Chicken Pot Pie with Biscuits

Hey y’all! If you’re craving comfort, this Chicken Pot Pie with Biscuits delivers big, cozy flavors: a creamy, savory filling loaded with tender chicken and veggies under a sky of buttery, golden, flaky biscuits. It’s perfect for weeknights, Sunday supper, potlucks, or whenever you need a hug in a dish. Let’s get cooking!

Prep Time: 20 minutes  |  Cook Time: 35 minutes  |  Total Time: 55 minutes  |  Yield: 6 servings  |  Oven: 425°F (218°C)

Why You’ll Love This Chicken Pot Pie with Biscuits

• Buttery, flaky biscuits over a creamy, savory chicken filling deliver ultimate comfort in every bite.
• One-pan friendly and weeknight doable with simple, pantry-friendly ingredients.
• Customizable veggies and biscuit options (homemade or store-bought) keep it flexible.
• Makes great leftovers and freezes beautifully for future cozy dinners.
• Golden, crisp tops and tender, saucy insides create craveable textures.

Ingredients for Chicken Pot Pie with Biscuits

For the creamy chicken pot pie filling

• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 1 pound boneless, skinless chicken thighs or breasts, cut into 1/2-inch cubes
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 medium yellow onion, diced (about 1 cup)
• 2 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 cup small-diced Yukon Gold potato (optional but hearty)
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 teaspoon poultry seasoning (optional, for extra savory depth)
• 1 cup frozen peas
• 1 tablespoon chopped fresh parsley, plus more for garnish
• 1 tablespoon lemon juice (brightens the richness)

For the flaky biscuit topping

• 2 cups (240 g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 6 tablespoons (85 g) cold unsalted butter, cubed
• 3/4 cup cold buttermilk, plus 2–3 tablespoons more as needed
• 1/2 teaspoon sugar (optional, for browning)
• 1 egg + 1 tablespoon milk for egg wash (optional, shiny tops)

How to Make It

Prep the chicken and vegetables

1. Preheat the oven to 425°F (218°C). Place a 12-inch oven-safe skillet (or 3-quart casserole) over medium heat. Add olive oil and 1 tablespoon of the butter.
2. Season chicken with 1/2 teaspoon salt and the pepper. Sear in the skillet until lightly browned and just cooked through, 4–5 minutes. Transfer to a bowl.
3. Add remaining 2 tablespoons butter to the skillet. Stir in onion, carrots, celery, and potato; cook until the vegetables begin to soften, 5–6 minutes. Stir in garlic and cook 30 seconds.

Make the creamy chicken pot pie filling

1. Sprinkle flour over the veggies; cook, stirring, 2 minutes to form a blond roux.
2. Whisk in chicken broth, milk, and cream. Add thyme, poultry seasoning (if using), and remaining 1/2 teaspoon salt. Simmer, stirring, until thick and bubbly, 6–8 minutes.
3. Return chicken (and any juices) to the skillet. Stir in peas, parsley, and lemon juice. Taste and adjust seasoning. Turn burner off while you make biscuits.

Mix the flaky biscuit topping

1. In a bowl, whisk flour, baking powder, baking soda, salt, and sugar. Cut in the cold butter with a pastry cutter or fingertips until pea-sized.
2. Drizzle in 3/4 cup cold buttermilk; stir just until a shaggy dough forms. If dry, add 1–3 teaspoons more buttermilk. Turn onto a lightly floured surface, pat to 3/4-inch thickness, and fold the dough over itself twice for layers. Pat back to 3/4 inch.
3. Cut 8 rounds with a 2.5-inch cutter (gently bring scraps together to re-roll once). Alternatively, cut square biscuits with a knife to avoid re-rolling.

Assemble and bake

1. Ensure the filling is hot and visibly thick. Arrange biscuits on top, leaving slight gaps for steam. Brush with egg wash if desired.
2. Bake at 425°F until biscuits are deeply golden and cooked through, 18–22 minutes. If tops brown too quickly, tent loosely with foil at the 15-minute mark.
3. Let rest 10 minutes so the creamy filling settles. Garnish with extra parsley and serve warm.

Notes for Creamy, Flaky Success

• Use a thermometer if you start with raw chicken—165°F is the safe minimum internal temp for poultry (FoodSafety.gov).
• Keep biscuit butter cold for lofty, flaky layers; see this excellent guide from King Arthur Baking.
• Filling should be thick before topping—thin filling can lead to soggy biscuit bottoms; simmer 1–3 minutes longer if needed.

Variations: Biscuit-Topped Chicken Pot Pie Twists

• Cheddar-Herb: Add 3/4 cup shredded sharp cheddar and 1 tablespoon chopped chives to the biscuit dough.
• Turkey Pot Pie with Biscuits: Swap in 3 cups cooked turkey; a great way to use holiday leftovers.
• Veggie Pot Pie: Skip the chicken; add 8 ounces mushrooms and extra peas/carrots for a hearty vegetarian version.

Required Equipment

• 12-inch oven-safe skillet or 3-quart casserole dish
• Mixing bowls and whisk
• Pastry cutter or box grater
• Biscuit cutter (2.5-inch) or sharp knife
• Measuring cups and spoons

Storage and Reheating Chicken Pot Pie with Biscuits

Cool completely, then cover and refrigerate for 3–4 days. Reheat in a 350°F oven, covered, for 15 minutes, then uncover 5–10 minutes to re-crisp biscuits. For freezing, wrap tightly and freeze up to 3 months; thaw overnight in the fridge and reheat as above.

Serving Ideas and Pairings

• Simple green salad with lemony vinaigrette to cut the richness.
• Steamed green beans or roasted broccoli for fresh crunch.
• Cranberry sauce or quick pickled onions for a tangy pop.

Pro Tips for Biscuit-Topped Chicken Pot Pie

• Grate frozen butter right into the flour for ultra-flaky biscuits—minimal handling keeps layers tender (Serious Eats).
• Use a hot, thick filling: placing biscuits on a simmering-thick base helps cook their undersides so they don’t go gummy.
• Don’t crowd: leave small gaps between biscuits to vent steam and keep tops crisp and bottoms set.

FAQ: Chicken Pot Pie with Biscuits

Can I use rotisserie chicken?
Yes! Use 3 cups shredded cooked chicken. Skip the searing step and stir it in with the peas and parsley before topping with biscuits.

Can I use canned biscuits?
Absolutely. Use 8 regular-size refrigerated biscuits and bake 20–25 minutes, checking the biscuit bottoms for doneness and tenting with foil if tops brown too quickly.

How can I make it gluten-free?
Use a 1:1 gluten-free flour blend for the roux and a gluten-free biscuit mix or recipe; make sure the filling thickens to the same spoon-coating consistency before baking.