Chicken Pot Pie with Biscuits

This chicken pot pie with biscuits is one of my favorite comfort food dinners. It has all the classic flavors of a homemade chicken pot pie, like creamy chicken and veggies in a savory sauce with a golden, buttery topping, but this version comes together in a fraction of the time. Instead of making a homemade pie crust, you use canned biscuits that bake up crisp and golden on top while the filling bubbles underneath. It’s cozy, hearty, and family-friendly, and it’s one of the easiest ways to get that nostalgic chicken pot pie taste on a busy weeknight. If you've tried my Turkey pot pie with biscuits, this classic chicken version is just as delicious and easy to make. 

Why I Love This Easy Chicken Pot Pie Recipe

I love chicken pot pie, but I don’t always love how fussy it can be. Traditional versions take a long time, and I’ll be honest, pie crust and I don’t always get along. It’s either underdone, over-browned, or shrinks in the pan, and it drives me a little crazy. So I decided to make chicken pot pie easier and used biscuits instead...problem solved!

The biscuit topping bakes up perfectly every single time. It's golden on top, soft in the middle, and just the right amount of buttery crunch to soak up the creamy filling. The filling itself is rich, creamy, and loaded with tender chicken and veggies, so every bite tastes like the classic pot pie you grew up with, just without the hassle.

I also love how easy this recipe is to throw together. Using canned biscuits instead of a pie crust and pre-cooked chicken (rotisserie chicken, leftovers, or shredded chicken you already have) saves a ton of time and makes this feel totally doable even on a weeknight. Everything comes together quickly, then you just pop it in the oven and let it bubble and brown. I’ve made this for family get-togethers, holidays, and regular weeknight dinners, and it’s always a hit with both kids and adults. Even my dad, who is rarely impressed by a meal, loves this chicken pot pie, which pretty much tells me everything I need to know.

Ingredients You'll Need

• 8 canned biscuits
• 2 chicken breasts, cooked, and shredded
• 3 cups chicken stock
• 3 tablespoon unsalted butter
• ½ cup celery, chopped
• ½ cup onion, chopped
• 2 carrots, chopped
• 1 teaspoon garlic paste
• ½ teaspoon thyme
• ½ teaspoon onion powder
• ⅓ cup flour
• ½ cup half-and-half cream
• 1 chicken bouillon cube
• 1 cup frozen peas

How To Make Chicken Pot Pie With Biscuits

Step 1: Sauté the veggies

Melt the butter in a large skillet over medium heat. Then add the celery, onions, and carrots. Sauté the veggies, stirring often for 5 minutes until they're slightly tender. 

Step 2: Add the flavor

Add the garlic paste, onion powder, and thyme to the skillet. Cook them for 1 minute, then sprinkle evenly with the flour and stir to coat everything in the flour. Now cook for 2 more minutes, stirring frequently. 

Step 3: Make the sauce

Gradually add the chicken stock to the skillet, stirring until it's incorporated with the rest of the ingredients. Then add the cream gradually, stirring again until it's mixed in with everything. Lastly, add the chicken bouillon cube, and stir until it fully dissolves in the sauce.

Step 4: Finish the filling

Add the frozen peas and cooked chicken to the skillet, and stir to combine everything. Let it all cook until the creamy sauce is thickened slightly.

Step 5: Add the topping

Transfer the chicken pot pie filling to a 9x13-inch baking dish or casserole dish. Add the biscuits on top and space them out to cover as much of the filling as possible. Then brush them with some melted butter to get that perfect golden brown color.

Step 6: Bake and serve

Bake the pot pie for about 15 to 20 minutes or until the biscuits are fully cooked through. Let it cool slightly before serving, and enjoy!

Expert Tips To Make The Best Chicken Pot Pie with Biscuits

• Split or par-bake big biscuits so they cook through. If you’re using Pillsbury Grands or any biscuits with extra flaky layers, don’t just plop them on whole. Either split them in half horizontally before adding them to the top, or par-bake them for about 8–10 minutes on a sheet pan first. Big biscuits can stay doughy underneath if they’re too thick, so thinning or pre-baking them helps them bake all the way through while the filling heats.
• Leave space between the biscuits. Don’t cover every inch of the filling in one solid biscuit layer. Leave small gaps between the biscuits so the steam can escape and hot air can circulate. This helps the biscuits rise, brown, and stay crisp on top instead of steaming and turning soggy.
• Start with hot filling. For the best texture, make sure your chicken pot pie filling is hot and bubbly before you add the biscuit topping and put it in the oven. If the filling goes in cold from the fridge, the biscuits will brown before the center gets hot. If you’re using make-ahead filling, warm it on the stove first or add extra baking time.
• Make the filling ahead to save time. You can prepare the chicken and veggie filling a day in advance and store it in the fridge. When you’re ready to bake, transfer the filling to your baking dish, warm it slightly if you can, top with biscuit dough, and bake. If the filling is cold, add about 10 extra minutes to the baking time and tent with foil if the biscuits brown too quickly.
• Use shortcuts like canned or frozen vegetables. This recipe is perfect for pantry and freezer shortcuts. Frozen mixed veggies or canned vegetables both work great. Just make sure to thaw and drain off any excess liquid so you don’t water down the sauce. If you use canned veggies, drain them very well before adding them to the filling.
• Don’t be afraid to adjust the thickness of the sauce. If your filling looks too thin before baking, let it simmer on the stove for a few extra minutes to reduce and thicken, or stir in a little more flour or cornstarch slurry. If it’s too thick, whisk in a splash of milk or broth until it’s creamy and pourable. A good chicken pot pie filling should be rich and thick enough to coat a spoon, but still saucy.
• Flavor-boost your filling. Taste the filling before it goes into the baking dish and adjust the seasoning. A little extra salt, black pepper, garlic powder, onion powder, or fresh herbs like thyme or parsley can really bring it to life. A splash of chicken bouillon or a squeeze of lemon juice can also brighten the flavor if it tastes flat.
• Use pre-cooked chicken to keep it easy. Rotisserie chicken, leftover roast chicken, or pre-cooked shredded chicken all work perfectly in this pot pie. It saves you a ton of time and lets you pull this together fast. Just make sure the chicken is chopped or shredded into bite-size pieces so it mixes evenly into the filling.
• Let it rest before serving. As tempting as it is to dig in immediately, let the chicken pot pie rest for about 10 minutes after it comes out of the oven. The filling will thicken slightly as it cools, so it won’t run everywhere when you scoop it, and the biscuits will hold their shape better on top.

Chicken Pot Pie with Biscuits FAQs

Can I use turkey instead of chicken?

Absolutely, shredded turkey works great in this recipe. It is a perfect way to use up leftover Thanksgiving or holiday turkey, and you can swap it 1 to 1 for the chicken. Dark meat, white meat, or a mix will all taste delicious in the creamy filling.

Can I use other veggies?

Yes, feel free to customize the vegetables to whatever you like or have on hand. Corn, mushrooms, green beans, peas, carrots, celery, or a frozen mixed veggie blend all work really well. Just make sure any fresh veggies are sautéed or steamed until slightly tender before baking so they are not crunchy in the finished pot pie.

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is one of the easiest options here and adds a ton of flavor. Just remove the skin, shred or chop the meat, and fold it into the filling. It is a huge time saver and makes this chicken pot pie with biscuits weeknight friendly.

Can I use homemade biscuits instead of canned?

Definitely. You can use your favorite homemade biscuit dough, just keep an eye on the baking time. Homemade biscuits might brown a little faster, so if the tops are getting too dark before the filling is bubbling, loosely cover the dish with foil and continue baking until everything is cooked through.

Can I make chicken pot pie with biscuits ahead of time?

Yes, you can make the filling ahead of time and assemble later. Prepare the creamy chicken and veggie filling, let it cool, then store it in the fridge for up to 1 to 2 days. When you are ready to bake, transfer the filling to your baking dish, warm it slightly if possible, top with biscuit dough, and bake. If the filling is cold, add about 10 extra minutes to the baking time.

Can I freeze chicken pot pie with biscuits?

You can freeze it, but it works best to freeze the filling and add the biscuits fresh. Make the filling, let it cool, then freeze it in a freezer safe dish or container. Thaw overnight in the fridge, reheat until hot and bubbly, then add biscuit dough on top and bake. This way the biscuits rise and brown properly instead of getting soggy.

How do I reheat leftover chicken pot pie with biscuits?

For the best texture, reheat leftovers in the oven. Place the pot pie or individual portions in an oven safe dish and warm at about 350°F until the filling is hot and the biscuits are heated through and crisp again. You can also microwave leftovers in short bursts, but the biscuits will stay softer that way.

What to serve with chicken pot pie?

It's delicious with any comfort food side, like my cheesy mashed potatoes, macaroni corn casserole, and corn pudding. For something lighter, these crack green beans or Olive Garden salad are great options.

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