Easy and Delicious Chicken Pot Pie With Biscuits
Hey, friend! You know those meals that just feel like home? The ones that make the whole house smell amazing and bring everyone running to the kitchen?
That’s exactly what this Chicken Pot Pie with Biscuits does. It’s warm, creamy, and loaded with all the good stuff: tender chicken, hearty veggies, and a rich, savory sauce. And let’s not forget the best part of it: buttery, golden biscuits on top.
I get it, life gets busy sometimes. You don’t always have time to get over a pie crust. That’s why I love this version. We’re skipping the traditional crust and going straight for biscuits. It’s quicker, easier, and honestly? Just as delicious.
I’ve made this on chilly nights, lazy Sundays, and even for last-minute guests. It never disappoints. There’s something about scooping into that creamy filling and pulling up a fluffy, golden biscuit that just hits different. And trust me, once you try it out, you’ll be making it on repeat too.
So, grab your ingredients, and let’s do this together. You bring the appetite, I’ll bring the recipe, and in no time, we’ll have a dish that feels like a warm hug on a plate.
How to Make Chicken Pot Pie with Biscuits
This recipe makes about 6 servings, and honestly, leftovers hit even harder the next day. Let’s break this down so it’s actually doable. No stress, just good food.
Ingredients You’ll Need
For the filling:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk (whole or 2%)
- 2 cups cooked chicken (shredded or cubed)
- 1 cup frozen peas
- 1/2 teaspoon salt (taste and adjust)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- Optional: a splash of cream for extra richness
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter (cut into cubes)
- 3/4 cup cold milk (add a little more if needed)
Step-by-Step Instructions
Step 1: Preheat the oven
Set your oven to 400°F (200°C). That way, it’s ready by the time you’re done prepping.
Step 2: Cook the veggies
Grab a big skillet or pot. Melt the butter with the olive oil over medium heat. Toss in the diced onion, carrots, and celery. Sauté for about 5–6 minutes until they start to soften. Add garlic and cook for 1 more minute.
Step 3: Make the base creamy
Sprinkle the flour over the veggies and stir until everything’s coated. It’ll look a little pasty, this is good. Let it cook for a minute or two to kill off that raw flour taste.
Step 4: Pour in the liquids
Slowly add the chicken broth, whisking as you go to avoid lumps. Then pour in the milk. Stir and let it simmer for about 5–7 minutes until thickened.
Step 5: Add the chicken and peas
Fold in the shredded or cubed chicken and peas. Add your salt, pepper, and thyme. Taste it. Adjust seasoning if needed. Add that optional splash of cream here if you’re feeling like it.
Step 6: Transfer to a baking dish
Pour the mixture into a 9×13 inch baking dish or something close to it.
Step 7: Make the biscuit dough
In a bowl, mix the flour, baking powder, and salt. Add cold butter and use your fingers (or pastry cutter) to work it into the flour until it looks like crumbs.
Stir in the cold milk just until it comes together. Don’t overwork it.
Step 8: Shape the biscuits
You can either drop spoonfuls of the dough right on top of the filling (hello, rustic charm) or pat it out and cut into circles if you’re going for more of a classic biscuit look.
Step 9: Bake
Put the whole thing into the oven for 25–30 minutes, or until the biscuits are golden on top and the filling is bubbly. Let it sit for about 5 minutes before serving.
Trust me, even meat-lovers will be into these.
Mistakes to Avoid
- Biscuits that don’t rise: Cold butter is everything. If your butter melts before baking, your biscuits go flat. Keep it chilly.
- Overcooked chicken: Use pre-cooked chicken, not raw. Rotisserie is a lifesaver. If it’s already tender, it won’t dry out.
- Soup instead of filling: Too runny? You either didn’t simmer long enough or added too much broth. Let it thicken properly before baking.
- Mushy veggies: Sauté just until soft. Remember they’ll keep cooking in the oven.
- Not seasoning enough: Bland filling is the quickest way to ruin this. Taste and adjust before baking.
Recipe Best Tips
- Use rotisserie chicken: It saves time and tastes amazing.
- Add herbs: Fresh parsley or thyme right at the end adds brightness.
- Cheese it up: Sprinkle a little shredded cheddar under the biscuits before baking. Trust me.
- Make ahead: The filling can be made a day ahead. Just store it and add biscuits right before baking.
- Want fluffy biscuits? Don’t overmix the dough.
Serving Suggestions
Honestly, it’s a full meal in a dish. But if you want to round it out:
⑴ A simple green salad with vinaigrette
⑵ Steamed green beans or broccoli
⑶ Apple slices with a little cinnamon for a sweet contrast
⑷ A glass of cold white wine or iced tea
Add some plant-based balance to your week. They’re fast, filling, and shockingly good.
Storage and Freezing
① Fridge: Let it cool completely. Cover and store in the fridge for up to 4 days. Reheat in the oven or microwave.
② Freezer: Let it cool, then wrap tightly in foil or transfer to airtight containers. Freeze for up to 2 months. Reheat covered at 375°F until warmed through.
Tip: Freeze the filling and add fresh biscuits when you’re ready to bake.
Frequently Asked Questions (FAQs)
Q: Can I use canned biscuits?
A: Totally. Just keep an eye on baking time, they may cook faster than homemade.
Q: Can I make it dairy-free?
A: Yes. Use plant-based butter and unsweetened non-dairy milk. Skip the cream or sub with cashew cream.
Q: Is there a gluten-free option?
A: Yep! Use gluten-free flour blends for both the filling and biscuits. Just be mindful of texture.
Q: What if I don’t have peas?
A: Use corn or green beans. Or leave them out. No big deal.
Q: Can I use turkey instead?
A: Absolutely. Great way to use up leftovers after the holidays.
Q: How do I thicken the filling if it’s too runny?
A: Simmer it longer or stir in a slurry of 1 tsp cornstarch + 1 tbsp water.
Q: Can I double the recipe?
A: For sure. Just use a bigger dish or make two pans. It freezes well.
Conclusion
Chicken pot pie with biscuits is one of those feel-good recipes that brings everyone to the table.
It’s warm, creamy, and that biscuit topping is something else. Try it once, and it might just become your new go-to.
If you do make it, let me know how it turned out. I’d seriously love to see your version!
Balance is key, and these are a solid start.
You Might Also Want To Try
- Korean Ground Beef And Pepper Rice Bowl
- Crockpot Chicken Pot Pie Recipe
- Melt In Your Mouth Baked Chicken Breast Casserole
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Chicken Pot Pie With Biscuits
Ingredients
Ingredients List for Chicken Pot Pie With Biscuits
For the Filling:
- 2 cups cooked chicken shredded (rotisserie chicken works great!)
- 2 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 cup frozen peas
- 1/3 cup all-purpose flour for thickening
- 2 cups chicken broth
- 1 cup whole milk or half-and-half for extra creaminess
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or fresh if you have it
For the Biscuit Topping:
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder optional, but adds great flavor
- 6 tablespoons cold butter cubed
- ¾ cup whole milk or buttermilk
Substitutions & Tips:
- Chicken: Swap for turkey or even tofu for a vegetarian twist.
- Milk: Use dairy-free alternatives like oat milk or almond milk.
- Flour: A 1:1 gluten-free flour works well if needed.
- Biscuits: Short on time? Use store-bought biscuit dough!
Instructions
How to Cook Chicken Pot Pie with Biscuits: A Step-by-Step Guide
- Cooking this recipe is super simple! Follow these easy steps, and you’ll have a warm, comforting meal ready in no time.
Step 1: Preheat & Prep
- Preheat your oven to 400°F (200°C).
- Shred your cooked chicken (or cook it if needed).
- Dice the onion, carrots, and celery into small pieces.
- Measure out all your ingredients—this makes cooking way easier!
Step 2: Cook the Filling
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add onions, carrots, and celery. Sauté for 5 minutes until they soften.
- Stir in the garlic and cook for 30 seconds (just until fragrant).
- Sprinkle in 1/3 cup of flour, stirring constantly for 1 minute to coat everything.
- Slowly pour in 2 cups of chicken broth, stirring to avoid lumps.
- Add 1 cup of milk and stir for 3-5 minutes until the sauce thickens.
- Season with salt, pepper, and thyme, then stir in the shredded chicken and peas.
- Remove from heat and pour the mixture into a 9x13-inch baking dish.
Step 3: Make the Biscuits
- In a bowl, whisk together 1 ½ cups flour, 1 tablespoon baking powder, ½ teaspoon salt, and ½ teaspoon garlic powder.
- Cut in 6 tablespoons of cold butter using a fork or your hands until it looks like coarse crumbs.
- Pour in ¾ cup of milk, stirring just until combined—don’t overmix!
- Drop spoonfuls of biscuit dough evenly over the filling.
Step 4: Bake & Serve
- Place the dish in the oven and bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Let it rest for 5 minutes (it’s crazy hot!).
- Serve and enjoy every creamy, buttery bite!
- That’s it! Super easy, super delicious, and perfect for any night of the week.
