Chicken Pot Pie with Biscuits
This easy chicken pot pie with biscuits is filled with tender chicken and vegetables in a creamy sauce and topped with flaky biscuits. Make it with rotisserie chicken, leftover chicken or leftover Thanksgiving turkey.
Chicken Pot Pie with Biscuits is the ultimate comfort food
This chicken pot pie with biscuits is one of my favorite comfort foods. I love this recipe because it’s easier to make than a classic Chicken Pot Pie, but every bit as delicious and satisfying.
In this recipe we’re trading the pie crust for buttery, flaky biscuits. The biscuits are much easier to make than a double pie crust and you just can’t beat those buttery, flaky layers!
I love to make this chicken pot pie with biscuits for Sunday dinner. It’s the perfect family meal to end the weekend, and I find the process of cooking this recipe especially relaxing and comforting. 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. 😉
Why you’ll love this recipe
- It’s filled with tender bites of chicken and savory vegetables.
- The creamy sauce is deliciously seasoned with dried herbs, garlic and butter.
- The flaky biscuits are perfect for soaking up extra sauce.
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!!
Jessica
How to Make Chicken Pot Pie with Biscuits
I make this chicken pot pie in a cast iron skillet, which can go from stove top to oven. If you don’t have an oven-safe skillet, you can make the pot pie filling in any skillet or pot on the stove and then transfer it to a casserole dish to bake.
Planning Tip: Note that you’ll need to freeze the butter for the biscuits for at least 20 minutes before making the biscuit dough.
Make pot pie filling. Sauté the onion, carrots and celery in butter. Stir in the garlic, thyme, salt, pepper and flour and cook for 1 minute. Stir in the broth and milk and cook, stirring, until the mixture starts to thicken. Stir in shredded chicken and frozen peas.
Make biscuits. Whisk together the flour, baking powder and salt. Use a box grater to shred frozen butter and stir it into the dry ingredients. 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 and use a biscuit cutter or drinking glass to cut round biscuits.
Assemble and bake. Place the biscuits on top of the pot pie and brush them with a little milk. Bake at 425° F for 15-18 minutes, until the filling is bubbly and the biscuits are golden brown.
Recipe Variations
- Frozen vegetables. To save time chopping, use 4 cups of frozen mixed vegetables in place of the carrots and celery. Stir them in along with the chicken and peas.
- Cheddar biscuits. After working in the butter, and before mixing in the milk, stir in 3/4 cup shredded cheddar cheese.
- Chicken. I often use a rotisserie chicken from the store when I make this chicken pot pie. They’re usually really flavorful and I save time by not having to cook my own chicken. You can also use leftover chicken, Instant Pot Shredded Chicken or Crockpot Shredded Chicken.
- Turkey pot pie. Use leftover turkey instead of chicken. I always make this recipe with our leftover turkey after Thanksgiving!
- Vegetarian. Use vegetable broth instead of chicken broth and substitute 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. If using potatoes, dice them into small 1/2-inch pieces and give them a head start pre-cook in the microwave, like I do in my Chicken Casserole recipe. (Place chopped potatoes in a large microwave-safe bowl. Microwave on high power for 2 minutes, then stir. Microwave 2 more minutes on high power, until the potatoes are just starting to get tender. Use oven mitts to remove the bowl from the microwave, as it will be very hot.)
More One Pot Meals
- Homemade Hamburger Helper
- Chicken Stew
- Pineapple Chicken
- Chicken and Dumplings
- One Pot Pasta
- Vegetarian Chili Mac
- One Pot Chicken Broccoli Rice Casserole
Chicken Pot Pie with Biscuits
Ingredients
For the pot pie filling:
- 4 tablespoons unsalted butter
- 1 yellow onion, chopped (1 ½ cups)
- 3 carrots, chopped small (2 cups)
- 3 ribs celery, chopped small
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup flour
- 1 ¾ cups low sodium chicken broth
- 1 cup milk
- 2 cups shredded or chopped cooked chicken
- 1 cup frozen peas
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 5 tablespoons unsalted butter, frozen for at least 20 minutes
- ¾ cup whole milk, plus more for brushing
Instructions
- Preheat oven to 425° 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, about 5 minutes.
- 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. Use a box grater to shred the butter and stir it into the bowl with the dry ingredients. 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.
Notes
- If you do not have an oven-safe pan that can go from stove top to oven, you may prepare the filling on the stove and then transfer it to a casserole dish to bake in the oven.
- Frozen Vegetables: To save time chopping, use 4 cups of frozen mixed vegetables in place of the carrots and celery. Stir them in along with the chicken and peas.
- Turkey Pot Pie: This recipe works great with leftover Thanksgiving turkey.
I first shared this recipe in November 2018. Updated September 2024.
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. 🙂
Absolutely delicious!
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!
Thank you!
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.
Hi
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
Ana
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
I have been making this casserole for over 50+ years. It’s a way to use left overs. With out saying left overs.
Young Mom’s with hungery
Kid’o it’s a hard meal.
Just add a Salad. to the dinner and Your set
I made this once and it was a done deal in our house. We LOVE this recipe and so do others. I use frozen biscuits and it turns out just fine. So easy and delicious!
This is my go-to chicken pot pie recipe. I always make the biscuits first do you can throw them on top of the filling when it’s the hottest so they’ll cook from the top and bottom ensuring the biscuits bake all the way through. I also brush the biscuits with melted butter as soon as the pan is out of the oven.
This was so easy and a great base! I like to tweak my recipes so added a little crushed rosemary, more salt and added some shredded cheese to my biscuits because everything is better with cheese lol.
My homemade biscuits (like others) were not cooked on the bottom so I cooked it for 27 min and they came out perfect. I know that seems like a lot longer but the bottom quarter of my dough was completely raw at 17 minutes.