Name: Chicken Pot Pie with Biscuits
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tbsp butter; 1 small onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup milk (or half-and-half); 2 1/2 cups cooked chicken, shredded or chopped; 1 cup frozen peas; 1/2 tsp dried thyme; Salt and pepper, to taste; 2 cups all-purpose flour (for biscuits); 1 tbsp baking powder; 1 tsp sugar; 1/2 tsp salt; 1/2 cup cold butter, cubed; 3/4 cup milk (plus more if needed)

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I love making this chicken pot pie with biscuits when I want something warm, creamy, and comforting. The filling is rich with tender chicken and vegetables, and I top it with fluffy, golden biscuits instead of a traditional crust. It is a cozy, family-style dinner that always feels homemade and satisfying.

Chicken Pot Pie with Biscuits

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Filling:

2 tablespoon butter

1 small onion, diced

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

¼ cup all-purpose flour

2 cups chicken broth

1 cup milk (or half-and-half for extra creaminess)

2½ cups cooked chicken, shredded or chopped

1 cup frozen peas

½ teaspoon dried thyme

Salt and pepper, to taste

For the Biscuit Topping:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon sugar

½ teaspoon salt

½ cup (1 stick) cold butter, cut into cubes

¾ cup milk (plus more if needed)

Directions

I start by preheating the oven to 400°F (200°C).

To make the filling, I melt the butter in a large skillet or oven-safe pan over medium heat. I add the onion, carrots, and celery and cook them for about 5–7 minutes until softened. Then I stir in the garlic and cook for another minute.

I sprinkle the flour over the vegetables and stir well to coat everything evenly. I let it cook for 1–2 minutes to remove the raw flour taste.

I slowly whisk in the chicken broth, followed by the milk. I bring the mixture to a gentle simmer and stir until it thickens, about 5–7 minutes.

I stir in the cooked chicken, peas, thyme, salt, and pepper, then remove the pan from heat.

For the biscuits, I whisk together the flour, baking powder, sugar, and salt in a bowl. I cut in the cold butter using a pastry cutter or my fingers until the mixture becomes crumbly.

I stir in the milk just until a dough forms, being careful not to overmix.

I drop large spoonfuls of biscuit dough over the warm filling.

If needed, I transfer the filling to a greased 9x13-inch baking dish. I bake uncovered for 25–30 minutes, until the biscuits are golden brown and cooked through.

I let the pot pie cool slightly before serving.

Servings and timing

This recipe serves 6 people.

Prep time: 15–20 minutes

Cook time: 30–35 minutes

Total time: about 50–55 minutes

Variations

I sometimes use canned biscuit dough when I need a quicker version. I simply place the biscuits on top and bake according to the package directions, adjusting the time if needed.

When I want extra flavor, I add chopped fresh herbs like parsley or rosemary to the biscuit dough.

If I do not have cooked chicken ready, I sauté bite-sized raw chicken pieces with the vegetables at the beginning, then continue with the recipe as written.

I also like swapping peas for mixed vegetables or adding mushrooms for a deeper, savory flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. When I reheat, I prefer using the oven at 350°F until warmed through so the biscuits stay crisp on top. If I am short on time, I reheat individual portions in the microwave, though the biscuits will be softer.

I can also freeze the filling separately for up to 2 months and prepare fresh biscuits when ready to bake.

FAQs

Can I make this ahead of time?

Yes, I often prepare the filling a day in advance and store it in the refrigerator. When I am ready to bake, I add the fresh biscuit dough on top and bake as directed.

Can I use rotisserie chicken?

I frequently use rotisserie chicken because it saves time and adds great flavor. I simply shred it and stir it into the filling.

How do I know when the biscuits are fully cooked?

I check that the tops are golden brown and insert a toothpick into the center of a biscuit. If it comes out clean, they are done.

Can I make this recipe gluten-free?

I can substitute a gluten-free all-purpose flour blend in both the filling and the biscuits. I make sure it contains a binding agent like xanthan gum for best results.

What can I serve with chicken pot pie?

I usually serve it on its own since it is a complete meal, but I sometimes add a simple green salad or steamed vegetables on the side.

Conclusion

I enjoy making this chicken pot pie with biscuits whenever I crave a comforting, homemade dinner. The creamy chicken filling and fluffy biscuit topping create a perfect balance of texture and flavor. It is simple, satisfying, and always a favorite at my table.

📖 Recipe:

Chicken Pot Pie with Biscuits

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Author: Cheryl
Total Time: 55 minutes
Yield: 6 servings
Diet: Low Salt

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Description

A warm and comforting chicken pot pie topped with fluffy golden biscuits instead of a traditional crust, filled with tender chicken, vegetables, and a creamy savory sauce.

Instructions

Preheat the oven to 400°F (200°C).
In a large skillet or oven-safe pan, melt butter over medium heat. Add onion, carrots, and celery and cook 5–7 minutes until softened. Stir in garlic and cook 1 minute.
Sprinkle flour over vegetables and stir well. Cook for 1–2 minutes.
Gradually whisk in chicken broth, then milk. Simmer 5–7 minutes until thickened.
Stir in cooked chicken, peas, thyme, salt, and pepper. Remove from heat.
In a bowl, whisk together flour, baking powder, sugar, and salt for the biscuits.
Cut in cold butter until mixture is crumbly.
Stir in milk just until a soft dough forms.
Drop spoonfuls of biscuit dough over the warm filling.
If needed, transfer filling to a greased 9x13-inch baking dish. Bake uncovered for 25–30 minutes until biscuits are golden brown and cooked through.
Cool slightly before serving.