There’s just something irresistible about comfort food done right. And when it comes to cozy, stick-to-your-ribs meals, chicken pot pie with biscuits might just be the reigning champion. Imagine creamy chicken and veggies bubbling under a crown of golden, flaky biscuits—each bite is warm, savory magic. Whether you’re feeding a family or reheating leftovers for a quiet night in, this dish delivers flavor, nostalgia, and satisfaction in every spoonful.
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Why This Recipe Still Matters Today
- It’s the perfect balance of cozy and practical: hearty enough for dinner, simple enough for weeknights.
- The biscuit topping offers a rustic twist on the classic that’s faster and easier than homemade crust.
- Great way to use up leftovers—especially chicken or turkey.
- Extremely beginner-friendly, with minimal prep and easy-to-follow steps.
- Adaptable to what you have in the fridge—use frozen veggies, rotisserie chicken, or add mushrooms and herbs.
- One-pan meal that delivers maximum flavor with minimal cleanup.
Whether you’re revisiting comfort food or learning how to cook it for the first time, chicken pot pie with biscuits hits the mark.
For a cozy crockpot spin on the classic, check out these Easy Chicken Pot Pie Crock Pot Recipes. And if you’re in the mood for breakfast-inspired comfort, don’t miss this Biscuits and Sausage Gravy Breakfast Pizza. Both are guaranteed to keep your biscuit game strong.
Chicken Pot Pie with Biscuits
Equipment
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Biscuit cutter (if using homemade dough)
- Mixing bowls
- Oven-safe skillet or casserole dish
- Whisk
Ingredients
For the Filling:
- 2 tablespoons butter
- 1 small onion diced
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- ½ cup heavy cream or half-and-half
- 2 cups cooked shredded chicken (or turkey)
- 1 cup frozen peas
- ½ teaspoon dried thyme
- Salt and black pepper to taste
For the Biscuit Topping (Homemade or Canned):
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold butter cubed
- ¾ cup milk or buttermilk
- or 1 can of 8 ready-to-bake biscuits as a shortcut
Instructions
- Preheat the oven to 400°F (200°C).
- Sauté veggies: In a large skillet or Dutch oven, melt butter. Add onions, carrots, and celery. Cook 5–7 minutes until soft.
- Make the roux: Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and cream. Simmer until thickened.
- Add chicken and peas: Stir in shredded chicken, peas, thyme, salt, and pepper. Let simmer for 5 more minutes.
- Prepare the biscuits: If homemade, combine flour, baking powder, and salt. Cut in cold butter until crumbly. Add milk and stir just until combined.
- Assemble: Pour filling into a cast iron skillet or baking dish. Top with biscuit dough (or canned biscuits).
- Bake: Bake uncovered for 25–30 minutes, until biscuits are golden and filling is bubbling.
- Rest & serve: Let cool for 5–10 minutes before serving.
Notes
- Calories: ~450 kcal
- Protein: ~25g
- Carbohydrates: ~35g
- Fat: ~22g
- Fiber: ~3g
- Sodium: ~720mg
Building Layers of Flavor in Chicken Pot Pie with Biscuits
Sauté, Simmer, and Season the Base Right
Every comforting bite of chicken pot pie with biscuits starts with a creamy, flavorful base. Skip the canned soup—this recipe builds from scratch, and it’s easier than you’d think. Start by sautéing diced onions, celery, and carrots in butter until soft and aromatic. The mix of sweetness from carrots and the slight bite from onion is a classic backbone to the filling.
Once the veggies have softened, sprinkle in some flour and stir until it forms a roux. This thickens your sauce naturally and gives it a velvety texture. Pour in chicken broth and a splash of half-and-half or heavy cream, whisking until smooth. The key here is to simmer gently so everything melds together without scorching.
For seasoning, I always reach for salt, pepper, garlic powder, and a dash of thyme. Fresh thyme is best, but dried works just fine. You could even throw in a bay leaf for depth. Want extra richness? Add a touch of Dijon mustard or a sprinkle of parmesan cheese—it won’t taste cheesy, just enhanced.
The chicken? Use what you have. Leftover rotisserie chicken, shredded thighs, or even diced cooked breasts all work. This step is where you make the dish your own—and that’s what makes chicken pot pie with biscuits so timeless.
Veggies That Shine in a Biscuit Pot Pie
When it comes to vegetables, you’ve got room to play. Classic combos include peas, carrots, and green beans, but you can go seasonal too—corn in summer, mushrooms in fall, and even butternut squash in winter.
Frozen vegetables are a weeknight cook’s best friend. Just toss them in straight from the freezer. If you’re going fresh, lightly steam or roast them first so they’re tender by the time the dish is done baking.
Stick with smaller, bite-sized pieces for quick, even cooking. And if you’re avoiding starchy fillers, swap potatoes for cauliflower florets or chopped zucchini.
For more smart ways to reinvent this comfort food classic, don’t miss the Turkey Pot Pie – Best Leftover Turkey Recipe. Or, if you’re feeling adventurous, warm up with a bowl of Healthy Leftover Turkey Pot Pie Soup, another cozy twist that transforms leftovers into a whole new meal.
The Biscuit Topping – Golden, Flaky, and Foolproof
Homemade vs Canned Biscuits – What Works Best
One of the most satisfying parts of chicken pot pie with biscuits is breaking through the golden top to reveal the creamy goodness underneath. But when it comes to the biscuits themselves, home cooks often ask: Can I use canned biscuits for chicken pot pie? Absolutely, yes—and they can save you time on busy nights. Canned biscuits will puff up nicely and give you a soft, doughy texture with a lightly crisp top if baked uncovered.
That said, if you’ve got 10 extra minutes, homemade biscuits really take it up a notch. You get more buttery flavor, flakier layers, and a more rustic, tender bite that pairs beautifully with the filling. All you need is flour, baking powder, cold butter, salt, and milk or buttermilk. The secret? Work fast, don’t overmix, and keep that butter cold until the dough hits the oven.
For even more buttery biscuit inspiration, check out these Cheesy Chicken Cordon Bleu Crescent Rolls—they’re a flavor-packed cousin of this comfort classic. Or explore crust alternatives like in the Easy Ground Beef Pot Pie Recipe for a different protein twist.
How to Bake It to Perfection
Here’s the key to baking chicken pot pie with biscuits: bake uncovered. That allows the tops to brown beautifully while the bottoms soak up just enough of the creamy filling to become soft, almost dumpling-like, without going soggy.
Before placing your skillet or baking dish into the oven, brush the tops of the biscuits with melted butter. Want to elevate them? Mix in chopped parsley or garlic powder into the butter for a little extra flavor and aroma.
If you’re using homemade biscuit dough, press it about ¾-inch thick and cut it into rounds just wide enough to rest on top of the filling. Space them slightly apart so the steam can rise between each biscuit, allowing them to puff up instead of baking into one giant lid.
A preheated oven is crucial—go with 400°F and bake until the biscuits are golden brown and the filling bubbles at the edges, usually 20–25 minutes.
There’s nothing quite like scooping out that first biscuit-topped spoonful—golden on top, creamy underneath, and packed with comforting flavor.
Serving Ideas, Make-Ahead Tips & Delicious Variations
Serving Ideas
When you pull a bubbling dish of chicken pot pie with biscuits from the oven, it needs very little alongside it—this is comfort food in full form. Still, if you’re serving guests or just want to round out the plate, try these easy pairings:
- A crisp green salad with vinaigrette for balance
- Roasted Brussels sprouts or asparagus for texture
- Apple slices or spiced applesauce on the side
- Sparkling cider to refresh the palate
And for those nights when it becomes part of a larger meal, follow it with something like warm brownies or a scoop of vanilla ice cream for the ultimate cozy combo.
Can Chicken Pot Pie with Biscuits Be Made Ahead?
Absolutely—and it’s a smart move for busy weeknights. Here’s how to prep it ahead without sacrificing biscuit texture:
- Make the filling ahead: Cook your chicken and vegetables, then prepare the creamy base. Let it cool completely and store it in an airtight container in the fridge for up to 2 days.
- Store the biscuits separately: Whether you’re using canned or homemade, don’t place them on the filling until you’re ready to bake.
- Assemble before baking: Pour the filling into a baking dish or cast iron skillet, top with biscuit dough, and bake as directed.
Reheating Tip: For leftovers, reheat uncovered in a 350°F oven for 15–20 minutes until the biscuits crisp up and the filling is warmed through. Microwaving works in a pinch but can soften the biscuit topping.
Storage & Safety:
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze cooled filling (without biscuits) for up to 3 months. Thaw in fridge before assembling and baking.
Need a cozy, make-ahead soup alternative? Try this Slow Cooker Leftover Turkey Tortilla Soup—it’s a lifesaver during busy weeks.
Flavor Twists & Smart Substitutions
Chicken pot pie with biscuits is endlessly flexible, which is why it earns a regular spot on dinner tables. Try these upgrades and swaps to keep things interesting:
- Protein swaps: Use shredded turkey (perfect post-holiday) or browned ground beef for a hearty variation.
- Add-ins: Stir in sautéed mushrooms, crispy bacon, or shredded cheddar to boost flavor.
- Herbs & aromatics: Fresh parsley, rosemary, or tarragon can transform the base from classic to gourmet.
- Gluten-free? Use a gluten-free biscuit mix or almond flour biscuits.
- Low-carb option: Swap the biscuit topping for mashed cauliflower or low-carb almond flour drop biscuits.
And if you’re craving more over-the-top comfort, don’t miss this indulgent Creamy Chicken Alfredo in Cheesy Garlic Bread Bowls. It’s rich, cheesy, and totally satisfying—just like this pot pie.
FAQs
Can I use canned biscuits for chicken pot pie?
Yes, canned biscuits work well and are a convenient option for busy weeknights. Place them on top of the filling and bake uncovered until golden brown. For a richer flavor and better texture, homemade biscuits are ideal—but canned still deliver that satisfying biscuit crust.
How do I thicken the filling for biscuit pot pie?
You can thicken the filling by making a roux: cook equal parts butter and flour, then whisk in broth and cream. Let it simmer until it reaches a rich, creamy consistency. Alternatively, a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) stirred in while simmering also works.
What vegetables work best in chicken pot pie with biscuits?
Peas, carrots, celery, green beans, corn, and mushrooms are great choices. Use frozen for convenience or fresh for seasonal flavor. Always chop veggies small for even cooking, and avoid watery vegetables that could thin the filling.
Can chicken pot pie with biscuits be made ahead of time?
Yes, prepare the filling up to 2 days in advance and store it in the fridge. Keep the biscuits separate until you’re ready to bake. Assemble and bake just before serving. Leftovers can be stored in the fridge for up to 4 days and reheated in the oven for best results.
Chicken pot pie with biscuits is more than just a recipe—it’s a warm memory, a weeknight solution, and a go-to crowd-pleaser. It proves that comfort food doesn’t have to be complicated. With its flaky biscuit topping, creamy filling, and endless adaptability, this dish earns its place at any table, whether you’re cooking for two or feeding a hungry family.
Now that you know how to make it from scratch, add your own twist—and let it become part of your tradition too.
