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Easy Chicken Pot Pie with Biscuits

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Chicken pot pie with biscuits is a classic comfort food that is perfect for any time of the year. The combination of juicy chicken, fresh vegetables, and creamy sauce, topped with flaky biscuits is sure to please everyone’s taste buds.

Chicken pot pie topped with buttery homemade biscuits
Topping chicken pot pie with biscuits is a fantastic, easy way to add buttery goodness to pot pie without the soggy pie crust.

This recipe is delicious and so easy to make in just one pot! Instead of fussing with a crust, it’s topped with homemade or refrigerated biscuits.

It’s so simple but so full of rich flavor and no soggy bottom crust like a traditional pot pie. It’s one of our favorite comfort food meals.

Homemade Chicken Pot Pie with Biscuits

Buttery, flaky homemade biscuit topped with chicken pot pie filling.

This recipe is simple and delicious, you can see the full instructions and measurements in the recipe card below!

Ingredients for Chicken Pot Pie Filling

Ingredients to make homemade chicken pot pie filling

Chicken – boneless skinless chicken breasts work best in this recipe, diced up small.

Butter – to really get that buttery flavor in the gravy, you have to use real butter. Any other oil and it will be bland.

Aromatics – onion, celery, and carrots provide layers of flavor to this recipe.

Fresh Herbs – fresh oregano and fresh thyme leaves add some depth to the pot pie.

Peas – frozen peas add just a bit of sweetness to the dish and give it a pop of green. If you don’t care for peas, you can substitute green beans!

Seasoning – no recipe is complete without salt and black pepper, and a bit of celery seed to add to the depth of flavors in the dish.

Chicken Broth – homemade chicken broth works well here, but storebought regular or low sodium also works.

Whole Milk – to make the gravy rich and thick, whole milk is essential, otherwise it will be watery.

All Purpose Flour – to make the roux so that the gravy thickens.

Ingredients for Homemade Biscuit Topping

Homemade biscuits to top chicken pot pie

You can absolutely use store-bought biscuits for a shortcut, but this homemade biscuits recipe comes together very quickly and is fantastic on top of the chicken pot pie!

All Purpose Flour – the base of the recipe

Baking Powder – to help the biscuits rise and get that delicious fluffy consistency

Sugar – this adds just a touch of sweetness, you can omit it, but it really helps even out the flavor of the biscuits.

Salted Butter – make sure it is cold, near frozen when incorporating it into the mixture.

Whole Milk – again, be sure it is nice and cold when you pour it in!

How to Make Chicken Pot Pie with Biscuits

Chicken pot pie with biscuits topping

Melt butter in a large skillet or Dutch oven over medium heat and cook chicken, carrots, celery, and onion in the melted butter until chicken is cooked through and vegetables are tender.

Then, stir in flour, celery seed, fresh oregano, fresh thyme, salt, and pepper, and cook until thickened, about one minute.

Slowly stir in chicken broth, allowing the mixture to slightly thicken between each addition. Then add in the milk.

Stir in the peas and bring to a boil, stirring occasionally until the mixture is thickened, about 5 minutes. Remove it from heat while you make the biscuits.

Preheat the oven to 375°F.

Combine flour, baking powder, and sugar in a large bowl. Using a pastry cutter, incorporate very cold butter into the mixture until it forms into little balls.

Add the milk all at once and gently stir to combine, gently kneading the biscuit dough with your fingers afterward to make sure everything is well mixed, but don’t overdo it!

Roll the dough out to 1/2″ thick and cut out biscuits. This will make 8 biscuits.

Chicken pot pie filling in a cast iron skillet with homemade biscuits sitting next to it ready to top it and make chicken pot pie with biscuits

Top the chicken mixture with the biscuits and bake in the oven, uncovered for 40-45 minutes or until the biscuits are golden brown.

If you do not have an oven-safe skillet or Dutch oven, you can transfer everything to a casserole dish to bake it.

Sprinkle with parsley to serve, if desired. Serve hot.

Make Ahead Instructions

You can make the filling up to 2 days in advance. Allow it to cool before storing in an airtight container in the refrigerator for up to 2 days.

This biscuits can also be made in advance and kept in the refrigerator in an airtight container, unbaked for up to 2 days.

To make, reheat the filling in an oven safe skillet, adding a little whole milk to thin it out if necessary. Top it with biscuits and bake according to the instructions above.

Storing & Reheating Chicken Pot Pie with Biscuits

Leftovers can be refrigerated for 3-5 days in an airtight container. To reheat, it’s best to place it back in an oven-safe dish and bake it at 375°F for 15-20 minutes. You can microwave it, but the biscuits won’t be as good.

This dish also freezes well for up to 3 months. Thaw it in the refrigerator overnight before reheating in the oven at 375°F for 20 minutes.

Tips for Making Easy Chicken Pot Pie Recipe with Biscuits

Use precooked chicken. While I find it easy enough to dice some chicken breasts, you can use leftover chicken or rotisserie chicken and just throw the shredded chicken in when you add the frozen peas. That said, the flavor is better when the chicken cooks with everything else.

You can add diced potatoes. We do sometimes, but usually not. If you do choose to add them, be sure to dice them up small and add them when you make the gravy. If they aren’t small enough they won’t cook all the way.

Heavy cream can be used in place of whole milk. This will make the gravy richer and thicker.

You can use any frozen vegetables. Corn works well here in place of peas, or green beans, or even some frozen broccoli… change it up and use what you like.

Any biscuits will work with this recipe. Drop biscuits, bisquick biscuits, refrigerated, or even frozen biscuits. Use what you have and what works best to make this an easier dish if time doesn’t allow for the homemade biscuits.

Recipes to Try Next:

If you try this biscuit topped chicken pot pie, I’d love to hear about it in the comment section below! Also, I’d love if you could leave me a five star ⭐️⭐️⭐️⭐️⭐️ recipe review on the recipe card below and tag me on instagram @therusticelk!

Chicken pot pie topped with homemade biscuits
Yield: Serves 8

Chicken Pot Pie with Biscuit Topping

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Chicken pot pie with biscuits is a delicious, classic comfort food. Tender chicken, fresh vegetables, and a creamy, savory gravy combine to make the best chicken pot pie recipe you've ever tasted.

Ingredients

Pot Pie Filling

  • 1 Lb Boneless, Skinless Chicken Breasts, diced small
  • 1/2 Cup Butter
  • 1 Cup Carrots, sliced
  • 1/2 Cup Celery, diced
  • 1/2 Cup Onion, chopped
  • 1/3 Cup All Purpose Flour
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Celery Seed
  • 1 tsp Fresh Oregano Leaves
  • 1 tsp Fresh Thyme Leaves
  • 1 1/2 Cups Chicken Broth
  • 2/3 Cup Whole Milk
  • 1/2 Cup Frozen Peas

Biscuit Topping

  • 2 Cups All Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 tsp Sugar
  • 1/4 Cup Salted Butter, Cold
  • 3/4 Cup Whole Milk

Instructions

  1. Melt butter in a large, deep oven-safe skillet over medium heat.
  2. Cook chicken, carrots, celery, and onions in the melted butter until chicken is cooked through and vegetables are tender.
  3. Stir in flour, salt, black pepper, celery seed, thyme and oregano and let it cook just a moment until thickened.
  4. Slowly stir in chicken broth, pausing to allow the mixture to thicken between each addition.
  5. Pour in the milk and add the peas. Bring the mixture to a boil and cook for about 5 minutes until the mixture is thickened and bubbly. Remove from heat.
  6. Preheat oven to 375°F.
  7. Make the biscuits by combining flour, baking powder, and sugar in a large bowl. Cut in very cold butter with a pastry cutter until balls form in the biscuit dough.
  8. Pour the milk in all at once and stir to combine, knead lightly with your fingers to incorporate into the dough.
  9. Roll the biscuit dough out to 1/2" thickness and cut out biscuits.
  10. Top the chicken mixture with biscuits and bake in a preheated oven for 45 minutes or until the biscuits are golden brown and the filling is bubbly.

    Nutrition Information:

    Yield:

    8

    Serving Size:

    1

    Amount Per Serving: Calories: 430Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 98mgSodium: 550mgCarbohydrates: 36gFiber: 2gSugar: 5gProtein: 24g

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    swathi

    Sunday 24th of January 2016

    Looks delicious,your post reminding me that I need to make pot pie. thanks for sharing with Hearth and soul blog hop pinning and tweeting

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