Chicken Pot Pie with Biscuits

Have you ever craved a warm, comforting meal that tastes like home in every bite—but thought it was too complicated to make?

Let’s clear that up today. This Chicken Pot Pie with Biscuits is not only easy to prepare, but it’s also packed with flavor, nourishing ingredients, and cozy vibes. Whether you’re feeding a hungry family, prepping meals for the week, or just craving something delicious and hearty, this recipe checks every box.

Let’s break down this savory classic, make it simple to follow, and add a few fun twists along the way.

What Makes This Chicken Pot Pie So Special?

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This isn’t your average frozen dinner-style pot pie. It’s made with real, wholesome ingredients and topped with buttery, flaky biscuits instead of a traditional pie crust. That makes it easier, faster, and a little more exciting.

Time requirement:

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Skill level: Easy – Even beginners can make this recipe with confidence.

Why you’ll love it:

• One-pan wonder
• Creamy, savory filling
• Buttery, golden biscuit topping
• Customizable with pantry and fridge staples
• Feels like a hug in a bowl

Essential Ingredients

Here’s what you’ll need to make this comforting chicken pot pie:

For the filling:

• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk or heavy cream
• 3 cups cooked shredded chicken (rotisserie works great)
• 1 cup frozen peas
• Salt and black pepper to taste
• 1/2 teaspoon dried thyme (optional)

For the biscuits:

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

Substitutions & Variations:

• Use leftover turkey instead of chicken
• Add mushrooms or green beans for more veggies
• Swap the homemade biscuits for refrigerated biscuit dough to save time
• Use canned coconut milk to make it dairy-free

Step-by-Step Instructions

Step 1: Prep your ingredients
Dice all the veggies, shred your chicken, and measure everything out before you begin. It helps everything go faster.

Step 2: Sauté the vegetables
Melt the butter in a large skillet over medium heat. Add onions, carrots, and celery. Cook until tender, about 5–7 minutes. Add garlic and cook for another minute.

Step 3: Make the roux
Sprinkle in the flour and stir to coat the vegetables. Cook for about 2 minutes to remove the raw flour taste.

Step 4: Add liquids
Slowly pour in the chicken broth while stirring. Then add the milk. Stir until the mixture starts to thicken—this takes about 5 minutes.

Step 5: Stir in the chicken and peas
Add the shredded chicken and peas to the creamy mixture. Season with salt, pepper, and thyme if using. Simmer gently for a few minutes. Turn off the heat.

Biscuit Topping: Let’s Make It Fluffy

Step 1: Mix dry ingredients
In a mixing bowl, whisk together the flour, baking powder, and salt.

Step 2: Cut in the butter
Add the cold butter cubes to the flour and use a pastry cutter or your fingers to work the butter in until it looks like coarse crumbs.

Step 3: Add the milk
Pour in the cold milk and stir just until the dough comes together. Don’t overmix.

Step 4: Shape the biscuits
Drop spoonfuls of biscuit dough over the pot pie filling. It doesn’t have to be perfect—rustic is beautiful!

Assembly Time

Pour your creamy chicken mixture into a 9×13-inch baking dish (or oven-safe skillet). Then drop the biscuit dough evenly across the top.

Tip for presentation:
Brush the tops of the biscuits with a little melted butter or milk before baking. It adds a golden, shiny finish.

Bake in a preheated 400°F (200°C) oven for about 25 minutes, or until the biscuits are golden brown and cooked through.

Let it cool slightly before serving. This gives the filling a chance to settle and thicken.

Storage and Make-Ahead Tips

Storing:

• Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating:

• Reheat in a 350°F oven until hot (about 15 minutes). For quicker reheating, use the microwave, but note the biscuits may soften.

Make-ahead:

• You can prepare the filling a day in advance and store it in the fridge.
• When ready to bake, make the biscuit dough fresh and bake as usual.

Recipe Variations

Want to switch things up? Try one of these fun ideas:

Cheesy Chicken Pot Pie:
Add shredded cheddar cheese to the biscuit dough or the filling.

Spicy Version:
Add a dash of cayenne pepper or chopped jalapeños to the filling.

Vegetarian Option:
Use mushrooms and chickpeas instead of chicken, and swap chicken broth with veggie broth.

Mini Pot Pies:
Spoon the filling into ramekins and top with biscuit dough for individual servings.

Gluten-Free:
Use a gluten-free flour blend for both the filling and biscuit dough.

Conclusion

This Chicken Pot Pie with Biscuits is everything a comforting dinner should be—warm, filling, and made with love. The best part? You can make it your own with the ingredients you already have at home.

Cooking doesn’t have to be hard or time-consuming. With a little guidance and some simple ingredients, you can make something truly satisfying.

So grab your favorite casserole dish, and let’s bring comfort to your kitchen one biscuit at a time.

FAQs

Can I use canned chicken?
Yes! Canned chicken works just fine. Be sure to drain it well before adding.

What’s the best way to make this ahead for guests?
Make the filling the night before and store it in the fridge. On the day of, make the biscuits and bake fresh.

Can I freeze chicken pot pie with biscuits?
Yes. Freeze the fully assembled and baked pot pie. Reheat in the oven at 350°F until warmed through.

Is chicken pot pie healthy?
It can be! Loaded with protein and vegetables, this version is healthier than store-bought ones. You can lighten it up with low-fat milk or use extra veggies.

Can I use puff pastry instead of biscuits?
Definitely. Puff pastry makes a delicious and flaky topping. Just roll it out, lay it on top, and bake until golden brown.