Chicken Pot Pie with Biscuits
Introduction
There’s nothing quite like the warmth of a homemade chicken pot pie with biscuits—creamy, hearty, and packed with flavor. Whether you’re craving comfort food on a chilly evening or need a crowd-pleasing dish for family dinners, this recipe delivers. The golden, flaky biscuits topping a rich, savory filling make it a timeless favorite.
As someone who’s tested countless variations, I can confidently say this version balances simplicity and taste perfectly. It’s faster than traditional pot pies (thanks to pre-made biscuits) but just as satisfying. Plus, it’s a fantastic way to use leftover chicken or veggies—no waste here!
If you love easy, one-pan meals, you’ll appreciate how this chicken pot pie with biscuits comes together. For more hearty dinner ideas, check out our cheesy baked burrito rice, another family favorite that’s equally simple and delicious.
Ready to dive in? Let’s get cooking!
Table of Contents
Ingredients List
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1/2 cup diced onion
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 1 can (16 oz) refrigerated biscuit dough
Timing
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Serves: 6
Step-by-Step Instructions
Making a delicious chicken pot pie with biscuits is easier than you think. Follow these simple steps for a comforting meal everyone will love.
1. Prep the Filling
In a large skillet, melt butter over medium heat. Add diced onions, carrots, and celery, sautéing until softened (about 5 minutes). Stir in minced garlic for 30 seconds until fragrant.
2. Cook the Chicken
Add cubed chicken breast to the skillet. Cook until no longer pink (6–8 minutes). Sprinkle flour over the mixture, stirring to coat evenly. Gradually pour in chicken broth and milk, stirring constantly to avoid lumps.
3. Simmer & Thicken
Bring the mixture to a gentle boil, then reduce heat. Let it simmer until thickened (about 5 minutes). Stir in frozen peas, salt, pepper, and thyme. Remove from heat.
4. Assemble the Pie
Transfer the filling to a greased baking dish. Top with refrigerated biscuit dough, spacing them evenly. Brush biscuits with melted butter for a golden finish.
5. Bake to Perfection
Bake at 375°F (190°C) for 20–25 minutes, or until biscuits are golden and filling is bubbly. Let cool for 5 minutes before serving.
Nutritional Information
A serving of this chicken pot pie with biscuits provides a balanced mix of protein, carbs, and healthy fats. Here’s the breakdown per serving (based on 6 servings):
- Calories: 420 kcal
- Protein: 22g
- Carbohydrates: 38g
- Fiber: 3g
- Sugar: 6g
- Fat: 20g (saturated: 8g)
For a lighter twist, try substituting whole-wheat biscuits or adding extra veggies like spinach or mushrooms. Pair it with a fresh salad for a complete meal—check out our gumbo recipe for more hearty inspiration. Research from The Stay at Home Chef highlights how slow-cooked flavors enhance comfort dishes, while Julie’s Cuban black beans offer another protein-rich side option.
Healthier Alternatives for the Recipe
Craving a lighter version of this classic chicken pot pie with biscuits? Try swapping heavy cream for low-fat milk or coconut milk for a dairy-free twist. You can also use whole wheat or almond flour biscuits to boost fiber content. For a protein-packed variation, add lentils or chickpeas alongside the chicken—this trick works wonders in our vegetarian enchiladas recipe too!
Looking to cut carbs? Skip the biscuit topping entirely and opt for a cauliflower mash crust instead—it’s just as comforting. If sodium is a concern, use low-sodium broth and fresh herbs like thyme or rosemary for flavor. For more inspiration on balancing indulgence and nutrition, check out these slow-cooker beef short ribs, which use leaner cuts without sacrificing taste.
Serving Suggestions
Pair your chicken pot pie with biscuits with crisp greens like a kale Caesar or a tangy apple-walnut salad to cut through the richness. For a heartier spread, serve alongside roasted root vegetables or garlic mashed potatoes—our Amish hamburger bake fans love this combo too!
Want to keep it light? A chilled cucumber-dill yogurt salad works beautifully. For drinks, try sparkling lemonade or a dry white wine like Chardonnay. Dessert lovers might enjoy these pumpkin apple bread slices or a scoop of vanilla bean ice cream. Pro tip: Leftovers (if any!) make a fantastic filling for next-day breakfast crepes—just like in this vanilla bean whipped cream crepe recipe.
Common Mistakes to Avoid
Making chicken pot pie with biscuits seems simple, but small errors can ruin the dish. Avoid these common pitfalls:
Overcooking the Biscuits
Biscuits turn dry if baked too long. Check them 5 minutes before the recommended time—they should be golden, not dark brown. For fluffier results, try our cheesy baked burrito rice technique of covering with foil midway.
Soggy Bottoms
Pre-bake the bottom crust for 10 minutes if using a pie shell. For extra crispness, brush it with egg wash like in this braised short ribs recipe.
Underseasoned Filling
Chicken pot pie needs bold flavors. Taste the filling before baking and adjust salt, herbs, or a splash of lemon juice. For inspiration, see how Cuban black beans balance spices.
Storing Tips for the Recipe
Keep your chicken pot pie with biscuits fresh and safe with these storage hacks:
Refrigeration
Cool completely before covering. Store in an airtight container for up to 3 days. Reheat slices in a 350°F oven to revive crispness—similar to our hamburger casserole method.
Freezing
Wrap unbaked pies tightly in plastic and foil. Freeze for up to 2 months. Bake from frozen, adding 15-20 extra minutes. For freezer-friendly dough tips, check pumpkin cream cheese cookies storage guide.
Reviving Leftovers
Sprinkle biscuits with water and microwave for 10 seconds before oven reheating. Pair with a fresh salad like our vegetarian enchiladas side suggestions.
Conclusion
This chicken pot pie with biscuits recipe is the ultimate comfort food, blending creamy filling with flaky, buttery biscuits. Whether you’re cooking for a cozy family dinner or meal prepping for the week, it’s a crowd-pleaser every time. For more hearty dishes, try our authentic gumbo recipe or explore our easy hamburger casserole for another simple yet satisfying meal.
FAQs
Can I use store-bought biscuits?
Yes! Store-bought biscuits work well if you’re short on time. Just ensure they’re fully baked before serving.
How do I prevent a soggy bottom crust?
Pre-bake the biscuit layer for 5 minutes before adding the filling, or thicken your sauce with a bit of cornstarch.
Can I make this recipe ahead?
Absolutely. Assemble the pie (without baking) and refrigerate for up to 24 hours. Bake when ready to serve.
What’s the best way to reheat leftovers?
Reheat in the oven at 350°F (175°C) for 15–20 minutes to maintain crispiness. Avoid microwaving, as it softens the biscuits.
Can I freeze chicken pot pie with biscuits?
Yes, but freeze before baking. Wrap tightly and bake from frozen, adding 10–15 extra minutes to the cooking time.
