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Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits

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Chicken Pot Pie with Biscuits is the ultimate comfort food—a creamy, savory filling loaded with tender chicken and vegetables, topped with golden, flaky biscuits. This dish is perfect for a cozy family dinner and offers a delicious twist on the classic pot pie by replacing the traditional pie crust with buttery biscuits.

Why You’ll Love This Recipe

  • Hearty and satisfying – A rich, creamy filling packed with chicken and vegetables.
  • Flaky, golden biscuits – Buttery biscuits add a delicious crunch on top.
  • One-pan meal – Easy to prepare in a single skillet for minimal cleanup.
  • Customizable – Swap out veggies or use store-bought biscuits for convenience.
  • Perfect for leftovers – Tastes just as good the next day!

Ingredients

Chicken Pot Pie with Biscuits this Recipe
Chicken Pot Pie with Biscuits 9 Chicken Pot Pie with Biscuits is the ultimate comfort food—a creamy, savory filling loaded with tender chicken and vegetables, topped with golden, flaky biscuits. This dish is perfect for a cozy family dinner and offers a delicious twist on the classic pot pie by replacing the traditional pie crust with buttery biscuits.

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

  • Cooked chicken (shredded or diced)
  • Unsalted butter
  • Onion
  • Carrots
  • Celery
  • Garlic
  • All-purpose flour
  • Chicken broth
  • Heavy cream or milk
  • Frozen peas
  • Salt and pepper
  • Dried thyme
  • Refrigerated or homemade biscuits

Directions

  1. Preheat the oven: Set to 400°F (200°C).
  2. Sauté vegetables: In a large oven-safe skillet, melt butter and cook onions, carrots, and celery until soft. Add garlic and cook for another minute.
  3. Make the sauce: Stir in flour and cook for 1-2 minutes. Slowly add chicken broth and cream, whisking until smooth and thickened.
  4. Add chicken and peas: Stir in cooked chicken, peas, salt, pepper, and thyme. Let simmer for a few minutes.
  5. Top with biscuits: Arrange biscuits on top of the filling.
  6. Bake: Transfer the skillet to the oven and bake for 15-20 minutes, or until biscuits are golden brown and cooked through.
  7. Serve: Let cool slightly before serving. Enjoy warm!

Servings and Timing

  • Servings: 6
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes

Variations

  • Cheesy Biscuits: Add shredded cheese to the biscuit dough for extra flavor.
  • Spicy Kick: Stir in a pinch of cayenne pepper or red pepper flakes.
  • Veggie Swap: Use mushrooms, green beans, or corn instead of peas.
  • Rotisserie Chicken Shortcut: Save time by using store-bought rotisserie chicken.
  • Dairy-Free: Use a dairy-free butter substitute and coconut milk or almond milk for the sauce.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight before reheating.
  • Reheating: Warm in a 350°F (175°C) oven for 15 minutes or microwave individual portions for 1-2 minutes.

FAQs

Chicken Pot Pie with Biscuits

Can I use canned biscuits?

Yes! Canned biscuits work perfectly and save time.

Can I make this ahead of time?

Yes, prepare the filling in advance and refrigerate. When ready to bake, top with biscuits and cook.

What’s the best way to thicken the sauce?

If the sauce is too thin, mix a teaspoon of cornstarch with water and stir it in while simmering.

Can I make this without an oven-safe skillet?

Absolutely! Transfer the filling to a baking dish before adding biscuits and baking.

Can I use puff pastry instead of biscuits?

Yes, puff pastry makes a great alternative. Just bake until golden and crispy.

How do I make it gluten-free?

Use a gluten-free flour blend and gluten-free biscuits.

Can I use leftover turkey instead of chicken?

Yes, turkey works great as a substitute for chicken.

Why did my biscuits turn out soggy?

If biscuits are too close together, they may steam instead of bake properly. Leave space for airflow.

Can I add cheese to the filling?

Yes! Stir in shredded cheddar or Parmesan for extra richness.

What can I serve with chicken pot pie with biscuits?

A simple green salad or roasted vegetables make a great side dish.

Conclusion

Chicken Pot Pie with Biscuits is a comforting, hearty dish that’s easy to make and packed with flavor. The creamy filling combined with buttery, golden biscuits makes it a family favorite. Whether you make it from scratch or use shortcuts, this meal is guaranteed to be a hit!

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Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits

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  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Comfort Food
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Chicken Pot Pie with Biscuits is the ultimate comfort food! Tender chicken and mixed vegetables are coated in a rich, creamy sauce and topped with golden, flaky biscuits. It’s an easy, satisfying meal that’s perfect for a cozy dinner.

Ingredients

Units Scale

For the Filling:

  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup (40g) all-purpose flour
  • 2 cups (480ml) chicken broth
  • 1 cup (240ml) whole milk or heavy cream
  • 2 cups cooked, shredded chicken (rotisserie works great!)
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley

For the Biscuits:

  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) buttermilk (or milk with 1 tsp vinegar)

Instructions

Make the Filling:

  1. Preheat oven to 400°F (200°C).
  2. In a large oven-safe skillet or Dutch oven, melt butter over medium heat.
  3. Add onion, carrots, and celery. Cook for 5 minutes until softened.
  4. Stir in garlic and cook for 30 seconds until fragrant.
  5. Sprinkle in the flour and stir constantly for 1 minute to cook off the raw flour taste.
  6. Slowly pour in chicken broth and milk, stirring to avoid lumps.
  7. Bring to a simmer and let thicken for 5 minutes, stirring occasionally.
  8. Stir in the cooked chicken, peas, salt, pepper, thyme, and parsley. Remove from heat.

Make the Biscuits:

  1. In a bowl, whisk together flour, baking powder, salt, and garlic powder.
  2. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  3. Add buttermilk and stir until just combined. Do not overmix.
  4. Turn dough onto a floured surface and pat into a 1-inch thick rectangle. Cut into circles or squares.

Assemble & Bake:

  1. Arrange biscuits on top of the chicken mixture.
  2. Brush biscuit tops with a little milk or melted butter for a golden finish.
  3. Bake for 20–25 minutes until biscuits are golden brown and cooked through.
  4. Let rest for 5 minutes before serving.

Notes

  • You can use store-bought biscuits to save time.
  • Substitute turkey for chicken for a holiday twist.
  • If you don’t have an oven-safe skillet, transfer the filling to a baking dish before adding biscuits.
  • Add mushrooms, green beans, or corn for extra veggies.

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