Chicken Pot Pie with Biscuits Recipe

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

1. Prep. Preheat the oven. Cut up the chicken, prep the vegetables, and make the biscuits.
2. 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.
3. Cook the chicken. Add the chicken to the vegetables and cook until cooked through and no pink remains.
4. 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.
5. 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.

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

Here’s my Chicken Pot Pie with Biscuits recipe. I hope you love it, too!

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Chicken Pot Pie with Biscuits Recipe

Robyn Stone

4.73 from 11 votes

Chicken Pot Pie with Biscuits makes a perfect, comforting family meal. Get this family favorite chicken pot pie with biscuits recipe.

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Equipment

• Dutch Oven
• Baking Dish (9×13)

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

Nutrition information does not include the biscuits or potatoes. 

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

Calories: 112kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 279mg | Potassium: 246mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6285IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo