This chicken pot pie recipe with biscuits is everything you want on a chilly evening: warm, creamy, and packed with tender chicken and veggies. Instead of fussing with pie crust, it uses fluffy biscuits on top for a golden, buttery finish. It’s simple enough for weeknights, yet satisfying enough to serve to company.
You’ll love how quickly it comes together and how customizable it is with your favorite vegetables. If you’re craving comfort food without the hassle, this is the recipe to keep in your back pocket.
Chicken Pot Pie Recipe With Biscuits – Cozy, Comforting, and Easy
Ingredients
Method
- Preheat the oven: Set to 400°F (200°C). If your skillet is oven-safe, you’ll bake right in it. Otherwise, grease a 9×13-inch baking dish.
- Sauté the aromatics: Heat a large skillet over medium. Add butter (and olive oil if using). Cook onion, carrots, and celery with a pinch of salt for 6–8 minutes until softened. Stir in garlic and cook 30 seconds.
- Build the roux: Sprinkle flour over the vegetables and stir for 1–2 minutes. It should look slightly pasty—this step removes the raw flour taste.
- Add liquids: Slowly whisk in chicken broth, stirring to prevent lumps. Simmer 3–4 minutes until thickened. Stir in milk or half-and-half and bring back to a gentle simmer.
- Season and enrich: Add thyme, poultry seasoning, salt, and black pepper. Taste and adjust. You want it well seasoned now, before adding the chicken.
- Fold in the good stuff: Stir in cooked chicken, peas, and corn. Simmer 2–3 minutes, then remove from heat. If your skillet isn’t oven-safe, transfer the filling to the prepared baking dish.
- Prep the biscuits: Open the biscuit can. For quicker baking and better topping coverage, cut each large biscuit in half horizontally or quarters. Arrange pieces evenly over the filling without overlapping too much.
- Optional egg wash: Brush biscuit tops lightly with egg wash for extra sheen and color.
- Bake: Place on the center rack and bake 18–22 minutes, until the biscuits are deep golden and cooked through. If the biscuits are browning too fast, tent loosely with foil for the last few minutes.
- Rest and serve: Let the pot pie rest 5–10 minutes so the filling settles and thickens. Sprinkle with parsley and serve warm.
What Makes This Recipe So Good
- Shortcut-friendly: Use rotisserie chicken and canned biscuits to save time without sacrificing flavor.
- One-skillet filling: The creamy base comes together in a single pan, which means fewer dishes.
- Hearty and balanced: Protein-rich chicken, mixed vegetables, and a creamy sauce that’s not too heavy.
- Family-approved: Familiar flavors and a biscuit topping that gets crisp on the outside and fluffy inside.
- Flexible: Swap veggies, use leftover turkey, or make it dairy-light—this recipe adapts to what you have.
Ingredients
- Chicken: 3 cups cooked, shredded or chopped (rotisserie works great)
- Butter: 4 tablespoons (half a stick)
- Olive oil: 1 tablespoon (optional, for sautéing)
- Yellow onion: 1 medium, diced
- Carrots: 2 medium, diced (or use frozen)
- Celery: 2 stalks, diced
- Garlic: 2 cloves, minced
- Frozen peas: 1 cup
- Frozen corn: 1 cup (optional but tasty)
- All-purpose flour: 1/3 cup
- Chicken broth: 2 1/2 cups (low-sodium preferred)
- Milk or half-and-half: 3/4 cup (for a richer sauce, use half-and-half)
- Fresh thyme or dried thyme: 1 teaspoon dried or 1 tablespoon fresh
- Fresh parsley: 2 tablespoons, chopped (optional)
- Salt and black pepper: to taste
- Poultry seasoning: 1/2 teaspoon (or a pinch of sage)
- Canned refrigerated biscuits: 1 can (8 large biscuits) or 10–12 smaller biscuits
- Egg wash: 1 egg beaten with 1 tablespoon water (optional, for glossy biscuits)
Instructions
- Preheat the oven: Set to 400°F (200°C). If your skillet is oven-safe, you’ll bake right in it.
Otherwise, grease a 9×13-inch baking dish.
- Sauté the aromatics: Heat a large skillet over medium. Add butter (and olive oil if using). Cook onion, carrots, and celery with a pinch of salt for 6–8 minutes until softened.
Stir in garlic and cook 30 seconds.
- Build the roux: Sprinkle flour over the vegetables and stir for 1–2 minutes. It should look slightly pasty—this step removes the raw flour taste.
- Add liquids: Slowly whisk in chicken broth, stirring to prevent lumps. Simmer 3–4 minutes until thickened.
Stir in milk or half-and-half and bring back to a gentle simmer.
- Season and enrich: Add thyme, poultry seasoning, salt, and black pepper. Taste and adjust. You want it well seasoned now, before adding the chicken.
- Fold in the good stuff: Stir in cooked chicken, peas, and corn.
Simmer 2–3 minutes, then remove from heat. If your skillet isn’t oven-safe, transfer the filling to the prepared baking dish.
- Prep the biscuits: Open the biscuit can. For quicker baking and better topping coverage, cut each large biscuit in half horizontally or quarters.
Arrange pieces evenly over the filling without overlapping too much.
- Optional egg wash: Brush biscuit tops lightly with egg wash for extra sheen and color.
- Bake: Place on the center rack and bake 18–22 minutes, until the biscuits are deep golden and cooked through. If the biscuits are browning too fast, tent loosely with foil for the last few minutes.
- Rest and serve: Let the pot pie rest 5–10 minutes so the filling settles and thickens. Sprinkle with parsley and serve warm.
Keeping It Fresh
Leftovers keep well.
Cool completely, then cover and refrigerate for up to 4 days. Reheat in a 350°F oven for 15–20 minutes until warm and the biscuits crisp back up. Microwave works in a pinch, but the topping may soften.
To freeze, cool the filling, transfer to a freezer-safe dish, and top with unbaked biscuits just before cooking, not before freezing.
Freeze the filling up to 3 months. Thaw overnight in the fridge, add biscuits, then bake as directed. Alternatively, bake fully, cool, wrap tightly, and reheat covered at 350°F until hot, uncovering at the end to re-crisp the biscuits.
Health Benefits
- Lean protein: Chicken provides essential amino acids for muscle repair and satiety.
- Vegetable variety: Peas, carrots, onion, and celery add fiber, vitamins A and C, and antioxidants.
- Calcium and vitamin D (if using dairy): Milk or half-and-half contributes to bone health.
- Balanced comfort: Pairing protein, carbs, and fat makes this meal filling and satisfying, helping prevent snacking later.
- Lower-sodium option: Using low-sodium broth and seasoning to taste keeps salt in check.
Common Mistakes to Avoid
- Skipping the roux cook time: If you don’t cook the flour for a minute or two, the sauce can taste chalky.
- Adding liquid too fast: Pour in the broth slowly while whisking to avoid lumps.
- Under-seasoning: Taste the filling before baking.
The biscuits are mild, so the filling should be well seasoned.
- Overcrowding biscuits: If biscuits overlap heavily, they’ll bake unevenly. Cut them smaller and space them out.
- Baking too hot or too low: 400°F gives you a creamy filling and browned biscuits. Too low equals pale, doughy tops; too high risks burnt tops and soupy centers.
- Skipping the rest: Resting 5–10 minutes after baking lets the sauce thicken to the perfect scoopable texture.
Recipe Variations
- Turkey pot pie: Swap in leftover turkey for the chicken—perfect after the holidays.
- Mushroom and chicken: Sauté 8 ounces sliced mushrooms with the aromatics for a deeper, savory flavor.
- Herb biscuit topper: Brush biscuits with melted butter mixed with chopped parsley, thyme, and a pinch of garlic powder.
- Dairy-light: Use evaporated milk or an unsweetened almond or oat milk.
The sauce will be a bit lighter but still creamy.
- Extra veggie: Add diced potatoes (par-cook until just tender), green beans, or spinach. Keep total veg around 3 cups so the sauce stays balanced.
- From-scratch biscuits: If you prefer homemade, make a quick drop biscuit dough and spoon it over the filling in rustic mounds.
- Spice it up: A pinch of red pepper flakes or a splash of hot sauce perks up the creamy base.
FAQ
Can I use raw chicken instead of cooked?
Yes. Dice raw chicken and sauté it in a little oil with salt and pepper until just cooked through, then remove it and proceed with the recipe.
Add the chicken back in when you stir in the peas and corn.
What if I don’t have canned biscuits?
Use store-bought puff pastry cut into squares and laid on top, or make a quick drop biscuit dough. Puff pastry may bake faster; start checking at 15 minutes.
How do I prevent a watery filling?
Make sure your roux cooks for a minute, add the broth slowly, and simmer until the sauce visibly thickens before adding milk. If the filling still looks thin, simmer a few extra minutes or stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
Can I make this gluten-free?
Yes.
Use a gluten-free all-purpose flour blend for the roux and gluten-free biscuits or puff pastry. Check labels on broth and seasonings to be safe.
How do I know the biscuits are done?
The tops should be deep golden, and the centers should feel set, not doughy. If in doubt, lift one gently; the underside should be cooked and not sticky.
Can I make the filling ahead?
Absolutely.
Make the filling up to 2 days in advance and refrigerate. Rewarm gently on the stove, transfer to a baking dish, top with biscuits, and bake.
What can I use instead of half-and-half?
Whole milk works well. For richer results, stir in a splash of heavy cream.
For a lighter option, use 2% milk or unsweetened almond milk.
Wrapping Up
This chicken pot pie recipe with biscuits delivers classic comfort with minimal effort. The creamy, well-seasoned filling and buttery biscuit topping make a winning pair, and the method is simple enough for any cook. Keep the basic technique, then mix and match proteins, veggies, and herbs to make it your own.
Next time you need a warm, crowd-pleasing dinner, this is the recipe to reach for.
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