This Chicken Pot Pie with Biscuits takes the classic comfort food to the next level. Instead of a traditional pie crust, fluffy, buttery biscuits top a creamy, hearty chicken filling. Perfect for a cozy family dinner, this dish is easy to make, delicious, and sure to warm you up on a chilly evening!
Why You’ll Love Chicken Pot Pie with Biscuits
If you’re a fan of the classic chicken pot pie, this version is even more comforting! The biscuits add a soft, golden topping, making it a delicious twist on the traditional recipe. The creamy filling with tender chicken and vegetables makes every bite satisfying, while the biscuit topping offers the perfect balance of flaky and tender. Plus, it’s a one-dish meal, making clean-up a breeze!
Ingredients for Chicken Pot Pie with Biscuits
For the Chicken Filling:
3 cups cooked chicken, shredded (rotisserie chicken works great)
1 cup carrots, diced
1 cup frozen peas
1/2 cup celery, diced
1 small onion, chopped
2 cloves garlic, minced
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
Salt to taste
For the Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon sugar
1/2 cup unsalted butter, cold and cubed
3/4 cup milk
1 tablespoon fresh parsley, chopped (optional for garnish)
Substitutions and Variations
Chicken: You can swap the shredded chicken with turkey for a post-holiday leftover option.
Vegetables: Feel free to add or substitute vegetables like corn, green beans, or potatoes.
Biscuits: If you’re in a hurry, use store-bought biscuit dough instead of making it from scratch.
Dairy-Free Option: Use plant-based butter and milk to make the dish dairy-free.
How to Make Chicken Pot Pie with Biscuits
Step 1: Prepare the Chicken Filling
Cook the vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced carrots, celery, and onion, and sauté for about 5 minutes until softened. Add the garlic and cook for another minute.
Make the roux: Add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in the flour and cook for 1-2 minutes to create a roux.
Add the liquids: Slowly pour in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce thickens.
Combine the chicken and vegetables: Add the shredded chicken, peas, thyme, salt, and pepper. Stir until everything is well combined and heated through. Remove from heat.
Step 2: Prepare the Biscuits
Make the biscuit dough: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs.
Add the milk: Pour in the milk and stir until just combined. Be careful not to overmix.
Form the biscuits: Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a rectangle, then use a biscuit cutter or a glass to cut out biscuits.
Step 3: Assemble and Bake
Assemble the pot pie: Transfer the chicken filling to a 9×13-inch baking dish, spreading it evenly. Place the biscuits on top of the filling, slightly overlapping them.
Bake: Preheat the oven to 400°F (200°C). Place the baking dish in the oven and bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.
Serve: Let the chicken pot pie rest for a few minutes before serving. Garnish with chopped parsley if desired.
Mix-ins and Add-ins for Extra Flavor
Herbs: Add fresh herbs like rosemary or sage to the filling for extra flavor.
Cheese: Stir in some grated cheese (cheddar or mozzarella) into the chicken mixture for a creamy, cheesy filling.
Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the filling to give it a bit of heat.
Recipe Tips for the Best Chicken Pot Pie with Biscuits
Use rotisserie chicken: Rotisserie chicken is a great time-saver and adds flavor to the dish.
Don’t overwork the biscuit dough: Overworking the dough can result in dense biscuits. Handle it gently and only mix until the ingredients come together.
Bake until golden: Ensure the biscuits are golden brown and fully cooked through before serving. If the biscuits are not fully cooked, you may need to bake for an extra 5-10 minutes.
Storage and Reheating Tips
Fridge: Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days.
Freezer: You can freeze the unbaked pot pie for up to 2 months. Assemble the pie, cover tightly with plastic wrap and foil, and freeze. Bake as directed, adding 10-15 extra minutes for frozen pies.
Reheat: To reheat, place the pot pie in a 350°F (175°C) oven for 15-20 minutes, or until heated through. You can also microwave individual portions, but the biscuits will lose some of their crispiness.
Recipe Variations
Vegetarian Chicken Pot Pie: For a vegetarian version, replace the chicken with plant-based chicken and add extra vegetables such as mushrooms or spinach.
Leftover Thanksgiving Pot Pie: Use leftover turkey in place of chicken, and add leftover stuffing or mashed potatoes to the filling for a festive twist.
FAQs – Chicken Pot Pie with Biscuits
Q: Can I use frozen vegetables in this recipe?
Yes, frozen mixed vegetables work perfectly. Just be sure to thaw and drain them before adding them to the filling.
Q: Can I make the biscuit dough ahead of time?
You can prepare the biscuit dough in advance and store it in the fridge for up to 24 hours before using. Be sure to let it come to room temperature before baking.
Q: Can I make the filling ahead of time?
Yes, the chicken filling can be made in advance and stored in the refrigerator for up to 2 days. Just assemble and bake when you’re ready to serve.
Final Thoughts
This Chicken Pot Pie with Biscuits is the ultimate comfort food dish, offering all the flavors of a traditional pot pie with the added bonus of fluffy, buttery biscuits on top. It’s an easy, hearty meal that’s perfect for cozy dinners with the family or meal prepping for the week.
Chicken Pot Pie with Biscuits
Equipment
- 9x13-inch baking dish
- stove
- Mixing bowl
- spoon, oven
Ingredients
- 2 cups cooked chicken shredded
- 1 1/2 cups frozen mixed vegetables carrots, peas, corn
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 can refrigerated biscuit dough 8 biscuits
- Fresh parsley for garnish optional
Instructions
- Preheat the oven to 375°F (190°C).
- In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes, making a roux.
- Gradually whisk in chicken broth and bring to a simmer. Once it thickens, add the heavy cream and continue stirring.
- Add garlic powder, onion powder, dried thyme, salt, and pepper. Stir in the shredded chicken and mixed vegetables. Let the mixture cook for 5 minutes, then remove from heat.
- Transfer the chicken mixture into a 9x13-inch baking dish.
- Open the biscuit dough and place the biscuits on top of the chicken mixture, leaving a little space between them.
- Bake for 25-30 minutes or until the biscuits are golden brown and cooked through.
- Let the pot pie rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
Notes
- You can use rotisserie chicken to save time.
- For a healthier version, replace heavy cream with half-and-half or milk.
- This dish can also be made with homemade biscuit dough if preferred.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
