Chicken Pot Pie with Biscuits — The Cozy Classic Reimagined

When comfort food calls, few things answer like Chicken Pot Pie. Add buttery, golden biscuits on top, and you’ve got a weeknight winner that feels like a warm hug. This recipe hits all the right notes: creamy filling, tender chicken, colorful veggies, and fluffy biscuits that soak up all that savory goodness. It’s the easy dinner recipe your family will ask for again and again.

If you’re short on time, feel free to use store-bought biscuits. If you’re feeling fancy, go homemade or try Cheddar Bay for a cheesy twist. Either way, this pot pie is weeknight magic—no rolling pin required.

Why You’ll Love This Chicken Pot Pie with Biscuits

• A true comfort food classic with a modern twist
• One-pan friendly if using an oven-safe skillet
• Biscuit topping = less fuss than traditional pie crust
• Flexible enough for homemade or store-bought dough
• Creamy, cozy, and packed with flavor

Ingredients

Chicken Pot Pie:

• 2 small boneless skinless chicken breasts (approx. 300 g)
• Salt and black pepper, to taste
• 720 ml (3 cups) chicken broth
• 4 tbsp (56 g) butter
• ½ cup (75 g) onions, finely diced
• ½ cup (50 g) celery, finely diced
• ½ cup (65 g) carrots, finely diced
• 2 garlic cloves, minced
• ½ tsp each: onion powder, dry thyme, dry rosemary
• ¼ tsp ground sage
• 1/3 cup (42 g) all-purpose flour
• 120 ml (½ cup) half and half
• 1 chicken bouillon cube
• 1 tsp (5 ml) low-sodium soy sauce (or Worcestershire sauce)
• 1 cup (135 g) frozen peas

Biscuits:

• Use homemade, refrigerated Bisquick, or Cheddar Bay biscuits

How to Make It

1. Season the chicken lightly with salt and pepper. Simmer in chicken broth (lid cracked) for 15 minutes. Remove and shred. Set broth aside.
2. In a wide pan over medium heat, melt the butter. Add onions, celery, and carrots. Sauté for 5–6 minutes.
3. Stir in garlic and dried seasonings. Cook 1 minute.
4. Sprinkle flour over the veggies. Stir and cook for 2 minutes to eliminate raw flour taste.
5. Gradually add 2/3 of the reserved broth and half and half, stirring constantly to avoid lumps.
6. Stir in bouillon cube and soy sauce. Return shredded chicken to the pan. Simmer to desired thickness.
7. Mix in peas and heat through. Transfer filling to an oven-safe skillet or greased 8×8-inch baking dish.
8. Place unbaked biscuits on top of the filling. Bake at 220°C (425°F) for 15–18 minutes or according to your biscuit recipe.
9. For extra browning, brush biscuits with melted butter and bake at 230°C (450°F) for 3–5 more minutes.
10. For crisp-bottom biscuits, bake separately and place on top after baking.

Tips for Biscuit Bliss

• Don’t skip brushing the biscuits with butter—golden tops for the win.
• Use rotisserie chicken for a shortcut version.
• Add a dash of hot sauce or pinch of nutmeg for depth.
• If your sauce thickens too much, loosen it with a splash of broth.
• Want more veg? Stir in cooked mushrooms or green beans.

Why This Pot Pie Is a Weeknight Hero

This dish was born from a craving and a fridge full of leftover chicken and biscuit dough. One snowy evening, I threw them together and never looked back. It’s now a comfort staple in our house, especially when the days get shorter and we all just want something warm and homemade.

What to Serve with Chicken Pot Pie

Honestly, it’s a meal in itself. But if you’re feeling extra, serve it with a crisp green salad, roasted Brussels sprouts, or even cranberry sauce for a sweet contrast. A glass of white wine or apple cider also pairs beautifully.

How to Store and Reheat

Cover and refrigerate leftovers for up to 4 days. Reheat in the oven at 175°C (350°F) to crisp up the biscuits. For a quicker fix, microwave individual portions, then pop under the broiler for a biscuit refresh.

FAQs

Can I use rotisserie chicken?

Absolutely! Skip the simmering step and add about 2 cups of shredded rotisserie.

Is this freezer-friendly?

Yes—freeze the filling separately. Add biscuits fresh when baking.

Can I use puff pastry instead of biscuits?

Definitely. Just adjust the baking time according to the pastry instructions.

Can I make it vegetarian?

Sure! Swap the chicken for chickpeas or mushrooms and use veggie broth.

One Bite and You’re Home

This Chicken Pot Pie with Biscuits is everything you want in a cozy dinner: creamy filling, hearty chicken, and a fluffy biscuit topping that’s irresistible. It’s an easy dinner recipe with a huge comfort payoff—perfect for any day that needs a little homemade love.

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Chicken Pot Pie

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• Author: Olivia Hartwellen
• Total Time: 55 minutes
• Yield: 4–6 servings 1x

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Description

This Chicken Pot Pie with Biscuits is a cozy, family-friendly dinner featuring tender chicken, creamy veggie-packed filling, and golden, buttery biscuits baked right on top. It’s a simplified take on a comfort food classic that delivers rich flavor and satisfying texture in every bite—perfect for chilly nights or busy weeknights.

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Ingredients

Scale 1x2x3x

For the Chicken Pot Pie Filling:

• 2 small boneless skinless chicken breasts (approx. 300 g)

• Salt and black pepper, to taste

• 720 ml (3 cups) chicken broth

• 4 tbsp (56 g) butter

• ½ cup (75 g) onions, finely diced

• ½ cup (50 g) celery, finely diced

• ½ cup (65 g) carrots, finely diced

• 2 garlic cloves, minced

• ½ tsp each: onion powder, dried thyme, dried rosemary

• ¼ tsp ground sage

• 1/3 cup (42 g) all-purpose flour

• 120 ml (½ cup) half and half

• 1 chicken bouillon cube

• 1 tsp (5 ml) low-sodium soy sauce or Worcestershire sauce

• 1 cup (135 g) frozen peas

For the Biscuits:

• Use store-bought, homemade, refrigerated, Bisquick, or Cheddar Bay biscuits

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Instructions

• Season chicken with salt and pepper. Simmer in broth (lid cracked) for 15 minutes. Remove and shred. Set aside the broth.

• In a pan, melt butter over medium heat. Add onions, celery, and carrots. Cook 5–6 minutes.

• Add garlic and dried herbs. Cook 1 minute.

• Sprinkle in flour and stir for 2 minutes.

• Slowly whisk in 2/3 of the reserved broth and half and half. Stir constantly until smooth.

• Add bouillon cube and soy sauce. Return chicken to the pan. Simmer to desired thickness.

• Mix in frozen peas and heat through.

• Transfer filling to an oven-safe skillet or greased 8×8-inch dish.

• Top with unbaked biscuits and bake at 220°C (425°F) for 15–18 minutes, or per biscuit instructions.

• For crispier tops, brush with butter and bake at 230°C (450°F) for an extra 3–5 minutes.

Notes

Brush biscuit tops with melted butter for golden color.

Use rotisserie chicken to save time.

Add hot sauce or nutmeg for extra depth.

Stir in mushrooms or green beans for more veggies.

Loosen thick sauce with a splash of broth before baking.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop + Baked
• Cuisine: American