chicken pot pie with biscuits recipe

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

I have been making this chicken pot pie with biscuits recipe for years, and it is a staple in our home. My kids ask for it on cold winter nights, and even my husband who is picky about dinner loves it. It is the kind of meal that fills the kitchen with a warm, comforting smell and brings everyone to the table without fuss.

What I love about this recipe is how simple it is to put together. You get a creamy, savory filling packed with chicken and vegetables, all topped with fluffy, golden biscuits instead of a traditional pie crust. It saves time and adds a little extra heartiness. Plus, using chicken and vegetables means you are getting a good amount of protein and nutrients in one dish, so I feel good serving it to my family on busy weeknights or for a casual Sunday dinner.

Chicken Pot Pie with Biscuits

4.9 from 1234 votes

A creamy chicken and vegetable filling topped with fluffy, homemade biscuits. This easy one-dish meal is perfect for weeknight dinners and family gatherings.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Filling

2 tablespoons butter
1 small onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
2 cups cooked chicken, shredded or diced
1 cup frozen peas
1 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 sugar
1/2 teaspoon salt
1/2 cup cold butter, cubed
3/4 cup milk

👨‍🍳Directions

1Preheat your oven to 425 degrees Fahrenheit.
2In a large skillet over medium heat, melt the butter. Add the onion, carrots, and celery and cook for 5 minutes until softened.
3Sprinkle the flour over the vegetables and stir, cooking for 1 minute.
4Slowly pour in the chicken broth and milk, whisking constantly until the mixture thickens, about 3 minutes.
5Stir in the cooked chicken, frozen peas, thyme, salt, and pepper. Let it simmer for 2 minutes, then pour the filling into a greased 9×13 inch baking dish.
6In a mixing bowl, combine the flour, baking powder, sugar, and salt for the biscuits. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
7Add the milk and stir just until a soft dough forms. Drop spoonfuls of the dough over the filling.
8Place the baking dish on a baking sheet to catch any drips. Bake for 20 to 25 minutes, or until the biscuits are golden brown and the filling is bubbly.
9Let it cool for 5 minutes before serving.

🔧Equipment

9×13 inch baking dish
Large skillet or saucepan
Mixing bowl
Pastry cutter or fork
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 75mg🧂Sodium: 780mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 22g

📝Notes

You can use rotisserie chicken to save time. For a lighter option, use low-fat milk and reduce the butter in the biscuits to 1/4 cup. The biscuits can also be made with a gluten-free flour blend.

Watch Video Of How Chicken Pot Pie with Biscuits Works

This chicken pot pie with biscuits recipe is always a good idea because it brings together a creamy, hearty filling and soft, buttery biscuits in one dish. It works perfectly for family gatherings or a simple weeknight meal, and everyone always asks for seconds. I hope you give it a try and make it your own.

❓ Frequently Asked Questions About Chicken Pot Pie with Biscuits

1. Can I use frozen mixed vegetables instead of fresh?

Yes, you can use frozen mixed vegetables like peas, carrots, and corn. Just add them frozen to the filling and skip the initial cooking step for fresh carrots and celery.

2. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit for about 10 minutes to keep the biscuits crisp.

3. Can I make this recipe ahead of time?

You can prepare the filling and the biscuit dough separately up to a day in advance. Keep them in the fridge, then assemble and bake when you are ready.

4. What can I use instead of chicken?

You can substitute cooked turkey or even canned tuna for the chicken. For a vegetarian version, use a mix of mushrooms, potatoes, and extra vegetables with vegetable broth.

5. Why are my biscuits not fluffy?

Overmixing the biscuit dough can make them tough. Stir just until the ingredients come together. Also, make sure your butter is very cold and your baking powder is fresh.

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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