easy chicken pot pie recipe with biscuits
The Best easy chicken pot pie recipe with biscuits
I love this recipe because it’s flexible—you can swap in whatever veggies you have on hand, adjust the chicken to your preference, or even make it lighter by using a whole-wheat crust if you like. It’s also one of those dishes that feels indulgent but isn’t too heavy, making it a great choice for everyday meals as well as special occasions. Plus, the biscuit crust adds just the right texture contrast, balancing the softness of the filling. It’s comforting, filling, and easy to share, which is why it’s always a hit at our table.
Easy Chicken Pot Pie with Biscuits
A comforting, one-pan chicken pot pie featuring tender chicken in a creamy tomato sauce, topped with flaky homemade biscuits for a perfect bake. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp cold butter, cubed
- 1 tbsp ice water
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup milk
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp flour
- ½ tsp dried thyme
👨🍳Directions
-
1
Preheat oven to 400°F. In a large bowl, mix flour, salt, and cold butter with your fingertips until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough just comes together. Chill for 15 minutes. -
2
In a separate bowl, combine shredded chicken, peas, milk, chicken broth, cheddar cheese, butter, garlic, flour, and thyme. Stir until smooth and creamy. -
3
Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the filling to the dish, then carefully lift the dough and press it over the top, crimping the edges with your fingers. -
4
Bake for 25–30 minutes until the biscuit crust is golden brown and the filling is bubbling. Let rest for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Cutting board
- Rolling pin
- 9-inch pie dish
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Chicken Pot Pie with Biscuits Works
❓ Frequently Asked Questions About Chicken Pot Pie with Biscuits
Can I use store-bought biscuits instead of homemade?
Yes, you can substitute store-bought biscuits for homemade ones, but check the package for the recommended baking time. Most store-bought biscuits will need about 12–15 minutes at 425°F (220°C) to crisp up properly. If they’re too soft, add a few extra minutes to ensure they hold their shape when folded over the filling.
What if my chicken isn’t fully cooked before adding it to the pie?
Cook the chicken thoroughly first—it should reach an internal temperature of 165°F (74°C) before mixing it into the filling. If you’re using leftover cooked chicken, ensure it’s piping hot to help it absorb the broth and flavors evenly. You can also lightly reheat it in a separate pan before adding it to the pot pie.
How can I make the filling extra creamy?
For a richer filling, stir in a splash of heavy cream or half-and-half while combining the broth and chicken. Alternatively, add a pat of butter to the pan when melting the onions and celery for extra richness. If you prefer a lighter texture, skip the cream and rely on the natural creaminess of the chicken broth.
What’s the best way to reheat a pot pie without drying out the biscuit crust?
To reheat a pot pie, place it in a preheated 350°F (175°C) oven for about 20–25 minutes, covered with foil to retain moisture. If the crust is too soft, broil for 1–2 minutes at the end to crisp it up. Avoid microwaving, as it can make the biscuit soggy.
Can I make this recipe ahead of time and freeze it?
Yes, you can freeze the assembled pot pie before baking. Label it with the date and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed. The biscuit crust may soften slightly upon thawing, so you may need to add a few extra minutes to ensure it’s golden.
