chicken pot pie biscuits recipe

Written BySheba G Updated On
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The Best chicken pot pie biscuits recipe

I’m so excited to share with you my favorite chicken pot pie biscuits recipe! This dish has been a staple in my household for years, and for good reason. It’s the perfect combination of comfort food and convenience.

The best part? It’s ridiculously easy to make, even on the busiest of weeknights. My family just loves it when I whip up a batch of these flaky, buttery biscuits filled with tender chicken and creamy sauce.

We all gather around the table, and it’s like a big ol’ hug in a bowl. I’ve made this recipe countless times, and every time I’m amazed at how well it turns out. The secret lies in the simple yet effective technique of using cold butter and keeping the dough cold until the very end.

This helps create that perfect flaky texture that we all know and love. I’ve tried making this recipe with all sorts of variations – different types of cheese, herbs, even using leftover turkey – but at the end of the day, it’s all about the chicken pot pie filling and those buttery biscuits. My kids beg for these whenever they’re feeling under the weather or just need a little pick-me-up.

And let me tell you, this recipe never fails to deliver. Whether you’re feeding a crowd or just need a quick dinner solution, these chicken pot pie biscuits are sure to be a hit.

Chicken Pot Pie Biscuits

4.6 from 1616 votes

A comforting dish featuring tender chicken and vegetables in a creamy sauce, topped with flaky buttermilk biscuits. This recipe combines the classic flavors of chicken pot pie with the ease of drop biscuits for a satisfying meal.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
2 cups cooked chicken, shredded or diced
1 cup frozen peas
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a large oven-safe skillet over medium heat, melt the 2 tablespoons of butter.
3Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
4Add the minced garlic and cook for 1 minute until fragrant.
5Sprinkle the 1/4 cup of flour over the vegetables and stir constantly for 1 to 2 minutes to cook the flour.
6Slowly pour in the chicken broth and milk while whisking continuously to prevent lumps.
7Bring the mixture to a simmer and cook until thickened, about 3 to 5 minutes, stirring often.
8Stir in the cooked chicken, frozen peas, dried thyme, salt, and pepper.
9Remove the skillet from the heat and set aside.
10In a separate mixing bowl, whisk together the 2 cups of flour, baking powder, salt, and pepper.
11Add the cold butter cubes and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
12Pour the cold buttermilk into the flour mixture and stir with a fork just until a shaggy dough forms.
13Do not overmix.
14Drop spoonfuls of the biscuit dough evenly over the hot filling, leaving small gaps between each biscuit.
15Place the skillet in the preheated oven and bake for 20 to 25 minutes, until the biscuits are golden brown and the filling is bubbling around the edges.
16Let cool for 5 minutes before serving.

🔧Equipment

Large oven-safe skillet or 9×13-inch baking dish
Mixing bowls
Pastry cutter or fork
Measuring cups and spoons
Wooden spoon
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 80mg🧂Sodium: 950mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For a shortcut, use rotisserie chicken and store-bought biscuit mix. You can also add 1/2 cup of chopped fresh parsley to the filling for extra color and flavor.

Watch Video Of How Chicken Pot Pie Biscuits Works

To store leftovers, let the dish cool completely then cover it tightly with foil or plastic wrap and keep it in the fridge for up to three days. When reheating, I like to use the oven at 350 degrees for about 15 minutes to keep the biscuits crisp.

You can also reheat individual portions in the microwave, but the biscuits will be softer. For serving, I often pair this with a simple green salad or steamed green beans to add a fresh element.

This recipe is always a good idea for family dinners because it is hearty, easy to make, and everyone loves the combination of creamy filling and tender biscuits.

❓ Frequently Asked Questions About Chicken Pot Pie Biscuits

1. Can I use leftover chicken for this recipe?

Yes, leftover rotisserie chicken or any cooked chicken works great. Just shred or dice it and add it to the filling. This is a perfect way to use up leftover roast chicken from the night before.

2. Can I make this chicken pot pie biscuits recipe ahead of time?

You can prepare the filling up to two days in advance and keep it in the fridge. When you are ready to bake, just reheat the filling on the stove, pour it into the dish, add the biscuit dough, and bake. The biscuits are best baked fresh.

3. What if I don’t have buttermilk for the biscuits?

You can make a quick substitute by adding one tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for five minutes before using. It works just as well.

4. Can I freeze this dish?

Yes, you can freeze the unbaked assembled dish. Wrap it tightly in foil and freeze for up to three months. Bake from frozen, adding about 15 minutes to the baking time. The biscuits may be slightly less fluffy but still delicious.

5. How do I prevent the biscuits from getting soggy?

Make sure your filling is thickened properly before adding the biscuits. If the filling is too thin, the biscuits will absorb too much liquid. Also, do not overcrowd the biscuits on top. Leave a little space between each one so they can crisp up.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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