This Chicken Pot Pie with Biscuits is the ultimate comfort food—tender chunks of chicken, mixed veggies, and a creamy herb-infused sauce all baked under fluffy, golden-brown biscuits. It’s easier than a traditional pot pie thanks to the biscuit topping, but every bit as satisfying. Perfect for a cozy family dinner or meal prep that tastes just as good the next day!
🛒 Ingredients
For the Filling
2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, chopped
½ cup frozen peas
2½ cups cooked shredded chicken (rotisserie works great)
⅓ cup all-purpose flour
2 cups chicken broth
1 cup milk (or half-and-half for richer sauce)
1 teaspoon thyme (fresh or dried)
Salt and pepper to taste
For the Biscuit Topping
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup cold butter, cubed
¾ cup cold buttermilk (or milk + lemon juice)
🔄 Substitutions
Chicken: Use leftover turkey or rotisserie chicken
Veggies: Add green beans, mushrooms, or corn
Milk: Use dairy-free milk and vegan butter for a non-dairy version
Flour: Substitute gluten-free flour for both filling and biscuits if needed
Biscuits: Use canned biscuits for a shortcut
👨🍳 How to Make
Preheat oven to 400°F (200°C)
In a large skillet, melt butter over medium heat. Sauté onions, carrots, and celery until tender, about 5–7 minutes. Add garlic and cook another minute
Stir in flour and cook for 1–2 minutes to form a roux
Gradually whisk in chicken broth and milk. Bring to a simmer and cook until thickened, about 5 minutes
Stir in shredded chicken, peas, thyme, salt, and pepper. Remove from heat and pour into a greased 9×13-inch baking dish
In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs
Add buttermilk and stir just until dough comes together. Drop spoonfuls of biscuit dough over the chicken filling
Bake for 25–30 minutes, or until biscuits are golden brown and filling is bubbling
Let rest for 5 minutes before serving
🧄 Mix-ins
Chopped cooked bacon
Fresh parsley or rosemary
Shredded cheese in the biscuit dough
Dash of hot sauce or Dijon mustard in the filling
✅ Recipe Tips
Don’t overmix biscuit dough—keep it a little shaggy for tender texture
Use cold butter and buttermilk to get tall, fluffy biscuits
Taste the filling before baking and adjust seasoning as needed
If biscuits brown too quickly, cover loosely with foil halfway through baking
📦 Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days
Freezer: Freeze the unbaked filling in a container for up to 2 months; top with fresh biscuit dough before baking
Reheat: Warm in the oven at 350°F until heated through, or microwave individual portions
🌀 Recipe Variations
Mini Pot Pies: Divide filling into ramekins and top with smaller biscuits
Cheesy Biscuit Pot Pie: Mix shredded cheddar into biscuit dough
Southwest Style: Add black beans, corn, cumin, and a pinch of chili powder
Low-Carb: Skip the biscuits and top with mashed cauliflower for a shepherd’s pie vibe
❓ FAQs
Can I use store-bought biscuits?
Yes! Canned or frozen biscuits work great and save time
Can I make the filling ahead of time?
Absolutely. Store it in the fridge for up to 2 days and add biscuit topping just before baking
Is it okay to use frozen vegetables?
Totally. Just add them straight into the skillet and cook until heated through
What’s the best chicken to use?
Rotisserie chicken is fast and flavorful, but poached or roasted chicken works just as well
Creamy, savory, and loaded with goodness, this Chicken Pot Pie with Biscuits is a soul-warming dish the whole family will love. It’s easy, adaptable, and always hits the spot. Let me know if you’d like a printable version or Pinterest graphic! 🥕🍗🥣
