Valentina Ablaev
A homemade chicken pot pie with biscuits is the comfort meal of your dreams! The chicken pot pie mixture is topped with buttery, made-from-scratch biscuits, and everything is baked to perfection. The creamy chicken and veggie mix has that nostalgic flavor you know and love, and couldn’t be better when paired with homemade biscuits.
If you love a classic pot pie, but don’t want to go through the effort of making a pie crust from scratch, then this is the recipe for you. Not only does this dish come together in a casserole dish, but it’s topped with a simple dough and requires no complex shaping!
Why Make a Biscuit Pot Pie?
- The perfect comfort meal. This chicken pot pie with biscuits is loaded with a rich, creamy filling. This is a dish that you will come back to every winter!
- Simple ingredients. Nothing beats a dish made up of pantry staples! This recipe is excellent for using up those frozen vegetables sitting in the back of your freezer.
- Made from scratch. The filling and biscuit topping are made entirely from scratch. So much love in every bite!
Ingredients for Chicken Pot Pie with Biscuits
- Biscuit dry ingredients – A simple mix of flour, sugar, salt, cream of tartar, and baking powder yields the perfect fluffy biscuits.
- Wet ingredients – Butter, egg, and half and half make the biscuits fluffy and so buttery.
- Roux – The base of the filling is made with butter and flour, which thickens up the sauce.
- Liquid – Chicken stock and heavy cream give the filling a rich and creamy texture.
- Chicken – Shredded chicken is the perfect, easy, and delicious protein. Use leftover boiled chicken breast or shredded rotisserie chicken.
- Frozen veggies – A frozen mixed vegetable pack is the key to the iconic pot pie filling. We use a blend of peas, carrots, corn, and green beans.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- A large skillet makes the perfect base for chicken pot pie.
- Use a large mixing bowl for the biscuit dough.
- We bake up this biscuit pot pie in a 7×11” casserole dish.
How to Make Biscuit Pot Pie
Don’t be intimidated by this casserole, it’s actually super simple!
- Make biscuits. Our easy biscuit recipe walks you through every step to make the perfect dough. Once the dough is formed, cover and set aside.
- Cook roux. In a large skillet, saute onions in butter. Whisk in flour and cook until you get clumps.
- Broth. Whisk in the chicken broth slowly, breaking up any flour clumps. Add the cream and seasoning to the skillet. Bring the liquid to a simmer and cook until thickened.
- Chicken and veggies. Add in shredded chicken breast and frozen vegetables.
- Assemble and bake. Pour the pot pie mix into the casserole dish. Use an ice cream scoop or a large spoon to add six biscuits to the dish. Bake until the biscuits are golden brown.
Expert Tip:
- Don’t roll out the biscuit dough. Unlike traditional biscuits made with a biscuit cutter, these biscuits are made with scoops of dough.
Serving Suggestions
This pot pie is rich and creamy and needs a light side to balance it out!
- Side salad: Enjoy this pot pie with a light chopped salad for a balanced and flavorful meal.
- Vegetable side: Serve this chicken pot pie with a side of air fryer brussel sprouts. Got to get those veggies in!
Store & Reheat
- Storage. Keep leftovers in the refrigerator for up to 3 days in an airtight container.
- Reheat. Warm up the pot pie in a skillet or the microwave until thoroughly reheated.
- Freeze. We don’t recommend freezing this dish as it doesn’t reheat well.
More Comfort Recipes
If you enjoyed this biscuit pot pie recipe, be sure to try our other classic comfort recipes; here are some of our favorites:
Grains and Pasta- Grains and Pasta
- Entree
- One Pan Meals
If you tried this chicken pot pie with biscuits recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Chicken Pot Pie with Biscuits Topping
A classic chicken pot pie with biscuits is the perfect comfort meal to make from scratch! Chicken and veggie filling, topped with homemade biscuits. This combination yields the perfect dish to cozy up with on a chilly day.
Servings: 4 servings
Ingredients
biscuits –
- 1 1/6 cups all-purpose flour measured then sifted
- 1 Tbsp granulated sugar
- ¼ tsp salt
- ¼ tsp cream of tartar
- 1 Tbsp baking powder
- 4 Tbsp ½ stick unsalted butter
- ½ large egg beat the egg, then use half
- ½ cup half and half
- 1 Tbsp unsalted butter melted for brushing tops
pot pie mixture –
- ½ large onion finely chopped
- 4 Tbsp unsalted butter
- 3 garlic cloves minced
- 3 Tbsp flour
- 1 1/2 cups chicken broth
- ⅔ cup heavy whipping cream
- 1 ½ tsp salt
- ¼ tsp ground black pepper
- 1 lb shredded chicken
- 2 cups frozen vegetables
Instructions
- Follow our easy biscuit recipe to prepare the dough. Don’t bake the biscuits and set the dough aside.
- In a large skillet, saute the onions in the butter until tender.
- Add the garlic to the onions and cook until fragrant.
- Add the flour to the pan and whisk until combined and cooked off.
- Whisk in the chicken broth until smooth, breaking up any clumps.
- Pour in the cream and seasoning, and bring the liquid up to a simmer.
- Cook until the sauce has slightly thickened.
- Stir in the shredded chicken and frozen veggies.
- Add the chicken mixture to a 7×11-inch baking dish and top with dough scoops. Brush the top with melted butter.
- Bake at 350°F for 20-25 minutes.
Notes
- When making the biscuit dough, don’t roll out the dough because you will be scooping it onto the casserole.
- Keep leftover chicken pot pie in the fridge for up to 3 days.
- Reheat leftovers in a pan or the microwave until warmed through.
Nutrition
838kcal Calories54g Carbs40g Protein53g Fat
Nutrition Facts
Chicken Pot Pie with Biscuits Topping
Amount Per Serving
Calories 838
Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 30g188%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 230mg77%
Sodium 3641mg158%
Potassium 972mg28%
Carbohydrates 54g18%
Fiber 5g21%
Sugar 7g8%
Protein 40g80%
Vitamin A 6177IU124%
Vitamin C 12mg15%
Calcium 255mg26%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
