Chicken Pot Pie with Biscuits: A Comforting Classic Made Easy

There’s something magical about sitting down to a warm, hearty plate of chicken pot pie. It’s a dish that feels like a hug in food form—creamy, savory filling paired with golden, fluffy biscuits. Whether you’re cooking for a family dinner, a casual gathering, or simply craving comfort food on a chilly evening, this Chicken Pot Pie with Biscuits recipe is bound to become a favorite in your kitchen.

Unlike traditional pot pie recipes that use a pie crust, this version features buttery, tender biscuits on top. The biscuits soak up the rich, creamy chicken filling while still keeping a crisp, golden top. It’s quicker, easier, and just as satisfying—perfect for busy nights when you want homemade comfort without spending hours in the kitchen.

Why You’ll Love This Recipe

• Easy and approachable: No need for rolling pie dough; the biscuits keep it simple.
• Comforting flavors: Creamy sauce, tender chicken, and fresh vegetables come together beautifully.
• Versatile: Swap in leftover chicken or turkey, or use different veggies based on what you have.
• Family-friendly: It’s hearty enough to satisfy everyone at the table.

Ingredients You’ll Need

For the filling:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 1 cup frozen peas
• 2 celery stalks, diced
• 1/3 cup all-purpose flour
• 3 cups chicken broth
• 1 cup milk or half-and-half
• 3 cups cooked chicken, shredded or cubed
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika
• Salt and pepper, to taste

For the biscuits:

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

Step-by-Step Instructions

Step 1: Prepare the filling

1. In a large skillet or Dutch oven, melt the butter with olive oil over medium heat.
2. Add onion, carrots, and celery. Cook for about 6–7 minutes until softened.
3. Stir in garlic and cook for another minute until fragrant.
4. Sprinkle flour over the vegetables, stirring well to coat. This creates the base for your creamy sauce.
5. Slowly whisk in the chicken broth, then the milk, ensuring no lumps form.
6. Cook for 5–6 minutes, stirring constantly, until the sauce thickens into a silky gravy.
7. Add shredded chicken, peas, thyme, parsley, paprika, salt, and pepper. Mix well.
8. Reduce heat to low and simmer while you prepare the biscuits.

Step 2: Make the biscuits

1. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
2. Add cold butter cubes, cutting them into the flour with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
3. Pour in buttermilk and gently stir until just combined. Avoid overmixing for fluffy biscuits.
4. Turn dough onto a floured surface and lightly knead it a few times.
5. Pat it into a 1-inch thick layer and cut out biscuits using a round cutter.

Step 3: Assemble and bake

1. Preheat oven to 400°F (200°C).
2. Transfer the chicken filling into a large casserole dish or oven-safe skillet.
3. Arrange biscuits evenly on top of the filling.
4. Brush biscuit tops with a little extra buttermilk for a golden finish.
5. Bake for 20–25 minutes, or until biscuits are puffed and golden brown.
6. Let rest for 5 minutes before serving.

Tips for the Best Chicken Pot Pie with Biscuits

• Use leftover chicken: Rotisserie chicken works beautifully, saving time without sacrificing flavor.
• Make ahead: Prepare the filling up to 2 days in advance, store in the fridge, and bake with fresh biscuits when ready.
• Customize veggies: Swap peas for green beans, add corn, or include mushrooms for extra heartiness.
• Keep butter cold: For light, flaky biscuits, cold butter is key.
• Family-size or individual portions: Bake in a large dish for family style or spoon filling into ramekins and top with a biscuit for single-serving pot pies.

Serving Suggestions

• Pair with a fresh green salad for balance.
• Serve alongside roasted vegetables for extra nutrition.
• Enjoy with a warm cup of herbal tea or freshly squeezed juice for a cozy meal.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: The filling can be frozen for up to 2 months. Thaw overnight and top with fresh biscuits before baking.
• Reheating: Warm in the oven at 350°F (175°C) until hot. Avoid microwaving the biscuits as they can become soggy.

Why This Dish is a Classic

Chicken pot pie has deep roots in comfort cooking traditions across many cultures. While its original form was made with pie crust, this biscuit-topped version modernizes the recipe, making it faster and just as delicious. The creamy, flavorful filling paired with buttery biscuits creates a dish that feels indulgent yet wholesome—a true family-pleaser.

This meal also represents the essence of home cooking: simple ingredients, prepared with love, transforming into something extraordinary. Each bite offers a perfect balance of textures—the creaminess of the sauce, the tenderness of the chicken, the sweetness of the vegetables, and the flaky crunch of the biscuits.

Final Thoughts

If you’re searching for the ultimate comfort food, this Chicken Pot Pie with Biscuits is it. It’s hearty, flavorful, and so satisfying, with the perfect combination of creamy filling and golden biscuits. Best of all, it’s versatile—you can make it with what you have on hand and still achieve a delicious, homemade result.

So, the next time you’re craving something warm and cozy, gather your ingredients, preheat your oven, and bake up this timeless classic. It’s sure to become a recipe you return to again and again.