Chicken Pot Pie with Biscuits

There’s nothing like a steaming plate of chicken pot pie with biscuits to make you feel right at home. I remember chilly fall evenings when I’d come in from playing outside, and the kitchen would be filled with the warm, savory aroma of my mom’s pot pie. The biscuits, golden and flaky, were always my favorite part—crumbling into the creamy, veggie-packed filling with every bite. It was pure comfort, and I’d beg for seconds. Now, as an adult, I’ve put my own spin on this classic, keeping it simple but oh-so-delicious.

This recipe is my go-to when I want to cozy up or impress without spending hours in the kitchen. Swapping the traditional pie crust for biscuits makes it quicker, and honestly, I think it’s even tastier. Whether you’re cooking for family, friends, or just craving a nostalgic meal, this dish hits all the right spots. I’ve added a few tricks to make it foolproof, so let’s get started on this heartwarming chicken pot pie with biscuits that’s bound to become your new favorite!

Ingredients

For the Filling:

• 2 cups cooked chicken, shredded or diced
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup whole milk
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1/2 teaspoon rosemary
• Salt and black pepper, to taste

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup buttermilk
• 1 tablespoon melted butter (for brushing)

Step-by-Step Instructions

1. Preheat the oven. Set it to 400°F (200°C). Grab a 9×13-inch baking dish or a large oven-safe skillet.
2. Cook the veggies. Melt 2 tablespoons butter in a large skillet over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened. Toss in garlic and cook for another minute.
3. Make the roux. Sprinkle flour over the veggies and stir for 1-2 minutes. This helps thicken the filling.
4. Add liquids. Slowly pour in chicken broth and milk, stirring constantly to avoid lumps. Let it simmer for 3-4 minutes until it thickens.
5. Season and combine. Stir in chicken, peas, thyme, rosemary, salt, and pepper. Taste and adjust seasoning. Pour the mixture into your baking dish.
6. Make the biscuit dough. In a large bowl, whisk flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry cutter or your fingers until it looks like coarse crumbs. Stir in buttermilk until just combined.
7. Shape biscuits. Turn dough onto a floured surface and pat it into a 1-inch thick rectangle. Cut into 8-10 rounds or squares.
8. Assemble and bake. Place biscuits on top of the filling. Brush with melted butter. Bake for 20-25 minutes until biscuits are golden and filling is bubbly.
9. Cool and serve. Let it sit for 5 minutes before serving. Dig in!

Pro Cooking Tips

• Keep butter cold. Chill it before using to get those flaky biscuit layers.
• Don’t overwork the dough. Mix just enough to keep biscuits tender.
• Use rotisserie chicken. It saves time and boosts flavor.
• Check filling consistency. If it’s too thin, simmer longer before adding biscuits.
• Fresh herbs elevate. A pinch of parsley or dill adds a bright touch.

Variations

• Cheesy biscuits: Add 1/2 cup shredded cheddar to the biscuit dough.
• Veggie twist: Swap peas for mushrooms, corn, or green beans.
• Spicy flair: Mix in a dash of cayenne or hot sauce.
• Herb boost: Stir fresh chives or basil into the biscuits.
• Gluten-free option: Use a 1:1 gluten-free flour blend.

Storage Suggestions

• Fridge: Keep leftovers in an airtight container for up to 3 days. Reheat at 350°F for 10-15 minutes.
• Freezer: Freeze unbaked filling and biscuits separately for up to 2 months. Thaw overnight, then assemble and bake.
• Reheating hack: Cover with foil to keep biscuits from drying out.

How to Serve

Dish up this chicken pot pie with biscuits hot from the oven for ultimate comfort. Pair it with a crisp green salad or roasted asparagus to lighten things up. A chilled glass of white wine or sparkling apple cider rounds out the meal. For dessert, go for a simple apple crisp or vanilla ice cream to keep the cozy vibes going.

Nutrition Facts (Per Serving, Approx. 8 Servings)

• Calories: 420 kcal
• Protein: 18g
• Fat: 22g
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 5g
• Sodium: 680mg

Note: Values are approximate and may vary.

FAQs

Can I use canned biscuits?
You bet! Pop a can of refrigerated biscuits on top and bake as directed. Super easy.

Can I prep this ahead?
Yes! Make the filling up to 24 hours in advance and refrigerate. Add fresh biscuits before baking.

Is it kid-friendly?
Totally. The creamy filling and soft biscuits are a hit with little ones. Skip herbs for picky eaters.

Can I use skim milk?
Sure, but whole milk gives a richer sauce. Skim might make it a bit watery.

No buttermilk?
No problem. Mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.

Conclusion

This chicken pot pie with biscuits is like a warm blanket on a cold day—pure comfort in every bite. I love how it brings back memories of family dinners while being easy enough for a busy weeknight. You can tweak it to your taste, whether that’s adding a spicy kick or tossing in extra veggies. It’s a dish that works for any occasion, from casual dinners to holiday gatherings. I hope you’ll give this recipe a try and make it your own. Trust me, once you scoop into those fluffy biscuits and creamy filling, you’ll be hooked. Happy cooking, and enjoy every cozy moment!