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Homemade chicken pot pie with biscuits
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5 from 4 votes

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.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 5 servings
Calories: 692kcal


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.


*You may use store-bought refrigerated biscuits to save time.
*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.


Serving: 1/5 recipe | Calories: 692kcal | Carbohydrates: 65g | Protein: 44g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 147mg | Sodium: 879mg | Fiber: 8g | Sugar: 12g
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com