Chicken Pot Pie with Biscuits: A Cozy Comfort Food Classic

Chicken Pot Pie With Biscuits

Welcome to your next cooking adventure: creating the ultimate comfort food, Chicken Pot Pie with Biscuits! This dish is more than just a meal; it’s a warm hug on a plate, promising to satisfy your cravings with its rich flavors and tender, flaky biscuits. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is designed to guide you through the process effortlessly, offering both homemade and quick-prep options to suit your schedule. Let’s dive into a world where comfort meets convenience, and discover how to bring this heartwarming dish to your table.

Why This Chicken Pot Pie with Biscuits Recipe Works

Our Chicken Pot Pie with Biscuits recipe is a game-changer for several reasons. First, it strikes the perfect balance between hearty filling and light, fluffy biscuits, ensuring every bite is a delightful contrast of textures. The use of simple, wholesome ingredients translates into a dish that’s both nutritious and comforting. Additionally, our versatile recipe caters to all levels of cooking experience and time constraints, offering variations for homemade biscuits or time-saving refrigerated options. Ideal for busy weeknights or leisurely weekend dinners, this recipe promises a foolproof path to a delicious, satisfying meal every time.

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Chicken Pot Pie With Biscuits

Chicken Pot Pie with Biscuits

  • Author: admin
  • Total Time: 55 minutes


Discover the cozy warmth of our Chicken Pot Pie with Biscuits—a comforting classic reimagined. This easy recipe blends tender chicken and veggies in a savory gravy, topped with golden biscuits. Perfect for a hearty family meal, it’s simple to make and utterly satisfying.




Chicken Pot Pie

  • 2 small boneless skinless chicken breastssee notes
  • 3 cups chicken broth
  • 4 Tablespoons butter
  • ½ cup onionsfinely diced
  • ½ cup celeryfinely diced
  • ½ cup carrotsfinely diced
  • 2 cloves garlicminced
  • ½ teaspoon EACH: Onion PowderDry Thyme, Dry Rosemary
  • ¼ teaspoon ground sage
  • 1/3 cup flour
  • ½ cup Half and half
  • 1 chicken bouillon cube or 1 tsp better than bouillon
  • 1 teaspoon low sodium soy sauceyou can’t taste it, but it enhances the flavors
  • 1 cup frozen peas


For the Biscuits

  1. Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)

    You may also use my Cheddar Bay Biscuit recipe: Combine the dry ingredients together in advance. When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough. Add biscuits to the top of the skillet when ready to bake. Bake at 450° for 12-15 minutes.

  2. You may also bake the biscuits on a baking sheet while you prepare the filling, but baking them on top of the skillet of pot pie adds an extra level of cozy comfort!

For the Chicken Pot Pie

  1. Add the uncooked chicken breast and chicken broth to a pot and let it bubble gently with the lid cracked for 15 minutes, until cooked through. Don’t boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
  2. Meanwhile, melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. Add garlic and seasonings. Toss to coat and cook for 1 more minute.
  3. Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.
  4. Add 2/3 of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner. Adding the liquid too quickly will break the roux and interfere with the thickness of the gravy.
  5. Add chicken bouillon and soy sauce. Then add the shredded chicken and stir to combine.
  6. If the liquid was added slowly, the gravy should be pretty thick. If you would like it to be thicker, bring to a gentle boil and reduce to a simmer.
  7. Optional: Add any of the remaining 1/3 chicken broth if desired. The bottom of the biscuits will absorb some of it during baking.
  8. Add the frozen peas and stir to combine and heat through. Remove from heat.
  9. Transfer filling to a lightly greased 9 x13-inch baking dish if your skillet isn’t oven safe.
  10. Add the biscuits to the top and bake per biscuit recipe instructions, or until biscuits are golden and set in the middle. Note: you can also bake the biscuits separately on a baking sheet and place them on the filling after, resulting in a crispier bottom biscuit.
  • Prep Time: 15 mins
  • Cook Time: 40 mins

Cooking Tips and Variations

Cooking Tips:

  • Gentle Simmering: To ensure the chicken stays tender, simmer it gently rather than boiling rapidly. This method preserves the chicken’s moisture and texture.
  • Roux Consistency: When adding the flour to the sautéed vegetables, make sure it’s well-coated and cook until the raw flour smell is gone. This step is crucial for a thick and flavorful gravy.
  • Gradual Liquid Addition: Add the chicken broth and Half and Half slowly to prevent breaking the roux, ensuring a smooth and thick gravy.
  • Biscuit Placement: For a deeper flavor and texture, bake the biscuits directly on top of the pot pie filling. However, if you prefer a crispier bottom, baking them separately is also an option.


  • Vegetarian Option: Swap chicken for a mix of mushrooms or chickpeas, and use vegetable broth instead of chicken broth.
  • Dairy-Free Modifications: Use plant-based butter and a dairy-free milk alternative for the Half and Half. There are also dairy-free biscuit options available.
  • Gluten-Free Adaptation: Use a gluten-free flour blend for thickening the gravy and opt for gluten-free biscuit recipes or mixes.
  • Additional Vegetables: Feel free to add more vegetables like potatoes, green beans, or bell peppers for extra color and nutrition.

Storage and Reheating


  • Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the dish has cooled to room temperature before storing.
  • Freezer: For longer storage, freeze the pot pie filling and biscuits separately. The filling can be frozen for up to 3 months. Wrap the biscuits well to prevent freezer burn.


  • Oven: Reheat the pot pie in an oven preheated to 350°F until heated through, about 20-25 minutes. If the biscuits are separate, place them on top for the last 10 minutes to warm and regain texture.
  • Microwave: Individual portions can be microwaved, but the biscuits may soften. To retain some crispness, reheating the biscuits in a toaster oven or skillet is recommended.


This Chicken Pot Pie with Biscuits recipe is more than just a meal; it’s a comforting embrace in the form of food. With its tender chicken, flavorful vegetables, and flaky biscuits, it brings together all the elements of a hearty, home-cooked dish. Whether you stick to the classic recipe or explore its variations, it’s guaranteed to satisfy your comfort food cravings. The additional tips and storage advice ensure that this dish can be enjoyed in the best possible way, making it a convenient and versatile option for any day of the week. Gather your ingredients and get ready to delight in the simple joy of cooking and sharing a meal that feels like home.