Chicken Pot Pie with Biscuits Recipe

Chicken Pot Pie with Biscuits is the epitome of cozy comfort food—a bubbling, creamy chicken and veggie filling crowned with fluffy, golden biscuits. This soul-warming twist on the classic pot pie comes together surprisingly easily, and the crowning biscuit crust means every bite is as satisfying as the last.

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Ingredients You’ll Need

This recipe uses simple, everyday staples to create layers of savory flavor and homey texture. Every ingredient adds a little something special to the masterpiece that is Chicken Pot Pie with Biscuits!

• Boneless Skinless Chicken Breasts: The heart of the filling—tender and juicy after simmering gently in broth.
• Chicken Broth: Forms the savory base for the sauce and infuses the chicken with extra flavor.
• Butter: Adds richness and depth to the filling and helps sauté those aromatics to golden perfection.
• Onion, Celery, and Carrots: The comforting classic trio that brings a sweet, earthy balance and satisfying texture.
• Garlic: Just enough to punch up all the flavors underneath.
• Onion Powder, Dry Thyme, Dry Rosemary, Ground Sage: These aromatics and herbs are what make homey pot pie taste like, well, home!
• Flour: Thickens the sauce so your filling is beautifully creamy and not too runny.
• Half and Half: Lends the creamy body—don’t skip it if you love a rich, dreamy sauce.
• Chicken Bouillon Cube: Deepens the savory flavor; one of my favorite “secret weapons.”
• Low Sodium Soy Sauce: Adds a pop of umami; swap for Worcestershire if you like.
• Frozen Peas: Sweet pops of color and freshness—you can toss them in straight from the freezer.
• Salt & Pepper: A must for brightening up all the flavors.
• Biscuits: Make them from scratch (buttermilk or cheddar), use a biscuit mix, or reach for your favorite store-bought—whatever fits your mood and schedule!

Variations

This Chicken Pot Pie with Biscuits is endlessly adaptable. Don’t be afraid to mix it up depending on what you have on hand, what’s in season, or who’s coming to dinner—it’s just as delicious every way!

• Swap the Protein: Use diced chicken thighs, turkey, or even leftover rotisserie chicken for a richer or speedier meal.
• Vegetarian Version: Skip the chicken and double up on hearty veggies like mushrooms, potatoes, or corn. Swap in vegetable broth for an all-veggie delight.
• Gluten-Free: Use your favorite gluten-free biscuit recipe and swap the flour for a gluten-free blend to make the filling thick and creamy.
• Cheese Lover’s Dream: Make cheddar biscuits and add 1/2 cup shredded sharp cheddar right to the biscuit dough for a savory upgrade.
• Lighten It Up: Substitute milk for half and half and use olive oil instead of some or all of the butter for a lighter twist.

How to Make Chicken Pot Pie with Biscuits

Step 1: Cook the Chicken

Season your chicken breasts with salt and pepper, then gently simmer them in chicken broth with the lid cracked. This gentle bubble tenderizes the chicken and infuses it with extra flavor—plus, you’ll use the same broth for your silky gravy. Once cooked through, shred with two forks and set aside. Remember to reserve all that glorious broth!

Step 2: Sauté the Veggies and Build Flavor

In a large, wide skillet, melt the butter and toss in the onion, celery, and carrots. Sauté until they’re soft and aromatic, then add garlic, thyme, rosemary, onion powder, and sage. Let those herbs and spices bloom for another minute—your kitchen will smell delightful!

Step 3: Make the Creamy Gravy

Sprinkle the flour over the sautéed veggies and toast for about 2 minutes to cook off the raw flavor. Slowly add two-thirds of the hot chicken broth a splash at a time, stirring constantly, then pour in the half and half the same way. Your sauce will thicken and become irresistibly creamy.

Step 4: Add the Flavor Power-Ups and Chicken

Stir in the bouillon, soy sauce (or Worcestershire), and return your shredded chicken to the pan. If you prefer a saucier filling, add the remaining broth now. Simmer until everything is perfectly combined and thickened.

Step 5: Finish the Filling and Transfer

Gently fold in the frozen peas (no need to thaw!) and give everything a taste for seasoning. If your skillet isn’t oven-safe, pour the filling into a lightly greased 8×8-inch baking dish—you’re ready for the best part!

Step 6: Top and Bake with Biscuits

Take your cold, unbaked biscuits from the fridge (or mix them up now), and nestle them atop the filling. Slide into the oven and bake until the biscuits are tall, golden, and cooked through. For extra southern flair, brush with butter and give a final blast of heat for a perfectly golden top.

How to Serve Chicken Pot Pie with Biscuits

Garnishes

Sprinkle hot-from-the-oven Chicken Pot Pie with Biscuits with a handful of fresh chopped parsley or chives for a vibrant pop of color and a little freshness. A quick grinding of black pepper or a light dusting of flaky sea salt on the biscuits before serving can also really elevate the final taste—and it looks beautiful!

Side Dishes

Since this dish is already hearty and comforting, I love pairing it with a crisp, lightly dressed green salad, or steamed green beans for brightness. A simple apple-cabbage slaw or roasted asparagus also works fabulously to round out the meal, especially if you want a fresh contrast to the creamy filling.

Creative Ways to Present

Spoon your Chicken Pot Pie with Biscuits into individual ramekins for a dinner-party worthy presentation, or bake the filling in a deep pie dish for dramatic effect. You can even use cookie cutters to shape your biscuits into hearts, leaves, or stars for a whimsical touch that kids (and adults) will adore!

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Pot Pie with Biscuits in an airtight container in the refrigerator for up to 3 days. The biscuits will soften a bit as they soak up that luscious filling, but the flavors only get cozier overnight.

Freezing

You can freeze the fully baked pot pie (let it cool completely first) or just the filling. Wrap well in foil and freeze for up to 2 months. For best results, bake fresh biscuits on top just before serving rather than freezing the entire assembled dish.

Reheating

Reheat gently in a 350°F oven, covered loosely with foil, until hot and bubbly—about 20-25 minutes. Pop uncovered for the last few minutes to re-crisp the biscuit tops. For individual servings, a microwave works in a pinch, but the oven really shines here for the best texture.

FAQs

Final Thoughts

Few things feel as inviting as pulling a bubbling dish of Chicken Pot Pie with Biscuits from the oven. It’s whole-hearted comfort, pure and simple, and no matter how you tweak it, this recipe is just begging to become your go-to for chilly nights, easy entertaining, and “just because” cravings. Give it a try—you’re going to be hooked after the very first bite.

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