Chicken Pot Pie with Biscuits
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This chicken pot pie with biscuits is simple to make. It’s filled with tender chicken and vegetables in a creamy sauce with soft, flaky biscuits on top. Make it with rotisserie chicken, leftover chicken or leftover turkey.
Chicken pot pie is a favorite comfort food that is so satisfying to make at home. You can make this chicken pot pie with biscuits in one pan, in just a few simple steps. The delicious result is a meal that will warm you from the inside out.
This recipe is perfect for using up leftover turkey after Thanksgiving. I made this pot pie with biscuits twice this week and it’s so good that I’m looking forward to making it again after Thanksgiving!
Classic chicken pot pie is a savory pie made with a flaky pie crust. For this recipe we’re trading the pie crust for buttery, flaky biscuits. The biscuits are easier to make and you can spice them up with cheddar cheese and green onions if you are feeling adventurous!
Try this chicken pot pie with biscuits recipe and you’ll see that it is the best chicken pot pie.
Why you’ll love this chicken pot pie recipe
- There are tender bites of chicken and savory vegetables in every bite.
- The creamy sauce is flavored with dried herbs, garlic and butter.
- The flaky biscuits are perfect for soaking up extra sauce.
Not only is this chicken pot pie undeniably delicious, there is something relaxing and comforting about cooking this one pot meal. From sautéing the vegetables, to stirring the creamy sauce, to placing the homemade biscuits on top of the filling, this chicken pot pie is as enjoyable to prepare as it is to eat. Well, almost. 😉
How to make chicken pot pie with biscuits
You can make a homemade chicken pot pie and I promise it won’t be difficult. Each of the steps is simple, and I’ll give you some tips to make sure that your pot pie turns out perfect.
Instead of a pie crust, this pot pie is baked with biscuits on top. It’s much easier than making a pot pie with a double pie crust!
To make this chicken pot pie with biscuits, you’ll start by chopping your vegetables. We are using a combination of onion, carrots and celery. These aromatic vegetables create the base flavor for the pot pie.
Once the veggies are chopped, sauté them in some butter until they soften. I often use olive oil for sautéing but here the butter provides the rich flavor that makes classic pot pie so good.
While the vegetables are cooking, you can get a head start on making the biscuits. For this recipe we are making my easy 5 ingredient biscuits. All you have to do is whisk together the dry ingredients, cut in the butter (with a pastry cutter or your fingers), stir in milk, pat down the dough and cut. You can use store-bought refrigerated biscuits if you prefer.
Next you’ll add some flour and seasonings to the pan with the veggies. The flour combines with the melted butter to make a roux which will thicken the pot pie sauce. Cook for one minute and then stir in chicken broth and milk. I use whole milk in this recipe for richness, but any type of milk will work.
After adding the liquid, you’ll continue to stir the mixture over medium heat until it bubbles and thickens slightly. The sauce will continue to thicken once it’s off the heat and in the oven.
Stir in cooked shredded chicken or poached chicken and frozen peas. Place the biscuits on top of the pot pie and transfer the pan to the oven to bake until the filling is bubbly and the biscuits are golden brown.
I make this pot pie in my favorite 12-inch cast iron pan, which can go from stove top to oven. If you don’t have an oven-safe pan, you can prepare the filling for this pot pie in a skillet or pot on the stove and then transfer it to a casserole dish to bake.
I like to make this chicken pot pie from scratch on a Sunday night. It’s the perfect family dinner to end the weekend. This pot roast recipe is one of our other favorite Sunday dinners.
If you’d like to make this a quick weeknight dinner, there are a few shortcuts that you can take to make this recipe quick and easy.
How to make easy weeknight chicken pot pie
- In place of the carrots and celery, use 4 cups of frozen mixed veggies to save time chopping.
- Use store-bought refrigerated canned biscuits instead of making homemade biscuits.
- I often use a rotisserie chicken from the store when I make this chicken pot pie. The flavor is delicious and I save time by not having to cook my own chicken. Or, I’ll quickly cook a few chicken breasts using my Instant Pot Shredded Chicken recipe.
- If you want to make this pot pie from scratch, you can prep many of the ingredients one day ahead of time and refrigerate until you are ready to make your pot pie. Chop the vegetables, shred the chicken and make the biscuits ahead and then this recipe comes together really quickly.
Tips for making chicken pot pie with biscuits
- If you don’t have an oven-safe pan, you can make the pot pie filling in a skillet or pot on the stove and then transfer it to a casserole dish to bake.
- Make a vegetarian pot pie by substituting 2 cups of sliced cremini mushrooms or chopped potatoes for the chicken. Add these along with the other veggies so they have time to soften.Use vegetable broth in place of the chicken broth.
- This recipe is great for using up leftover cooked chicken or turkey. I always make it after Thanksgiving with leftover turkey.
- When making biscuits, it’s important to keep the butter cold. Start with cold butter and chill the biscuit dough if you make it ahead of time.
- For extra flavor, stir some shredded cheddar cheese and chopped green onions into the biscuit dough.
More chicken recipes that you might like:
- Easy Crispy Baked Chicken Thighs
- Baked Chicken Taquitos
- Baked Chicken Breasts
- One Pot Chicken, Broccoli and Rice
- Tuscan Slow Cooker Chicken Thighs
- Poached Chicken
Chicken Pot Pie with Biscuits
For the pot pie filling:
- 1/4 cup unsalted butter, 4 tablespoons
- 1 yellow onion, chopped (1 1/2 cups)
- 3 carrots, chopped small (2 cups)
- 3 ribs celery, chopped small
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup flour
- 1 3/4 cups low sodium chicken broth
- 1 cup milk
- 2 cups shredded or chopped cooked chicken
- 1 cup frozen peas
For the biscuits*:
- 2 cups flour, I used 1 cup of all-purpose flour plus 1 cup of white whole wheat
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into small cubes
- 3/4 cup whole milk, plus more for brushing
- Preheat oven to 425 degrees F.
Make the Filling
- In a 12-inch or larger oven-safe pan*, melt the butter over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened.
- Stir in the garlic, thyme, salt, pepper and flour. Cook, stirring, for 1 minute.
- Stir in the broth and milk and cook, stirring, until the mixture begins to bubble and thickens slightly, about 4-5 minutes. It will continue to thicken a little more as it bakes.
- Turn off the heat and stir in the chicken and peas.
Make the Biscuits
- Whisk together the flour, baking powder and salt in a large bowl. Add the butter to the bowl and use a pastry cutter (or your fingertips) to work the butter into the flour until the largest butter pieces are the size of very small peas. Use a fork to stir in the milk until the dough clumps together.
- Transfer the dough to a floured cutting board. Pat it down into a 3/4-inch thick round with your hands. Use a biscuit cutter or drinking glass to cut round biscuits.
- Place the biscuits on top of the pot pie. Brush the biscuits with a little bit of milk. This will help the tops to brown in the oven.
- Bake the pot pie for 15-18 minutes, until the biscuits are golden brown on top and the filling is bubbly.
- Carefully remove the pan from the oven as it will be very hot. Serve.
Wow, Kristine!! We LOVED this!! Seriously probably the best pot pie I’ve ever had!! We used leftover turkey from Thanksgiving and I added chopped mushrooms to the veggie mix. AMAZING!!
That makes me so happy! The mushrooms are a great idea. 🙂
I’m glad that you enjoyed it!
I had some leftover chicken and dumplings. The dumplings all got eaten. I used this recipe as a guide and it was wonderful! Thank you for sharing this. And yes! The homemade biscuits turned out!
I’m so glad! Thank you for letting me know.
What happened to the old recipe that had the crumble? I liked the crumble cause it is so much easier than having to make biscuits! Bring back the crumble!!!
You can still make the crumble topping with this recipe. Instead of patting down the dough and cutting out biscuits, just stir the biscuit dough together and then crumble it over the top of the pot pie. Hope that helps!
Can I use stacks of puff pastry rounds to make the biscuits?
I haven’t tried that but I think it will work.
Hello Emma, How did the puff pastry work out? It sounded delicious.
I love this recipe! How do you think it would freeze?
I think it would freeze well!
Made it! Fantastic!
Thank you for sharing; this recipe was delicious!
Thank you for the great recipe. It was delicious I’ll be making it again real soon!
Could I put this in a pie crust or too runny?
I think that may work, but it’s hard to say for sure without testing it myself. If you try it, let me know how it turns out.
Made this tonight! Delish!!! ??
Cooked it for 18 mins at 425 and the store bought biscuits were Almost burnt on top and raw underneath. This is my second attempt at making this recipe, and I had the same result. Ended up having to take the biscuits out and rebake them. Also, everyone in my family reported that it tasted bland, and had to add more salt and pepper to it. I’d suggest 1/4 tsp more of salt and pepper, and possibly some Italian seasoning or sage and 1/4 tsp garlic powder.
Thanks for your feedback. I’m wondering if it was because of the store bought biscuits. They may cook differently. I didn’t have any problems with the homemade biscuits cooking. I always err on the side of adding less salt to my recipes, so that individuals can salt to their taste preferences.
Rosie, I had the same issue as you last night. I think the issue is the store bought biscuits (at least the ones I purchased) cook at a much lower temp than 425. So when they are cooking that high the top is cooking much faster than the bottom. I would recommend cooking at the temp the biscuits mention on the packaging.
Hi! I’m making this tonight for dinner. Can’t wait! Perfect comfort food! Quick question…I know it servers 5, but is this a recipe I can double easily? Meaning the liquids and flour?
You can double this entire recipe, as long as you have a dish big enough to cook it in.
Very delicious! My family loved this. It was so hearty and filling. I used frozen mixed vegetables and added in 2 cooked diced potatoes. I used canned biscuits and cooked for 15 minutes at 375, then flipped the biscuits over and cooked for another 15 minutes.
Let me start by saying I have made this recipe before and I think it’s super delicious, I always add my own spin to everything I make…but this is by far the best base recipe I’ve found for pot pie!
However, I am wondering if there is a way we can make this recipe lactose free?
With the recipe being so good I’m trying to find a way to change it without changing it, and was just curious to what your suggestions would be.
Thanks for your time
Hi, I’m glad you enjoyed this recipe! Since it contains butter and milk in both the filling and biscuit topping, it’s not an easy one to adapt to be dairy free. You might start by looking for a dairy free chicken pot pie recipe and then go from there.
Leftover corn (frozen corn goes over well in the pot pie. So do leftover creamed onions (frozen baby onions, if your rushed) My Mother added chopped or diced potatoes too. A bit of minced garlic and a squeeze of lemon before thickening are flavor enhancers. I use white
pepper too, and freshly chopped parsley. I agree on the mushrooms too. Yum! To be fancy you can add some white wine or Sherry to the broth before thickening. Pot Pies are a great meal, that only need a salad with a vinaigrette dressing to complete them. Nice simple recipe. Thank You for sharing.
What to do with a bag of mixed vegetables and leftover chicken, make your chicken pot pie, that’s what. It was delicious and easy to put together with things you usually have on hand. I will make this again and add it to my recipes. Thank you! p.s. I too added more thyme and salt and pepper, yummy!
I asked my daughter for her favorite biscuit recipe and she sent me to your site. I have your
chicken and dumplings underway as I write. My daughter would never steer me wrong, so thank
you ahead of time for what I know will be a delicious meal for my hubby and I!
Excellent. We loved it!
Might be a strange question! But – can I add spinach to this dish?
Yes, you can stir in some chopped fresh spinach when you stir in the cooked chicken and peas. 🙂
If making for a friend is it best to assemble and let them cook or cook first and let them re-heat?
This is not an ideal recipe to make ahead because the moisture from the pot pie will soak into the biscuits over time and they don’t reheat very well. It is also best to prepare the biscuits right before you plan to bake the pot pie (over time the baking powder loses its effectiveness at making the dough rise).
My biscuits came out doughy in the middle but starting to burn on top. Should I just lower the temp next time?
You could try baking at 400 degrees instead. You can also try lowering the oven rack a bit so that there is more room between the biscuits and the top of the oven. The undersides of the biscuits will be somewhat moist after baking since they are in contact with the pot pie filling, but the centers shouldn’t be doughy.
Can I use leftover store bought biscuits… Two days old. Had them covered in Tupperware
Yes, I think that will be fine.
Loved this, Kristine! I wouldn’t have thought to bake it in my cast iron skillet, but WOW! I have a question for you……… Would it be possible to make the filling and freeze it without the biscuits? I can see having the convenience of just pulling it out of the freezer and adding biscuits to it before baking.
I haven’t tried that, but think it would work fine. If you try it let me know how it goes!
Outstanding!! I did make changes based on what was in the fridge. I had leftover roast chicken, gravy and potatoes so I subbed the gravy for part of the chicken broth and threw in the potatoes with the chicken. Also used Italian seasoning, dried rosemary and some dried mustard. Biscuits were beautiful and light. Thank you for this.
Wow, this was the best I’ve tried. Very good. Well make it again.
Hey! Just wanted to let people know to sub oat milk and dairy free butter to make it dairy free