Chicken Pot Pie with Biscuits
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 shredded or chopped cooked 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
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.
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