Easy Chicken Pot Pie with Biscuits – A Comforting Dinner
If you’re craving a warm, hearty, and comforting meal, this Easy Chicken Pot Pie with Biscuits is the perfect dish! Made with tender chunks of chicken, creamy sauce, and flavorful vegetables, all topped with golden, flaky biscuits, this meal is a delicious twist on the classic chicken pot pie.
The best part? This pot pie with biscuits is simple to make and comes together in under an hour. It’s great for busy weeknights, a cozy Sunday dinner, or feeding a hungry family. Plus, it’s customizable—you can add extra veggies, swap out ingredients, or make it dairy-free!
Let’s dive into this easy Chicken Pot Pie with Biscuits recipe and learn how to make it step by step!
Why You’ll Love This Recipe
✔️ Easy & Quick: No need for a complicated pie crust—just use biscuits for a fuss-free pot pie!
✔️ Ultimate Comfort Food: Creamy, warm, and packed with flavor.
✔️ Family-Friendly: Loved by kids and adults alike!
✔️ Perfect for Leftovers: Tastes even better the next day, making it great for meal prep.
✔️ Customizable: Use rotisserie chicken, add extra veggies, or make it dairy-free.
Ingredients You’ll Need
To make this biscuit chicken pot pie, you’ll need:
- Chicken: 2 cups cooked and shredded (rotisserie or leftover chicken works well)
- Butter: 3 tablespoons
- Onion: 1 small, chopped
- Carrots: 1 cup, diced
- Celery: ½ cup, diced
- Garlic: 2 cloves, minced
- Flour: ¼ cup (for thickening)
- Chicken Broth: 2 cups
- Heavy Cream: ½ cup (or milk for a lighter option)
- Frozen Peas: 1 cup
- Salt & Black Pepper: To taste
- Dried Thyme: ½ teaspoon
- Biscuits: 1 can refrigerated biscuits or homemade biscuits
🔄 Ingredient Swaps & Variations:
- Dairy-Free Option: Use plant-based butter and coconut milk instead of heavy cream.
- Vegetarian Version: Replace chicken with mushrooms and use vegetable broth.
- Extra Flavor: Add shredded cheese on top of the biscuits for a cheesy crust.
Kitchen Equipment Needed
To make this recipe easily, gather the following tools:
- Large Skillet or Dutch Oven (for making the creamy filling)
- Baking Dish (for baking the pot pie)
- Wooden Spoon or Whisk (for stirring the sauce)
- Knife and Cutting Board (for prepping vegetables)
How to Make Chicken Pot Pie with Biscuits
Step 1: Sauté the Vegetables
Melt butter in a large skillet over medium heat. Add onions, carrots, and celery and cook for 3-5 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Step 2: Make the Creamy Sauce
Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste. Slowly pour in the chicken broth, stirring constantly. Add heavy cream, salt, black pepper, and thyme, then bring to a simmer.
Step 3: Add Chicken and Peas
Stir in the shredded chicken and frozen peas. Let the mixture cook for 2-3 minutes until heated through. The sauce should be thick and creamy. Remove from heat.
Step 4: Assemble the Pot Pie
Transfer the creamy chicken mixture to a baking dish. Arrange the biscuits on top in an even layer.
Step 5: Bake Until Golden
Preheat your oven to 375°F (190°C). Bake for 20-25 minutes until the biscuits are golden brown and fully cooked.
Step 6: Serve and Enjoy!
Let the pot pie cool for a few minutes before serving. Enjoy warm with a side of salad or steamed vegetables.
Expert Tips for the Best Chicken Pot Pie
✅ Use Cooked Chicken: Rotisserie chicken or leftover chicken saves time.
✅ Thicken the Sauce Properly: Make sure the sauce thickens before baking to avoid a runny filling.
✅ Bake the Biscuits Separately for a Crispier Crust: If you prefer a crispier biscuit, bake them on a separate sheet and place them on top when serving.
✅ Add Extra Herbs for More Flavor: A sprinkle of fresh thyme or parsley enhances the taste.
Common Mistakes to Avoid
❌ Overcooking the Biscuits: Check them early to prevent burning.
❌ Using Too Much Liquid: The filling should be thick before baking—too much broth can make it soupy.
❌ Skipping the Flour: Flour helps create a thick, creamy sauce—don’t leave it out!
Serving and Presentation Ideas
This Chicken Pot Pie with Biscuits pairs well with:
- Fresh Side Salad – A light salad balances the richness.
- Roasted Vegetables – Serve with asparagus, green beans, or Brussels sprouts.
- Mashed Potatoes – For extra comfort, serve over creamy mashed potatoes.
How to Store and Reheat Leftovers
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in the oven at 350°F (175°C) for 15 minutes, or microwave for 1-2 minutes.
Freezing: Freeze the filling separately (without biscuits) for up to 3 months. When ready to eat, reheat and add fresh biscuits.
Variations & Recipe Swaps
🔥 Spicy Version: Add red pepper flakes or hot sauce for extra heat.
🌱 Vegetarian Option: Swap chicken for mushrooms and extra veggies.
🧀 Cheesy Topping: Add shredded cheddar or Parmesan over the biscuits before baking.
FAQs About Chicken Pot Pie with Biscuits
Can I use canned biscuits?
Yes! Canned biscuits make this recipe super easy, but homemade biscuits add extra flavor.
Can I make this ahead of time?
Yes! Prepare the filling ahead of time and store it in the fridge. When ready to bake, top with biscuits and cook.
Can I make this in a slow cooker?
Yes! Cook the filling in a slow cooker on low for 4-6 hours, then add biscuits and bake in the oven.
Conclusion
This Easy Chicken Pot Pie with Biscuits is the perfect comfort meal—warm, creamy, and topped with flaky biscuits. Whether you’re making it for a weeknight dinner or a Sunday family meal, this dish is guaranteed to be a hit. Plus, with its customizable ingredients, it’s easy to make it your own!
Try this recipe today and let me know how it turns out! If you enjoyed it, share it with friends and subscribe for more delicious recipes.
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Easy Chicken Pot Pie with Biscuits – A Comforting Dinner
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Easy Chicken Pot Pie with Biscuits is creamy, hearty, and topped with golden, flaky biscuits! Made with tender chicken, a rich sauce, and flavorful vegetables, this dish is the perfect quick comfort food. Ready in under an hour, it’s a family-friendly meal that’s great for busy weeknights or cozy Sunday dinners!
Ingredients
✅ 2 cups cooked and shredded chicken (rotisserie or leftover chicken works well)
✅ 3 tablespoons butter
✅ 1 small onion, chopped
✅ 1 cup diced carrots
✅ ½ cup diced celery
✅ 2 cloves garlic, minced
✅ ¼ cup flour (for thickening)
✅ 2 cups chicken broth
✅ ½ cup heavy cream (or milk for a lighter option)
✅ 1 cup frozen peas
✅ ½ teaspoon dried thyme
✅ Salt & black pepper, to taste
✅ 1 can refrigerated biscuits (or homemade biscuits)
🔄 Ingredient Swaps & Variations:
- Dairy-Free Option: Use plant-based butter and coconut milk instead of heavy cream.
- Vegetarian Version: Replace chicken with mushrooms and use vegetable broth.
- Extra Flavor: Add shredded cheese on top of the biscuits for a cheesy crust.
Instructions
1️⃣ Melt butter in a large skillet over medium heat. Add onions, carrots, and celery and cook for 3-5 minutes until softened. Stir in garlic and cook for another 30 seconds.
2️⃣ Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste. Slowly pour in chicken broth, stirring constantly. Add heavy cream, salt, black pepper, and thyme, then bring to a simmer.
3️⃣ Stir in shredded chicken and frozen peas. Let cook for 2-3 minutes until heated through. The sauce should be thick and creamy. Remove from heat.
4️⃣ Transfer the creamy chicken mixture to a baking dish. Arrange biscuits on top in an even layer.
5️⃣ Preheat oven to 375°F (190°C). Bake for 20-25 minutes until biscuits are golden brown and fully cooked.
6️⃣ Let the pot pie cool for a few minutes before serving. Enjoy warm with a side salad or roasted vegetables.
Notes
- Use Cooked Chicken: Rotisserie chicken or leftovers save time.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in the oven at 350°F (175°C) for 15 minutes or microwave for 1-2 minutes.
- Freezing: Freeze the filling separately (without biscuits) for up to 3 months.
