Chicken Pot Pie with Biscuits: Easy Homemade Recipe for Cozy Family Dinners

Chicken pot pie with biscuits combines a rich, savory filling of chicken and vegetables in a creamy sauce, crowned with golden, fluffy biscuits for the ultimate comfort dish. This recipe simplifies the classic by using store-bought or homemade biscuit dough, making it accessible for home cooks while delivering restaurant-quality flavor.

Why This Recipe Stands Out

Traditional chicken pot pie often features a pastry crust, but topping it with biscuits adds a delightful Southern twist-think buttery, pull-apart layers that soak up the creamy gravy below. Originating from American home cooking in the 19th century, pot pies evolved as hearty farm meals; biscuits make it quicker without sacrificing taste. Home cooks love it for its one-pan potential and ability to use rotisserie chicken for speed.

Ingredients (Serves 6)

Gather these pantry staples for a foolproof result:

• Filling:
  • 2 cups cooked chicken, shredded (rotisserie works great)
  • 2 cups frozen mixed vegetables (peas, carrots, corn), thawed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream or half-and-half
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp poultry seasoning (optional)
• Biscuit Topping:
  • 1 can (16 oz) refrigerated biscuits (8 count) or homemade dough
  • 2 tbsp melted butter (for brushing)
  • Fresh parsley, chopped (for garnish)

This lineup yields balanced flavors-creamy yet not heavy-with substitutions like milk for cream to lighten it up.

Step-by-Step Instructions

Prep time: 15 minutes | Cook time: 30-35 minutes | Total: 45-50 minutes.

1. Prep the filling base: Melt butter in a large oven-safe skillet over medium heat. Sauté onion and garlic for 3-4 minutes until softened. Stir in flour and cook 1-2 minutes to form a roux, avoiding browning.
2. Build the sauce: Gradually whisk in chicken broth and cream. Add thyme, salt, pepper, and poultry seasoning. Simmer 5-7 minutes until thickened, stirring often—it should coat the back of a spoon.
3. Add proteins and veggies: Stir in chicken and vegetables. Cook 2-3 minutes to heat through. Taste and adjust seasoning. If not oven-safe, transfer to a greased 9×13 baking dish.
4. Top with biscuits: Arrange biscuits over the filling-7 around the edge, 1 in center for even baking. Brush tops with melted butter for golden shine.
5. Bake to perfection: Preheat oven to 375°F (190°C). Bake 25-30 minutes until biscuits are puffed and golden, and filling bubbles. Broil 1-2 minutes for extra crispness if desired. Rest 5 minutes before serving.

Pro tip: For crispier bottoms, bake biscuits separately on a sheet, then place atop hot filling.

Expert Tips for Success

• Make it from scratch: Homemade biscuits (flour, baking powder, butter, milk) elevate texture-cut cold butter for flakiness.
• Storage and reheating: Refrigerate leftovers up to 3 days; reheat at 350°F covered, uncovering last 5 minutes. Freezes well for 2 months-thaw overnight before baking.
• Customizations: Swap veggies for mushrooms or potatoes; use turkey post-holidays. Gluten-free? Use GF flour and biscuits.
• Nutrition per serving: ~450 calories, 25g protein, 28g carbs, 25g fat-comfort food with balance.

Frequently Asked Questions