Chicken Pot Pie with Biscuits: The Ultimate Comfort Food Recipe
Few dishes capture the essence of comfort food like chicken pot pie with biscuits. It’s warm, creamy, and loaded with tender chicken, fresh vegetables, and a rich, savory sauce—all topped with buttery, golden-brown biscuits. Whether you’re making it for a cozy weeknight dinner or a family gathering, this easy chicken pot pie recipe with biscuits is guaranteed to please every palate.
In this recipe, we’ll walk you through how to make the perfect homemade chicken pot pie with biscuits from scratch, along with tips for customizing, storing, and serving it.
Why You’ll Love This Chicken Pot Pie with Biscuits Recipe
There are countless reasons this dish has become a classic:
- 🥧 Comfort in every bite: A creamy filling wrapped in flaky, buttery biscuits—what could be better?
- 🍗 Perfect use for leftover chicken or turkey: Ideal for rotisserie chicken or post-holiday leftovers.
- 🧈 Flaky biscuit topping: Instead of pastry crust, fluffy biscuits add a delightful texture and easy prep.
- 🥕 Customizable ingredients: Swap in your favorite veggies or make it vegetarian-friendly.
- 🕒 Easy weeknight dinner: Simple ingredients and straightforward steps for a hearty meal ready in under an hour.
Ingredients You’ll Need for Chicken Pot Pie with Biscuits
Here’s what you’ll need to make your chicken pot pie with biscuits:
For the Filling:
- 2 cups cooked chicken, shredded or cubed (rotisserie works great)
- 1 cup carrots, sliced or diced
- 1 cup frozen peas
- 1 cup potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme (optional)
For the Biscuit Topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold butter, cubed
- ¾ cup cold buttermilk (or regular milk + 1 tsp vinegar as a substitute)
How to Make Chicken Pot Pie with Biscuits
Follow these simple steps to make your own cozy chicken pot pie with biscuits from scratch:
Step 1: Prepare the Filling
- In a large skillet or saucepan, melt the butter over medium heat.
- Add the onion, carrots, and potatoes. Cook for about 5–7 minutes, until slightly softened.
- Sprinkle the flour over the vegetables and stir to coat evenly.
- Slowly whisk in the chicken broth and milk, stirring continuously until the mixture thickens (about 3–5 minutes).
- Add salt, pepper, garlic powder, and thyme for flavor.
- Stir in the chicken and peas, mixing everything together until evenly combined.
📝 Tip: The filling should be creamy but not runny. If it’s too thick, add a splash more milk or broth.
Step 2: Make the Biscuits
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Pour in the cold buttermilk and gently stir until a dough forms (don’t overmix).
- Roll or pat the dough on a floured surface to about ½-inch thick.
- Use a biscuit cutter or glass to cut out circles.
🧈 Shortcut: You can use store-bought refrigerated biscuit dough if you’re short on time.
Step 3: Assemble the Pot Pie
- Pour the chicken and vegetable filling into a 9×13-inch baking dish or oven-safe skillet.
- Arrange the biscuit dough rounds evenly on top of the filling.
- Brush the tops of the biscuits with a little melted butter for a golden finish.
Step 4: Bake
- Place the dish in the preheated oven and bake for 25–30 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
- Let it cool for 5–10 minutes before serving to allow the filling to set.
Serving Suggestions
This chicken pot pie with biscuits is a complete meal on its own, but you can make it even more special with these sides:
- 🥗 Simple Green Salad: A crisp, tangy salad with vinaigrette balances the richness.
- 🍞 Garlic Bread: Perfect for soaking up extra gravy.
- 🥦 Roasted Vegetables: Add color and nutrients with roasted broccoli or green beans.
- 🍷 White Wine or Sparkling Water: Pairs beautifully with the creamy filling.
Tips for the Best Chicken Pot Pie with Biscuits
- Use cold butter for the biscuits to keep them flaky.
- Don’t overmix the dough—this ensures tender biscuits.
- Pre-cook root vegetables like potatoes and carrots for the perfect texture.
- Try different proteins: Turkey, ham, or even tofu work great.
- Add cheese to the biscuit dough for a savory twist.
- Make it creamy but not soupy—balance your liquid carefully.
Variations to Try
- Cheesy Chicken Pot Pie: Add shredded cheddar to the filling or biscuit dough.
- Vegetarian Version: Swap chicken for mushrooms, lentils, or chickpeas.
- Spicy Kick: Add crushed red pepper flakes or a dash of cayenne.
- Individual Pot Pies: Bake in ramekins for personal-sized portions.
- Casserole Style: Spread biscuit dough like a crust for a traditional casserole look.
Make-Ahead and Storage Tips
- Make-Ahead: Prepare the filling up to 2 days in advance and store in the refrigerator. Assemble with fresh biscuits just before baking.
- Freezing: Freeze the unbaked pot pie (without biscuits) in an airtight container for up to 2 months. When ready, thaw, top with biscuits, and bake.
- Reheating: Warm leftovers in the oven at 350°F (175°C) for 15–20 minutes. For single servings, microwave for 1–2 minutes.
Nutritional Information (Per Serving)
(Approximate values)
- Calories: 420
- Protein: 25g
- Carbohydrates: 35g
- Fat: 18g
- Fiber: 3g
- Sugar: 5g
Frequently Asked Questions
1. Can I use canned biscuits for this recipe?
Absolutely! Canned biscuits work perfectly if you’re short on time. Just place them on top of the filling before baking.
2. What can I substitute for chicken?
Turkey, rotisserie chicken, or even cooked shrimp can be used. For a vegetarian version, use mushrooms or tofu.
3. Can I make chicken pot pie with puff pastry instead of biscuits?
Yes! Replace the biscuit topping with a puff pastry sheet for a flakier, pastry-style crust.
4. How do I keep the bottom of the biscuits from getting soggy?
Bake until the filling is bubbling—this helps cook the underside of the biscuits through. You can also pre-bake the filling for 10 minutes before adding the biscuits.
Final Thoughts
This chicken pot pie with biscuits recipe is everything you want in a hearty, home-cooked meal—creamy, flavorful, and topped with buttery biscuits that melt in your mouth. Whether you’re serving it for Sunday dinner or a cozy winter night, it’s a guaranteed crowd-pleaser.
Once you try this version, it’ll quickly become a go-to recipe in your kitchen—simple, comforting, and absolutely delicious.
