If you’re craving the ultimate cozy dinner, Pioneer Woman Chicken Pot Pie with Biscuits is the perfect dish to try. This classic comfort food combines tender chicken, hearty vegetables, and a creamy sauce—all topped with golden, fluffy biscuits. It’s a family-friendly recipe that feels rustic and homemade but is surprisingly simple to put together.
In this article, you’ll learn everything you need to make this recipe at home: from the ingredients you’ll need, step-by-step cooking instructions, tips for success, and even a few creative variations to try. Whether you’re cooking for a Sunday dinner, a busy weeknight, or a special gathering, this chicken pot pie will win over everyone at the table.
Why You’ll Love Pioneer Woman Chicken Pot Pie with Biscuits
There are plenty of reasons this dish is a favorite:
- Comfort in a Bowl – It’s warm, hearty, and filling.
- Easy Ingredients – Uses pantry staples and cooked chicken (rotisserie chicken works great!).
- Family-Friendly – Both kids and adults love the creamy chicken filling and biscuit topping.
- Customizable – You can swap vegetables, change the seasoning, or make it lighter with some simple swaps.
- Perfect for Leftovers – Tastes even better the next day.
Ingredients for Pioneer Woman Chicken Pot Pie with Biscuits
Here’s what you’ll need to make this delicious chicken pot pie:
- 4 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly)
- 2 cups chicken broth
- 1 cup whole milk or half-and-half
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour (for thickening)
- 1 small onion, diced
- 2 cups mixed vegetables (carrots, peas, corn, green beans—fresh or frozen)
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 1/2 tsp dried thyme (or fresh if you have it)
- 1/2 tsp paprika (optional, for a bit of depth)
- 1 batch refrigerated biscuits (or homemade if you prefer)
Step-by-Step Instructions
Follow these simple steps to make your Pioneer Woman Chicken Pot Pie with Biscuits from scratch:
1. Prepare the Filling
- In a large skillet or Dutch oven, melt the butter over medium heat.
- Add the diced onion and cook until soft and translucent, about 3–4 minutes.
- Stir in the garlic and cook for another 30 seconds until fragrant.
2. Make the Roux
- Sprinkle the flour over the butter and onion mixture.
- Stir constantly for about 1–2 minutes until it forms a paste and starts to turn slightly golden.
- Slowly whisk in the chicken broth and milk, stirring to avoid lumps.
3. Add the Chicken and Vegetables
- Once the sauce thickens slightly, add in the shredded chicken and mixed vegetables.
- Season with salt, black pepper, thyme, and paprika.
- Simmer for 3–5 minutes until the vegetables are tender and the mixture is creamy.
4. Assemble the Pot Pie
- Preheat the oven to 400°F (200°C).
- Transfer the chicken filling into a large oven-safe casserole dish.
- Arrange the biscuits evenly on top of the filling.
5. Bake Until Golden
- Place the dish in the oven and bake for 15–20 minutes, or until the biscuits are puffed up and golden brown.
- If the biscuits are browning too quickly, cover loosely with foil for the remaining bake time.
6. Serve and Enjoy
- Let the pot pie cool for about 5 minutes before serving.
- Spoon generous portions onto plates, making sure everyone gets both creamy filling and fluffy biscuit topping.
Tips for the Best Chicken Pot Pie with Biscuits
Here are a few extra tips to make sure your dish turns out perfectly every time:
- Use Rotisserie Chicken: It saves time and adds a rich, roasted flavor.
- Frozen Veggies Work Great: No need to thaw—just stir them in and let them heat through in the sauce.
- Don’t Overbake the Biscuits: Keep an eye on them so they don’t burn.
- Make Ahead: You can prepare the filling a day ahead, refrigerate, and add biscuits just before baking.
- Add Extra Flavor: A splash of white wine in the sauce or fresh herbs on top adds a gourmet touch.
Variations to Try
The beauty of this Pioneer Woman Chicken Pot Pie with Biscuits recipe is its versatility. Here are some fun ways to mix it up:
- Turkey Pot Pie: Perfect for Thanksgiving leftovers—just swap chicken for turkey.
- Cheesy Pot Pie: Stir in 1 cup shredded cheddar cheese into the sauce for a creamy, cheesy twist.
- Gluten-Free Version: Use gluten-free flour and gluten-free biscuits to make it suitable for all diets.
- Low-Carb Version: Replace biscuits with a cauliflower mash topping for a lighter option.
- Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños for a little heat.
What to Serve with Chicken Pot Pie
This dish is a meal in itself, but you can make it even more special by serving it with:
- Fresh Garden Salad – Adds a crisp, refreshing bite.
- Garlic Green Beans – Light and flavorful.
- Cranberry Sauce – A tangy contrast to the creamy filling.
- Homemade Apple Crisp – The perfect dessert pairing for a cozy meal.
Storing and Reheating
If you have leftovers (which is rare because it’s that good!), here’s how to store them:
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F until hot, or microwave individual portions.
- Freeze: You can freeze the filling separately for up to 2 months, then bake fresh biscuits on top when ready to eat.
Final Thoughts
Pioneer Woman Chicken Pot Pie with Biscuits is the ultimate comfort food—rich, creamy, and full of flavor. It’s a dish that feels like a warm hug and is guaranteed to bring everyone to the table. Whether you’re new to cooking or a seasoned home chef, this recipe is approachable, delicious, and perfect for any night of the week.
So grab your skillet, pop open some biscuits, and make this cozy, crowd-pleasing dinner tonight. You’ll find yourself coming back to this recipe again and again.