This recipe brings together the savory flavor of a traditional pot pie with the simplicity and heartiness of drop biscuits. It’s easy to prepare, uses common ingredients, and is a complete meal in one dish. The biscuits on top turn beautifully golden in the oven while the filling bubbles underneath, making every bite warm, filling, and incredibly satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Filling:
Cooked chicken (shredded or diced)
Onion
Carrots
Celery
Frozen peas
Butter
All-purpose flour
Chicken broth
Whole milk or heavy cream
Garlic (minced)
Salt
Black pepper
Dried thyme
For the Biscuit Topping:
All-purpose flour
Baking powder
Salt
Cold unsalted butter
Whole milk or buttermilk
Directions
Preheat oven to 400°F (200°C).
In a large skillet or saucepan, melt butter over medium heat. Add chopped onions, carrots, and celery. Sauté until softened, about 5–7 minutes.
Stir in garlic and cook for another 30 seconds until fragrant.
Sprinkle in flour and stir to coat the vegetables evenly. Cook for 1–2 minutes to remove the raw flour taste.
Slowly pour in chicken broth and milk, stirring constantly until the mixture thickens.
Add shredded chicken, peas, thyme, salt, and pepper. Stir well and simmer for a few minutes, then remove from heat.
Pour the filling into a 9×13-inch baking dish or large casserole dish.
In a separate bowl, prepare the biscuit dough: mix flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in milk just until combined.
Drop spoonfuls of biscuit dough evenly over the top of the filling.
Bake for 25–30 minutes, or until the biscuits are golden brown and the filling is bubbling.
Let cool for 5–10 minutes before serving.
Servings and timing
This recipe serves 6–8 people. Prep time: 20 minutes Cook time: 30 minutes Total time: 50 minutes
Variations
Vegetarian Version: Swap the chicken for mushrooms or canned chickpeas and use vegetable broth.
Cheesy Biscuits: Add shredded cheddar cheese to the biscuit dough for extra richness.
Herbed Biscuits: Mix fresh chopped herbs like parsley, chives, or rosemary into the biscuit dough.
Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce to the filling.
Individual Portions: Bake in ramekins or smaller baking dishes for personal pot pies.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover and warm in a 350°F (175°C) oven for 15–20 minutes or microwave individual portions for 1–2 minutes until heated through. Freeze the pot pie (before or after baking) for up to 2 months. If frozen before baking, thaw overnight in the fridge and bake as instructed. If frozen after baking, reheat in the oven until warmed through.
FAQs
Can I use canned biscuits instead of homemade?
Yes, store-bought biscuit dough works well and saves time. Just place them on top and bake as directed.
What kind of chicken should I use?
Rotisserie chicken, leftover baked chicken, or poached chicken breasts all work well in this recipe.
Can I make this dish ahead of time?
Yes, assemble the filling and biscuit topping separately. Refrigerate the filling and make the biscuits just before baking.
How do I keep the biscuits from getting soggy?
Make sure the filling is thick and hot before adding the biscuit dough. This helps the bottoms cook through.
Can I use frozen vegetables?
Yes, a frozen vegetable mix with peas, carrots, and corn is a great shortcut.
Is it possible to make this dairy-free?
Use dairy-free butter and milk alternatives like almond milk or oat milk. The texture may vary slightly.
How do I thicken the filling?
Cooking the flour with the vegetables before adding liquid is essential. Simmer the mixture until thickened before baking.
Can I make the biscuits fluffier?
Use cold butter and don’t overmix the dough. For even fluffier biscuits, use buttermilk instead of regular milk.
What can I serve with chicken biscuit pot pie?
It’s a complete meal, but a light green salad or roasted vegetables pairs nicely.
Can I cook this in a cast iron skillet?
Yes, if your skillet is oven-safe and large enough, you can bake the whole dish right in it.
Conclusion
Chicken biscuit pot pie is the ultimate comfort food, combining creamy chicken filling with golden, buttery biscuits. It’s satisfying, family-friendly, and endlessly customizable to your taste. Whether you’re cooking for a crowd or making a cozy weeknight dinner, this dish is a guaranteed hit that brings warmth and flavor to the table.
Chicken biscuit pot pie is a cozy, all-in-one comfort dish featuring a creamy chicken and vegetable filling topped with golden, fluffy biscuits. It’s a modern, simplified take on the classic pot pie.
Ingredients
For the Filling:
2 cups cooked chicken (shredded or diced)
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, chopped
1 cup frozen peas
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk or heavy cream
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
For the Biscuit Topping:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
3/4 cup whole milk or buttermilk
Instructions
Preheat oven to 400°F (200°C).
In a large skillet, melt butter over medium heat. Add onion, carrots, and celery; sauté for 5–7 minutes until softened.
Add garlic and cook for 30 seconds until fragrant.
Sprinkle in flour, stir to coat vegetables, and cook for 1–2 minutes.
Gradually whisk in chicken broth and milk, stirring until thickened.
Stir in chicken, peas, thyme, salt, and pepper. Simmer briefly, then remove from heat.
Pour the filling into a 9×13-inch baking dish.
In a mixing bowl, combine flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until just combined.
Drop spoonfuls of biscuit dough evenly over the filling.
Bake for 25–30 minutes, until biscuits are golden and filling is bubbling.
Let cool for 5–10 minutes before serving.
Notes
Use rotisserie or leftover chicken for convenience.Substitute with canned biscuit dough for a shortcut.Add shredded cheese or fresh herbs to the biscuit dough for variation.Ensure the filling is thick and hot to prevent soggy biscuits.Bake in an oven-safe skillet for a rustic presentation.
