Chicken Pot Pie with Biscuits

Chicken pot pie with biscuits is the ultimate comfort food that combines creamy, savory filling with a tender, golden biscuit topping. Unlike traditional pot pies with pastry crusts, using biscuits creates a lighter, fluffy layer that bakes up beautifully over the creamy chicken and vegetable filling. The result is a dish that is both hearty and approachable, making it a favorite for weeknight dinners, family gatherings, and cozy weekend meals.

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What makes this dish special is its balance of flavors and textures. Each bite gives you the richness of the creamy sauce, the savory depth of seasoned chicken, and the soft, buttery biscuits that soak up just enough sauce while keeping a slight crisp on top. It’s easy to see why people love chicken pot pie with biscuits: it’s indulgent without being complicated, perfect for home cooks who want the satisfaction of a homemade meal without hours in the kitchen.

This dish also works well for a variety of occasions. Whether you are preparing a quick dinner, a potluck contribution, or a comforting meal for a loved one, chicken pot pie with biscuits delivers on taste and presentation. The combination of homestyle cooking with simple ingredients makes it approachable for everyone, and the recipe adapts easily to whatever vegetables, seasonings, or biscuits you have on hand.

Why You’ll Love This Recipe

This chicken pot pie with biscuits recipe is built for ease, flavor, and versatility. By using biscuits as the topping, the recipe cuts down on prep time compared to rolling out pastry, but still delivers a golden, fluffy crust. The creamy filling incorporates familiar vegetables like carrots, peas, and potatoes, along with tender chicken in a flavorful sauce, creating a dish that feels indulgent yet approachable.

Another reason to love this recipe is its flexibility. You can use leftover chicken, frozen vegetables, or whatever biscuit dough you have available, making it a practical dinner idea. From Dinner Ideas Pot Pies With Biscuits to Easy Pot Pie With Biscuits, this recipe works for nearly any home cook. It is comforting, family-friendly, and easy to scale up for larger gatherings.

Finally, this recipe is forgiving, making it ideal for beginner cooks or those trying homemade chicken pot pies for the first time. Unlike traditional pies, biscuits are simple to layer, and the sauce sets perfectly in the oven. You can watch the dish bubble and smell the savory aroma fill your kitchen while knowing it will turn out beautifully. From Chicken Pot Pie Bake With Biscuits to Homemade Chicken Pot Pie, this recipe consistently produces a flavorful and satisfying result.

Preparation and Cooking Time, also serving

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 6 to 8

Ingredients

2 cups cooked chicken, diced
2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup carrots, diced
1 cup frozen peas
1 cup potatoes, diced
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup whole milk or cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 can refrigerated biscuits, 8 count
1/4 cup grated Parmesan cheese, optional for topping

Substitution Notes

You can use leftover rotisserie chicken or turkey instead of cooking fresh chicken.
Frozen mixed vegetables can replace peas, carrots, and potatoes if desired.
Milk or cream can be substituted with half-and-half or unsweetened plant-based milk.
Any biscuit dough, including homemade or drop biscuits, can be used.
Herbs can be adjusted to your taste, and you can add celery or mushrooms for extra flavor.

Step-by-Step Instructions

Step 1: Prepare the filling

In a large skillet, melt butter over medium heat. Sauté onion and garlic until fragrant and translucent. Add carrots and potatoes and cook for 5 to 7 minutes until slightly tender. Stir in the flour to create a roux, cooking for 1 to 2 minutes to remove the raw taste. Slowly whisk in chicken broth and milk, bringing the mixture to a simmer. Cook until the sauce thickens, then stir in chicken, peas, salt, pepper, thyme, and rosemary. Remove from heat.

Step 2: Preheat the oven

Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9 by 13 inch baking dish to prevent sticking and ensure easy serving.

Step 3: Assemble the pot pie

Pour the chicken and vegetable filling evenly into the prepared baking dish. Spread the filling to create an even layer, ensuring each portion will have a mix of vegetables and chicken.

Step 4: Add biscuits on top

Place biscuits on top of the filling, spacing them evenly. You can cut biscuits in half for more coverage or leave them whole. For a golden finish, brush the biscuits with a little milk or melted butter and sprinkle Parmesan cheese on top if using.

Step 5: Bake

Bake in the preheated oven for 20 to 25 minutes, or until the biscuits are golden brown and the filling is bubbly. Allow the dish to rest for 5 minutes before serving so the filling can set slightly.

Step 6: Serve

Scoop generously onto plates, making sure each portion includes a biscuit and a hearty amount of filling. Serve warm with a fresh side salad or roasted vegetables for a complete meal.

How to Serve

Chicken pot pie with biscuits is best enjoyed fresh from the oven, when the biscuits are golden and the filling is bubbling. For a simple presentation, serve in individual bowls or plates, spooning the filling and placing a biscuit on top. Garnish with fresh parsley for a pop of color and extra aroma.

You can also pair this dish with light sides such as steamed green beans, a crisp garden salad, or roasted asparagus. For heartier meals, consider mashed potatoes or roasted root vegetables alongside. The biscuits act as both a topping and a mini bread element, so additional bread is optional. Presentation-wise, serving straight from the baking dish gives a homestyle feel, while arranging on plates can elevate it for guests or special occasions.

Additional Tips

Use chicken thighs for extra tenderness and flavor, though breast meat works well too.
Do not overcook vegetables in the skillet; they will finish cooking in the oven.
Use cold biscuit dough for best rise.
Ensure the sauce is thickened sufficiently before baking; thin sauce will result in soggy biscuits.
Season to taste and adjust herbs as needed for personal preference.
For added flavor, sauté mushrooms or celery with the onions.

Recipe Variations

Chicken Pot Pie with Pillsbury Biscuits
Use refrigerated Pillsbury biscuits for convenience. The biscuits bake up fluffy and golden while the filling remains creamy. Perfect for busy weeknight dinners.
Pot Pie Recipe with Biscuits and Cheddar
Sprinkle shredded cheddar cheese over the filling before placing biscuits on top. The cheese melts and creates an extra layer of richness and flavor.
Vegetable-Loaded Potpie with Biscuits
Add additional vegetables such as mushrooms, zucchini, or green beans for a more nutritious version. This variation is perfect for family meals or incorporating more greens.
Biscuit Chicken Pot Pie Casserole
Layer the biscuits and filling in a larger casserole dish for gatherings. You can cut into squares and serve family style, making it easier to feed a crowd.
Easy Cheap Chicken Pot Pie
Use frozen vegetables and leftover chicken to make this budget-friendly. Still delicious and comforting without extra expense.

Freezing and Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual portions in the microwave for 1 to 2 minutes until warm.
Freeze portions before baking for up to 2 months. Thaw overnight in the refrigerator and bake as directed.
For best texture, do not freeze baked biscuits on top; add fresh biscuits before baking.

Nutritional Information (Approximate per serving)

Calories: 420
Fat: 18 grams
Carbohydrates: 38 grams
Protein: 25 grams
Fiber: 4 grams
Sodium: 720 mg

Final Words

Chicken pot pie with biscuits is a true homestyle classic that delivers comfort, flavor, and satisfaction in every bite. The combination of tender chicken, flavorful vegetables, and a creamy sauce topped with golden, fluffy biscuits creates a dish that is both hearty and approachable. This recipe allows home cooks to achieve the rich, savory taste of a traditional pot pie without the complexity of making a pastry crust from scratch. Each portion feels indulgent, yet the method is simple enough for weeknight dinners or casual family meals.

What makes this dish even more special is its versatility. You can adapt the filling to include your favorite vegetables, use leftover chicken, or customize the seasoning to your taste. The biscuits provide a light, airy topping that soaks up the sauce just enough without becoming soggy, offering a perfect contrast in texture. This flexibility means you can make it your own, whether you prefer a classic homestyle version, a vegetable-packed variation, or a cheesy, decadent twist.

Ultimately, chicken pot pie with biscuits is more than just a meal; it’s a dish that brings people together. Its warmth and comforting flavors make it ideal for sharing, and the ease of preparation ensures you spend less time in the kitchen and more time enjoying the table with loved ones. Once you make this recipe, it is likely to become a staple in your cooking repertoire, a reliable go-to for when you want a satisfying, heartwarming dinner that never fails to impress.

FAQ’s

Yes, thaw it completely before adding to the filling for even cooking.

No, raw biscuits bake on top of the filling and cook perfectly in the oven.

Yes, assemble the filling in advance and store in the refrigerator. Add biscuits and bake when ready.

Yes, though the texture will be different; a pie crust provides a flakier, denser topping.

Yes, freeze before baking for up to 2 months. Thaw overnight in the refrigerator and bake as directed.