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Chicken Pot Pie with Biscuits

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Chicken pot pie with biscuits is a comforting, hearty dish featuring a creamy chicken and vegetable filling topped with golden, flaky biscuits. This easy, homemade version delivers all the classic flavors of a traditional pot pie but with a quicker and simpler biscuit topping instead of a pie crust. Perfect for weeknight dinners or cozy gatherings, this dish is sure to become a family favorite.

Why You’ll Love This Recipe

  • Comfort Food at Its Best: A creamy, savory filling topped with buttery, golden biscuits.
  • Easier Than Traditional Pot Pie: No need to fuss with a pie crust—biscuits make it simple.
  • Customizable: Use different vegetables, swap chicken for turkey, or make it vegetarian.
  • Great for Leftovers: It reheats beautifully, making it perfect for meal prep.
  • Kid-Friendly: Even picky eaters will love the creamy chicken and flaky biscuits.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Filling:

  • Cooked chicken (shredded or diced)
  • Butter
  • Onion (diced)
  • Carrots (chopped)
  • Celery (chopped)
  • Garlic (minced)
  • Frozen peas
  • All-purpose flour
  • Chicken broth
  • Heavy cream or milk
  • Salt and pepper
  • Thyme
  • Parsley

For the Biscuit Topping:

  • All-purpose flour
  • Baking powder
  • Butter (cold, cubed)
  • Milk or buttermilk
  • Salt

Directions

  1. Prepare the Filling:
    • In a large skillet or saucepan, melt butter over medium heat.
    • Add onion, carrots, and celery, cooking until softened. Stir in garlic.
    • Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly.
    • Gradually add chicken broth, stirring to prevent lumps. Simmer until thickened.
    • Stir in heavy cream, cooked chicken, peas, and seasonings. Let the mixture simmer for a few minutes.
  2. Make the Biscuits:
    • In a mixing bowl, whisk together flour, baking powder, and salt.
    • Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
    • Gradually add milk, stirring just until combined. Do not overmix.
    • Drop spoonfuls of biscuit dough on top of the chicken filling.
  3. Bake:
    • Preheat the oven to 400°F (200°C).
    • Transfer the skillet or casserole dish to the oven.
    • Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
  4. Serve:
    • Let the dish cool for a few minutes before serving. Garnish with fresh parsley if desired.

Servings and Timing

  • Servings: 6
  • Prep Time: 15 minutes
  • Cooking Time: 25 minutes
  • Total Time: 40 minutes

Variations

  • Cheesy Biscuits: Add shredded cheddar cheese to the biscuit dough for extra flavor.
  • Vegetarian Version: Replace chicken with mushrooms or tofu and use vegetable broth.
  • Spicy Kick: Add a pinch of cayenne pepper or hot sauce to the filling.
  • Turkey Pot Pie: Use leftover turkey instead of chicken for a great holiday leftover meal.
  • Dairy-Free Option: Use dairy-free milk and butter substitutes.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat in the oven at 350°F (175°C) for 15 minutes, or microwave individual portions for 1-2 minutes.
  • Freezing: Freeze the filling separately for up to 3 months. When ready to bake, thaw, add biscuit topping, and bake as directed.

FAQs

Can I use store-bought biscuits instead of homemade?

Yes! Refrigerated biscuit dough works well and saves time.

How do I prevent the biscuits from getting soggy?

Make sure the filling is thick and not too watery before adding the biscuit topping.

Can I make this recipe ahead of time?

Yes, you can prepare the filling in advance and refrigerate it. When ready to serve, add biscuits and bake.

Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is a great time-saver for this recipe.

What vegetables can I use instead of peas and carrots?

Try corn, green beans, mushrooms, or bell peppers for variety.

Can I use puff pastry instead of biscuits?

Yes! Puff pastry works well as a flaky alternative—just bake until golden brown.

How do I make the filling thicker?

If the filling is too thin, mix 1 tablespoon of cornstarch with a little water and stir it in while simmering.

Can I make mini pot pies instead?

Yes! Divide the filling into ramekins and top each with a small biscuit before baking.

What’s the best way to reheat leftovers without drying them out?

Cover with foil and reheat in the oven to keep the biscuits from getting too hard.

Can I use canned chicken?

Yes, but fresh or rotisserie chicken has better texture and flavor.

Conclusion

Chicken pot pie with biscuits is the ultimate comfort food, combining a creamy, savory filling with golden, buttery biscuits. Whether you’re making it for a family dinner or meal prepping for the week, this dish is both satisfying and easy to prepare. With plenty of variations and storage options, it’s a recipe you’ll want to make again and again!

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Chicken Pot Pie with Biscuits

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This Chicken Pot Pie with Biscuits is the ultimate comfort food! It features a rich, creamy chicken and vegetable filling, topped with buttery, flaky biscuits. Perfect for a cozy family dinner.

  • Author: Beth
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the Filling:

  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk or half-and-half
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)

For the Biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 3/4 cup cold buttermilk (or whole milk)

Instructions

1. Prepare the Filling:

  1. Preheat the oven to 400°F (200°C).
  2. In a large oven-safe skillet or Dutch oven, melt the butter over medium heat.
  3. Add the onion, carrots, and celery, and sauté until softened (about 5 minutes).
  4. Stir in the garlic and cook for another minute.
  5. Sprinkle the flour over the vegetables, stirring constantly for 2 minutes.
  6. Gradually whisk in the chicken broth and milk, stirring until the mixture thickens (about 5 minutes).
  7. Add the shredded chicken, peas, thyme, salt, and pepper. Stir well and let the mixture simmer while you prepare the biscuits.

2. Make the Biscuits:

  1. In a large bowl, whisk together the flour, baking powder, and salt.
  2. Add the cold butter and use a pastry cutter or fork to work it into the flour until it resembles coarse crumbs.
  3. Pour in the cold buttermilk and stir until just combined (do not overmix).
  4. Turn the dough onto a lightly floured surface, gently pat it into a ¾-inch thickness, and cut into 8-10 biscuits.

3. Assemble and Bake:

  1. Place the biscuits on top of the chicken filling in the skillet.
  2. Brush the tops with a little melted butter (optional).
  3. Transfer to the oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.

Notes


  • For extra flavor, brush the biscuits with garlic butter before baking.
  • Add mushrooms or corn for variety.
  • If you don’t have an oven-safe skillet, transfer the filling to a 9×13-inch baking dish before adding biscuits.

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