This Chicken Pot Pie With Biscuits recipe is a classic comfort food that will warm your heart and soul. It's full of tender, juicy chicken, hearty vegetables, and a creamy sauce. A perfect meal for a cold day.
The key is using precooked chicken or a rotisserie chicken for a quick, hearty meal full of comfort.
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 and fresh flavors.
- One Pan Skillet Pot Pie is a dish you can feel good about serving your family.
- Homemade Biscuit Pot Pie will please even the picky eaters in your house, and they 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 or Oven Safe Skillet
- 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 oven-safe 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
Want to change up this recipe?
- 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.
- Gluten-Free: Use cornstarch as the thickener and Gluten-Free Biscuits.
- Dairy Free: Use plant-based or dairy-free butter and heavy cream. Earth Balance butter and Califia Heavy Cream with great results.
Eileen's Tips for Success
- Want a golden and glossy finish on your biscuits? Brush the tops of them with melted butter before putting the skillet in the oven.
- Taste the sauce for seasoning 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.
- I love using my cast-iron skillet; any oven-safe skillet or large pan will work.
Shortcut
- Chicken: Use leftover chicken or rotisserie chicken for the chicken.
- Vegetables: In a rush, most grocery stores have pre-sliced vegetables. Onions and carrots can be purchased and used to save some time.
- Shredding chicken: Use your hand mixer to quickly shred the cooked chicken.
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 defrosted in the refrigerator overnight.
The biscuits can be made ahead and frozen for up to 3 months. Defrost the biscuits and place them 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. This Arugula Salad is a favorite.
- Don't forget to include a drink and dessert. Our Strawberry Iced Tea and Neiman Marcus Cookies are perfect along with the biscuit-topped chicken pot pie.
Similar recipes
Does your family love chicken for dinner like mine does? Then, you are going to love these family-favorite chicken recipes.
I love any comments or questions, please feel free to leave them below.
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Thank you for your continued support. I am forever grateful.
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.
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Biscuit and Chicken Pot Pie
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Equipment Needed:
Ingredients
- 4 Tablespoons unsalted butter
- ½ medium yellow onion, diced
- 1 medium carrot, diced
- 2 cloves garlic, 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 cooked chicken
- 1 cup frozen peas, thawed Note 1
- 1 (16.3) ounce can refrigerated biscuits 8-count Buttermilk Biscuits
Instructions
- Preheat the oven to 375°F/190°C.
- Heat a large oven safe skillet or saucepan over medium heat and melt 4 Tablespoons unsalted butter. Add ½ medium yellow onion, diced, and 1 medium carrot, diced, saute for about 5 minutes to soften the vegetables. Stir in 2 cloves garlic, minced. Saute for an additional minute to blend flavors.
- Sprinkle ⅓ cup all-purpose flour over the sauteed vegetables, stirring constantly to coat them evenly. Gradually whisk in 1 ½ cups chicken stock into the vegetables while whisking to avoid lumps. Cook for 2–3 minutes, stirring, until the mixture thickens.
- To the skillet, add 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. Taste the sauce for seasoning; if needed, adjust seasonings.
- Add 3 cups shredded cooked chicken and 1 cup frozen peas, thawed, stir to combine. Remove the pan from the heat.
- Open the can of 1 (16.3) ounce can refrigerated biscuits and arrange them on top of the chicken mixture in a single layer.
- Place the skillet 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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