Chicken Pot Pie with Biscuits

This chicken pot pie with biscuits is the best comfort food meal. It has all the same delicious flavors of the nostalgic dish you know and love, but you can make it in half the time with this recipe!

An Easy Chicken Pot Pie Recipe

I love chicken pot pies, but I don't love how long it typically takes to make them. And I'm being honest, I can never get the crust to turn out just right. It's either underdone or overcooked, and it drives me crazy!

Well, this version with biscuits is so much quicker to make, and the biscuit topping turns out perfect every time! Warm, comforting, and hearty, it's a meal fit for any occasion. 

Why You'll Love This Recipe

It's delicious. The rich, creamy, and flavorful chicken and veggie filling with buttery, crisp biscuits will leave you wanting more and more with every bite.  

It's convenient to make. The canned biscuits take the place of a traditional pie crust in this recipe, making it way easier to put together. Plus, I use pre-cooked chicken, which saves a ton of time! 

Always a crowd favorite. I've made this recipe for a ton of family get-togethers and holidays, and it's always a winner with the kids and adults. Even my dad, who never really is impressed with a meal, loves this! 

Ingredients You'll Need

• Chicken breasts- cooked and shredded. A rotisserie chicken works great!
• Chicken stock- for the filling.
• Unsalted butter- for cooking.
• Celery, onion, and carrots- chopped for the filling. 
• Frozen peas- another delicious veggie addition.
• Garlic paste- for a depth of flavor.
• Thyme- the best herb in a pot pie.
• Onion powder- for even more flavor.
• Flour- gives the filling the best texture. 
• Half and half cream- to add richness and creaminess to the filling.
• Chicken bouillon cube- dissolved into the cream for another dimension of flavor.
• Biscuits- make sure to use regular canned biscuits. If you're using thicker biscuits, split them in half.

How To Make Chicken Pot Pie With Biscuits

Step 1: Saute 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!

Tips To Make The Best Recipe

• If you are using Pillsbury Grands or biscuits with extra flakey layers, you will want to split them in half before adding them to the topping. If you leave them whole, they won't bake all the way through.
• If you want to use the thicker flakier biscuits, pre-bake them for 10 minutes, and then add them to the top of the filling and proceed to baking.
• Prepare the filling the day before and store it in the fridge for a quicker recipe. Then just assemble everything in your dish and add an extra 10 minutes to the baking time.
• Use canned vegetables instead of fresh vegetables to make this dish even more convenient! Just make sure to drain the veggies well before adding them to your pot.

How To Store Chicken Pot Pie

In the fridge: You can store any leftovers in the fridge for up to 4 days. The best way to store them is to put take the biscuits off the top and store them in an airtight container. Then store the filling in a separate container.

In the freezer: Transfer the biscuits to a freezer-safe bag and the filling to a freeze-safe container and freeze for about 4 months. Thaw them both in the fridge before reheating.

Reheating: The best way to reheat the leftovers is to put the filling in a baking dish and add the biscuits on top, then warm in the oven at 350°F for about 10 minutes. You can also put some of the filling in a bowl with a biscuit on top and microwave it in 30-second increments until warm.

Frequently Asked Questions

Can I use turkey instead of chicken?

Absolutely! Shredded turkey works great in this recipe. You can even use any leftover turkey you have from Thanksgiving.

Can I use other veggies?

Yes! Any of your favorite veggies will work wonderfully. Corn, mushrooms, and green beans are great additions to this recipe. 

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.

More Recipes

• Turkey pot pie with biscuits
• Stovetop stuffing
• Chicken crescent roll casserole
• Jiffy corn casserole
• Chicken cobbler