Name: Chicken and Biscuit Pot Pie Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp butter; 1 medium onion, diced; 2 carrots, sliced; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 2 cups chicken broth; 1/2 cup whole milk or heavy cream; 2 cups cooked shredded chicken; 1 cup frozen peas; Salt and black pepper to taste; 1/2 tsp thyme (optional); 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup cold butter, cubed; 3/4 cup cold buttermilk; Optional: 1 tbsp melted butter (for brushing)

Jump to Recipe

Gather around, because I’m about to share the ultimate comfort classic: Chicken and Biscuit Pot Pie. Imagine creamy chicken stew bubbling away with sweet peas and carrots, then crowned with buttery, golden biscuits that invite you to dive in on a chilly evening. This one-pan beauty brings together everything we love about homey, soul-warming food in a dish that’s deceptively simple yet deeply satisfying—it’s no wonder my family always requests it for snow days or lazy Sunday suppers!

Chicken and Biscuit Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing fancy here—just reliable staples working their cozy magic to create a show-stopping Chicken and Biscuit Pot Pie. Each ingredient plays a part, from the rich filling to the delightfully flaky biscuit topping.

Butter: Adds richness and helps soften the veggies for a tender filling.
Onion: Brings classic savory sweetness as the flavor foundation.
Carrots: Add color and gentle sweetness to the stew.
Garlic: Offers aromatic depth—freshly minced is best!
All-purpose flour: Thickens the filling to the perfect, creamy consistency.
Chicken broth: Infuses the stew with delicious, meaty flavor.
Whole milk or heavy cream: Adds creamy body for that ultra-comforting sauce.
Cooked shredded chicken: Use rotisserie for extra convenience and savoriness.
Frozen peas: Deliver pop and freshness—add straight from the freezer.
Salt and black pepper: Essential for seasoning everything just right.
Thyme (optional): Lends a subtle herbal note that brings out all the flavors.
All-purpose flour (for biscuits): Forms the tender, fluffy base.
Baking powder: Gives those biscuits irresistible lift.
Salt: Balances flavors in the biscuits.
Cold butter, cubed: Creates those perfect pockets of flakiness when baked.
Cold buttermilk: Keeps biscuits light and tangy—don’t skip the chill for extra fluffiness.
Melted butter (optional): A quick brush after baking adds shine and buttery richness.

How to Make Chicken and Biscuit Pot Pie

Step 1: Sauté the Veggies

Start things off by melting butter in a large oven-safe skillet or Dutch oven. Toss in your diced onion and carrots, and let them soften for about 5–6 minutes. This slow sauté builds a natural sweetness and flavor into the base of your Chicken and Biscuit Pot Pie that makes all the difference. Stir in minced garlic and get ready for the whole kitchen to smell irresistible!

Step 2: Make the Creamy Filling

Next, sprinkle flour over the softened veggies. Stir for a minute so it coats everything and starts to cook, losing that raw flour taste. Now, gently pour in your chicken broth and milk (or cream if you’re feeling decadent), whisking constantly to keep things silky-smooth. Let it bubble and thicken, then fold in the shredded chicken, frozen peas, salt, pepper, and thyme if you like a hint of earthy flavor.

Step 3: Mix Biscuit Topping

While your filling simmers, grab a mixing bowl. Whisk flour, baking powder, and salt together for your biscuits. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it in until you’ve got pea-sized crumbs—this step is key for that flakey, melt-in-your-mouth bite! Stir in cold buttermilk just until combined, being careful not to overmix.

Step 4: Top and Bake

Drop biscuit dough by big spoonfuls right onto the hot chicken mixture in your skillet, or shape gently if you prefer round-topped beauties. Pop the whole skillet in a preheated 400°F oven, and bake for 20–25 minutes until the biscuits are gloriously golden and cooked through. If you love a little extra gloss, brush the tops with melted butter as soon as they emerge from the oven.

Step 5: Serve and Savor

Let the Chicken and Biscuit Pot Pie cool slightly so it sets up and everyone avoids a burnt tongue! Then, dive in and scoop out generous helpings, making sure every serving boasts extra sauce and a hearty biscuit. Get ready for plenty of requests for seconds.

How to Serve Chicken and Biscuit Pot Pie

Garnishes

For a finishing touch, sprinkle chopped fresh parsley, chives, or even a few flakes of sea salt over the top. These little pops of color and flavor make Chicken and Biscuit Pot Pie feel special and look downright stunning for the table.

Side Dishes

While this pot pie is a meal in itself, you can round things out with a crisp green salad kissed with a tangy vinaigrette, or simply serve roasted green beans or sautéed spinach on the side. Something light and fresh is the perfect complement to the dish’s rich, cozy character.

Creative Ways to Present

For dinner parties, try baking your Chicken and Biscuit Pot Pie in individual ramekins or mini cast-iron skillets for a charming personal touch. Or, if you’re serving a crowd, spoon the creamy filling into a big baking dish and arrange the biscuits over the top in a rustic patchwork—no rules, just comfort!

Make Ahead and Storage

Storing Leftovers

Chicken and Biscuit Pot Pie stores beautifully in the fridge. Let it cool completely, cover the skillet with foil (or transfer to an airtight container), and refrigerate for up to 3 days. The flavors meld even more as it sits, making leftovers a next-day reward.

Freezing

If you want to get ahead on busy weeks, assemble the pot pie up to the baking step, then tightly wrap and freeze for up to 2 months—just hold off on the baked biscuit topping until you’re ready to serve. You can also freeze leftover portions once baked; just make sure to wrap them tightly to prevent freezer burn.

Reheating

To reheat, pop individual portions in the microwave, or loosely cover and warm the whole pan in a 350°F oven until hot. If the biscuits start drying out, a quick brush of melted butter before reheating does wonders to bring them back to life.

FAQs

Can I use canned biscuits instead of homemade?

Absolutely! If you’re short on time, canned biscuits work just fine. Just drop them right on top of the filling and bake as directed—the result is still a craveworthy Chicken and Biscuit Pot Pie with half the fuss.

What other vegetables can I add?

This dish is wonderfully flexible! Try adding diced potatoes, corn, mushrooms, or even chopped green beans to the filling. Whatever veggies you toss in, just make sure they’re diced small so they cook through with the rest of the filling.

How do I make it dairy-free?

No worries! Use olive oil or plant-based butter, swap in a dairy-free milk for the filling, and try your favorite vegan substitute for buttermilk in the biscuits. The Chicken and Biscuit Pot Pie will still come out creamy and full of flavor.

Is it possible to make this gluten-free?

Yes! Substitute a 1-to-1 gluten-free flour blend for both the filling and the biscuit topping. Just check that your baking powder is also gluten-free, and you’ll have a pot pie everyone can enjoy.

Can I prep the filling ahead of time?

You sure can. Make the filling a day or two ahead, let it cool, then store covered in the fridge. When you’re ready to bake, simply reheat the filling, top with fresh biscuit dough, and bake as usual. Dinner—almost done before you start!

Final Thoughts

If you’re craving comfort or want to surprise your loved ones with a homespun, crowd-pleasing dinner, Chicken and Biscuit Pot Pie is a dish that never disappoints. Try it once and you’ll see why it will quickly earn a spot among your most-requested, most-treasured recipes. Don’t forget to share the love—and maybe an extra helping!