Chicken Pot Pie with Biscuits Recipe
This post may contain affiliate links. Please read my disclosure policy.
Chicken Pot Pie with Biscuits makes a delicious, comforting family meal. Tender chicken and vegetables are topped with delicious homemade biscuits.
Chicken Pot Pie has to be one of my all-time favorite comforting casserole recipes. Perfect for serving company when they visit for supper, taking to friends or neighbors whenever there is a new baby in the house, or just because you are thinking of them, and it is especially perfect for those Sunday suppers with your family. This recipe is always a family favorite and we also love my Chicken Pot Pie topped with Puff Pastry. You might like it as well.
Chicken Pot Pie with Biscuits Recipe
Why You’ll Love This Recipe
Easy recipe. While it tastes like you’ve labored for hours to make this chicken pot pie recipe, it comes together rather quickly. I’ve also included an Even Easier section that reduces this time even more!
Comforting recipe. Made with hearty, nutritious vegetables, tender chicken, and topped with homemade buttermilk biscuits, this is a comforting recipe that everyone in my family loves.
Make Ahead and Freezer Friendly. See the instructions below in Storage Tips for preparing this chicken pot pie as a make-ahead meal or even storing in the freezer.
How to Make Chicken Pot Pie with Biscuits Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Chicken: This recipe uses chicken breasts that are cut into bite-sized pieces and cooked in a rich, creamy homemade sauce. You can also substitute with my shredded chicken, my rotisserie chicken, or even use your favorite store-bought rotisserie chicken in a pinch.
- Vegetables in the filling: I use classic pot pie ingredients of carrots, celery, onion, and English peas. Adjust the vegetables to use your favorites. An optional ingredient we enjoy is diced potatoes from time to time.
- For the sauce in the filling: chicken stock, all-purpose flour, milk, salt, and pepper make a thick, delicious sauce for the chicken pot pie.
- For the biscuit topping: Homemade Southern Buttermilk Biscuits.
Step-by-Step Instructions
- Prep. Preheat the oven. Cut up the chicken, prep the vegetables, and make the biscuits.
- Cook the vegetables. Melt the butter in the Dutch oven. Add the carrots, celery, and onion to the Dutch oven. If including potatoes, cook until fork-tender.
- Cook the chicken. Add the chicken to the vegetables and cook until cooked through and no pink remains.
- Make the sauce. Sprinkle in the flour and cook for a minute. Pour in the broth and milk. Cook, stirring frequently, until the sauce has thickened in the chicken and vegetables to just slightly less than desired in your finished chicken pot pie. (Note: if a make-ahead or freezer meal, you will want your sauce to be a bit thinner.) Stir in the frozen peas and pour into a baking dish. Set aside.
- Add biscuits and bake. Place the biscuits on top of the chicken pot pie. Sprinkle with black pepper and salt, if desired. Bake until the biscuits are golden brown and cooked through about 12-15 minutes. Remove from the oven and rest for 3 to 5 minutes. Serve warm.
Even Easier!
Use shredded chicken or store-bought rotisserie chicken, frozen vegetables, and cream of chicken soup (homemade or store-bought). Top with homemade biscuits (you can’t replace their deliciousness!). Ready in 20 minutes!
Storage Tips
To store leftovers. Cover tightly and refrigerate for up to 3 days or freeze leftovers in freezer-safe containers for up to 3 months.
To make ahead. Prepare the chicken pot pie, cover tightly, and place it in the refrigerator for up to a couple of days before cooking. Then, remove it from the refrigerator and allow it to reach room temperature as the oven preheats. Then bake and serve according to the recipe instructions.
Freezer Meal Prep. Use a freezer-safe baking dish. Prepare the chicken pot pie, wrap it tightly with freezer-safe wrap, and then foil. Freeze for up to 3 months. To bake, thaw in the refrigerator overnight. Remove from the refrigerator as the oven preheats. Bake and serve according to the recipe instructions.
Frequently Asked Questions
For my chicken pot pie, I use butter, flour, and milk. It makes a rich, thick, creamy, and delicious sauce that holds together well in my chicken pot pie recipe.
I haven’t tried this recipe using store-bought biscuit dough for the topping. The homemade biscuits come together quickly and are so delicious! I highly recommend them!
I generally make arrangements with the recipient before I take a meal to them. That way, I know any food sensitivities or allergies, the best time for delivery, and if they’d like to enjoy it the day of delivery or save it for later.
Here’s my Chicken Pot Pie with Biscuits recipe. I hope you love it, too!
Chicken Pot Pie with Biscuits Recipe
Equipment
Ingredients
- 4 tablespoons butter
- 4 large carrots, sliced or diced
- 2 stalks celery, diced
- 1 medium onion, peeled and chopped
- 3 (6-ounce) chicken breasts, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 1 cup chicken stock or broth
- 1 cup milk
- 1 cup frozen English peas
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 recipe Southern Buttermilk Biscuits
Optional Ingredients:
- 2 medium potatoes, diced
Instructions
- Prep. Preheat the oven to 425º F. Cut up the chicken, prep the vegetables, and make the biscuits.
- Cook the vegetables. Melt the butter in the Dutch oven set over medium heat. Add the carrots, celery, and onions to the Dutch oven. Cook until the onions are translucent and the carrots are becoming tender. If including potatoes, cook until the potatoes are fork-tender.
- Cook the chicken. Add the chicken to the vegetables and cook until cooked through and no pink remains.
- Make the sauce. Sprinkle in the flour and cook for a minute. Pour in the broth and milk. Cook, stirring frequently, until the sauce has thickened in the chicken and vegetables to just slightly less than desired in your finished chicken pot pie. (Note: if a make-ahead or freezer meal, you will want your sauce to be a bit thinner.) Stir in the frozen peas and pour into a baking dish. Set aside.
- Add biscuits and bake. Place the biscuits on top of the chicken pot pie. Sprinkle with black pepper and salt, if desired. Bake until the biscuits are golden brown and cooked through about 12-15 minutes. Remove from the oven and rest for 3 – 5 minutes. Serve warm.
Notes
Storage Tips:
To store leftovers. Cover tightly and refrigerate for up to 3 days or freeze leftovers in freezer-safe containers for up to 3 months.
To make ahead. Prepare the chicken pot pie, cover tightly, and place it in the refrigerator for up to a couple of days before cooking. Then, remove it from the refrigerator and allow it to reach room temperature as the oven preheats. Then bake and serve according to the recipe instructions.
Freezer Meal Prep. Use a freezer-safe baking dish. Prepare the chicken pot pie, wrap it tightly with freezer-safe wrap, and then foil. Freeze for up to 3 months. To bake, thaw in the refrigerator overnight. Remove from the refrigerator as the oven preheats. Bake and serve according to the recipe instructions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Why isn’t the prep time for making the biscuits included in the time to make the pot pie?
Also 10 minutes for prep isn’t realistic for the peeling and chopping required for this dish unless you’re an accomplished chef.
Other than that I’ve made a similar recipe and all the star ingredients are included here.
I haven’t made the chicken pot pie recipe for my family yet but plan to soon
I hope you enjoy the pot pie, David.
This chicken pot pie recipe was really good. I made it exactly like was written down and it was a success. First time making this and I will be doing it again.
Thanks, Isabell. I’m so glad you enjoyed it.
Hi Robyn,
If I’ve made biscuts and stew ahead and am cooking both from frozen, do you have a suggested cooking time/method without thawing?
Thanks!
I’m making this on Sunday. My name is Robyn Stone too! How cool is that!
That is very cool, Robyn! Hope you enjoy it! Thanks!
Could I make this with store bougth biscuits? 🙂
I’ve not tried making it that way, Amy. I hope you enjoy it!
This looks delicious and I plan to make this weekend. Do you bake the biscuits before putting them on top of the casserole and bake them twice or do you put the doughy (uncooked) biscuits on top of the casserole to bake? Thank you!
This is the best chicken pot pie recipe that I have ever made! I also had extra dough as my recipe was scaled-down, so I cooked the extra biscuit mix. They are divine on their own as well. I was looking through your recipes last night, and there are many that I hope to try. Thank you for your wonderful site!
I’m so thrilled you enjoyed it, Cheryl! I think it’s such a comforting dish – especially on a chilly winter night! I hope you find many more recipes you’d like to try and that you enjoy all of them. Thanks so much! xo
If making ahead for a neighbor should I bake pot pie before bringing to them? or have them bake it? Thanks
I usually like to make arrangements ahead of time with the person I’m taking food to make sure if they’d like it hot or if they want instructions on how to finish it off. With that said, I think delivering a hot meal is just so much more homey and err on the side of ready to eat! 🙂