Chicken Pot Pie With Biscuits Recipe

I perfected a Homemade Pot Pie With Biscuits that buries pillowy biscuits in a ridiculously saucy, chicken-packed filling you’ll want on repeat.

I am obsessed with Chicken Pie With Biscuits because it hits the messy, saucy spot I keep coming back to. I love the way the tender chicken and gravy soak into the fluffy tops and make everything ridiculous in a good way.

Call it nostalgia, call it taste, I call it dinner that refuses to be boring. I especially like using 2 cups cooked shredded chicken (rotisserie works great) and sealing it under 8 refrigerated biscuit dough pieces (like canned biscuits).

Easy Meals With Biscuits? Yes.

I eat too much and don’t even regret it. I’m shameless.

Worth every bite.

Ingredients

• Shredded chicken: hearty protein, feels like home and so satisfying.
• Olive oil or butter: keeps things from sticking and adds cozy richness.
• Yellow onion: sweet base flavor, makes the filling taste rounded.
• Carrots: tiny pops of sweetness and a little bite.
• Celery: adds light crunch and classic pot pie texture.
• Garlic: wakes everything up, but not overpowering if used lightly.
• Unsalted butter: makes the sauce silky and comforting.
• All purpose flour: thickens the gravy so it’s spoonable, not soupy.
• Chicken broth: salty backbone that ties the filling together.
• Whole milk or half and half: creamy, smooth mouthfeel you’ll love.
• Frozen peas: bright green sweetness, kid-friendly and easy.
• Frozen corn (optional): adds kernels of sweet surprise, fun texturally.
• Dried thyme: subtle herby note that’s familiar and cozy.
• Parsley: freshness, basically the finishing touch for color.
• Salt: brings out flavors, add to taste so it’s not flat.
• Black pepper: gentle bite, keeps it from tasting one-dimensional.
• Worcestershire or soy sauce: deepens savory umami, use sparingly.
• Canned biscuit dough: quick, flaky topper that’s delightfully simple.
• Flour for homemade biscuits: structure for fluffy, tender biscuits.
• Baking powder: gives biscuits a good lift and light texture.
• Salt for biscuits: balances sweetness and rounds flavors.
• Cold butter for biscuits: makes layers, flaky pockets when baked.
• Milk or buttermilk for biscuits: moistness and slight tang if you use buttermilk.
• Egg wash: shiny, golden tops that look irresistible.

Ingredient Quantities

• 2 cups cooked shredded chicken (rotisserie works great)
• 2 tablespoons olive oil or butter
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1/3 cup unsalted butter
• 1/3 cup all purpose flour
• 2 cups low sodium chicken broth
• 1 cup whole milk or half and half
• 1 cup frozen peas
• 1 cup frozen corn (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley or 1 tablespoon fresh, chopped
• 3/4 to 1 teaspoon salt, to taste
• 1/2 teaspoon black pepper, to taste
• 1 teaspoon Worcestershire sauce or soy sauce (optional, for depth)
• 8 refrigerated biscuit dough pieces (like canned biscuits) OR for homemade biscuits:
•    2 cups all purpose flour
•    1 tablespoon baking powder
•    1 teaspoon salt
•    6 tablespoons cold unsalted butter, cubed
•    3/4 cup milk or buttermilk
• 1 egg beaten with 1 tablespoon water for egg wash (optional)

How to Make this

1. Preheat oven to 400°F and heat a large ovenproof skillet over medium heat; add 2 tablespoons olive oil or butter.

2. Cook 1 diced medium yellow onion, 2 diced carrots, and 2 diced celery stalks until softened, about 6 to 8 minutes; stir in 3 minced garlic cloves for 30 seconds until fragrant.

3. Push veggies to the side, melt 1/3 cup unsalted butter in the skillet and sprinkle 1/3 cup all purpose flour over everything; cook, stirring, 1 to 2 minutes to get rid of the raw flour taste — this makes your roux.

4. Slowly whisk in 2 cups low sodium chicken broth and then 1 cup whole milk or half and half, scraping browned bits from the pan; simmer until the sauce thickens, about 3 to 5 minutes.

5. Stir in 2 cups cooked shredded chicken, 1 cup frozen peas and (optional) 1 cup frozen corn; add 1 teaspoon dried thyme, 1 teaspoon dried parsley (or 1 tablespoon fresh), 3/4 to 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Worcestershire sauce or soy sauce if using. Taste and adjust seasoning.

6. If the filling looks too thin, simmer a few more minutes to reduce; if too thick, add a splash more broth or milk. Remove skillet from heat while you prepare the biscuits.

7. For canned biscuits: arrange 8 refrigerated biscuit dough pieces evenly over the filling, gently pressing edges to touch. For homemade biscuits: combine 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt; cut in 6 tablespoons cold cubed butter until pea sized; stir in 3/4 cup milk or buttermilk until just combined, pat and cut into 8 rounds, then place over filling.

8. Brush biscuits with beaten egg plus 1 tablespoon water if you want a glossy top, and sprinkle a pinch of extra salt or chopped parsley if desired.

9. Bake in the preheated oven until the biscuits are golden and the filling is bubbling, about 18 to 25 minutes (check at 18). If the biscuits brown too fast, tent loosely with foil.

10. Let the pot pie rest 5 to 10 minutes before serving so the filling sets; serve hot, and store leftovers covered in the fridge for up to 3 days.

Equipment Needed

1. 10 to 12 inch ovenproof skillet (for cooking the filling and baking the pot pie)
2. Cutting board
3. Chef’s knife
4. Measuring cups and measuring spoons
5. Large mixing bowl (for homemade biscuit dough)
6. Wooden spoon and heatproof silicone spatula (or one of each)
7. Whisk (for the roux and smoothing the sauce)
8. Pastry cutter or two forks (to cut butter into the flour for biscuits)
9. Baking sheet or small plate (to hold biscuits while you finish the filling)
10. Pastry brush or small spoon (for egg wash)

FAQ

Chicken Pot Pie With Biscuits Recipe Substitutions and Variations

• Chicken: swap cooked shredded chicken for rotisserie with shredded turkey, canned diced chicken (drained), or an equal amount of cooked diced tofu for a vegetarian twist.
• Milk or half and half: use equal parts whole milk and plain yogurt, or unsweetened oat milk for dairy free, or light cream for richer filling.
• Frozen peas: replace with fresh green beans cut into small pieces, frozen edamame, or a handful of chopped fresh spinach stirred in at the end.
• Biscuit dough: instead of canned biscuits you can use store bought pie crust cut into rounds, refrigerated crescent roll dough, or make quick drop biscuits from a basic flour, baking powder, butter and milk mix.

Pro Tips

1) Get more flavor from the veggies: cook the onion, carrots and celery a little longer than you think, until they start to brown at the edges. It adds real depth, especially if you’ve got storebought rotisserie chicken. Don’t rush this part.

2) Make the roux right so you dont get lumps: melt the butter, stir in the flour and cook it a minute or two to lose that raw taste, then add the liquid slowly while whisking. If it still lumps, pour some warm liquid into a separate cup, whisk it smooth, then whisk that back in.

3) Texture and seasoning matter: taste the filling before the biscuits go on. If it seems thin simmer it down a few minutes, if too thick add a splash of broth or milk. Adjust salt, pepper and that splash of Worcestershire or soy to make the flavors pop.

4) Biscuit finish and leftovers: for flaky homemade biscuits keep the butter cold and handle the dough as little as possible. If the tops brown too fast, tent with foil. Let the pot pie rest 5 to 10 minutes before serving so it sets, and store leftovers in a covered container in the fridge; reheat gently so the sauce doesnt separate.

Chicken Pot Pie With Biscuits Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I perfected a Homemade Pot Pie With Biscuits that buries pillowy biscuits in a ridiculously saucy, chicken-packed filling you’ll want on repeat.

Pin

Servings

6

servings

Calories

500

kcal

Equipment: 1. 10 to 12 inch ovenproof skillet (for cooking the filling and baking the pot pie)
2. Cutting board
3. Chef’s knife
4. Measuring cups and measuring spoons
5. Large mixing bowl (for homemade biscuit dough)
6. Wooden spoon and heatproof silicone spatula (or one of each)
7. Whisk (for the roux and smoothing the sauce)
8. Pastry cutter or two forks (to cut butter into the flour for biscuits)
9. Baking sheet or small plate (to hold biscuits while you finish the filling)
10. Pastry brush or small spoon (for egg wash)

Ingredients

• 2 cups cooked shredded chicken (rotisserie works great)

• 2 tablespoons olive oil or butter

• 1 medium yellow onion, diced

• 2 medium carrots, peeled and diced

• 2 stalks celery, diced

• 3 cloves garlic, minced

• 1/3 cup unsalted butter

• 1/3 cup all purpose flour

• 2 cups low sodium chicken broth

• 1 cup whole milk or half and half

• 1 cup frozen peas

• 1 cup frozen corn (optional)

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley or 1 tablespoon fresh, chopped

• 3/4 to 1 teaspoon salt, to taste

• 1/2 teaspoon black pepper, to taste

• 1 teaspoon Worcestershire sauce or soy sauce (optional, for depth)

• 8 refrigerated biscuit dough pieces (like canned biscuits) OR for homemade biscuits:

•    2 cups all purpose flour

•    1 tablespoon baking powder

•    1 teaspoon salt

•    6 tablespoons cold unsalted butter, cubed

•    3/4 cup milk or buttermilk

• 1 egg beaten with 1 tablespoon water for egg wash (optional)

Directions

• Preheat oven to 400°F and heat a large ovenproof skillet over medium heat; add 2 tablespoons olive oil or butter.
• Cook 1 diced medium yellow onion, 2 diced carrots, and 2 diced celery stalks until softened, about 6 to 8 minutes; stir in 3 minced garlic cloves for 30 seconds until fragrant.
• Push veggies to the side, melt 1/3 cup unsalted butter in the skillet and sprinkle 1/3 cup all purpose flour over everything; cook, stirring, 1 to 2 minutes to get rid of the raw flour taste — this makes your roux.
• Slowly whisk in 2 cups low sodium chicken broth and then 1 cup whole milk or half and half, scraping browned bits from the pan; simmer until the sauce thickens, about 3 to 5 minutes.
• Stir in 2 cups cooked shredded chicken, 1 cup frozen peas and (optional) 1 cup frozen corn; add 1 teaspoon dried thyme, 1 teaspoon dried parsley (or 1 tablespoon fresh), 3/4 to 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Worcestershire sauce or soy sauce if using. Taste and adjust seasoning.
• If the filling looks too thin, simmer a few more minutes to reduce; if too thick, add a splash more broth or milk. Remove skillet from heat while you prepare the biscuits.
• For canned biscuits: arrange 8 refrigerated biscuit dough pieces evenly over the filling, gently pressing edges to touch. For homemade biscuits: combine 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt; cut in 6 tablespoons cold cubed butter until pea sized; stir in 3/4 cup milk or buttermilk until just combined, pat and cut into 8 rounds, then place over filling.
• Brush biscuits with beaten egg plus 1 tablespoon water if you want a glossy top, and sprinkle a pinch of extra salt or chopped parsley if desired.
• Bake in the preheated oven until the biscuits are golden and the filling is bubbling, about 18 to 25 minutes (check at 18). If the biscuits brown too fast, tent loosely with foil.
• Let the pot pie rest 5 to 10 minutes before serving so the filling sets; serve hot, and store leftovers covered in the fridge for up to 3 days.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 351g
• Total number of serves: 6
• Calories: 500kcal
• Fat: 37.5g
• Saturated Fat: 14.6g
• Trans Fat: 0.3g
• Polyunsaturated: 3.3g
• Monounsaturated: 10g
• Cholesterol: 86mg
• Sodium: 675mg
• Potassium: 460mg
• Carbohydrates: 47.2g
• Fiber: 4.2g
• Sugar: 7.3g
• Protein: 22g
• Vitamin A: 6000IU
• Vitamin C: 7.5mg
• Calcium: 88mg
• Iron: 1.5mg