This Chicken Pot Pie with Biscuits takes a classic comfort food and makes it even easier and more delicious! Juicy chunks of chicken, tender vegetables, and a rich, creamy sauce are all topped with flaky, buttery biscuits instead of a traditional pie crust. It’s the perfect meal to cozy up with, whether you’re making it for a weeknight dinner or a special family gathering. The best part? It’s a one-pan wonder that’s simple to make and sure to impress!
Why You’ll Love This Chicken Pot Pie with Biscuits
- Ultimate Comfort Food: Creamy chicken filling with fluffy biscuits on top—what’s not to love?
- Easy and Convenient: No pie crust needed! The biscuits make this dish super simple.
- One-Pan Wonder: Fewer dishes means less cleanup, and everything bakes in one dish!
- Family Favorite: Kids and adults alike will love this warm and hearty meal.
- Customizable: Add your favorite veggies or spices to make it your own.
Ingredients
For the Filling
- 2 cups (360g / 0.8 lb) cooked chicken, shredded or diced (rotisserie works great!)
- 1 medium onion, diced
- 2-3 garlic cloves, minced
- 2 cups (300g / 0.66 lb) frozen mixed vegetables (carrots, peas, and corn)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups (480ml) chicken broth
- 1 cup (240ml) milk
- 1 tsp dried thyme (or fresh, if preferred)
- Salt and pepper, to taste
For the Biscuits
- 2 cups (240g / 0.53 lb) all-purpose flour
- 1 tbsp baking powder
- 1 tsp sugar
- ½ tsp salt
- 6 tbsp (90g) cold unsalted butter, cubed
- ¾ cup (180ml) buttermilk (or regular milk with 1 tbsp lemon juice)
- Optional Garnish: Chopped fresh parsley
Directions
Step 1: Preheat the Oven
- Preheat the Oven:
Preheat your oven to 400°F (200°C).
Step 2: Prepare the Filling
- Cook the Onion and Garlic:
In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds. - Make the Roux:
Sprinkle the flour over the onions and garlic, stirring to combine. Cook the flour mixture for 1-2 minutes to get rid of the raw flour taste. - Add the Broth and Milk:
Gradually whisk in the chicken broth, followed by the milk. Continue to stir until the mixture thickens, about 3-4 minutes. - Add the Vegetables and Chicken:
Stir in the frozen mixed vegetables, shredded chicken, and thyme. Season with salt and pepper to taste. Let the mixture simmer for 5 minutes until everything is heated through and thickened slightly.
Step 3: Make the Biscuits
- Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, sugar, and salt. - Cut in the Butter:
Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs. - Add the Buttermilk:
Stir in the buttermilk just until the dough comes together. Be careful not to overmix. - Form the Biscuits:
Drop spoonfuls of the biscuit dough over the top of the chicken mixture in the skillet, leaving some space between each biscuit to allow them to rise.
Step 4: Bake the Pot Pie
- Bake:
Place the skillet in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and cooked through. - Serve:
Remove from the oven and let the dish cool for a few minutes before serving. Garnish with fresh parsley if desired, and enjoy!
Notes
- Make It Ahead: The chicken filling can be made in advance and stored in the fridge for up to 2 days. When ready to serve, top with fresh biscuit dough and bake.
- Use Store-Bought Biscuits: To save time, use refrigerated biscuit dough instead of making biscuits from scratch.
- Add More Veggies: Feel free to add more vegetables like mushrooms, green beans, or even spinach.
- Use Leftovers: This recipe is perfect for using up leftover chicken or turkey, especially after a holiday meal.
- Storage Tips: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best results.
Frequently Asked Questions
Can I use pre-made biscuits for this recipe?
Yes! You can use canned or frozen biscuit dough to save time. Just follow the baking instructions on the package.
Can I make this dish dairy-free?
To make this dish dairy-free, use dairy-free butter and substitute the milk with almond or oat milk. You can also use dairy-free biscuits.
What other vegetables can I add?
Feel free to add green beans, bell peppers, or even mushrooms for extra flavor and texture.
Can I freeze Chicken Pot Pie with Biscuits?
Yes! You can freeze the filling and top it with biscuits just before baking. If freezing, thaw it in the fridge overnight before baking.
How do I keep the biscuits from getting soggy?
To prevent soggy biscuits, make sure the filling is thick and bubbly before topping it with the biscuit dough. You can also bake the biscuits separately and serve them on top of the filling.
Tips and Notes
- My Tip: For extra flavor, add a splash of white wine when making the sauce.
- Pro Trick: Cut the butter into the flour mixture quickly to ensure flaky, tender biscuits.
- Serving Suggestion: Serve with a side of salad or roasted vegetables for a balanced meal.
Variations
- Cheesy Chicken Pot Pie: Stir in 1 cup of shredded cheddar cheese to the chicken mixture for an extra layer of flavor.
- Herbed Biscuits: Add chopped fresh herbs like rosemary or thyme to the biscuit dough for a savory twist.
- Spicy Chicken Pot Pie: Add a pinch of cayenne pepper or red pepper flakes to the filling for a bit of heat.
- Turkey Pot Pie: Use leftover turkey in place of chicken for a delicious post-holiday meal.
- Gluten-Free Option: Use gluten-free flour for both the filling and the biscuits to make this dish gluten-free.
Chicken Pot Pie with Biscuits
This Chicken Pot Pie with Biscuits is a comforting, hearty dish featuring tender chicken and vegetables in a creamy sauce, all topped with buttery, golden biscuits. It's the ultimate one-pan meal that’s perfect for family dinners, combining the rich flavors of traditional chicken pot pie with the ease of fluffy biscuits.
Ingredients
For the Filling
- 2 cups 0.5 lb cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 tablespoon 0.015 L olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 cup 0.25 lb frozen peas
- 1 tablespoon 0.03 lb all-purpose flour
- 1 ½ cups 0.36 L chicken broth
- ½ cup 0.12 L heavy cream or milk
- ½ teaspoon dried thyme
- Salt and black pepper to taste
For the Biscuits
- 2 cups 0.5 lb all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons 0.18 lb unsalted butter, cold and cubed
- ¾ cup 0.18 L milk or buttermilk
Instructions
Step 1: Prepare the Filling
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery, and sauté for 5–7 minutes until the vegetables are soft.
- Stir in the flour and cook for 1–2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth and stir until the mixture thickens.
- Stir in the heavy cream (or milk), thyme, peas, and cooked chicken. Season with salt and pepper to taste. Let the mixture simmer for 3–5 minutes until it thickens slightly.
Step 2: Make the Biscuits
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
- Gradually add the milk or buttermilk and stir until just combined, being careful not to overmix.
- Turn the dough out onto a lightly floured surface, gently pat it into a ½-inch-thick rectangle, and cut out biscuits using a biscuit cutter or glass.
Step 3: Assemble and Bake
- Pour the chicken filling into a large casserole dish or cast iron skillet.
- Arrange the biscuits on top of the filling, leaving a little space between each one.
- Bake for 20–25 minutes, or until the biscuits are golden brown and the filling is bubbling.
Step 4: Serve and Enjoy
- Let the pot pie cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Make-Ahead Tip: Prepare the filling and biscuits separately. Store the filling in the fridge and the unbaked biscuits in the freezer. Assemble and bake when ready.
- Variations: Add mushrooms, green beans, or sweet potatoes for extra flavor and texture.
- Shortcuts: Use store-bought refrigerated biscuits to save time.
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