I’m excited to share my Easy Chicken Pot Pie, with juicy chicken and flavorful vegetables wrapped in a creamy sauce and topped with tender biscuits for a fast, budget-friendly weeknight meal.
I always get a little excited about this Easy Chicken Pot Pie With Biscuits, because it feels like a small kitchen trick that fools everyone. Juicy cooked chicken hides among tender vegetables and the whole thing gets topped with flaky refrigerated biscuit dough, then it turns out golden and kind of irresistible.
It’s like a Biscuit Chicken Pot Pie reboot, but without the fuss, and honestly it’s the sort of thing people assume is from some I Heart Recipes post, not my tiny weeknight effort. I promise it’s simple, oddly satisfying, and makes dinner feel like less work than it should.
Ingredients
- Chicken: Lean, high in protein and iron, makes the filling hearty and satisfying.
- Butter: Adds rich mouthfeel and flavor, it’s mainly fat so use moderate amounts for balance.
- Onion: Brings savory sweetness when cooked, it gives fiber and depth to the sauce.
- Carrots: Sweet, crunchy, add beta carotene and fiber, brighten both flavor and color.
- Flour: Thickens the gravy, adds carbs, helps the filling stick to the ingredients.
- Milk: Gives creaminess and calcium, lightens the sauce.
- Frozen peas and carrots: Quick, add vitamins and fiber, peas bring a sweet pop.
- Biscuit dough: Store bought shortcut, carbs and butter make a flaky comforting top.
Ingredient Quantities
- 1 lb boneless skinless chicken breasts or thighs, cooked and chopped (about 2 cups)
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 clove garlic, minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp dried thyme
- 1 cup frozen peas and carrots
- 8-count refrigerated biscuit dough (store-bought)
How to Make this
1. Preheat oven to 400°F and lightly grease a 9 inch pie dish or a 2 quart baking dish, put a rack in the middle of the oven.
2. Melt 4 tbsp unsalted butter in a large skillet over medium heat, add 1 medium chopped yellow onion, 2 diced carrots and 2 diced celery stalks and cook until softened about 6 to 8 minutes, stirring now and then; add 1 minced garlic clove for the last 30 seconds.
3. Sprinkle 1/3 cup all purpose flour over the vegetables and stir constantly for about 1 minute to cook the raw flour, it should form a paste and smell nutty, dont let it burn.
4. Slowly whisk in 2 cups low sodium chicken broth and 1 cup whole milk until smooth, then bring to a gentle simmer and cook until slightly thickened about 3 to 5 minutes.
5. Stir in 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp dried thyme, then add about 1 cup frozen peas and carrots and 1 lb cooked chopped chicken (about 2 cups); heat until everything is hot and the sauce coats a spoon, taste and adjust seasoning, its ok to simmer a bit longer if it seems thin.
6. Pour the filling into the prepared baking dish and spread evenly, scrape every last bit from the pan because thats flavor.
7. Top with the 8 refrigerated biscuits from the package arranging them so they cover the filling; you can place them whole or split and flatten slightly so they touch for more crust, if there is any melted butter left in the skillet spoon a little over the biscuits for extra browning.
8. Bake until the biscuits are golden and the filling is bubbling about 18 to 22 minutes, if the tops brown too fast tent loosely with foil for the last few minutes.
9. Let the pot pie rest for 5 minutes before serving so the filling sets a bit, this makes it easier to scoop and not spill everywhere.
10. Quick hacks: use rotisserie chicken or leftover roast to save time, break up biscuits a bit so they bake through faster, and if the sauce thickens too much stir in a splash more milk while reheating.
Equipment Needed
1. Oven with a rack set in the middle
2. 9 inch pie dish or 2 quart baking dish, lightly greased
3. Large skillet or saute pan (nonstick or cast iron works best)
4. Wooden spoon or heatproof spatula for stirring
5. Whisk for blending the flour, broth and milk
6. Measuring cups and spoons (tbsp, tsp, 1/3 cup, 1 cup)
7. Chef’s knife and cutting board for chopping onion, carrots and celery
8. Rubber spatula or spoon to scrape the pan and spread the filling evenly
9. Oven mitts and a timer, youll want both for safety and perfect bake time
FAQ
Easy Chicken Pot Pie With Biscuits Recipe Substitutions and Variations
- Chicken: swap the cooked chopped chicken for shredded rotisserie chicken, leftover roasted turkey or canned chicken (drained). Rotisserie adds extra flavor, canned is just faster.
- Unsalted butter: use olive oil or melted coconut oil, or regular salted butter but cut back on the salt you add.
- All purpose flour: replace with 2 to 3 tablespoons cornstarch whisked into cold milk or broth to thicken, or use a 1 to 1 gluten free all purpose flour blend if you need gluten free.
- Biscuit dough: use store bought pie crust, puff pastry, or make quick drop biscuits from a simple biscuit batter for a rustic top.
Pro Tips
– Cook the flour with the butter long enough so it loses that raw flour taste, then add the liquid slowly while whisking. If you get lumps, keep whisking over low heat or pour the sauce through a fine mesh and put it back on the stove to finish thickening. If it gets too thick, a splash of milk loosens it up.
– Sweat the onions, carrots and celery until some of their liquid has evaporated or roast them briefly first. Less water in the veg means a thicker filling and less chance of a soggy bottom.
– Don’t overwork the cooked chicken. Shred or chop it and fold it in at the end just to heat through so it stays juicy. If youre using rotisserie, remove big chunks of skin or dark gelatinous bits that can make the filling greasy.
– For better biscuit browning and bake-through, slightly flatten or split the biscuits so they touch, brush them with melted butter, and keep an eye the last 5 minutes. If the tops darken too fast, loosely tent with foil and finish until the filling is bubbling.
Easy Chicken Pot Pie With Biscuits Recipe
I’m excited to share my Easy Chicken Pot Pie, with juicy chicken and flavorful vegetables wrapped in a creamy sauce and topped with tender biscuits for a fast, budget-friendly weeknight meal.
8
servings
438
kcal
Equipment: 1. Oven with a rack set in the middle
2. 9 inch pie dish or 2 quart baking dish, lightly greased
3. Large skillet or saute pan (nonstick or cast iron works best)
4. Wooden spoon or heatproof spatula for stirring
5. Whisk for blending the flour, broth and milk
6. Measuring cups and spoons (tbsp, tsp, 1/3 cup, 1 cup)
7. Chef’s knife and cutting board for chopping onion, carrots and celery
8. Rubber spatula or spoon to scrape the pan and spread the filling evenly
9. Oven mitts and a timer, youll want both for safety and perfect bake time
Ingredients
-
1 lb boneless skinless chicken breasts or thighs, cooked and chopped (about 2 cups)
-
4 tbsp unsalted butter
-
1 medium yellow onion, finely chopped
-
2 medium carrots, peeled and diced
-
2 celery stalks, diced
-
1 clove garlic, minced
-
1/3 cup all-purpose flour
-
2 cups low-sodium chicken broth
-
1 cup whole milk
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
1 tsp dried thyme
-
1 cup frozen peas and carrots
-
8-count refrigerated biscuit dough (store-bought)
Directions
- Preheat oven to 400°F and lightly grease a 9 inch pie dish or a 2 quart baking dish, put a rack in the middle of the oven.
- Melt 4 tbsp unsalted butter in a large skillet over medium heat, add 1 medium chopped yellow onion, 2 diced carrots and 2 diced celery stalks and cook until softened about 6 to 8 minutes, stirring now and then; add 1 minced garlic clove for the last 30 seconds.
- Sprinkle 1/3 cup all purpose flour over the vegetables and stir constantly for about 1 minute to cook the raw flour, it should form a paste and smell nutty, dont let it burn.
- Slowly whisk in 2 cups low sodium chicken broth and 1 cup whole milk until smooth, then bring to a gentle simmer and cook until slightly thickened about 3 to 5 minutes.
- Stir in 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp dried thyme, then add about 1 cup frozen peas and carrots and 1 lb cooked chopped chicken (about 2 cups); heat until everything is hot and the sauce coats a spoon, taste and adjust seasoning, its ok to simmer a bit longer if it seems thin.
- Pour the filling into the prepared baking dish and spread evenly, scrape every last bit from the pan because thats flavor.
- Top with the 8 refrigerated biscuits from the package arranging them so they cover the filling; you can place them whole or split and flatten slightly so they touch for more crust, if there is any melted butter left in the skillet spoon a little over the biscuits for extra browning.
- Bake until the biscuits are golden and the filling is bubbling about 18 to 22 minutes, if the tops brown too fast tent loosely with foil for the last few minutes.
- Let the pot pie rest for 5 minutes before serving so the filling sets a bit, this makes it easier to scoop and not spill everywhere.
- Quick hacks: use rotisserie chicken or leftover roast to save time, break up biscuits a bit so they bake through faster, and if the sauce thickens too much stir in a splash more milk while reheating.
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: 273g
- Total number of serves: 8
- Calories: 438kcal
- Fat: 25g
- Saturated Fat: 10.4g
- Trans Fat: 0.25g
- Polyunsaturated: 2.5g
- Monounsaturated: 7.5g
- Cholesterol: 88mg
- Sodium: 562mg
- Potassium: 390mg
- Carbohydrates: 40.8g
- Fiber: 3g
- Sugar: 5.4g
- Protein: 24.3g
- Vitamin A: 1500IU
- Vitamin C: 2.5mg
- Calcium: 65mg
- Iron: 0.94mg