This Chicken Pot Pie With Biscuits recipe is a classic comfort food that will warm your heart and soul. It's full of tender chicken, hearty vegetables, and a creamy sauce. The ultimate meal for a cold day.
For specifics on the recipe use the table of contents to click on sections of the recipe.
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Craving more comfort food? Try our Slow Cooker Chicken Pot Pie, Instant Pot Beef Bourguignon, Slow Cooker Chicken and Potatoes, and my Granny's Cottage Pie.
Why you'll love this recipe
- Chicken Pot Pie with Biscuits is pure comfort food.
- Biscuit-topped Chicken Pot Pie is made with wholesome ingredients, it's a dish you can feel good about serving your family.
- Even the picky eaters in your house will love this simple dish.
Ingredient List
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- unsalted butter
- yellow onion
- carrot
- minced garlic
- all-purpose flour
- chicken stock
- heavy cream
- salt
- black pepper
- dried thyme
- refrigerated biscuits
- shredded chicken
- frozen peas
Equipment
- 10 inch Cast Iron Pan
- Large Saucepan
- Measuring Spoons and Cups
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat the oven to 375°F/190°C.
- Melt the butter in a large skillet over medium heat.
- Add the diced onion and carrots and saute until tender. Add garlic and cook until fragrant.
- Sprinkle all-purpose flour over the sauteed vegetables, and stir constantly. Gradually stir the chicken stock into the vegetables while whisking to avoid lumps. Cook for 2–3 minutes, stirring, until the mixture thickens.
- Stir heavy cream, salt, black pepper, and dried thyme. Mix until combined. Let the sauce simmer for 1–2 minutes, until it thickens. Add the peas and chicken to the pan.
- Mix until well combined and spread evenly into a layer.
- Place the biscuits on top of the pan evenly.
- Bake in the oven for 25-30 minutes or until golden brown. Cool for 5 minutes before serving.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Vegetables: Swap out the frozen peas for your choice of vegetables, such as corn or green beans.
- Protein: Use shredded turkey instead of chicken for a different protein option.
- Herbs: Add some herbs and spices to the sauce, such as rosemary or paprika, for an extra layer of flavor.
Eileen's Tips for Success
- If you want a golden and glossy finish on your biscuits, brush the tops of them with melted butter before putting the dish in the oven.
- Taste the sauce for seasonings before you add the peas and chicken. Adjust if needed.
- I used canned biscuit dough to make things easier. You can use homemade biscuit dough.
Make ahead, storage, and freezer tips
Storage - Store leftovers in an airtight container in the fridge for 2-3 days.
Freezer: The filling can be frozen in an air-tight freezer container and defrost in the refrigerator overnight.
The biscuits are made ahead, they can be frozen for up to 3 months. Defrost the biscuits and place on top of the filling.
Frequently Asked Questions
Yes, this is a great recipe for using rotisserie chicken. You can also use any leftover chicken without breading.
I prefer to use flour if my pie filling is too thin, however you can also use a cornstarch slurry.
Serving Suggestions
- Serve this biscuit-topped chicken pot pie with a green salad like this Arugula Salad.
- Don't forget to include a drink like this Strawberry Iced Tea and a dessert like these Neiman Marcus Cookies.
Similar recipes
Does your family love chicken for dinner like mine does? Then, you are going to love these family-favorite chicken recipes.
Instant Pot Chicken and Dumplings
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Biscuit and Chicken Pot Pie
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Equipment Needed:
Ingredients
- 4 Tablespoons unsalted butter
- ½ medium yellow onion peeled and diced
- 1 medium carrot peeled and diced
- 2 cloves garlic peeled and minced
- ⅓ cup all-purpose flour
- 1 ½ cups chicken stock
- ⅓ cup heavy cream
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- 3 cups shredded chicken
- 1 cup frozen peas thawed Note 1
- 1 can refrigerated biscuits
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Instructions
- Preheat the oven to 375°F/190°C.
- Heat a large saucepan over medium heat and melt 4 Tablespoons unsalted butter. Add and saute ¼ cup medium diced onion and 1 medium diced carrot, for 4–5 minutes until softened. Stir in 2 cloves minced garlic. Cook for an additional minute to blend flavors.
- Sprinkle ⅓ cup all purpose flour over the sauteed vegetables, stirring constantly to coat them evenly. Gradually stir 1½ cups chicken stock into the vegetables while whisking to avoid lumps. Cook for 2–3 minutes, stirring, until the mixture thickens.
- Stir in ⅓ cup heavy cream, 1 ½ teaspoons salt, ¼ teaspoon black pepper, and ½ teaspoon dried thyme. Mix until combined and let the sauce simmer for 1–2 minutes, until it thickens.
- Add 3 cups shredded chicken and 1 cup peas, stirring to combine. Remove the pan from heat. Transfer into the 10 inch cast iron pan.
- Open the can of biscuits and arrange them on top of the chicken mixture in a single layer.
- Place the cast iron pan in the preheated oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.
- Let the pot pie cool for 5 minutes before serving. Enjoy!
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