There’s something undeniably satisfying about a warm, homemade chicken pot pie topped with golden, flaky biscuits. This dish brings together the comforting flavors of tender chicken, hearty vegetables, and a rich, savory gravy, all beneath a layer of perfectly baked biscuits. It’s a meal that feels like home and will take you right back to your childhood!
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Key Ingredients
- Chicken
- Biscuits
- Broth
- Flour
- Milk
- Onions: Brandi’s Tip: Grab pre-chopped veggies if you can afford them. This will save a lot of time. I love the Trader Joe’s Mirepoix combination that includes chopped onions, celery, and carrots in one container for a few dollars. You can use that entire package in this recipe. Most standard grocers will carry pre-chopped vegetables
- Carrots
- Celery
- Garlic: Brandi’s Tip: Grab pre-peeled garlic in the grocery store.
- Peas
- Spices
What Type of Chicken to Use
If you’re using raw chicken, skinless chicken breasts or thighs will work best. Chicken breasts are lean, tender, and easy to shred or cut into chunks. They can also be less flavorful compared to dark meat but works well with the creamy, rich sauce.
Chicken thighs are more flavorful and juicier than breasts, with a slightly richer taste. They also have more fat, which adds more richness to the sauce, along with calories.
- Rotisserie Chicken: This is a quick and convenient option. The chicken is already cooked and seasoned, making it easy to shred and add to your pot pie. It also adds a rich, roasted flavor to the dish.
- Cooked, Shredded Chicken Breast: Boneless, skinless chicken breasts are a leaner option. You can cook them by boiling, baking, or sautéing, then shred or dice them for the pot pie. This option allows you to control the seasoning.
What Type of Biscuits to Use
I used store-bought frozen biscuits to keep this recipe easy. Feel free to use homemade biscuits if that’s your wish. I don’t have a recipe for you. Here are some options:
- Buttermilk Biscuits: These classic biscuits are fluffy and have a rich, buttery flavor that complements the creamy chicken filling perfectly.
- Flaky Layer Biscuits: The layers in these biscuits add a wonderful texture to the pot pie, creating a nice contrast with the creamy filling.
- Canned Biscuits from Store Brands: Many grocery stores offer their own brand of canned biscuits, which can be a good budget-friendly option. Look for varieties labeled as buttermilk or flaky for the best results.
How to Make Biscuits Pot Pie
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat a skillet on medium heat and add the diced chicken along with the spices.
- Cook the chicken for a few minutes until it’s cooked through and no longer pink. Add carrots, onions, celery, garlic, and peas. Saute until the onions and garlic are translucent and fragrant.
- Sprinkle flour throughout the pan and stir.
- Add broth and milk to the pan and stir. Mix well until everything is combined and the flour is fully incorporated.
- Place the biscuits on top of the mixture.
- Bake.
What Type of Pan or Dish to Use
A cast iron skillet, deep dish pie pan, or baking dish will work best. I used this 10.25 inch cast iron skillet. Here are some things to consider:
- Cast Iron Skillet: The best choice for keeping this a one-pot recipe because you can saute the vegetables directly in the skillet and make the cream sauce there as well. It’s also excellent for even heat distribution. It also retains heat well, keeping the pot pie warm for longer after baking.
- Glass or Ceramic Baking Dish: Cooks at an even and consistent temperature; a 9×13 or 8×8 dish will work best.
How to Tell When It’s Finished Baking
- Golden Brown Biscuits: The biscuits on top should be golden brown and firm to the touch. This is a clear sign that they are fully baked.
- Bubbly Filling: Check the edges of the pot pie for bubbling. The filling should be bubbling around the sides, which indicates that it’s hot and cooked through. If you don’t see bubbling, the filling might not be fully heated.
- Biscuit Texture: Insert a toothpick or knife into the center of one of the biscuits. If it comes out clean or with a few moist crumbs, the biscuits are fully baked. If it comes out with wet dough, they need more time.
- Internal Temperature: Use a food thermometer to check the internal temperature of the filling. It should reach at least 165 degrees to ensure the filling is heated through and safe to eat.
- Check the Bottom of the Biscuits: Lift one biscuit slightly to check the bottom. It should be fully cooked and not doughy. If the bottom is still soft or undercooked, the pot pie needs more time.
- Even Cooking: If the biscuits are browning too quickly but the filling isn’t bubbling yet, cover the pot pie loosely with aluminum foil to prevent the biscuits from burning while the filling continues to cook.
Soggy Biscuits
Because the pot pie is baked with the biscuits on top of the pot pie filling, the bottom of the biscuits will be soft. If you want to avoid this and you want crisp bottoms, I recommend you prepare the biscuits separately. Bake the biscuits on a baking sheet rather than directly on top of the pot pie. This ensures they bake evenly and maintain their crispiness.
Add the biscuits just before serving. Once the pot pie is fully cooked and ready to serve, place the baked biscuits on top. This way, the biscuits stay crisp and don’t absorb too much moisture from the filling.
Substitutions and Add-Ins
- Turkey
- Ham
- Bacon
- Broccoli
- Cauliflower
- Green Beans
- Mushrooms
- Grated cheese
- Corn
- Butternut Squash
- Artichokes
How to Store
You can store leftovers tightly covered and sealed for 3-4 days.
How to Reheat
If you want crisp biscuits, the best way to reheat is in the oven or air fryer at 350 degrees until warm. If you use the microwave it will soften the biscuits and you risk the biscuits tasting soggy or mushy.
Freezer Tips
Freeze the filling separate from the biscuits. Store the leftovers tightly covered and sealed for up to 3 months. Defrost in the fridge overnight.
More Chicken Dinner Recipes
Chicken Spaghetti
Chicken Mac and Cheese
Chicken Orzo Soup
Marry Me Chicken Soup
You will love my Seafood Pot Pie recipe and Slow Cooker Crockpot Chicken Pot Pie.
Chicken Pot Pie with Biscuits
Ingredients
- 1 1/2 pounds raw chicken thighs or breasts Diced into 1 inch cubes. Or cooked chicken.
- 1/2 cup diced onions
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 cup peas I used frozen
- 3-4 garlic cloves Minced.
- 1/4 cup flour
- 3/4 cup milk Any milk will work.
- 1 cup broth I used chicken broth.
- 8 biscuits Canned or frozen. I used store-bought frozen biscuits, no need to thaw.
Classic Pot Pie Seasoning
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground oregano
- salt and pepper to taste
Creole Flavored Seasoning (How I Love to Make it)
- 1 tablespoon Creole Seasoning Divided into 2 servings; 1/2 tablespoon portions.
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Heat a skillet on medium heat and add the diced chicken along with the spices.(If using Creole seasoning add 1/2 tablespoon of spices here).
- Cook the chicken for a few minutes until it's cooked through and no longer pink. Add the carrots, onions, celery, garlic, and peas. Saute until the onions and garlic are translucent and fragrant.
- Sprinkle the flour throughout the pan and stir. Add the flour in stages to prevent clumping and over-drying.
- Add the broth and milk to the pan and stir. Mix well until everything is combined and the flour is fully incorporated. The mixture will thicken. Taste the mixture repeatedly and adjust the spices to suit your taste if necessary.(If using Creole seasoning add 1/2 tablespoon of spices here).
- Place the biscuits on top of the mixture.
- Bake for 20-30 minutes until the biscuits are golden brown and fully baked through. Adjust your bake time to reflect the noted bake times on package of biscuits you use.
- Cool completely before serving.
Notes
How to Tell When It’s Finished Baking
- Golden Brown Biscuits: The biscuits on top should be golden brown and firm to the touch. This is a clear sign that they are fully baked.
- Bubbly Filling: Check the edges of the pot pie for bubbling. The filling should be bubbling around the sides, which indicates that it’s hot and cooked through. If you don’t see bubbling, the filling might not be fully heated.
- Biscuit Texture: Insert a toothpick or knife into the center of one of the biscuits. If it comes out clean or with a few moist crumbs, the biscuits are fully baked. If it comes out with wet dough, they need more time.
- Internal Temperature: Use a food thermometer to check the internal temperature of the filling. It should reach at least 165 degrees to ensure the filling is heated through and safe to eat.
- Check the Bottom of the Biscuits: Lift one biscuit slightly to check the bottom. It should be fully cooked and not doughy. If the bottom is still soft or undercooked, the pot pie needs more time.