Chicken pot pie with biscuits is a classic comfort dish that combines a savory, creamy filling with a topping of golden, flaky biscuits. Unlike the traditional pot pie that uses a pie crust, this version is quicker and simpler, yet equally satisfying. It’s the perfect solution for busy weeknights or cozy family dinners. The creamy chicken and vegetable filling is topped with freshly baked biscuits that turn golden and crispy, making every bite irresistible. It’s a dish that’s sure to become a staple in your home, ideal for feeding a crowd or serving as a cozy weeknight meal.
Why This Chicken Pot Pie Recipe is So Loved
A Creamy, Savory Delight: The combination of tender chicken, vegetables, and creamy sauce, topped with buttery, golden biscuits, makes this dish the ultimate comfort food. Each bite is packed with flavor, and the biscuit topping gives it that perfect crunch.
Simple and Quick: Unlike traditional pot pies, there’s no need to prepare or bake a pie crust. Instead, this recipe uses biscuits, which are much easier to make and take less time. Plus, they add a lovely texture that complements the creamy filling perfectly.
Highly Customizable: You can adapt this recipe to suit your taste. Feel free to swap out chicken for turkey, adjust the vegetables to your liking, or even go vegetarian by using plant-based options.
Perfect for Leftovers: This dish keeps well, and the flavor often improves after a day in the fridge. It’s an ideal option for meal prep, as you can make it ahead of time and simply reheat it when needed.
Kid-Friendly: With its creamy filling and flaky biscuit topping, even the pickiest eaters will enjoy this dish. It’s an easy way to get kids to eat their vegetables, as the savory sauce hides the goodness of carrots, celery, and peas.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Filling:
- Shredded or diced cooked chicken
- Butter
- Diced onion
- Chopped carrots
- Chopped celery
- Minced garlic
- Frozen peas
- All-purpose flour
- Chicken broth
- Heavy cream or milk
- Salt and pepper to taste
- Fresh thyme
- Fresh parsley (for garnish)
For the Biscuit Topping:
- All-purpose flour
- Baking powder
- Cold cubed butter
- Milk or buttermilk
- Salt
How to Make Chicken Pot Pie with Biscuits
Step 1: Prepare the Filling
- Begin by heating butter in a large skillet or saucepan over medium heat.
- Add the diced onion, chopped carrots, and celery to the skillet. Cook them until softened, which should take around 5 minutes. Stir occasionally to prevent burning and ensure even cooking.
- Once the vegetables have softened, add the minced garlic and cook for another minute, allowing the garlic to become fragrant.
- Sprinkle the flour evenly over the softened vegetables. Stir constantly for about 1-2 minutes to cook off the raw flour taste.
- Gradually pour in the chicken broth while stirring to avoid any lumps. Continue cooking and stirring until the mixture thickens to a creamy consistency, about 5 minutes.
- Stir in the heavy cream (or milk), shredded chicken, frozen peas, and seasonings, including fresh thyme, salt, and pepper. Let everything simmer for a few minutes to blend the flavors together.
Step 2: Make the Biscuit Topping
- In a separate mixing bowl, combine the flour, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Pour in the milk or buttermilk gradually, stirring just until the mixture comes together into a dough. Be careful not to overmix it, as that could lead to dense biscuits.
- Turn the dough out onto a lightly floured surface. Gently pat the dough to about a ¾-inch thickness, and use a biscuit cutter or a glass to cut the dough into 8-10 biscuits.
Step 3: Assemble and Bake the Chicken Pot Pie
- Preheat your oven to 400°F (200°C).
- Spoon the creamy chicken filling into an oven-safe dish, such as a large skillet or Dutch oven. If you don’t have an oven-safe skillet, you can transfer the filling into a 9×13-inch baking dish.
- Carefully place the biscuit dough rounds on top of the chicken filling. If desired, brush the tops of the biscuits with a little melted butter for an extra golden and buttery finish.
- Place the dish in the oven and bake for 20-25 minutes, or until the biscuits are golden brown and fully cooked through. The filling should be bubbling hot.
Step 4: Serve and Enjoy
Once the dish is out of the oven, allow it to cool for a few minutes before serving. You can garnish with fresh parsley for a pop of color and a burst of fresh flavor. Serve the chicken pot pie with biscuits as a comforting dinner or a cozy gathering meal. It’s sure to be a crowd-pleaser.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations You Can Try
Cheesy Biscuits: For a cheesy twist, add shredded cheddar cheese or Parmesan cheese to the biscuit dough before mixing. This will give your biscuits an extra layer of flavor and richness.
Vegetarian Version: If you prefer a vegetarian version of this dish, simply swap the chicken for mushrooms, tofu, or any plant-based protein you enjoy. Also, use vegetable broth instead of chicken broth for the filling.
Spicy Kick: Add a pinch of cayenne pepper or a splash of hot sauce to the filling if you like a bit of heat in your food.
Turkey Pot Pie: After a holiday feast, use leftover turkey instead of chicken for a delicious way to repurpose your leftovers into a comforting meal.
Dairy-Free Option: For those avoiding dairy, you can substitute dairy-free milk and butter in both the filling and the biscuit dough without compromising on taste.
Storage and Reheating Instructions
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating: To reheat, place the dish in the oven at 350°F (175°C) for about 15 minutes, or microwave individual portions for 1-2 minutes. If reheating in the oven, cover the dish with foil to prevent the biscuits from getting too hard.
Freezing: The filling can be frozen separately for up to 3 months. When you’re ready to bake, thaw the filling, top with the biscuit dough, and bake as directed.
Chicken Pot Pie with Biscuits
Ingredients
- 3 cups cooked chicken, shredded or diced
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream or milk
- 1 teaspoon thyme, fresh
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- 1 teaspoon salt
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet or saucepan, melt butter over medium heat. Add diced onion, carrots, and celery, and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
- Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly. Gradually add chicken broth, stirring to prevent lumps. Let simmer until thickened.
- Add heavy cream, cooked chicken, peas, thyme, salt, and pepper. Stir and let the mixture simmer for a few minutes.
- For the biscuit topping, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add cold buttermilk, stirring until just combined. Drop spoonfuls of the biscuit dough on top of the chicken filling.
- Transfer the skillet to the oven and bake for 20-25 minutes or until the biscuits are golden brown and cooked through.
- Let the dish cool for a few minutes before serving. Garnish with fresh parsley if desired.
Nutrition
Frequently Asked Questions (FAQs)
Can I use store-bought biscuits instead of making my own?
Yes, you can use refrigerated biscuit dough if you’re short on time. This will save you a step and still result in a delicious dish.
How can I prevent the biscuits from becoming soggy?
Ensure that your filling is thick and not too watery before adding the biscuit topping. This helps keep the biscuits from absorbing too much moisture.
Can I prepare the chicken pot pie ahead of time?
Yes, you can prepare the filling in advance and store it in the refrigerator. When ready to serve, add the biscuits and bake the dish.
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a great time-saver and adds great flavor to this recipe.
What vegetables can I use instead of peas and carrots?
Feel free to swap peas and carrots for other vegetables such as corn, green beans, mushrooms, or bell peppers. Customize it based on what you have on hand or your family’s preferences.
Can I use puff pastry instead of biscuits?
Yes, puff pastry can work as an alternative to biscuits. Simply bake it until golden brown for a flaky topping.
How can I thicken the filling?
If the filling is too thin, mix 1 tablespoon of cornstarch with a small amount of water and stir it into the filling while simmering.
Can I make mini pot pies?
Yes, you can divide the filling into smaller ramekins and top each one with a biscuit. This makes for a fun and individualized presentation.
What’s the best way to reheat leftovers without drying them out?
To avoid drying out the biscuits, cover the dish with foil and reheat it in the oven.
Can I use canned chicken?
While canned chicken will work in a pinch, fresh or rotisserie chicken tends to have better texture and flavor.
Conclusion
Chicken pot pie with biscuits is an unbeatable comfort food that combines creamy chicken and vegetables with golden, flaky biscuits. This easy-to-make dish is perfect for feeding a hungry family or preparing for the week ahead. Whether you stick to the classic recipe or experiment with variations, this meal is sure to satisfy every time. It’s simple, hearty, and filled with all the flavors you love, making it a perfect go-to recipe for any occasion.