Chicken Pot Pie with Biscuits

Oh my gosh, you guys—this Chicken Pot Pie with Biscuits is like a big, warm hug in a dish. It’s cozy, creamy, and oh-so-comforting. If you love easy meals that taste like home, keep reading!

I made this for dinner last week and wow… it disappeared so fast. The fluffy biscuits on top are golden and buttery, and the filling? Super creamy with chunks of chicken and veggies. It’s like your favorite comfort food, but even better.

And get this—it’s way easier than you think. No fancy crust-making here, just drop biscuits and boom, done. Trust me, once you try it, you’ll want to make it every week!

So, let’s get into it! I’ll walk you through it step-by-step, and you’ll have dinner on the table in no time. Ready to feel cozy? Let’s cook!

Why You’ll Love This Recipe

• Ultimate Comfort Food: Chicken pot pie is the epitome of comfort food. A buttery biscuit topping, creamy filling, and tender chicken make this dish feel like a big, warm hug.
• Homemade Goodness: No need for store-bought frozen pot pies. This recipe uses fresh ingredients to bring out the most incredible flavors.
• Filling & Hearty: This dish is packed with chicken, veggies, and a delicious sauce, so it’s incredibly satisfying.
• Family-Friendly: It’s a great meal to make for the whole family—kids and adults alike will love the flavors.
• Leftovers for Days: This recipe yields a large portion that will last for several meals.

Required Kitchen Tools

Before you start, make sure you have the following tools:

• Large skillet or Dutch oven – For cooking the chicken and creating the filling.
• Baking dish – A 9×13-inch dish works great for this recipe.
• Whisk – To mix the flour and broth for the creamy sauce.
• Knife and cutting board – For chopping the vegetables and chicken.
• Measuring spoons – For accurate seasoning.
• Wooden spoon – For stirring the filling.

Ingredients

Here’s everything you’ll need to prepare this delicious dish:

For the Filling:

• Boneless, skinless chicken breasts: Use chicken breasts as the protein base for your filling. They cook quickly and become tender when simmered in the sauce.
• Salt and pepper: These simple seasonings will enhance the natural flavors of the chicken and vegetables.
• Chicken broth: Provides the savory base for the sauce.
• Butter: Adds richness to the filling.
• Onion: Finely diced for the perfect aromatic base.
• Celery: A must for that classic pot pie flavor and crunch.
• Carrots: Adds sweetness and color to the dish.
• Garlic: Minced to infuse the filling with savory goodness.
• Spices: A mix of onion powder, dry thyme, dry rosemary, and ground sage will give the filling its delicious depth of flavor.
• Flour: Thickens the sauce and creates that creamy consistency.
• Half and half: A rich, creamy element that gives the sauce its velvety texture.
• Chicken bouillon cube: This adds an extra layer of flavor to the broth.
• Low sodium soy sauce: A small splash adds umami and depth to the filling. You can also use Worcestershire sauce if preferred.
• Frozen peas: Adds a pop of color and texture to the filling.

For the Biscuit Topping:

• Bisquick or baking mix: Using a pre-made mix for the biscuit dough makes the recipe quicker and simpler.
• Milk: The liquid component to create the biscuit dough.
• Butter: For a flaky, buttery biscuit topping.

Part 1: Preparing the Chicken and Veggies

The first step in making chicken pot pie is preparing the chicken and vegetables. Here’s how to get started.

1. Cook the Chicken

Start by seasoning the chicken breasts with salt and pepper on both sides. Heat a large skillet or Dutch oven over medium-high heat and melt some butter. Once the butter is melted, add the chicken breasts and cook them until they’re golden brown and cooked through—about 6-8 minutes per side. You’ll know the chicken is done when it reaches an internal temperature of 165°F (74°C).

Once cooked, remove the chicken from the pan and set it aside to cool for a few minutes. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks. You can also chop the chicken if you prefer larger chunks.

2. Sauté the Vegetables

In the same skillet (don’t wipe it out), add a little more butter if necessary and sauté the diced onions, carrots, and celery over medium heat. Stir frequently and cook until the vegetables soften, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.

3. Make the Sauce

To create the creamy filling, sprinkle the flour over the cooked vegetables and stir to combine. This will help thicken the sauce as it cooks. Cook the flour for about 1-2 minutes to remove the raw flour taste.

Now, slowly pour in the chicken broth while whisking constantly to prevent lumps. Continue whisking until the sauce begins to thicken. Once thickened, add the half and half and whisk again until the mixture is smooth and creamy. Stir in the chicken bouillon cube, soy sauce (or Worcestershire sauce), and the shredded chicken. Season the filling with onion powder, thyme, rosemary, and ground sage to taste. Finally, add the frozen peas, stir to combine, and allow the filling to simmer for a few minutes. If the filling seems too thick, you can add a little more chicken broth or half and half to reach your desired consistency.

Part 2: Assembling the Chicken Pot Pie

Now that you’ve prepared the chicken filling, the next step is assembling everything into a mouthwatering chicken pot pie that’ll be topped with fluffy biscuits. This part is simple, but it’s where the magic truly happens. Follow these steps to put it all together!

1. Prepare the Biscuit Dough

While your filling is simmering, it’s time to prepare the biscuit topping. This is where you get to add that golden, flaky biscuit crust that will elevate the entire dish.

• In a medium-sized bowl, combine the Bisquick or baking mix and milk. Stir until just combined. The dough should be slightly sticky but not too wet.
• Melt the butter and set it aside. Once melted, you’ll brush it over the top of the biscuit dough once it’s assembled, adding richness and flavor to the biscuit topping.

You don’t need to knead the dough for this recipe, and in fact, overworking biscuit dough can result in a dense, tough biscuit. Just mix it until everything comes together!

2. Transfer the Filling to a Baking Dish

Once your filling has thickened and the peas are heated through, it’s time to transfer everything into a 9×13-inch baking dish or another oven-safe dish of similar size. The filling should be thick and creamy, with the chicken and veggies evenly distributed.

Spread the filling out evenly in the dish to ensure it’s well-coated. It should look like a hearty, creamy base ready to be topped with the flaky biscuits!

3. Add the Biscuit Topping

Now, it’s time to add the biscuits. Using a spoon, scoop out portions of the biscuit dough and drop them onto the filling, arranging them in a slightly overlapping pattern. This will give you a nice, rustic look as the biscuits bake, and they’ll cover most of the top of the dish.

Once the biscuits are in place, brush the top of each biscuit with the melted butter. This will help them bake up golden brown and flaky, with a nice sheen.

4. Bake the Chicken Pot Pie

Place the assembled dish in a preheated oven at 375°F (190°C). Bake for 25-30 minutes or until the biscuit topping is golden brown and cooked through, and the filling is bubbling up around the edges.

You can check the biscuits by gently inserting a toothpick into the center of one. If it comes out clean, the biscuits are fully cooked. The filling should be hot and bubbling, indicating that it’s ready to serve!

5. Let It Cool

Once your chicken pot pie is finished baking, remove it from the oven and let it cool for about 10-15 minutes. This will help the filling set, so it won’t run out when you serve it.

Part 3: Serving and Storing the Chicken Pot Pie

Your chicken pot pie with biscuits is now ready to be served! But before you dive in, here are some tips for serving, storing leftovers, and reheating for later.

How to Serve Chicken Pot Pie with Biscuits

This dish is a complete meal on its own, thanks to the chicken, vegetables, and biscuit topping. Serve it in generous portions, and you’ll have everyone asking for seconds! Here are some ideas for how to serve:

• Pair with a salad: A light green salad with a tangy vinaigrette complements the richness of the pot pie. Try arugula, spinach, or mixed greens for a refreshing side.
• Serve with steamed vegetables: If you’re craving more veggies, consider serving a side of steamed broccoli, green beans, or even roasted Brussels sprouts for added texture and nutrition.
• Enjoy with crusty bread: If you’re really hungry or want to soak up the creamy filling, serve your chicken pot pie with a side of crusty bread for dipping.

Storing Leftovers

Chicken pot pie with biscuits makes excellent leftovers, and you’ll probably find yourself looking forward to the second serving the next day. Here’s how to store your leftovers:

• Refrigeration: Let the dish cool completely, then cover it with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days. The biscuit topping may soften slightly when stored, but the flavors will still be delicious.
• Freezing: You can freeze the unbaked chicken pot pie for a future meal. Simply assemble the pie, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to bake, you can cook it from frozen—just add an additional 10-15 minutes to the baking time.

Reheating Leftovers

To reheat your chicken pot pie with biscuits, follow these methods:

• Oven Method (Best for Reheating Leftovers): Preheat your oven to 350°F (175°C). Place the leftover chicken pot pie in an oven-safe dish and cover it loosely with aluminum foil. Bake for 20-25 minutes or until heated through. You can remove the foil during the last 5-10 minutes of baking to crisp up the biscuit topping.
• Microwave Method: If you’re in a rush, you can use the microwave to reheat individual portions. Place a slice of chicken pot pie on a microwave-safe plate and cover it loosely with a paper towel. Heat for 2-3 minutes or until the filling is hot and the biscuit is softened.

Nutrition Information (per serving):

Nutrient	Amount
Calories	450 kcal
Protein	32g
Carbs	35g
Fat	22g
Fiber	4g
Sodium	950mg

Conclusion: Why You’ll Make This Chicken Pot Pie with Biscuits Again and Again

Chicken Pot Pie with Biscuits is more than just a dish—it’s a comforting experience. Whether you’re sitting down for a family dinner, hosting a get-together, or prepping meals for the week, this recipe is a guaranteed winner. It’s simple to make, full of flavor, and hearty enough to satisfy even the hungriest of appetites. The flaky, golden biscuit topping adds a delightful contrast to the creamy, savory filling, making each bite irresistible.

Why This Chicken Pot Pie with Biscuits Will Become Your Go-To Recipe:

• Crowd-Pleaser: Whether you’re cooking for your family or friends, this dish never disappoints. It’s a hit with both kids and adults, thanks to its familiar, comforting flavors.
• Perfect for All Occasions: From weeknight dinners to special occasions, this dish works for almost any meal. Plus, it’s easy to make in advance, which makes it great for meal prepping or feeding a crowd.
• Customizable: You can easily adjust the ingredients to suit your preferences. Add extra veggies, switch up the protein (turkey or beef would work well), or even swap in a store-bought biscuit mix if you’re pressed for time. The possibilities are endless!
• Hearty and Satisfying: With a base of tender chicken, fresh vegetables, and a creamy sauce, you’ll feel full and satisfied after every meal.

Chicken Pot Pie FAQs

Can I use rotisserie chicken for this recipe?
Yes, using rotisserie chicken is a great shortcut! Just shred the chicken and add it to the filling once the vegetables are sautéed.

Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day or two in advance, store it in the refrigerator, and then top with the biscuit dough and bake when you’re ready.

How do I store leftover chicken pot pie?
Store any leftover chicken pot pie in an airtight container in the refrigerator for up to 3-4 days. You can reheat individual portions in the microwave or oven.

Can I freeze chicken pot pie?
Yes! You can freeze the unbaked chicken pot pie for up to 3 months. Just assemble the pie, cover it tightly with plastic wrap and aluminum foil, and freeze. When ready to bake, cook from frozen (you may need to add 10-15 extra minutes of baking time).