Ultimate Chicken Pot Pie Recipe with Biscuits

There’s truly nothing quite like a warm, bubbling pot pie to wrap you in a cozy hug, especially when the weather turns crisp or you simply need a little comfort. I remember my grandma always saying that the best meals are the ones that make you feel truly cared for. This amazing chicken pot pie recipe with biscuits does exactly that, combining tender chicken and vegetables in a creamy sauce, all topped with fluffy, golden biscuits. It’s a dish that brings smiles to every face at my table, and I know it will do the same for yours. From start to finish, you’re looking at roughly 75 minutes to create this heartwarming masterpiece.

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Why You’ll Love My Chicken Pot Pie Recipe with Biscuits

I’ve poured a lot of love into perfecting this recipe, and I truly believe it stands out from the rest. Here’s why I think you’ll fall in love with it:

• Incredibly Flavorful Gravy: I’ve carefully balanced the herbs and seasonings to create a rich, savory gravy that coats every piece of chicken and vegetable beautifully. It’s the kind of flavor that makes you want to lick the spoon!
• Easy to Adapt for Any Kitchen: Whether you prefer making everything from scratch or need a few shortcuts on a busy weeknight, I’ve included options for biscuits and ingredient substitutions to fit your lifestyle.
• Perfect for Family Dinners: This is a wholesome, hearty meal that satisfies everyone. It’s comforting without being too heavy, making it a go-to for my own family gatherings, much like my amazing easy creamy chicken chili recipe.
• Superior Texture Contrast with Biscuits: The soft, flaky biscuits baked right on top offer an incredible textural counterpoint to the creamy filling, giving you that delightful “comfort food” sensation in every bite.

Why Biscuits are the Perfect Topping for Chicken Pot Pie

While traditional pie crust has its place, I am a firm believer that biscuits are the superior topping for chicken pot pie. There’s just something magical about them! When baked on top, they become wonderfully golden and flaky on the surface, while the bottoms soak up some of that rich, creamy pot pie gravy. This gives you a soft, tender biscuit that’s absolutely bursting with flavor.

Using biscuits also makes preparation incredibly easy, especially if you opt for store-bought or a mix. You skip the fuss of rolling out dough and instead get those irresistible fluffy tops that offer a delightful contrast to the savory filling. For me, it adds an extra layer of rustic charm and homey comfort that a standard crust just can’t quite match.

Equipment You’ll Need

To whip up this comforting chicken pot pie recipe with biscuits, I find these kitchen tools incredibly helpful:

• A large (12-inch) oven-safe skillet (if you don’t have one, an 8×8 inch baking dish works perfectly for transferring the filling)
• A medium saucepan for cooking the chicken
• Mixing bowls for biscuit preparation
• Measuring cups and spoons
• A whisk for the gravy
• A sturdy spatula or wooden spoon
• Two forks for shredding chicken

Ingredients for My Easy Chicken Pot Pie with Biscuits

Here’s exactly what you’ll need to create this comforting dish. I’ve found these quantities strike the perfect balance for flavor and texture.

• 2 small boneless skinless chicken breasts (see notes)
• Salt/pepper (to taste)
• 3 cups chicken broth
• 4 Tablespoons butter
• ½ cup onions (finely diced)
• ½ cup celery (finely diced)
• ½ cup carrots (finely diced)
• 2 cloves garlic (minced)
• ½ teaspoon EACH: Onion Powder, Dry Thyme, Dry Rosemary
• ¼ teaspoon ground sage
• 1/3 cup flour
• ½ cup half and half
• 1 chicken bouillon cube
• 1 teaspoon low sodium soy sauce (can sub Worcestershire sauce)
• 1 cup frozen peas

Step-by-Step Instructions: How to Make the Best Chicken Pot Pie with Biscuits

I’ve broken down each step to make sure you get a perfect chicken pot pie every time. I like to start with the biscuits and get them ready, then move on to the filling, and finally, bring it all together for baking.

1. Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)You may also use my Cheddar Bay Biscuit recipe: Combine the dry ingredients together in advance. When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough. Add biscuits to the top of the skillet when ready to bake. Bake at 450° for 12-15 minutes.Refrigerated biscuits may also be used. If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.
2. You may also bake the biscuits on a baking sheet while you prepare the filling, but baking them on top of the skillet of pot pie adds an extra level of cozy comfort!
3. Season each side of the chicken with salt and pepper. Add it to a medium saucepan along with the chicken broth and bring it to a very gentle bubble with the lid cracked for 15 minutes, until cooked through. Don’t boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
4. Meanwhile, melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. Add garlic and seasonings. Toss to coat and cook for 1 more minute.
5. Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.
6. Add 2/3 of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner.
7. Add chicken bouillon and soy sauce. Then add the shredded chicken and stir to combine.
8. If the liquid was added slowly, the gravy should be pretty thick. If you would like it to be thicker, bring to a gentle boil and reduce to a simmer.
9. Optional: Add any of the remaining 1/3 chicken broth if desired. The bottom of the biscuits will absorb some of it during baking.
10. Add the frozen peas and stir to combine and heat through. Remove from heat.
11. Transfer filling to a lightly greased 8 x 8-inch baking dish if your skillet isn’t oven safe.
12. Add the biscuits to the top and bake per biscuit recipe instructions, or until biscuits are golden and set in the middle. Note: you can also bake the biscuits separately on a baking sheet and place them on the filling after, resulting in a crispier bottom biscuit.
13. Optional: Brush butter on top of the biscuits at the end and bake at 450° for 3-5 more minutes if additional browning is desired.

Pro Tips for a Perfect Chicken Pot Pie Every Time

I’ve learned a few tricks over the years to ensure my pot pie is always a showstopper. These little details can make all the difference:

• Keep Your Chicken Moist: Overcooked chicken is a pot pie tragedy! When simmering the chicken, make sure the broth is at a gentle bubble, not a rapid boil. As soon as it’s cooked through (15 minutes should do it for small breasts), remove it. I also let it rest for a few minutes before shredding to help keep those juices locked in.
• Master the Gravy: The secret to a perfectly thick and flavorful gravy is patience when adding liquids. Adding the broth and half and half in small splashes and whisking well ensures a smooth, lump-free consistency. If your gravy is too thin, a quick simmer will help it thicken. For extra richness and a deeply seasoned flavor, make sure to sauté your aromatics (onions, celery, carrots) until tender, and really let those dried herbs bloom in the butter for a minute before adding the flour.
• Season Generously and Taste as You Go: Don’t be shy with the salt and pepper, especially for the chicken. Once the filling comes together, taste it! The chicken bouillon and soy sauce add a wonderful umami depth, but you might find you want a little more salt or a pinch more of your favorite herb.

Biscuit Options: Homemade, Store-Bought, and More

One of the beautiful things about this chicken pot pie recipe with biscuits is its flexibility, especially when it comes to the topping. I’ve given you a few options to perfectly match your skill level and your schedule:

• My Buttermilk Biscuits: This is my go-to for a truly homemade touch. Preparing them ahead and chilling them while you make the filling is a great way to spread out the work. When you’re ready to bake, place them directly on top of the hot filling. The moist environment helps them steam and become incredibly tender, while the tops get beautifully golden.
• Cheddar Bay Biscuits: If you’re a fan of those savory, cheesy delights, using my Cheddar Bay Biscuit recipe is a fantastic choice! I often prepare the dry ingredients in advance, then mix in the wet ingredients and form the dough when the pot pie is almost ready. Their robust flavor pairs wonderfully with the creamy chicken filling.
• Refrigerated Biscuits: For ultimate convenience, store-bought refrigerated biscuits are a lifesaver. I suggest placing them on top of the pot pie right before baking. They’ll puff up beautifully and get that lovely golden-brown finish. Just follow the package directions for baking time and temperature, adjusting slightly if needed to ensure the pot pie is bubbly underneath.
• Bisquick or Biscuit Mixes: These are another excellent time-saver. Just prepare them according to their package instructions, usually right before baking. The key is to get them formed and onto the pot pie when you’re ready to put it in the oven.

No matter which biscuit option you choose, I recommend arranging them so they have a little space between them on top of the pot pie. This allows for even baking and browning, giving you those irresistible fluffy tops.

Recipe Variations and Customizations

I love how versatile this chicken pot pie recipe is! Don’t be afraid to make it your own. Here are some ideas I’ve tried that you might enjoy:

Variation Type	Ideas & Instructions
Vegetables	Swap or add frozen corn, green beans, sliced mushrooms, or small diced potatoes. Add hardier vegetables (like potatoes) with the carrots/celery, softer ones (like corn) with peas.
Protein	Use leftover cooked turkey, rotisserie chicken, or even diced cooked pork. Ensure meat is already cooked before adding to filling.
Spice Profile	Experiment with a pinch of cayenne for a kick, or add different herbs like dill or parsley for a fresh twist.
Dairy-Free	Use plant-based milk (almond, oat) and cream cheese/coconut cream instead of half-and-half. Ensure broth is dairy-free.
Gluten-Free	Use gluten-free all-purpose flour for the roux and a gluten-free biscuit mix or homemade GF biscuit recipe.
Vegetarian	Replace chicken with plant-based chicken strips or white beans. Use vegetable broth instead of chicken broth.

Smart Ingredient Substitutions

Sometimes you don’t have everything on hand, and that’s perfectly fine! I’ve put together a list of smart substitutions that I often use myself:

Ingredient	Substitution	Notes
Half and Half	Whole milk or heavy cream (adjust flour slightly if using cream)	Heavy cream will result in a richer, thicker gravy.
Chicken Broth	Vegetable broth	Can slightly alter flavor profile but works well.
Soy Sauce	Worcestershire sauce	Adds a similar umami depth.
Dried Herbs	Fresh herbs (double the quantity)	Add fresh herbs towards the end of cooking for best flavor.
Butter	Olive oil or other cooking oil	May slightly change flavor but works for cooking vegetables.

Make-Ahead, Freezing, Storage, and Reheating Instructions

Life gets busy, and I’m a big fan of making meals easier throughout the week. This chicken pot pie is wonderfully adaptable for make-ahead and freezing options:

• Make-Ahead Filling: I often prepare the pot pie filling completely, allow it to cool, and then transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3 days. When you’re ready to bake, warm the filling gently on the stovetop if it’s very cold, transfer to your baking dish, top with fresh biscuits, and bake as directed.
• Freezing the Filling: The cooked filling freezes exceptionally well. Let it cool completely, then transfer it to a freezer-safe container or a large freezer bag, squeezing out as much air as possible. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before using, then gently reheat on the stove and proceed with the recipe.
• Freezing an Unbaked Pot Pie: To freeze a fully assembled, unbaked pot pie, I recommend using a disposable foil baking dish. Prepare the filling and transfer it to the dish, then top with unbaked biscuits. Cover tightly with plastic wrap, then a layer of foil. Freeze for up to 2 months. When ready to bake, remove the plastic wrap and foil. Bake from frozen at 375°F (190°C) for about 60-75 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through. Keep an eye on the biscuits; you might want to loosely tent with foil if they’re browning too quickly.
• Freezing a Baked Pot Pie: If you have leftovers or want to freeze a completely baked pot pie, let it cool completely first. Cover it tightly with plastic wrap and then foil, or transfer individual portions to freezer-safe containers. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator. Reheat in a preheated oven at 350°F (175°C) until warmed through, usually 20-30 minutes for individual portions, or longer for a whole pie. For the best biscuit texture, sometimes I’ll remove the biscuits before reheating and toast them separately, then add them back.
• Storage: Any leftover baked chicken pot pie can be stored in an airtight container in the refrigerator for 3-4 days.
• Reheating Leftovers: I like to reheat individual portions in the microwave for a quick meal, or in a preheated oven at 325°F (160°C) until warm, which helps crisp up the biscuits again.

Troubleshooting Common Chicken Pot Pie Issues

Even the most experienced cooks can encounter a hiccup now and then. Here are some common issues and my best advice for fixing them:

• Soggy Biscuits on the Bottom: This often happens if the filling is too liquidy or if the biscuits are left too long before baking. My best advice is to ensure your gravy is adequately thick before adding the biscuits. If you’re concerned, you can always bake the biscuits on a separate baking sheet and place them on top of the pot pie just before serving; this results in a crispier bottom biscuit.
• Filling Too Thin/Thick: If your filling is too thin after simmering, I recommend making a quick cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water). Stir it into the simmering filling gradually until it reaches your desired consistency. If it’s too thick, simply stir in a bit more chicken broth or half and half until it loosens up.
• Dry Chicken: The key here is not to overcook your chicken. As soon as it’s cooked through after simmering for about 15 minutes, remove it from the heat. Shredding it immediately and mixing it into the warm, creamy gravy also helps keep it moist. Using chicken thighs instead of breasts can also yield a juicier result.
• Biscuits Not Browning: If your biscuits aren’t getting that beautiful golden-brown top, a simple trick is to brush them with a little melted butter or milk before baking. If they’re almost done but still pale, you can increase the oven temperature to 450°F (230°C) for the last 3-5 minutes, watching them carefully.
• Filling Lacks Flavor: Sometimes, you just need a little boost. After combining all the ingredients, taste your filling. If it feels a bit bland, don’t hesitate to add a little more salt, a dash of black pepper, or an extra pinch of onion powder or dried thyme. A tiny squeeze of lemon juice can also brighten all the flavors.

Serving Suggestions and Perfect Pairings

This hearty meal of chicken pot pie with biscuits is a hearty meal all on its own, but I love to round out the plate with a few complementary sides. For other comforting and hearty options, explore our amazing chili recipes.

• A Crisp Green Salad: A simple salad with a light vinaigrette, perhaps some mixed greens, cucumber, and cherry tomatoes, offers a refreshing contrast to the rich pot pie. I find the acidity cuts through the creaminess wonderfully.
• Roasted Asparagus or Green Beans: These bright green vegetables, simply roasted with a little olive oil, salt, and pepper, add a lovely pop of color and freshness. They cook quickly and don’t overwhelm the main dish.
• A Glass of Wine or Cider: For adults, a crisp, unoaked Chardonnay or a dry hard cider pairs beautifully with the creamy flavors of the pot pie. For everyone, a sparkling cider or a simple glass of iced tea is always a good choice.

Cost-Saving Tips for Your Chicken Pot Pie

Making delicious, comforting meals doesn’t have to break the bank. Here are a few ways I keep this chicken pot pie recipe budget-friendly:

• Frozen Mixed Vegetables: While I call for specific diced vegetables, a bag of good quality frozen mixed vegetables (peas, carrots, green beans, corn) can be a fantastic and often cheaper alternative. Just add them in with the frozen peas.
• Store-Brand Ingredients: Don’t shy away from store-brand chicken broth, half and half, or dried herbs. I’ve found that many are just as good as their name-brand counterparts.
• Make Biscuits from Scratch: If you usually buy refrigerated biscuits, making your own from scratch can be surprisingly economical. Flour, butter, and milk are typically pantry staples.
• Buy Chicken on Sale: Keep an eye out for sales on boneless, skinless chicken breasts or even whole chickens (which you can cook and shred yourself). Buying in bulk when prices are low and freezing portions for later is a smart move.

Time-Saving Hacks for Busy Cooks

I know how precious time can be in the kitchen, especially on weeknights. Here are my favorite hacks to get this comforting chicken pot pie on the table faster:

• Rotisserie Chicken is Your Best Friend: This is my ultimate time-saver! Skip cooking the chicken altogether. Just shred a store-bought rotisserie chicken (you’ll need about 2-3 cups) and stir it in when the recipe calls for shredded chicken. It adds fantastic flavor too.
• Pre-Chopped Vegetables: Many grocery stores offer pre-diced onions, celery, and carrots in the produce section. While a little more expensive, they can drastically cut down on your prep time.
• Prep Ahead of Time: Dice all your vegetables and mince the garlic the night before or in the morning. Store them in airtight containers in the fridge, and you’ll be ready to sauté in minutes.
• Use Store-Bought Biscuits: As I mentioned before, refrigerated biscuits are a fantastic shortcut that doesn’t compromise on comfort.

Frequently Asked Questions (FAQs)

I get a lot of questions about making chicken pot pie, so I’ve gathered some of the most common ones here to help you out:

Nutrition Information

While a specific label for this recipe will be inserted here by the blog team, you can explore general nutrition facts for homemade chicken pot pie and other chicken pot pie nutritional values. (Nutrition label will be inserted here by the blog team)

There you have it, my friends, my absolute favorite chicken pot pie recipe with biscuits. I promise you, this dish isn’t just food; it’s a warm embrace, a memory in the making, and a delicious way to bring everyone you love around the table. I’m so excited for you to try it! I would absolutely love to hear from you. Please, leave a comment below and tell me how your family enjoyed this recipe, or share your own pot pie variations and secrets. Happy cooking!