Chicken Pot Pie with Biscuits

By: Maria
Posted: 04/13/2025

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!

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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.

Frequently Asked Questions

Can I make the Chicken Pot Pie with Biscuits ahead of time?

Yes, you can prepare the chicken filling up to 2 days in advance and store it in the refrigerator. The biscuit dough can also be made ahead and kept in the fridge for up to 24 hours. When ready to serve, assemble the pot pie and bake. If you wish to freeze it, assemble the unbaked pot pie and freeze for up to 2 months. Bake from frozen, adding an extra 10-15 minutes to the baking time.

What are some ingredient substitutions for this recipe?

You can substitute turkey for chicken if desired, which is great for using up holiday leftovers. For a dairy-free option, use plant-based butter and milk. If short on time, store-bought biscuit dough can replace homemade biscuits. Feel free to swap vegetables like corn or green beans for added variety.

How do I know when the dish is perfectly cooked?

The dish is ready when the biscuits are golden brown on top and the filling is bubbling around the edges. The biscuits should feel firm and have a flaky texture. For accuracy, ensure an internal temperature of at least 165°F (74°C) for safety.

How can I scale this recipe up or double it?

To double the recipe, simply multiply all ingredients by two. Use larger or multiple baking dishes to accommodate the increased quantity. Monitor baking time as larger volumes may require additional cooking time to ensure even cooking throughout.

What is the nutritional value of Chicken Pot Pie with Biscuits?

This dish provides a good source of protein from chicken, along with essential vitamins and minerals from vegetables like peas and carrots. Using whole milk adds calcium, while optional herbs offer antioxidants. For specific dietary needs, calculate individual servings based on personal ingredient choices.

Frequently Asked Questions

Can I make the Chicken Pot Pie with Biscuits ahead of time?

Yes, you can prepare different components ahead of time. The chicken filling can be made up to 2 days in advance and stored in the refrigerator in an airtight container. The biscuit dough can also be made ahead and kept in the fridge for up to 24 hours; just be sure to let it come to room temperature slightly before baking. You can also assemble the unbaked pot pie and freeze it for up to 2 months, then bake from frozen, adding 10-15 minutes to the baking time.

What are some ingredient substitutions I can make in this recipe?

Absolutely! You can substitute turkey for chicken at a 1:1 ratio, especially if you have Thanksgiving leftovers. For a dairy-free version, use plant-based butter and milk in the same amounts as the dairy versions; this will slightly alter the flavor but still provide a creamy texture. If you’re short on time, store-bought biscuit dough can replace the homemade biscuits, using the same number of biscuits. Feel free to swap vegetables like corn or green beans for the peas or carrots, using equal amounts (1 cup).

How do I know when the Chicken Pot Pie with Biscuits is perfectly cooked?

The best way to tell is by visual cues: the biscuits should be golden brown on top and the filling should be bubbling around the edges. The biscuits should also feel firm to the touch and have a slightly flaky texture. If you want to be absolutely sure, use a food thermometer to check the internal temperature of the filling; it should reach at least 165°F (74°C) for food safety.

How can I scale this recipe up or double it for a larger gathering?

To double the recipe, simply multiply all the ingredient quantities by two. You’ll likely need a larger baking dish, such as a 9×13-inch pan or two smaller dishes, to accommodate the increased volume. Keep an eye on the baking time; a larger volume may require an additional 5-10 minutes to ensure the filling is heated through and the biscuits are fully cooked.

What are some of the nutritional benefits of this Chicken Pot Pie with Biscuits?

This dish offers a good source of protein from the chicken, which is essential for muscle building and repair. The vegetables, such as carrots and peas, provide essential vitamins and minerals like Vitamin A and Vitamin C, as well as fiber. The whole milk adds calcium for bone health, and the optional herbs like parsley contribute antioxidants.