If you’re craving a wholesome, comforting meal that’s both easy to make and incredibly satisfying, this Chicken Pot Pie with Biscuits recipe is your new best friend. Combining tender chicken, creamy vegetables, and flaky, golden biscuits on top, it offers a fresh twist on the classic pot pie without the fuss of making a pie crust. Whether you’re cooking for family or meal prepping for the week, this dish delivers cozy, delicious home-cooked vibes every time.
Why You’ll Love This Recipe
- Quick and Convenient: Uses store-bought biscuits to cut down prep time without sacrificing flavor.
- One-Dish Wonder: Everything cooks in one pan, making cleanup a breeze after a satisfying meal.
- Comfort Food Classic: Brings warm, nostalgic flavors that are perfect for any season or occasion.
- Customizable: Easily tailored to your favorite veggies or dietary preferences.
- Family Friendly: Kids and adults alike rave about the creamy filling paired with fluffy biscuits.
Ingredients You’ll Need
These ingredients are simple staples that create a wonderfully balanced mix of protein, veggies, and a golden biscuit topping that’s crispy on the outside and soft inside. Each ingredient plays a key role in building layers of flavor and texture in your Chicken Pot Pie with Biscuits.
- Cooked Chicken: Use shredded rotisserie chicken or leftover roasted chicken for ease and taste.
- Mixed Vegetables: A combo of carrots, peas, and corn provides sweetness, color, and nutrition.
- Chicken Broth: Adds richness to the filling and helps build that creamy sauce.
- Butter and Flour: The base for the savory roux that thickens the filling perfectly.
- Milk or Cream: Makes the sauce luscious and velvety, providing that comforting texture.
- Store-Bought Biscuits: Great shortcut for a flaky, buttery crust without rolling dough.
- Onions and Garlic: Aromatics that boost the savory depth of the filling.
- Seasonings: Salt, pepper, thyme, and parsley bring warmth and balance to every bite.
Variations for Chicken Pot Pie with Biscuits
This recipe is super versatile. Feel free to swap out ingredients or add extras to suit your taste or dietary preferences. You’ll see how effortless it is to make this dish truly your own.
- Vegetarian Version: Replace chicken with mushrooms and add more veggies like spinach or zucchini.
- Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños to the filling for heat.
- Gluten-Free Twist: Use gluten-free flour and biscuits to keep it safe and just as tasty.
- Cheesy Upgrade: Stir in shredded cheddar or Parmesan cheese into the filling for extra richness.
- Herb Variations: Experiment with rosemary, sage, or tarragon for a different herbal note.
How to Make Chicken Pot Pie with Biscuits
Step 1: Prepare the Filling
Start by melting butter in a large skillet over medium heat. Add diced onions and garlic, cooking until soft and fragrant. Stir in flour to create a roux, whisking constantly until lightly golden. Gradually pour in chicken broth and milk, stirring until the mixture thickens into a creamy sauce.
Step 2: Add Chicken and Vegetables
Mix in shredded cooked chicken and your choice of vegetables like peas, carrots, and corn. Season the filling generously with salt, pepper, thyme, and parsley, then simmer for a few minutes to meld the flavors together.
Step 3: Transfer to Baking Dish
Pour the rich chicken and vegetable filling into a baking dish, distributing it evenly to create a sturdy base for your biscuits.
Step 4: Place Biscuits on Top
Open a can of store-bought biscuits and arrange them around the filling in the baking dish. This biscuit topping gives a fluffy, golden crust that complements the creamy filling beautifully.
Step 5: Bake Until Golden
Bake the dish in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the biscuits are puffed and golden brown. Let it cool slightly before serving for the best taste and texture.
Pro Tips for Making Chicken Pot Pie with Biscuits
- Use Warm Filling: Slightly warm the filling before adding biscuits to ensure even baking and fluffier biscuits.
- Don’t Overfill: Leave some space around the biscuits so they bake evenly and rise properly.
- Customize Veggies: Fresh or frozen vegetables both work well for this recipe.
- Check Biscuits Early: Oven temperatures vary, so start checking biscuits a few minutes before the timer ends to avoid over-browning.
- Let It Rest: Allow the pot pie to cool for 5-10 minutes after baking to let the filling set and avoid burns.
How to Serve Chicken Pot Pie with Biscuits
Garnishes
Top with fresh parsley or chopped chives to brighten the dish visually and add a subtle herbal freshness that compliments the creamy filling.
Side Dishes
Pair this hearty meal with a crisp green salad, roasted Brussels sprouts, or steamed green beans for a balanced and refreshing accompaniment.
Creative Ways to Present
Serve individual portions in ramekins topped with mini biscuits for a charming presentation that’s perfect for dinner parties or family meals.
Make Ahead and Storage
Storing Leftovers
Place leftover Chicken Pot Pie with Biscuits in an airtight container and refrigerate for up to 3 days, keeping flavors fresh and textures intact.
Freezing
This dish freezes well; cover it tightly with foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through to maintain biscuits’ flakiness and filling creaminess—microwave reheating is convenient but may soften the biscuits.
FAQs
Can I use frozen vegetables in this recipe?
Absolutely! Frozen vegetables work wonderfully and save you prep time, just be sure to thaw and drain any excess moisture before adding to the filling.
What type of biscuits work best?
Flaky buttermilk biscuits from the store are ideal because they rise nicely and have a buttery flavor that pairs perfectly with the filling.
Is this recipe suitable for meal prepping?
Yes! You can prepare the filling ahead and assemble just before baking, or bake entirely and reheat portions throughout the week.
Can I make this recipe dairy-free?
Yes, substitute butter with dairy-free margarine and use a plant-based milk like almond or oat milk for the creamy sauce.
How do I know when the pot pie is done?
The biscuits should be puffed up and golden brown, and the filling bubbling around the edges—this means everything is hot and cooked through.
Final Thoughts
Giving this Chicken Pot Pie with Biscuits recipe a try is like wrapping yourself in a warm, cozy blanket after a long day. It’s simple, packed with flavor, and perfect for anyone who loves classic comfort food with a modern twist. So grab your ingredients, invite your loved ones, and enjoy this deliciously easy meal that’s destined to become a family favorite.