Chicken Pot Pie with Biscuits Recipe

I still remember the first time I made chicken pot pie with biscuits. It was a chilly Sunday afternoon, the kind where the wind whistles through the windows and the smell of fresh bread makes the kitchen feel like the coziest place in the world. I had some leftover rotisserie chicken from the night before, a bag of frozen vegetables, and a craving for something warm and comforting. The thought of a traditional pie crust seemed daunting, so I decided to try topping it with fluffy biscuits instead. That decision changed everything.

The result? A golden, buttery, slightly crisp-topped chicken pot pie that had my family fighting for seconds. My kids loved pulling apart the soft biscuits and dipping them into the creamy filling, and my husband insisted it was restaurant-quality, even though it took less than an hour to assemble. There’s something magical about chicken pot pie—something that whispers “home” in every bite. But with biscuits on top, it feels even more approachable, less fussy, and absolutely irresistible.

This recipe is perfect for busy weeknights or lazy weekends. You don’t need a ton of fancy ingredients, and the biscuits make the dish feel extra special without all the effort of rolling out dough. It’s my go-to when I want to impress the family without spending hours in the kitchen, and I promise, it will become yours too.

Why I Love This Recipe

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There are countless ways to make chicken pot pie, but this version has a few things that make it extra special. First, the biscuits on top bring a golden, buttery flavor that complements the creamy chicken and vegetables perfectly. Unlike a traditional pie crust, the biscuits stay soft in the center while crisping just enough on top, creating a wonderful texture contrast.

Second, this recipe is forgiving. You can use leftover chicken, store-bought biscuits, and whatever vegetables you have on hand, and it will still taste amazing. For me, comfort food should never feel intimidating. You don’t need to be a professional baker to make this taste like a warm hug on a plate.

Finally, there’s the aroma. When this dish bakes, your kitchen fills with the smell of melted butter, roasted chicken, and baking biscuits. It’s one of those dishes that instantly makes people gather around the table. This recipe is not just food—it’s a small ritual of family and comfort, a way to slow down and enjoy something homemade together.

Ingredients for Chicken Pot Pie with Biscuits

The beauty of this recipe is that you don’t need a long list of complicated ingredients. Most of them are pantry staples, which makes it easy to whip up even on a busy day. Here’s what you’ll need, and a few notes on why each ingredient matters:

• Cooked chicken: You can use rotisserie, poached, or leftover roasted chicken. I usually aim for about 3 cups, shredded or cubed, so every bite has plenty of meaty goodness.
• Vegetables: I like a mix of peas, carrots, corn, and green beans. Frozen veggies are fine—they cook quickly and retain their flavor. Fresh veggies are great too if you have them on hand.
• Butter: Unsalted butter is ideal so you can control the saltiness of the dish. This is key for a rich, creamy filling.
• Flour: This helps thicken the sauce. All-purpose flour works perfectly.
• Chicken broth: Homemade or store-bought, this is the liquid base for the creamy sauce. It adds depth and flavor that makes the dish feel indulgent.
• Milk or cream: I often use whole milk for a lighter version or heavy cream when I want it extra decadent.
• Onion and garlic: Finely chopped, these aromatics bring warmth and flavor to every bite.
• Seasonings: Salt, pepper, and a touch of dried thyme or rosemary elevate the filling without overwhelming it.
• Biscuits: Store-bought or homemade, these are the crowning glory. Fluffy, buttery, and golden on top—they’re the part everyone fights over.

This combination of ingredients creates a balance of creamy, savory, and slightly sweet flavors. Each one plays a role in making the dish feel wholesome and satisfying.

How Much Time Will You Need?

One of the best things about this recipe is that it’s relatively quick for a “comfort food classic.”

• Prep time: 20–25 minutes (chopping vegetables, shredding chicken, mixing the sauce)
• Cook time: 25–30 minutes (baking until the biscuits are golden and the filling is bubbling)
• Total time: Around 50–55 minutes from start to finish

If you’re using pre-cooked chicken and store-bought biscuits, this becomes a one-hour miracle dinner, perfect for busy evenings when you want something warm and homey without spending hours in the kitchen.

How to Make Chicken Pot Pie with Biscuits

Step – 1: Preheat your oven to 400°F. While it’s warming up, prepare your vegetables and shred your cooked chicken.

Step – 2: In a large skillet or saucepan, melt butter over medium heat. Add onion and garlic, cooking until fragrant and translucent. This is your flavor base, so don’t rush it.

Step – 3: Sprinkle flour over the butter and veggies, stirring constantly to create a roux. This thickens your sauce and gives it that creamy consistency everyone loves. Cook for 1–2 minutes to remove the raw flour taste.

Step – 4: Slowly whisk in chicken broth and milk or cream. Continue stirring until the sauce thickens and becomes smooth. Season with salt, pepper, and thyme or rosemary.

Step – 5: Add your shredded chicken and vegetables to the sauce, folding them gently until everything is well-coated. Taste and adjust seasonings as needed.

Step – 6: Pour the filling into a greased baking dish. Spoon the biscuits evenly on top of the filling, slightly pressing them in so they stick.

Step – 7: Bake in the preheated oven for 25–30 minutes, or until the biscuits are golden and the filling is bubbling around the edges.

Step – 8: Let it rest for 5–10 minutes before serving. This helps the filling set slightly, making it easier to serve and enjoy without it spilling over.

Substitutions

This recipe is wonderfully versatile, and substitutions can make it fit what you have on hand or your dietary needs.

• Chicken: Try turkey or even cooked tofu for a vegetarian twist.
• Vegetables: Swap in broccoli, mushrooms, or zucchini for different textures and flavors.
• Biscuits: If you want a lighter option, try whole wheat biscuits or puff pastry.
• Dairy: Use almond milk or oat cream for a dairy-free version.

These swaps don’t just make the recipe accessible—they can bring new flavors and textures to an already comforting dish, keeping it fresh every time you make it.

Best Side Dishes for Chicken Pot Pie with Biscuits

Even though this dish is hearty on its own, a few side dishes can elevate your meal:

• Simple green salad: Light and refreshing, it balances the richness of the pot pie.
• Roasted asparagus or green beans: Adds color, crunch, and a touch of elegance.
• Cranberry sauce or a tangy relish: The sweet-tart flavors cut through the creamy filling beautifully.

These sides complement the main dish without overpowering it, making dinner feel complete.

Serving and Presentation Tips

There’s something truly satisfying about serving this chicken pot pie straight from the oven. The golden biscuits puffed up beautifully, the creamy filling bubbling around the edges—it’s a dish that invites everyone to the table even before the first bite.

To make it look extra inviting, I like to garnish the top with a few fresh thyme sprigs or a light sprinkle of chopped parsley. Not only does it add a pop of green, but it also gives the impression of a dish that’s been lovingly prepared, even if it was a quick weeknight dinner.

Another trick I’ve learned over the years is to serve it in individual ramekins or small baking dishes for a more elegant touch. Each person gets their own perfectly portioned pot pie, and it looks impressive without any extra effort. A lightly drizzled cream or melted butter on top of the biscuits before baking gives them a glossy, golden finish, making it feel restaurant-quality at home.

Even simple plating can elevate this dish. Pair it with a colorful side salad or roasted vegetables, and suddenly you have a cozy, comforting meal that looks as good as it tastes.

Tips and Tricks to Make This Recipe Even Better

There are a few small tricks that make a big difference in this recipe:

• Don’t overmix the sauce: When combining the chicken and vegetables with the sauce, fold gently. Overmixing can break down the vegetables and make the filling too watery.
• Use cold butter in the biscuits: If you’re making homemade biscuits, keep the butter cold until the last moment. This ensures fluffy, tender biscuits rather than dense ones.
• Let it rest: After baking, give the pie a few minutes to cool slightly. The filling sets, making serving cleaner and the flavors meld beautifully.
• Add a splash of white wine or sherry: For a deeper, richer flavor, a tablespoon of white wine or dry sherry added to the sauce before baking enhances the savory notes.
• Customize vegetables seasonally: Using seasonal vegetables like sweet peas in spring or butternut squash in fall gives the dish a fresh, vibrant flavor.

These small tweaks make a simple chicken pot pie feel like a special occasion dish without complicating the process.

Common Mistakes to Avoid

Even a comforting recipe like this can go wrong if you’re not careful. Here are a few mistakes I see most often and how to avoid them:

• Using too much liquid: If the sauce is too thin, the filling becomes soupy and the biscuits might not cook properly. Always simmer until the sauce thickens before adding the chicken and vegetables.
• Undercooked biscuits: If your biscuits are too pale, the top will be doughy. Watch the baking time and ensure the tops are golden brown.
• Overcooked vegetables: Overcooking before baking can make vegetables mushy. Quick-sauté or partially cook them to maintain texture.
• Skipping the seasoning: Creamy fillings can be bland without proper seasoning. Taste and adjust salt, pepper, and herbs before baking.
• Rushing the resting time: Serving immediately can make the filling spill out. Patience here makes it easier to serve and enjoy.

Avoiding these common pitfalls ensures your chicken pot pie with biscuits comes out perfectly every time.

How to Store It

If you have leftovers, this dish stores well and can even taste better the next day as the flavors meld.

• Refrigerate: Cover tightly and store in the fridge for up to 3 days. Reheat in the oven at 350°F for 15–20 minutes for best results.
• Freeze: You can freeze unbaked pot pies with biscuits on top. Wrap tightly with foil and freeze for up to 2 months. Bake from frozen at 400°F, adding 10–15 minutes to the baking time.
• Reheating tips: Avoid microwaving if you can—it can make the biscuits soggy. Use the oven to keep the top crisp and the filling creamy.

Proper storage makes this recipe perfect for meal prep or for planning ahead for a family dinner.

FAQ

Can I use leftover chicken?
Absolutely! This recipe works beautifully with leftover rotisserie chicken or roasted chicken. Just shred or cube it and mix it in with the sauce.

Can I make it vegetarian?
Yes! Substitute the chicken with hearty vegetables like mushrooms, zucchini, or tofu, and use vegetable broth instead of chicken broth.

Can I use refrigerated or frozen biscuits?
Both work! Refrigerated biscuits are convenient and bake evenly. Frozen biscuits may need an extra few minutes in the oven.

Can I make it ahead of time?
Yes! Prepare the filling a day ahead and refrigerate. Add biscuits just before baking for the freshest result.

Is this recipe gluten-free?
For a gluten-free version, use a gluten-free flour blend in the sauce and gluten-free biscuits. It still tastes delicious and keeps the comfort-food appeal.

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