Delicious Chicken Pot Pie with Fluffy Biscuits Recipe

There’s something magical about breaking through a golden, flaky biscuit topping to reveal a steaming, creamy chicken pot pie filling underneath. This best Chicken Pot Pie with Biscuits recipe combines the comfort of traditional pot pie with the ease of fluffy drop biscuits for a meal that wraps you in warmth from the inside out. Whether you’re craving classic comfort food or looking for an easy homemade chicken pot pie with biscuits that doesn’t require rolling out dough, this recipe delivers pure satisfaction in every bite.

The aroma alone—tender chicken, savory herbs, and buttery biscuits—will have your family gathering at the table before you even call them for dinner. Perfect for Sunday suppers or weeknight meals when you need something substantial yet straightforward, this chicken pot pie with biscuits recipe has become my family’s most-requested comfort food for good reason!

Why You’ll Love This Chicken Pot Pie with Biscuits

✅ One-pot wonder: The filling comes together in a single skillet before being topped with biscuits

✅ No pie crust needed: Skip the fussy rolling and chilling of traditional pie crust

✅ Customizable comfort food: Easily adapt with seasonal vegetables or what you have on hand

✅ Perfect for meal prep: Make the best chicken pot pie with biscuits ahead and bake when needed

✅ Ready in under an hour: The quickest way to homemade pot pie satisfaction

✅ Restaurant-quality results: Impress everyone with this elevated comfort classic

This recipe offers the best way to make chicken pot pie with biscuits at home without spending hours in the kitchen. It’s a quick and easy chicken pot pie with biscuits recipe that delivers maximum flavor with minimum effort—perfect for busy weeknights when you still want something special!

Ingredients for Chicken Pot Pie with Biscuits

For the Filling:

• 3 tablespoons butter
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour (substitute gluten-free flour blend if needed)
• 3 cups chicken broth, low sodium
• 1/2 cup heavy cream
• 3 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly)
• 1 cup frozen peas
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried sage

For the Biscuit Topping:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 cup cold butter, cubed
• 3/4 cup cold buttermilk
• 1 egg, beaten (for brushing tops)

Dietary Adaptations:

• For dairy-free: Substitute coconut cream for heavy cream and use plant-based butter
• For gluten-free: Use a 1:1 gluten-free flour blend in both the filling and biscuits
• For lower-carb: Replace some potatoes with cauliflower florets and use almond flour biscuits

Looking for the must-have ingredients for chicken pot pie with biscuits? This list includes all the essential components for creating that classic comfort food flavor. The best spices for chicken pot pie with biscuits include thyme, sage, and parsley, which bring warmth and dimension to the creamy filling.

Equipment Needed

• 12-inch cast iron skillet or oven-safe pan (or a 9×13 baking dish)
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or spatula
• Pastry cutter or food processor (for biscuits)
• Whisk

How to Make Chicken Pot Pie with Biscuits – Step by Step

Preparing the Filling

Step 1: Preheat your oven to 425°F (220°C).

Step 2: In a large oven-safe skillet, melt butter over medium heat. Add the diced onions, carrots, and celery. Cook until vegetables begin to soften, about 5-7 minutes.

Step 3: Add minced garlic and cook for another 30 seconds until fragrant.

Step 4: Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates the base for your roux.

Step 5: Slowly pour in chicken broth while whisking constantly to prevent lumps from forming. This is key for achieving the best chicken pot pie with biscuits texture.

Step 6: Add heavy cream, salt, pepper, thyme, and sage. Bring the mixture to a gentle simmer and cook until slightly thickened, about 3-4 minutes.

Step 7: Fold in the cooked chicken and frozen peas. The residual heat will warm the peas perfectly without overcooking them.

Step 8: Remove from heat and adjust seasonings to taste. The filling should be creamy and well-seasoned.

Making the Biscuit Topping

Step 9: In a large bowl, whisk together flour, baking powder, sugar, and salt.

Step 10: Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Cold butter is essential for creating flaky biscuits!

Step 11: Pour in the cold buttermilk and stir just until a shaggy dough forms. Avoid overmixing for the tenderest biscuits.

Step 12: If your skillet isn’t oven-safe, transfer the filling to a 9×13 baking dish now.

Assembling and Baking

Step 13: Drop the biscuit dough by large spoonfuls on top of the hot filling, leaving small gaps between each biscuit to allow steam to escape and for the biscuits to expand.

Step 14: Brush the tops of biscuits with beaten egg for a beautiful golden finish.

Step 15: Place the skillet or baking dish on a baking sheet (to catch any potential overflow) and bake for 20-25 minutes, until the biscuits are golden brown and the filling is bubbly around the edges.

Step 16: Allow the chicken pot pie with biscuits to cool for 5-10 minutes before serving. This helps the filling set slightly for easier serving.

Pro Tips for the Best Chicken Pot Pie with Biscuits

✨ For extra-flavorful filling: Use homemade chicken stock if possible, or simmer store-bought stock with a sprig of thyme and bay leaf for 20 minutes before using

✨ For perfect biscuits: Keep all ingredients cold—you can even chill the flour mixture and bowl before adding buttermilk

✨ For a time-saving hack: Use high-quality store-bought biscuit dough in a pinch

✨ For make-ahead convenience: Prepare the filling up to 2 days ahead, reheat, and top with fresh biscuit dough just before baking

✨ For golden biscuit tops: Add a second egg wash halfway through baking for an extra-golden finish

✨ Flavor variations:

• Add 1/2 cup white wine to the filling for depth
• Incorporate herbs like rosemary or tarragon for different flavor profiles
• Stir in 1/4 cup grated parmesan cheese to the biscuit dough
• Add 1 diced potato with the vegetables for extra heartiness

Can I prepare Chicken Pot Pie with Biscuits ahead?

Absolutely! The filling can be made 1-2 days in advance and refrigerated. When ready to serve, reheat the filling on the stovetop until hot, then top with fresh biscuit dough and bake. You can also prepare and freeze unbaked biscuits separately, then bake them directly from frozen (adding a few extra minutes to the baking time).

What makes Chicken Pot Pie with Biscuits extra special?

The key to an extraordinary chicken pot pie with biscuits is layering flavors. Start with good quality chicken (rotisserie chicken adds excellent flavor), use fresh herbs when possible, ensure your vegetables are properly sautéed for maximum flavor development, and don’t rush the roux—letting it cook properly creates depth of flavor that elevates the entire dish.

Best Ways to Serve Chicken Pot Pie with Biscuits

The best way to serve chicken pot pie with biscuits is straight from the oven while still bubbling around the edges, with the biscuits golden on top. A few additional serving suggestions:

• Pair with a simple green salad dressed with vinaigrette to cut through the richness
• Serve with a side of cranberry sauce for a delightful sweet-tart contrast
• Add a glass of crisp white wine like Chardonnay or Sauvignon Blanc for the adults
• For special occasions, start with a light soup like tomato bisque before serving the pot pie as the main course

This comfort food classic is perfect for:

• Sunday family dinners
• Potluck gatherings
• Meal trains for new parents or neighbors in need
• Cold winter evenings when you need something substantial
• Repurposing leftover roast chicken or turkey

Nutritional Information

Per serving (based on 6 servings):

• Calories: 520
• Protein: 28g
• Carbohydrates: 38g
• Fat: 29g
• Saturated Fat: 16g
• Cholesterol: 135mg
• Sodium: 950mg
• Fiber: 3g
• Sugar: 4g

For a lighter version:

• Use milk instead of heavy cream (saves approximately 70 calories per serving)
• Reduce butter in the biscuits by 25% and use Greek yogurt for some of the buttermilk
• Increase the vegetable-to-chicken ratio for more fiber and nutrients

Storage & Leftovers

How to store Chicken Pot Pie with Biscuits leftovers?

Allow leftovers to cool completely, then cover tightly with foil or transfer to airtight containers. Refrigerate for up to 3 days.

Can I freeze Chicken Pot Pie with Biscuits?

For best results, freeze the filling and biscuits separately:

1. Cool the filling completely and freeze in airtight containers for up to 3 months
2. Shape biscuit dough into rounds, freeze on a baking sheet until solid, then transfer to freezer bags
3. When ready to enjoy, thaw the filling overnight in the refrigerator, heat until bubbly, then top with frozen biscuits and bake

What’s the best way to reheat Chicken Pot Pie with Biscuits?

For already-baked leftovers:

• Individual portions: Microwave for 2-3 minutes, checking halfway through
• Whole dish: Cover with foil and reheat in a 350°F oven for 20-25 minutes until heated through, removing foil for the last 5 minutes to re-crisp the biscuits

FAQs About Chicken Pot Pie with Biscuits

Can I use canned biscuits instead of homemade?

Yes! While homemade biscuits provide the best flavor and texture, high-quality refrigerated biscuits work well as a time-saving alternative. Cut larger biscuits in half and slightly flatten before arranging on top of the filling.

Why is my filling too runny?

The filling thickens from the flour-based roux. If your filling is too thin, you may need to:

1. Simmer the filling longer before adding the biscuits
2. Mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the simmering filling
3. Remember that the filling will continue to thicken as it cools slightly

Can I add other vegetables to this chicken pot pie with biscuits recipe?

Absolutely! This recipe is highly adaptable. Great additions include:

• Diced potatoes (add with other vegetables)
• Mushrooms (sauté with onions)
• Corn kernels (add with peas)
• Green beans, cut into 1-inch pieces
• Parsnips or turnips for winter varieties

How do I know when the biscuits are fully cooked?

The biscuits should be golden brown on top and firm to the touch. If you’re unsure, you can carefully lift one biscuit with a fork and check that the bottom isn’t doughy. If they’re browning too quickly but still doughy inside, cover loosely with foil for the remainder of baking time.

Try These Related Recipes

• Classic Chicken and Dumplings – If you love this pot pie, you’ll adore this similar comfort food with soft, pillowy dumplings
• Skillet Turkey Pot Pie – Perfect for using Thanksgiving leftovers
• Vegetarian Pot Pie with Herb Biscuits – A plant-based version loaded with seasonal vegetables
• Beef and Mushroom Pot Pie – A rich, savory alternative using beef instead of chicken
• Breakfast Pot Pie with Bacon Biscuits – A morning twist on this classic with eggs and breakfast meats

Conclusion

This best Chicken Pot Pie with Biscuits recipe transforms simple ingredients into an extraordinary meal that brings everyone to the table. The combination of creamy, savory filling and buttery, flaky biscuits creates the ultimate comfort food experience that’s impressive enough for company yet simple enough for weeknights.

What makes this version stand out is its flexibility—make it ahead, customize the vegetables, or adapt it seasonally. The drop biscuit topping eliminates the fuss of traditional pie crust while delivering all the comfort you crave from chicken pot pie.

From the first aroma that fills your kitchen to the last satisfying bite, this chicken pot pie with biscuits recipe is destined to become a regular in your meal rotation. Give it a try for your next family dinner and watch how quickly it becomes a requested favorite!

Have you made this Chicken Pot Pie with Biscuits? Let me know in the comments below how it turned out or if you tried any delicious variations!

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