Hey friends, let’s talk about my favorite comfort food: an Easy Chicken Pot Pie With Biscuits Recipe that’s been a game-changer in my kitchen. I’ve spent years tweaking this dish, pulling from countless cozy dinners and late-night cravings, to create something that’s hearty, flavorful, and quick enough for a weeknight hangout. Picture this: tender chicken, vibrant veggies, a creamy sauce, and golden biscuits that soak up all that goodness—let’s dive into how I make it happen.

Why I Love This Dish

This pot pie is my go-to when I want something soul-warming without spending hours in the kitchen. The biscuits make it faster than traditional pie crust, and the flavors hit all the right spots. It’s perfect for sharing with you all over a glass of wine or a cozy game night. Plus, it’s versatile—use leftovers or fresh ingredients, it always turns out amazing.

My Journey to the Perfect Pot Pie

I started making chicken pot pie years ago, inspired by my grandma’s classic recipe. But rolling out pie dough? Too much hassle for a busy evening. So, I swapped it for biscuits, and let me tell you, it was a revelation. After experimenting with different fillings and techniques, I landed on this version that’s become a staple at my table.

Ingredients: What You’ll Need

Here’s what I grab to make this dish for about six servings. Each ingredient plays a role, and I’ve got tips to prep them just right.

For the Filling

• Rotisserie Chicken (3 cups, shredded): Grab a store-bought rotisserie chicken for convenience; shred it while warm for easy pulling. If using raw chicken, poach it gently in broth for extra flavor.
• Frozen Mixed Vegetables (2 cups): I use a mix of peas, carrots, corn, and green beans—thaw them under running water for a minute to save time. Frozen veggies keep things quick without losing flavor.
• Onion (1 medium, diced): Finely chop for a subtle sweetness; sauté until soft to avoid any raw bite in the filling.
• Celery (2 stalks, diced): Dice finely for a slight crunch; it adds a fresh, earthy note to the dish.
• Butter (4 tbsp): Use unsalted to control the seasoning; melt it slowly to blend smoothly into the roux.
• All-Purpose Flour (⅓ cup): This thickens the sauce; whisk it in gradually to avoid lumps.
• Chicken Broth (2 cups, low-sodium): Low-sodium gives you flavor control; warm it slightly before adding for a smoother sauce.
• Whole Milk (1 cup): Adds creaminess; bring it to room temperature to prevent curdling when mixed.
• Thyme (1 tsp, dried): A pinch of dried thyme brings warmth; crush it lightly to release its aroma.
• Salt (1 tsp): Adjust to taste; I start with a teaspoon and tweak after mixing.
• Black Pepper (½ tsp, freshly ground): Freshly ground adds a sharp kick; grind it just before using for max flavor.
• Garlic Powder (½ tsp): A touch of garlic powder boosts savoriness; sprinkle it evenly for balance.

For the Biscuit Topping

• All-Purpose Flour (2 cups): The base for fluffy biscuits; sift it to keep them light.
• Baking Powder (1 tbsp): Ensures the biscuits rise; make sure it’s fresh for best results.
• Salt (½ tsp): Enhances flavor; mix it well with the dry ingredients.
• Butter (6 tbsp, cold): Dice it small and keep it cold for flaky layers; I freeze it for 10 minutes before using.
• Buttermilk (¾ cup, cold): Adds tang and tenderness; shake it well before measuring.
• Egg (1, for brushing): Beat with a splash of water for a golden, glossy finish on the biscuits.

Kitchen Tools You’ll Need

You don’t need fancy gear, but a few tools make this easier. I use a large skillet (cast iron works great) or a 9×13 baking dish for the filling. A mixing bowl, whisk, and pastry cutter are key for the biscuits. Grab a baking sheet for pre-baking the biscuits to avoid soggy bottoms.

Step-by-Step: How I Make It

Let me walk you through how I whip this up. It’s straightforward, and I’ve got tricks to make it foolproof.

Step 1: Prep the Filling

I start by melting butter in my skillet over medium heat. Toss in the diced onion and celery, sautéing for about 7 minutes until they soften. Sprinkle in the flour, stirring for 2 minutes to create a roux—it’s the secret to a thick, creamy sauce.

Step 2: Build the Sauce

Slowly pour in the chicken broth, whisking to avoid lumps. Add the milk next, stirring until it thickens slightly, about 3 minutes. Season with thyme, salt, pepper, and garlic powder—taste and adjust as you go.

Step 3: Add Chicken and Veggies

Stir in the shredded chicken and frozen veggies. Let it simmer for 2-3 minutes until everything’s warmed through. If it’s too thick, splash in a bit more broth. Transfer the mixture to a greased 9×13 baking dish if your skillet isn’t oven-safe.

Step 4: Make the Biscuit Dough

In a bowl, I whisk together flour, baking powder, and salt. Cut in the cold butter with a pastry cutter until it’s crumbly, like coarse sand. Pour in the buttermilk and stir gently until just combined—don’t overmix, or the biscuits will be tough.

Step 5: Shape the Biscuits

Turn the dough onto a floured surface and pat it to about ¾-inch thick. I use a glass to cut out 8-10 biscuits, but you can make them any shape. Pre-bake them on a baking sheet at 400°F for 5-7 minutes to crisp the bottoms.

Step 6: Assemble and Bake

Place the partially baked biscuits on top of the filling, flipping them to ensure even cooking. Brush with the egg wash for that golden glow. Bake at 400°F for 15-18 minutes until the biscuits are golden and the filling bubbles.

Step 7: Serve and Enjoy

Let it cool for 10 minutes before digging in—trust me, it’s worth the wait to avoid burning your mouth. Serve it straight from the dish with a big spoon. It’s comfort food at its finest, perfect for sharing with you all.

My Tips for Success

Pre-bake the biscuits slightly to avoid soggy bottoms—it’s a game-changer. Use rotisserie chicken for quick prep, but if you’re cooking fresh, poach it in broth for extra flavor. Taste the filling before baking; adjust salt or herbs to make it your own. If the sauce feels too thin, add a teaspoon of cornstarch mixed with water.

Why Biscuits Over Pie Crust?

I used to wrestle with pie dough, but biscuits are so much easier. They’re quicker to make, don’t require chilling, and give you that fluffy, buttery texture that soaks up the creamy filling. Plus, they add a rustic charm that feels like home.

Customizing Your Pot Pie

This recipe is super flexible. Swap in sweet potatoes or mushrooms for a twist on the veggies. If you’re feeling fancy, add a splash of white wine to the sauce for depth. You can even use leftover turkey after a holiday feast—works like a charm.

Making It Ahead

I often prep the filling a day in advance and store it in the fridge. The biscuits? Make the dough and refrigerate it for up to two days, but bake them fresh for the best texture. You can also freeze the unbaked filling for up to three months—just thaw overnight before topping and baking.

Storing and Reheating Leftovers

Leftovers are a gift! Store the pot pie in an airtight container in the fridge for 3-5 days. Reheat in the oven at 350°F for 10-15 minutes to keep the biscuits crisp. Microwaving works in a pinch, but cover it to retain moisture.

Serving Suggestions

This Easy Chicken Pot Pie With Biscuits Recipe is a meal on its own, but I love pairing it with a simple green salad to balance the richness. A glass of crisp white wine or sparkling water with lemon complements it perfectly. For dessert, try a light fruit tart to keep things cozy but not too heavy.

Nutritional Breakdown

Here’s a rough estimate per serving (based on 6 servings): about 485 calories, 26g fat, 53g carbs, 11g protein. This varies depending on your biscuit size and ingredient tweaks. It’s hearty but packed with veggies, so I feel good about serving it.

Why It’s a Crowd-Pleaser

This dish brings everyone to the table with a smile. The creamy filling, tender chicken, and fluffy biscuits are universally loved. It’s forgiving for beginner cooks yet impressive enough for a dinner party. I’ve seen picky eaters and foodies alike go back for seconds.

My Favorite Variations

Sometimes, I switch things up. For a cheesy twist, I sprinkle cheddar into the biscuit dough. If I’m out of buttermilk, I make a quick substitute with milk and lemon juice. For a lighter version, I use almond milk and cut back on the butter—still delicious.

Common Mistakes to Avoid

Don’t skip pre-baking the biscuits; soggy bottoms are a bummer. Overmixing the dough makes tough biscuits, so handle it gently. Also, don’t rush the roux—cooking it for a couple of minutes ensures the sauce doesn’t taste floury.

Pairing with the Season

This pot pie shines in fall and winter, but I make it year-round. In cooler months, I lean into hearty veggies like carrots and peas. In summer, I might add fresh herbs like parsley for a brighter flavor. It’s comfort food that adapts to any mood.

Sharing the Love

I love making this for friends because it’s so shareable. Double the recipe for a crowd and bake it in a larger dish. It’s also a great dish to drop off for a neighbor or new parent—just include reheating instructions. Nothing says “I care” like a warm pot pie.

FAQ

Can I use homemade biscuits instead of canned?
Absolutely! I prefer homemade for better flavor. Just drop small spoonfuls of dough on top and bake until golden. Watch the cooking time, as it may vary slightly.

Can I make this vegetarian?
Yes, swap the chicken for extra veggies like broccoli or mushrooms. Use cream of mushroom soup and vegetable broth for the sauce. It’s just as comforting.

How do I avoid soggy biscuits?
Pre-bake the biscuits for 5-7 minutes before placing them on the filling. Flip them over when topping to ensure both sides cook evenly. This trick never fails me.

Can I freeze this pot pie?
You can freeze the unbaked filling for up to 3 months. Thaw it overnight in the fridge, then top with fresh biscuits before baking. Don’t freeze baked biscuits—they lose their fluffiness.

What other toppings can I use?
Try puff pastry or mashed potatoes for a twist. I’ve even used crescent rolls for a buttery, flaky top. Just adjust baking time to ensure it’s cooked through.