more

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