Go Back

Chicken Pot Pie with Biscuit Topping

A cozy classic that fills your kitchen with aromas that bring everyone to the table. Tender chicken, veggies, and creamy gravy under flaky, golden biscuits—no pie crust required.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 350 kcal

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.