A heartwarming blend of tender chicken, vegetables, and herbs in a creamy sauce, topped with golden, flaky biscuits. This comforting dish combines the best elements of traditional chicken pot pie with the rustic appeal of homemade biscuits for a family-favorite meal that’s perfect for any night of the week.
Easy Chicken Pot Pie with Biscuits Recipe
There’s something incredibly comforting about breaking through a layer of golden, flaky biscuits to reveal a steaming filling of tender chicken and vegetables swimming in a savory, herb-infused sauce. This homemade Chicken Pot Pie with Biscuits brings together classic comfort food flavors in a simplified format that eliminates the fuss of traditional pie crust while maximizing flavor and satisfaction.
As autumn leaves begin to fall and winter approaches, this hearty dish becomes a staple on dinner tables across America. The combination of warming herbs, substantial protein, and seasonal vegetables creates a complete meal that satisfies the soul as much as the appetite. While traditional pot pies have their roots in 16th-century European cuisine, this biscuit-topped variation offers a distinctly American twist that celebrates our love for rustic, homestyle cooking.
THIS RECIPE:
- Combines the comforting flavors of classic chicken pot pie with easy drop biscuits
- Uses rotisserie chicken for convenience and maximum flavor
- Features a silky, made-from-scratch sauce that’s never gloppy
- Can be customized with seasonal vegetables or what you have on hand
| Recipe Details | Information |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 6-8 portions |
| Yield | One 9×13 inch casserole |
This easy Chicken Pot Pie with Biscuits recipe transforms a classic comfort food into a weeknight-friendly meal without sacrificing flavor. The filling comes together in one skillet while the biscuit topping requires just a quick mix and drop technique. Even novice cooks can master this approachable recipe that delivers restaurant-quality results with minimal effort. The combination of convenience and homemade goodness makes this dish a guaranteed family favorite.
Ingredients for Chicken Pot Pie with Biscuits
Using high-quality ingredients elevates this Chicken Pot Pie with Biscuits from a simple weeknight dinner to a memorable meal. The foundation of this recipe is a balance of protein, vegetables, and aromatics, brought together with a creamy sauce and topped with tender biscuits. Let’s break down what you’ll need:
For the Filling:
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced (about 1½ cups)
- 3 medium carrots, peeled and diced (about 1 cup)
- 2 stalks celery, diced (about ½ cup)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- ½ teaspoon dried rosemary (or 1½ teaspoons fresh, chopped)
- ⅓ cup all-purpose flour
- 3 cups low-sodium chicken broth
- ½ cup heavy cream
- 3 cups cooked chicken, shredded or diced (about 1 rotisserie chicken)
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tablespoons fresh parsley, chopped
- 1½ teaspoons kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
For the Biscuit Topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 1 cup cold buttermilk
- 1 tablespoon melted butter (for brushing)
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Chicken | 3 cups shredded | Rotisserie chicken provides the best flavor and moisture; alternatively, use leftover roasted chicken or poached chicken breasts |
| Vegetables | 3½ cups mixed | Use fresh carrots, celery, and onions for the mirepoix base; frozen peas and corn require no preparation and maintain perfect texture |
| Dairy | ½ cup heavy cream | Full-fat cream creates the richest sauce; half-and-half can be substituted for a lighter version |
| Broth | 3 cups | Homemade stock is ideal, but a good quality low-sodium store-bought broth works well |
| Butter | 4 tbsp (filling) + ½ cup (biscuits) | European-style butter with higher fat content creates superior biscuit texture |
| Flour | ⅓ cup (filling) + 2 cups (biscuits) | Unbleached all-purpose flour provides the best structure for both components |
How to Make Chicken Pot Pie with Biscuits
Creating this comforting Chicken Pot Pie with Biscuits involves two main components: preparing the creamy chicken filling and making the tender biscuit topping. The process follows a logical sequence that allows you to prepare the filling while the oven preheats, then top with biscuits and bake to golden perfection.
Prepare the Filling:
- Preheat your oven to 400°F (200°C) and place a 9×13 inch baking dish or large cast iron skillet nearby.
- In a large, deep skillet or Dutch oven, melt the butter over medium heat until foaming.
- Add the diced onions, carrots, and celery, cooking until softened, about 6-8 minutes.
- Stir in minced garlic, thyme, and rosemary, cooking until fragrant, about 30 seconds.
- Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste.
- Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming.
- Add the heavy cream and bring the mixture to a simmer, stirring frequently until the sauce thickens enough to coat the back of a spoon, about 4-5 minutes.
- Fold in the cooked chicken, frozen peas, and corn until evenly distributed.
- Season with salt, pepper, and nutmeg, then stir in the fresh parsley.
- Transfer the filling to your baking dish if not using an oven-safe skillet.
Make the Biscuit Topping:
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until pea-sized crumbs form.
- Pour in the cold buttermilk and stir just until a shaggy dough forms. Do not overmix.
- Using a large spoon or ice cream scoop, drop 8-10 equal portions of biscuit dough on top of the hot filling, leaving some space between them.
- Brush the tops of the biscuits with melted butter for enhanced browning.
Bake to Perfection:
- Place the dish on a baking sheet (to catch any potential overflow) and bake in the preheated oven for 25-30 minutes, until the biscuits are golden brown and the filling is bubbling around the edges.
- Allow the pot pie to rest for 5-10 minutes before serving to let the filling set slightly and reach a safe eating temperature.
Pro tip: For extra-golden biscuits, position your oven rack in the upper third of the oven during the last 5 minutes of baking.
Tips for Making Chicken Pot Pie with Biscuits
The difference between a good chicken pot pie and a great one often comes down to technique and attention to detail. These expert tips will help you create a memorable dish that your family will request again and again.
- Keep ingredients cold for the biscuits – Ensure butter and buttermilk are very cold; you can even freeze the butter for 15 minutes before cutting it into the flour
- Don’t overmix the biscuit dough – Stop stirring as soon as the ingredients come together to maintain flakiness
- Season at every step – Add salt and pepper to the vegetables as they cook, not just at the end
- Create layers of flavor – Allow vegetables to develop some color before adding liquids
| Technique | Recommendation |
|---|---|
| Thickening the Sauce | Cook the flour with the vegetables for at least 1 minute to eliminate raw flour taste; add stock gradually while whisking |
| Biscuit Texture | Handle dough minimally and use a light touch when mixing to ensure tender biscuits |
| Temperature Control | Ensure filling is hot when adding biscuit topping to begin cooking from the bottom as well as the top |
| Consistency Check | The filling should be slightly looser than you want the final result, as it will thicken during baking |
For the creamiest filling, create a true roux by making sure the flour is completely incorporated into the butter and vegetables before adding any liquid. This prevents lumps and creates a silky-smooth sauce base. When adding the chicken broth, pour it in slowly in a steady stream while continuously whisking to maintain the sauce’s texture.
If you’re short on time but still want that homemade flavor, prepare the filling up to two days ahead and store it in the refrigerator, then make fresh biscuit dough just before baking. This approach gives you the best of both worlds: convenience and freshness.
Make-Ahead Instructions
Chicken Pot Pie with Biscuits is ideal for meal planning, as several components can be prepared in advance. This flexibility makes it perfect for busy weeknights or when entertaining guests.
The complete filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator. When ready to bake, simply reheat the filling on the stovetop until hot throughout, then transfer to your baking dish and proceed with the biscuit topping and baking steps.
For even more convenience, prepare all ingredients in advance:
- Chop vegetables and store in containers or zip-top bags in the refrigerator for up to 3 days
- Cook and shred chicken up to 3 days ahead
- Mix dry biscuit ingredients (flour, baking powder, sugar, salt) and store at room temperature for up to 1 week
If you want to fully assemble the dish in advance, prepare the filling and transfer it to your baking dish, then cover and refrigerate. The biscuit dough should be prepared separately and stored in the refrigerator for no more than 12 hours. When ready to bake, place the cold biscuit dough on top of the filling and extend the baking time by about 10 minutes.
Pro tip: If using a glass or ceramic baking dish stored in the refrigerator, let it sit at room temperature for 30 minutes before placing in a hot oven to prevent thermal shock and potential breakage.
Storing Leftovers
Properly stored leftovers can be just as delicious as the freshly baked dish. To maintain food safety and quality, follow these guidelines when storing your Chicken Pot Pie with Biscuits.
Once completely cooled, leftover pot pie should be transferred to airtight containers or covered tightly with aluminum foil or plastic wrap. Store in the refrigerator for up to 3-4 days. For best results, separate the biscuits from the filling if possible, as this prevents them from becoming soggy.
When storing individual portions, use shallow containers that allow the food to cool quickly and evenly. Always ensure leftovers are refrigerated within two hours of cooking to prevent bacterial growth.
For reheating, the microwave works well for individual servings. Cover the portion with a damp paper towel and heat in 30-second intervals until warmed through. For larger portions, reheat in a 350°F oven for 15-20 minutes, or until the center reaches 165°F. If the biscuits begin to brown too much, cover with foil.
Pro tip: To refresh the biscuits, sprinkle them with a few drops of water before reheating in the oven. This creates steam that helps restore some of their original texture.
Freezing Chicken Pot Pie with Biscuits
This comfort food classic freezes beautifully, making it perfect for meal prepping or preparing for future busy nights. The key to successfully freezing Chicken Pot Pie with Biscuits is proper technique and packaging.
For best results, freeze the filling and biscuits separately. Prepare the filling according to the recipe, then cool completely before transferring to freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing to prevent freezer burn. The filling can be frozen for up to 3 months.
If you prefer to freeze prepared biscuit dough, place shaped portions on a baking sheet and freeze until solid, then transfer to freezer bags. Alternatively, freeze the biscuits after baking, once completely cooled.
For a complete frozen meal, you can assemble and freeze the entire dish before baking. Prepare the filling and allow it to cool completely, then transfer to a freezer-safe baking dish. Prepare the biscuit dough, place it on top of the filling, then cover the entire dish with a layer of plastic wrap followed by aluminum foil. Freeze for up to 2 months.
When ready to enjoy your frozen pot pie:
- Thaw overnight in the refrigerator (recommended for best texture)
- If baking from frozen, remove plastic wrap but keep foil intact
- Bake in a 375°F oven for 45-50 minutes covered
- Remove foil and continue baking for 15-20 minutes until biscuits are golden and filling is bubbling
- Ensure the center reaches 165°F before serving
Pro tip: Label your frozen dish with the date, recipe name, and baking instructions to eliminate any guesswork when you’re ready to prepare it.
Serving Suggestions
Elevate your Chicken Pot Pie with Biscuits from a simple main course to a complete dining experience with these thoughtful serving suggestions and accompaniments.
This hearty dish pairs beautifully with fresh, simple sides that balance its richness. A crisp green salad dressed with a light vinaigrette provides a refreshing contrast to the creamy filling. Consider an arugula salad with lemon vinaigrette or a classic Caesar with homemade croutons.
For additional vegetables, serve roasted or steamed options alongside, such as:
- Lemon-garlic roasted asparagus
- Glazed honey carrots
- Simple steamed green beans with a touch of butter
- Roasted brussels sprouts with balsamic glaze
When it comes to beverages, this comforting dish pairs wonderfully with both white and red wines. Try a buttery Chardonnay or a light Pinot Noir. For non-alcoholic options, sparkling water with a squeeze of lemon or a crisp apple cider complements the meal beautifully.
Serve this Chicken Pot Pie with Biscuits on warmed plates to maintain its ideal temperature throughout the meal. For presentation, sprinkle some fresh chopped parsley over each portion just before serving, and consider placing extra biscuits in a cloth-lined basket for those who might want additional bread for sopping up the delicious sauce.
Pro tip: For special occasions, serve individual portions in oven-safe ramekins or small cocottes for an elegant presentation that also helps maintain the perfect temperature.
FAQ
Can I use store-bought biscuits instead of making them from scratch?
Yes, you can use refrigerated biscuit dough as a time-saving alternative. Place the biscuits on top of the hot filling and bake according to the recipe instructions, but check for doneness a few minutes earlier as pre-made biscuits often cook more quickly than homemade. For the best results though, consider at least trying the homemade version once—the texture and flavor difference is noticeable!
What can I substitute for heavy cream in the filling?
If you prefer to reduce the richness or don’t have heavy cream on hand, several alternatives work well. Half-and-half provides similar creaminess with less fat. For a lighter option, whole milk thickened with an additional tablespoon of flour works nicely. Plant-based alternatives like full-fat coconut milk or cashew cream can create a dairy-free version with comparable richness and texture.
How can I fix a filling that’s too thin or too thick?
If your filling is too thin, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water or broth. Bring the filling to a simmer and gradually stir in the slurry until you reach the desired consistency. If the filling is too thick, thin it with additional chicken broth, adding 2 tablespoons at a time while stirring, until you achieve the proper texture. Remember that the filling will thicken slightly during baking.
Can I add different vegetables to the filling?
Absolutely! This recipe is highly adaptable to seasonal produce and personal preferences. Mushrooms, green beans, parsnips, or potatoes make excellent additions or substitutions. Just ensure that harder vegetables are properly pre-cooked to the same tenderness as the other ingredients. For leafy greens like spinach or kale, add them to the hot filling just before transferring to the baking dish, as they’ll continue cooking in the oven.
How do I know when the biscuits are fully baked?
Perfectly baked biscuits should be golden brown on top and no longer doughy in the center. To test, gently lift one biscuit with a fork and check that the bottom is cooked through and not wet. If using a food thermometer, the internal temperature should read around 200°F (93°C). If the biscuits are browning too quickly but aren’t cooked through, cover them loosely with aluminum foil for the remainder of the baking time.