Name: Chicken Pot Pie with Biscuits Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast, diced; 2 cups frozen mixed vegetables (peas, carrots, corn, green beans); 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 ½ cups chicken broth; ½ cup whole milk; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon dried thyme; ½ teaspoon garlic powder; 1 package refrigerated biscuit dough (8 biscuits); 1 tablespoon fresh parsley, chopped (optional)

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If you’re looking for cozy, crowd-pleasing comfort food that’s both simple to make and irresistibly delicious, Chicken Pot Pie with Biscuits is your new favorite recipe. Bursting with tender chunks of chicken, colorful mixed veggies, and a rich, creamy sauce, all tucked beneath fluffy, golden biscuits, this dish checks every box for a satisfying weeknight meal. Even better, it comes together in just over half an hour and uses pantry-friendly ingredients, making it a perfect go-to for family dinners or a comforting get-together with friends.

Chicken Pot Pie with Biscuits Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chicken Pot Pie with Biscuits is that it relies on straightforward, familiar ingredients, yet every single one plays a pivotal role in creating that iconic flavor and texture. Gather these essentials for a dinner that feels special, no matter how busy your day’s been.

Cooked chicken breast (2 cups, diced): The hearty star of the dish, giving you that satisfying protein and classic pot pie taste.
Frozen mixed vegetables (2 cups): Peas, carrots, corn, and green beans make it bright, colorful, and packed with nutrients, no chopping required!
Butter (2 tablespoons): Adds richness and helps build the luscious roux base for your filling.
All-purpose flour (2 tablespoons): This thickens the sauce beautifully, creating that classic creamy texture inside the pie.
Chicken broth (1 ½ cups): Infuses the filling with a deep, savory backbone that ties all the flavors together.
Whole milk (½ cup): Makes the sauce extra creamy and comforting; you can substitute heavy cream for even more indulgence.
Salt (1 teaspoon): Essential for balancing and enhancing all the flavors.
Black pepper (½ teaspoon): Adds a gentle heat and peppy finish to each bite.
Dried thyme (½ teaspoon): Lends that signature herby aroma that makes pot pie so craveable.
Garlic powder (½ teaspoon): Rounds out the flavor profile with a subtle, savory depth.
Refrigerated biscuit dough (1 package, 8 biscuits): Transforms the casserole into pure comfort food with minimal effort—no need to make biscuits from scratch!
Fresh parsley, chopped (1 tablespoon, optional): A sprinkle of fresh herbs at the end adds color and a burst of freshness.

How to Make Chicken Pot Pie with Biscuits

Step 1: Prepare the Sauce Base

Start by preheating your oven to 400°F (200°C)—this way it’ll be ready once your filling is done. Melt the butter in a large skillet over medium heat. Sprinkle in the flour and whisk for a minute or two. You’re creating a roux, which is just a quick cook of flour and fat that thickens your sauce and prevents any floury taste.

Step 2: Whisk in Liquids

Gradually add the chicken broth, whisking constantly to keep the mixture smooth. Once it’s all in, slowly pour in the milk. Keep whisking for another few minutes, until your sauce is thick enough to coat the back of a spoon. This is when that irresistible creamy texture starts to shine!

Step 3: Season the Filling

Stir in the salt, black pepper, dried thyme, and garlic powder. Taste the sauce—this is the perfect opportunity to adjust the seasonings to your liking. The mix of thyme and garlic will give your filling that unmistakable pot pie aroma.

Step 4: Add Chicken and Veggies

Fold in the diced cooked chicken and frozen mixed vegetables. Toss everything together so the sauce completely envelops all those vibrant veggies and hearty chunks of chicken. If you’re using rotisserie chicken, this part comes together in a snap!

Step 5: Assemble the Pie

Lightly grease a 9×13-inch baking dish and pour in your creamy chicken and veggie mixture. Spread it into an even layer with a spatula. Arrange the raw biscuits on top, spacing them evenly so they have room to puff up and get golden.

Step 6: Bake to Golden Perfection

Slide the dish into your preheated oven and bake for 15–18 minutes. You’ll know it’s ready when the biscuits are golden brown and cooked through, and the filling bubbles up around their edges. Let your Chicken Pot Pie with Biscuits rest for at least five minutes before serving—this lets the filling set for perfectly scoopable servings.

How to Serve Chicken Pot Pie with Biscuits

Garnishes

A generous sprinkle of freshly chopped parsley is classic for Chicken Pot Pie with Biscuits, giving each plate a bright, fresh, and just-from-the-garden pop of color. You can also add a pinch of cracked black pepper or even a few chives if you want a little oniony bite.

Side Dishes

This dish is hearty enough to stand on its own, but if you’re feeling festive or hungry, serve it alongside a crisp green salad or tangy coleslaw to balance the richness. Roasted seasonal veggies or a simple fruit salad are also lovely, especially for potluck dinners or family gatherings.

Creative Ways to Present

For a wow-worthy touch, try baking Chicken Pot Pie with Biscuits in individual ramekins or oven-safe mugs for single servings—kids especially love their own mini pie! Or, prepare it in a cast-iron skillet for rustic table appeal. Top with different shaped biscuits (stars or hearts, anyone?) to spark extra smiles at the table.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Chicken Pot Pie with Biscuits to a tightly sealed container or cover your baking dish with foil. It will keep beautifully in the refrigerator for up to three days, making for easy lunches or dinner repeats.

Freezing

Chicken Pot Pie with Biscuits is an excellent candidate for freezing! If you want to prep ahead, assemble the dish but don’t bake it—cover tightly and freeze for up to two months. When ready to enjoy, thaw overnight in the fridge and bake as directed. Already-baked leftovers can also be frozen, though the biscuits may soften a bit after thawing.

Reheating

To reheat, place the pot pie (baking dish or individual portions) in a 350°F oven until warmed through and bubbly, about 20 minutes. Add a piece of foil loosely over the biscuits if they’re getting too dark. You can also microwave leftovers for a quick meal, but the oven preserves the biscuit’s texture best.

FAQs

Can I use rotisserie chicken for Chicken Pot Pie with Biscuits?

Absolutely! Rotisserie chicken saves time and adds even more depth of flavor. Just dice or shred about two cups and stir it right into the filling.

Is it possible to use homemade biscuit dough instead of refrigerated?

Yes, feel free to top your filling with your favorite homemade biscuit recipe. You’ll need roughly eight biscuits’ worth. Just keep an eye on baking time, as homemade biscuits may need a few extra minutes.

What if I only have fresh vegetables?

You can definitely use fresh veggies—just steam them lightly first to help them cook evenly in the pie. Mix and match whatever’s in season or on hand for a bit of variety.

How do I know the biscuits are fully cooked?

The tops should be golden and the bottoms cooked through (not doughy). If you’re unsure, gently lift a biscuit and check for fluffy layers; return to the oven for a few minutes if necessary.

Could I make Chicken Pot Pie with Biscuits dairy-free?

Absolutely! Use plant-based butter and milk substitutes in the filling, and opt for dairy-free biscuit dough or make your own using non-dairy milk and margarine. The results are just as warming and delicious.

Final Thoughts

There’s a reason Chicken Pot Pie with Biscuits is a classic: it’s the kind of dish that wraps you in a big, warm hug with every bite. Whether you’re feeding family, friends, or just yourself, you’re in for a treat—comfort food doesn’t get any cozier or more satisfying than this. Dive in and enjoy every golden, creamy spoonful!

Chicken Pot Pie with Biscuits Recipe

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4.8 from 8 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the comforting flavors of this Chicken Pot Pie with Biscuits recipe. Tender chicken and mixed vegetables in a creamy sauce, topped with golden biscuits, create the perfect hearty dish for any occasion.

Ingredients

Scale

For the Filling:

2 cups cooked chicken breast, diced
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups chicken broth
½ cup whole milk
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon garlic powder

For the Topping:

1 package refrigerated biscuit dough (8 biscuits)
1 tablespoon fresh parsley, chopped (optional)

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Instructions

Preheat the Oven: Preheat oven to 400°F (200°C).
Prepare the Filling: In a skillet, melt butter, add flour, whisk to make roux. Slowly add broth and milk, whisk until thickened. Stir in salt, pepper, thyme, and garlic powder. Add chicken and vegetables, mix well.
Assemble and Bake: Transfer mixture to a baking dish. Arrange biscuits on top. Bake for 15–18 minutes until golden. Rest for 5 minutes before serving. Garnish with parsley.