Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits is a go-to meal whenever I want to bring some cozy comfort to the dinner table. It takes all the hearty, creamy flavors of traditional chicken pot pie and tops them with golden fluffy biscuits for the ultimate family-friendly casserole. Whether you use homemade, refrigerated, or even Cheddar Bay biscuits, this dish turns out inviting and satisfying every time.

Every time I make this pot pie, my family crowds around the kitchen and sneaks biscuit toppings before it even makes it to the table. Leftovers are rare in my house because everyone insists on second helpings.

Ingredients

• Boneless skinless chicken breasts: bring plenty of lean protein and flavor Choose lightly marbled chicken for juiciest results
• Salt and pepper: enhance every flavor in the filling Use freshly ground black pepper for a subtle bite
• Chicken broth: creates the liquid base with savory depth Go for low sodium and quality brands for best taste
• Butter: gives the sauce and biscuits richness and a silky mouthfeel European-style butter amps up the flavor even more
• Onions, celery and carrots: build classic pot pie aroma Finely dice for even cooking and sweet results
• Garlic: for background aroma and extra flavor Fresh cloves always beat jarred
• Onion powder, thyme and rosemary: supply classic herby notes Dried herbs work well but if you have fresh use double the amount
• Ground sage: adds a subtle earthy warmth A little goes a long way
• Flour: thickens the cream sauce All-purpose flour works great
• Half and half: delivers the creamy consistency but you can sub whole milk for slightly lighter results
• Chicken bouillon cube: intensifies chicken flavor I like low sodium for more control over saltiness
• Low sodium soy sauce: deepens umami without overpowering Can use Worcestershire if preferred
• Frozen peas: add a pop of sweetness and color Look for petite peas for tenderness
• Biscuits: form the golden crowning glory Homemade buttermilk biscuits make the dish exceptional but feel free to use refrigerated or biscuit mix for speed

Step-by-Step Instructions

Prepare the Biscuits:

Mix up biscuit dough using your favorite recipe or a biscuit mix Form dough into biscuits and place on a plate Store these in the refrigerator while preparing the filling This keeps the butter in the dough cold which helps the biscuits become extra fluffy in the oven

Poach the Chicken:

Lay seasoned chicken breasts flat in a saucepan then pour in chicken broth so they are barely covered Crack the lid and bring it to a gentle simmer Cook over low heat for about 15 minutes until just cooked through Avoid letting the pot boil rapidly This method helps the chicken stay tender and gives the broth a delicious homemade taste

Shred Chicken and Reserve Broth:

Remove cooked chicken to a plate and shred with two forks Set aside and carefully save all the poaching liquid for your sauce This liquid will be your main flavor booster

Sauté the Vegetables:

Melt butter in a wide skillet over medium heat Add finely chopped onions celery and carrots Cook slowly for about five or six minutes Stir frequently and let the vegetables get soft and slightly golden This step releases sweetness and builds the flavor base

Add Garlic and Seasonings:

Sprinkle minced garlic onion powder dried thyme rosemary and sage over the veg mixture Toss everything together and let cook for another minute on low heat The spices will release their fragrance and begin to flavor the butter and veg

Make the Roux:

Sprinkle in flour while stirring constantly Let the mixture cook for about two minutes until the raw flour smell is gone and the mix darkens slightly This step makes the base thick and creamy later on

Add Liquids Gradually:

Pour about two thirds of the reserved chicken broth into the skillet in slow small additions Stir each time to prevent lumps Repeat with the half and half pouring a little at a time and stirring to form a smooth creamy base

Boost Flavor and Add Chicken:

Crumble in the bouillon cube and add soy sauce Toss in the shredded chicken and stir so every piece gets a coating of sauce Taste the mixture and adjust salt levels as needed

Adjust Thickness and Add Peas:

If you want a thicker filling heat until bubbly and let it simmer If you want it slightly thinner add a splash more broth At the end fold in frozen peas and stir until warmed through

Assemble and Bake:

If your skillet is oven safe just drop the chilled biscuits right onto the surface of the filling If not transfer the mixture to a greased baking dish Top evenly with biscuits Slide into the oven and bake according to your biscuit recipe or until biscuits are deep golden and cooked through

Finish and Serve:

Brush the biscuit tops with melted butter for shine and added richness Bake a few extra minutes if you love a super crisp golden top Serve hot and enjoy that creamy saucy filling with biscuit in every bite

Save

I always use fresh thyme and rosemary from my little kitchen herb pot The aroma reminds me of my grandma’s Sunday pot pies where herbs were picked straight from her garden I love how the biscuits soak up some of the sauce while the tops stay crisp

Storage Tips

Cool leftovers completely before covering and placing in the refrigerator The pot pie keeps well for up to three days To reheat I place portions in the oven so the biscuits stay crisp rather than soggy If freezing make just the filling and add fresh biscuits for baking after thawing

Ingredient Substitutions

Turkey works beautifully instead of chicken and is a great way to use up holiday leftovers You can switch out half and half for milk or use dairy-free options with a splash of olive oil For veggies swap in corn or green beans if you are low on peas

Serving Suggestions

Pair this chicken pot pie with a simple side salad or roasted green beans for a balanced meal When serving for a gathering I love to scatter a little fresh parsley on top for color and brightness This dish is also great with a dollop of cranberry sauce on the side

Save

Cultural Touchpoints

Classic chicken pot pie originates from early American farmhouse cooking when resourceful cooks stretched modest ingredients into comforting one dish meals Topping it with biscuits is a cozy Southern spin making the dish even heartier for cold weather

Recipe FAQs

→ Can I use store-bought biscuits for the topping?

Yes, refrigerated or biscuit mix options work well. Just add them right before baking for a fluffy finish.

→ What type of chicken is best for this dish?

Boneless, skinless chicken breasts or thighs are ideal, but leftover or rotisserie chicken can also be used for convenience.

→ How can I make the filling in advance?

The chicken and vegetable filling can be prepared up to two days ahead and stored in the refrigerator until baking time.

→ Can I add extra vegetables to the mixture?

Absolutely! Diced potatoes, corn, or green beans make great additions for more flavor and texture.

→ What’s the secret to fluffy biscuits?

Keep the biscuit dough cold before baking and avoid overmixing to ensure a tender, flaky bite.