There’s nothing quite like a warm, hearty Chicken Pot Pie with Biscuit Topping to make a meal feel like a hug. This cozy classic fills your kitchen with the kind of aromas that bring everyone to the table, and the best part? It’s simpler to make than you might think! Whether you’re cooking for family dinner or meal-prepping for the week, this recipe wraps tender chicken, veggies, and creamy gravy under flaky, golden biscuits—no pie crust required. Let’s get started!
Why You Will Love This Recipe
This Chicken Pot Pie with Biscuit Topping is comfort food at its finest. It’s creamy, flavorful, and perfect for using up leftover chicken or veggies. The biscuit topping bakes up fluffy and golden, giving you all the satisfaction of a traditional pot pie without the fuss of rolling out dough. Plus, it’s customizable—swap in your favorite vegetables or add herbs to make it your own!
Ingredients:
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt (or to taste)
- 1 tube refrigerated biscuit dough (8 biscuits)
Ingredient Prep Guide
Prepping ingredients ahead makes this recipe a breeze. Start by dicing the carrots, celery, and onion into small, even pieces so they cook evenly. Mince the garlic finely to avoid overpowering bites. If using rotisserie chicken, shred it into bite-sized chunks—no ones wants stringy pieces!
Pro tip: Thaw frozen peas in a colander under cold water while you prep other ingredients to save time. And if you’re using homemade broth, taste it before adding salt—store-bought broths can vary in saltiness!
Equipment & Tools
- Large oven-safe skillet or Dutch oven
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Chef’s knife and cutting board
- Whisk
Step-by-Step Instructions
First, preheat your oven to 375°F (190°C). Melt the butter in your skillet over medium heat, then add the onion, carrots, and celery. Cook for 5–7 minutes until the veggies soften and the onion turns translucent. Add the garlic and thyme, stirring for 1 minute until fragrant.
Next, sprinkle the flour over the veggies and stir to coat everything. This creates a roux that will thicken the filling. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Let the mixture simmer for 3–5 minutes until it starts to thicken. Stir in the heavy cream, shredded chicken, peas, salt, and pepper. Taste and adjust seasoning if needed.
Remove the skillet from the heat. Arrange the biscuits on top of the filling, spacing them slightly apart—they’ll expand as they bake! Pop the skillet into the oven and bake for 18–22 minutes, or until the biscuits are golden brown and the filling is bubbly. Let it cool for 5 minutes before serving.
Key Details
Total Time: 50 mins (Prep: 20 mins | Cook: 30 mins)
🍽️ Servings: 4–6 people
⚙️ Equipment: Oven-safe skillet, whisk, measuring tools
Serving Suggestions
This dish is a meal on its own, but a crisp green salad or steamed green beans balance the richness nicely. For a cozy night in, pair it with a glass of Chardonnay or sparkling cider. Serve it right in the skillet for a rustic look, or spoon individual portions into bowls with a biscuit on top. It’s perfect for weeknight dinners, potlucks, or even holiday gatherings!
Pro Tips
Fluffier biscuits: Separate the biscuits slightly before placing them on the filling—they need room to rise and expand. For extra browning, brush the tops with melted butter or an egg wash (1 egg + 1 tbsp water) before baking.
Customize your filling: Swap peas for corn, add diced potatoes, or stir in a handful of spinach at the end. If you love herbs, try rosemary or sage instead of thyme.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave for 1–2 minutes, or cover the skillet with foil and warm it in a 350°F oven for 15–20 minutes. The biscuits will soften over time, so for crisper tops, reheat them separately on a baking sheet.
Troubleshooting
Filling too runny? Simmer it on the stove a bit longer before adding the biscuits. If it’s still thin after baking, mix 1 tsp cornstarch with 2 tbsp cold water and stir it into the hot filling.
Biscuits not golden? Move the skillet to the top oven rack during the last 5 minutes of baking. If they’re still pale, broil for 1–2 minutes (watch closely!).
Frequently Asked Questions
Can I use store-bought biscuits?
Absolutely! Canned biscuits work perfectly here. For a homemade touch, try drop biscuits—they’re just as easy and taste amazing.
Can I make this ahead of time?
Yes! Prepare the filling up to 2 days ahead and store it in the fridge. When ready to bake, reheat the filling on the stove, top with biscuits, and bake as directed.
Can I freeze chicken pot pie?
Freeze the unbaked assembled dish for up to 3 months. Thaw overnight in the fridge, then bake as usual, adding 5–10 extra minutes if needed.
Chicken Pot Pie with Biscuit Topping
Ingredients
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 3 cloves garlic minced
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tube refrigerated biscuit dough 8 biscuits
Instructions
- Preheat oven to 375°F (190°C). Melt butter in skillet over medium heat, then add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and thyme, stir 1 minute.
- Sprinkle flour over veggies and stir to coat. Slowly pour in chicken broth while whisking constantly. Simmer for 3–5 minutes until thickened. Stir in heavy cream, chicken, peas, salt, and pepper.
- Remove skillet from heat. Arrange biscuits on top of filling, spacing them apart. Bake for 18–22 minutes, or until biscuits are golden brown and filling is bubbly. Let cool 5 minutes before serving.
