Chicken pot pie with biscuits is the kind of dinner that makes a kitchen smell like a hug.
A creamy, savory chicken and vegetable filling gets tucked under fluffy, golden biscuits instead of a traditional pie crust.
It comes together faster than you’d think, and it uses simple ingredients you probably already have in your fridge.
This version leans on tender chicken, a buttery roux-based sauce, and warm herbs that make every bite taste like it took all day, even though it doesn’t.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 6 servings |
| Difficulty Level | Medium |
If you love the flavors of classic Chicken Pot Pie With Cream of Chicken Soup, this biscuit topped version gives you the same cozy filling with a lighter, breadier top.
Why You’ll Love This Chicken Pot Pie With Biscuits
This recipe takes everything wonderful about a classic pot pie and simplifies the top layer.
Instead of rolling out pie dough, you just drop spoonfuls of biscuit batter right on top.
That means less time fussing with pastry and more time actually enjoying dinner.
The filling is rich and creamy, loaded with tender chicken and colorful vegetables in every spoonful.
- Comes together with one skillet for the filling and one bowl for the biscuits
- No pie crust rolling or chilling required
- Freezer friendly filling that reheats beautifully
- Great way to use up leftover rotisserie chicken
- Kid approved comfort food that still feels a little bit fancy
For another easy weeknight spin on this same cozy idea, try my Chicken Pot Pie Casserole.
Ingredients
You will need two sets of ingredients here, one for the creamy chicken filling and one for the drop biscuits that go on top.
Nothing on this list is hard to find, and most of it is probably already sitting in your pantry and fridge.
- For the filling: unsalted butter, yellow onion, carrots, celery, garlic, all purpose flour, low sodium chicken broth
- Whole milk or heavy cream
- Cooked, shredded chicken breast or thighs (rotisserie chicken works great)
- Frozen peas and frozen corn
- Fresh or dried thyme, salt, and black pepper
- For the biscuit topping: all purpose flour, baking powder, salt
- Cold unsalted butter, cubed
- Buttermilk
- Sharp cheddar cheese, shredded (optional, but highly recommended)
A good low sodium chicken broth makes a real difference in how rich the filling tastes, and real buttermilk gives the biscuits their signature tang and lift.
If you want an extra flavor boost, stir a spoonful of chicken bouillon base into the broth while it simmers, and use a block of sharp cheddar cheese for the biscuits rather than pre-shredded bags for better melting.
This ingredient list is similar to what you would use for Cornbread Biscuits, just swapped out for a classic buttermilk version that pairs perfectly with the creamy filling.
Kitchen Equipment Needed
You really only need a few basic pieces of equipment for this recipe, most of which are probably already in your kitchen.
A sturdy pan for the filling and a mixing bowl for the biscuits are really all you need to get started.
- Large oven safe skillet or Dutch oven
- 9×13 inch baking dish (if not using an oven safe skillet)
- Large mixing bowl
- Pastry cutter or box grater, for cutting butter into the biscuit flour
- Whisk
- Measuring cups and spoons
- Round biscuit cutter, or a large spoon for dropping biscuits
Read Also: Flaky Pie Crust
Recommended Products for This Recipe
These are a few products I personally use and recommend when I make this recipe at home.
They are not required, but each one solves a small pain point and genuinely makes the process easier.
1. Enameled Cast Iron Dutch Oven
An enameled Dutch oven holds heat evenly, so your filling simmers gently instead of scorching on the bottom.
It also goes straight from stovetop to oven, which means one less dish to wash after dinner.
2. Stainless Steel Pastry Cutter
Cutting cold butter into the biscuit flour by hand can get messy fast.
A good pastry cutter keeps the butter cold and evenly distributed, which is the real secret to flaky, tender biscuits.
3. Better Than Bouillon Roasted Chicken Base
This concentrated chicken base deepens the flavor of the filling far more than broth alone.
A single spoonful stirred into the sauce gives it that slow simmered taste in a fraction of the time.
4. Round Biscuit Cutter Set
If you like neat, evenly sized biscuits instead of rustic drop biscuits, a nested biscuit cutter set makes quick work of it.
Even sizing also means the biscuits bake through at the same rate.
5. Ceramic 9×13 Baking Dish
If you would rather bake the filling and biscuits separately from a skillet, a ceramic baking dish distributes heat well and looks nice enough to bring straight to the table.
It also handles the broiler beautifully for extra golden biscuit tops.
Another comfort bake worth trying with similar pantry staples is my Biscuits and Gravy Breakfast Casserole.
Step-by-Step Instructions: How to Make Chicken Pot Pie With Biscuits
Step 1: Cook the Vegetables
- Preheat your oven to 400°F (200°C).
- Melt the butter in a large oven safe skillet or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 6 to 8 minutes until the vegetables start to soften.
- Add the minced garlic and cook for another 30 seconds, just until fragrant.
Step 2: Make the Roux
- Sprinkle the flour evenly over the softened vegetables.
- Stir constantly for about 1 to 2 minutes so the flour cooks off its raw taste and coats the vegetables evenly.
- This step is important, since it is what thickens your filling later, so do not skip it.
Step 3: Build the Creamy Filling
- Slowly pour in the chicken broth while whisking constantly, to prevent lumps from forming.
- Add the milk or heavy cream and whisk again until smooth.
- Bring the mixture to a gentle simmer, stirring often, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes.
Step 4: Add the Chicken and Vegetables
- Stir in the shredded cooked chicken.
- Add the frozen peas and frozen corn directly from the freezer, no need to thaw them first.
- Season with the thyme, salt, and black pepper, then stir everything together and let it simmer for 2 to 3 minutes until heated through.
- Taste and adjust the seasoning if needed, then remove the pan from the heat.
Step 5: Make the Biscuit Dough
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Add the cold, cubed butter and cut it into the flour using a pastry cutter, or by rubbing it in with your fingertips, until the mixture looks like coarse crumbs.
- Stir in the shredded cheddar cheese if using.
- Pour in the buttermilk and stir just until a soft, shaggy dough forms. Avoid overmixing, or the biscuits will turn out dense.
Step 6: Top and Bake
- If your filling is in a skillet, leave it there. If not, transfer it to your 9×13 baking dish.
- Drop spoonfuls of the biscuit dough evenly over the top of the hot filling, leaving small gaps between each mound so steam can escape.
- Place the dish or skillet in the preheated oven and bake for 20 to 25 minutes, until the biscuits are golden brown and cooked through in the center.
- Let the pot pie rest for 5 to 10 minutes before serving, so the filling has time to settle.
This same biscuit topped technique also works beautifully on a hearty Cottage Pie if you want to switch the protein to beef.
Tips for The Best Chicken Pot Pie With Biscuits
A few small details make a big difference between an average pot pie and a great one.
Paying attention to temperature and texture at each stage is where most of the magic happens.
- Keep the butter for the biscuits cold, even icy, right up until you mix it into the flour
- Whisk the broth in slowly to avoid a lumpy sauce
- Use rotisserie chicken to save time on busy weeknights
- Do not overmix the biscuit dough, mix just until it comes together
- Let the filling simmer until it is genuinely thick before adding the biscuit topping
If you enjoy this kind of hearty, biscuit topped dinner, you will probably also love a Turkey Shepherd’s Pie made with a similar cozy filling.
Serving Suggestions
Chicken pot pie with biscuits is filling enough to be a complete meal on its own.
That said, a simple side or two rounds out the plate nicely.
- A crisp green salad with a light vinaigrette
- Roasted or steamed green beans
- A simple cranberry sauce for a fall dinner spread
- A cup of soup on the side for extra cold weather comfort
You might also enjoy: Vegetarian Shepherd’s Pie for a meatless night that still hits the same comfort food notes.
Variations of Chicken Pot Pie With Biscuits
This recipe is easy to adjust based on what you have on hand or what your family prefers.
Consider it a solid base recipe rather than a strict formula.
- Swap the chicken for cooked turkey, especially useful around the holidays
- Add mushrooms or diced potatoes to the filling for extra heartiness
- Use a dairy free milk and plant based butter for a lighter version
- Top with cheddar and chive biscuits for extra flavor
- Make it spicy with a pinch of cayenne or a dash of hot sauce in the filling
For a naturally gluten free take on this same comforting layered dish, take a look at my Gluten Free Shepherd’s Pie.
Storage and Reheating
This pot pie stores well, which makes it a great option for meal prep or planned leftovers.
Just keep the filling and unbaked biscuit topping separate if you plan to store it for more than a couple of days.
- Refrigerate leftovers in an airtight container for up to 4 days
- Reheat individual portions in the microwave in 60 second bursts until warmed through
- To reheat in the oven, cover with foil and warm at 350°F for about 15 minutes
- Freeze the cooked filling alone for up to 3 months, then top with fresh biscuit dough before baking
Another cozy leftover-friendly favorite worth bookmarking is my Crockpot Chicken Noodle Soup.
Nutritional Facts
These are estimated values per serving, based on six servings total.
Actual numbers will vary depending on the exact ingredients and brands you use.
- Calories: approximately 480 per serving
- Protein: approximately 28 grams
- Carbohydrates: approximately 38 grams
- Fat: approximately 24 grams
- Fiber: approximately 3 grams
- Sodium: approximately 650 milligrams
If you are tracking meals across the week, a lighter option like my Chicken and Rice Casserole pairs well as an alternate weeknight dinner.
Health Benefits of Key Ingredients
While this is very much a comfort food recipe, several of the core ingredients bring real nutritional value to the table.
It is a satisfying dinner that still has some good things going for it.
- Chicken breast is a lean source of protein that helps keep you full
- Carrots provide beta carotene and fiber
- Celery adds vitamin K and a mild source of hydration
- Peas contribute plant based protein and fiber
- Garlic has natural compounds linked to immune support
For another way to work more vegetables into a creamy chicken dinner, check out my Chicken and Wild Rice Casserole.
FAQs About Chicken Pot Pie With Biscuits
1. Can I use canned biscuits instead of homemade?
Yes, canned refrigerated biscuits work in a pinch and save time.
Just place them on top of the hot filling and bake according to the can’s instructions, checking a few minutes early since oven temperatures vary.
2. What is the best chicken to use for this recipe?
Shredded rotisserie chicken is the easiest option and adds great flavor.
Poached or baked chicken breast or thighs also work well if you prefer to cook the chicken yourself.
3. Why is my filling too thin?
This usually happens if the roux was not cooked long enough before adding the liquid.
Let the filling simmer a few extra minutes, and it should continue to thicken as it cooks.
4. Can I make this recipe ahead of time?
You can prepare the filling up to two days in advance and store it in the fridge.
Reheat the filling gently on the stove, then top with fresh biscuit dough right before baking.
5. Can I freeze the entire assembled pot pie?
It is best to freeze the filling on its own rather than the fully assembled dish.
Biscuit dough tends to bake unevenly after freezing, so adding it fresh gives the best texture.
For more creamy, veggie packed weeknight inspiration, try my Creamy Chicken and Veggies.
Chicken Pot Pie with Biscuits
Ingredients
- 4 tablespoons unsalted butter 57g
- 1 yellow onion diced
- 2 carrots diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1/3 cup all purpose flour 42g
- 2 cups low sodium chicken broth 475ml
- 1 cup whole milk or heavy cream 240ml
- 3 cups cooked shredded chicken breast or thighs rotisserie chicken works great, about 340g
- 1 cup frozen peas 100g
- 1 cup frozen corn 100g
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
- 1 teaspoon chicken bouillon base optional, for extra flavor
- 2 cups all purpose flour 240g
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter 85g, cubed
- 3/4 cup buttermilk 180ml
- 1/2 cup sharp cheddar cheese shredded, optional
Equipment
- Large oven-safe skillet or Dutch oven For cooking the filling on the stovetop and transferring directly to the oven
- 9×13-inch baking dish Optional if not using an oven-safe skillet
- Large mixing bowl For mixing the biscuit dough
- Pastry cutter or box grater For cutting cold butter into the flour for the biscuits
- Whisk For whisking broth into the roux to prevent lumps
- Measuring cups and spoons
- Round biscuit cutter Optional; can also use a large spoon for drop biscuits
Method
- Preheat oven to 400°F. Melt butter in a large oven-safe skillet or Dutch oven over medium heat.
- Add diced onion, carrots, and celery. Cook for 6-8 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Sprinkle flour over vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly pour in chicken broth while whisking constantly. Add milk or cream and whisk until smooth. Bring to a gentle simmer, stirring often, until thickened, about 5-7 minutes.
- Stir in shredded chicken, frozen peas and corn, thyme, salt, and pepper. Simmer for 2-3 minutes until heated through. Adjust seasoning. Remove from heat.
- In a large mixing bowl, whisk together flour, baking powder, and salt. Cut in cold cubed butter until mixture resembles coarse crumbs. Stir in cheddar if using. Pour in buttermilk and stir just until a soft, shaggy dough forms.
- If using a separate baking dish, transfer filling to a 9×13 dish. Drop spoonfuls of biscuit dough evenly over the hot filling, leaving small gaps between mounds.
- Bake for 20-25 minutes until biscuits are golden brown and cooked through. Let rest for 5-10 minutes before serving.
Nutrition
Notes
- Keep the butter for the biscuits as cold as possible, even icy, right up until mixing for the flakiest results.
- Whisk the chicken broth into the roux slowly to avoid a lumpy sauce.
- Rotisserie chicken is a huge time-saver and adds great flavor to the filling.
- Do not overmix the biscuit dough; stir just until it comes together or the biscuits will be dense.
- Let the filling simmer until it is genuinely thick before adding the biscuit topping to ensure the right consistency.
- For an extra flavor boost, stir a spoonful of chicken bouillon base into the broth while it simmers.
- Use a block of sharp cheddar cheese and shred it yourself for better melting in the biscuits.
- Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or oven.
- The filling can be frozen alone for up to 3 months; top with fresh biscuit dough before baking.
- Swap the chicken for cooked turkey, or add mushrooms or diced potatoes to the filling for variety.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Chicken pot pie with biscuits is the kind of meal that turns an ordinary weeknight into something a little more special.
It is warm, filling, and full of flavor in every single bite.
Give it a try this week and let it become one of your new go-to comfort dinners.
I would love to hear how yours turns out, so leave a comment below or share a photo if you make it.
Recommended:
- Lentil Shepherd’s Pie
- Creamy Chicken Spinach Pasta
- Chicken and White Bean Stew
- French Onion Beef Casserole
- Cuban Chicken Soup
