Chicken Pot Pie with Biscuits

This chicken pot pie with biscuits is warm, hearty, and the ultimate comfort food. I love how tender chicken, creamy sauce, and flavorful vegetables come together under a golden biscuit topping. It feels like a cozy homemade meal that makes everyone at the table happy.

Why You’ll Love This Recipe

I like this recipe because it’s a lighter, easier take on traditional pot pie but still delivers all the comfort and flavor I want. The creamy filling is rich without being heavy, and I enjoy how the biscuits add a buttery crunch that contrasts perfectly with the velvety sauce. It’s also a one-pan dish, which makes cleanup simple.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chicken Pot Pie
▢2 small boneless skinless chicken breasts, see notes
▢Salt/pepper, to taste
▢3 cups chicken broth
▢4 Tablespoons butter
▢½ cup onions, finely diced
▢½ cup celery, finely diced
▢½ cup carrots, finely diced
▢2 cloves garlic, minced
▢½ teaspoon EACH: Onion Powder, Dry Thyme, Dry Rosemary
▢¼ teaspoon ground sage
▢1/3 cup flour
▢½ cup half and half
▢1 chicken bouillon cube
▢1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
▢1 cup frozen peas

Directions

1. I season the chicken breasts with salt and pepper, then simmer them in 3 cups chicken broth until fully cooked, about 15 minutes. I remove the chicken, shred it, and set it aside while reserving the broth.
2. In a large skillet or Dutch oven, I melt the butter and sauté the onions, celery, and carrots for about 5 minutes until softened.
3. I stir in the garlic, onion powder, thyme, rosemary, and sage, cooking for 1 more minute until fragrant.
4. I sprinkle the flour over the vegetables and cook for 2 minutes, stirring to remove the raw taste.
5. Slowly, I whisk in the reserved chicken broth along with the half and half, bouillon, and soy sauce. I let the mixture simmer until it thickens into a creamy sauce.
6. I stir in the shredded chicken and frozen peas, mixing well to coat everything in the sauce.
7. I transfer the mixture into a casserole dish and top with biscuits, then bake according to the biscuit package directions until golden brown.

Servings and Timing

This recipe makes 4 servings. It takes me about 15 minutes to prep, 30 minutes to cook the filling, and another 15 minutes for baking, so I plan on around 1 hour in total.

Variations

Sometimes I add corn or green beans for more vegetables. If I want a richer flavor, I use heavy cream instead of half and half. When I’m short on time, I use rotisserie chicken and store-bought biscuits.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the pot pie in a 350°F oven for about 20 minutes so the biscuits crisp back up. If I use the microwave, I cover loosely and heat in short intervals to avoid soggy biscuits.

FAQs

Can I use leftover chicken or turkey?

Yes, I often use cooked chicken or turkey to save time—especially around the holidays.

What kind of biscuits work best?

I like using refrigerated biscuits for convenience, but homemade biscuits make it extra special.

Can I make this ahead of time?

Yes, I prepare the filling in advance, refrigerate it, then top with biscuits and bake when I’m ready to serve.

How do I thicken the filling more?

I add a little extra flour when sautéing the vegetables or let the sauce simmer longer until it reaches my desired thickness.

Can I freeze chicken pot pie with biscuits?

Yes, I freeze the filling separately, then add fresh biscuits before baking so they stay fluffy.

What can I use instead of half and half?

I use whole milk for a lighter version or heavy cream for extra richness.

Can I make this vegetarian?

Yes, I substitute the chicken with mushrooms or extra vegetables and use vegetable broth instead of chicken broth.

Why add soy sauce or Worcestershire sauce?

I like how it deepens the flavor and gives the filling a little umami boost.

How do I keep the biscuits from getting soggy?

I bake the pot pie uncovered so the biscuits brown nicely and don’t absorb too much moisture.

Can I use puff pastry instead of biscuits?

Yes, I sometimes use puff pastry for a flakier topping—it bakes beautifully golden.

Conclusion

This chicken pot pie with biscuits is one of my favorite comfort meals. The creamy filling, tender chicken, and buttery biscuit topping make it irresistible. I love how versatile the recipe is, and it always brings a cozy, home-cooked feeling to the table.

Print