If there’s one ultimate comfort food to solve any dinner dilemma, it’s got to be Chicken Pot Pie with Biscuits. Imagine tender cooked chicken and colorful veggies all tucked under golden, fluffy biscuits, bathed in a creamy herb-studded sauce. This cozy skillet recipe is exactly what you crave on chilly nights or when you want to treat your family to something special without a fuss. Classic yet approachable, it’s a dish that instantly says “home.”

Chicken Pot Pie with Biscuits Recipe - Recipe Image

Ingredients You’ll Need

Gather up these simple but essential ingredients for a Chicken Pot Pie with Biscuits that’s packed with heartwarming flavors and just the right textures. Each one plays a starring role—whether for creaminess, crunch, or savory depth.

Unsalted butter (3 tablespoons): Gives your base a rich, luscious start and helps cook the veggies evenly.
Diced onion (1 cup): Offers sweet aroma and depth to the savory filling.
Diced carrots (1 cup): Adds beautiful color and a touch of natural sweetness.
Diced celery (½ cup): Brings subtle, earthy crunch for texture balance.
Minced garlic (2 cloves): Infuses the pie with an irresistible, mouthwatering aroma.
All-purpose flour (⅓ cup): Thickens the sauce to just the right velvety consistency.
Chicken broth (2 cups): Provides savory depth; use low-sodium to control the salt.
Whole milk (½ cup): Lends creaminess without making the sauce too heavy.
Dried thyme (½ teaspoon): Builds classic herbal flavor you expect in pot pie.
Dried sage (½ teaspoon): Adds a woodsy, slightly peppery note that’s essential for comfort food magic.
Salt and freshly ground black pepper (to taste): Ensures your filling is perfectly seasoned.
Shredded cooked chicken (3 cups): Perfect for using up leftovers or rotisserie chicken for convenience.
Frozen peas (1 cup): Delivers bright pops of color and sweetness.
Refrigerated biscuit dough (1 package/8 biscuits): Your shortcut to sky-high, golden biscuits without hours of work.
Chopped fresh parsley (2 tablespoons, optional): A sprinkle of vibrant green garnish that wakes up the whole skillet.

How to Make Chicken Pot Pie with Biscuits

Step 1: Sauté the Vegetables

Start by preheating your oven to 400°F. In a large ovenproof skillet or Dutch oven, melt the butter over medium heat. Toss in your onion, carrots, celery, and garlic, then sauté for 5 to 7 minutes until the vegetables turn soft and fragrant. The aroma alone will get everyone excited for dinner!

Step 2: Make the Sauce

Sprinkle the flour over the sautéed veggies and stir constantly for about a minute to coat everything and cook out that raw flour taste. Gradually pour in the chicken broth and milk, whisking as you go. Let the mixture simmer for 4 to 5 minutes, stirring often, until it thickens into a luscious, creamy sauce.

Step 3: Season and Add Chicken

Stir in the dried thyme, sage, salt, and pepper. Taste to adjust seasoning. Now fold in the shredded cooked chicken and frozen peas. Everything should be coated beautifully in your savory sauce—this is where Chicken Pot Pie with Biscuits really begins to shine!

Step 4: Arrange the Biscuits

Remove the skillet from the heat. Open the package of refrigerated biscuit dough and place the biscuits evenly over the filling. Don’t worry if there’s a bit of space between them—the biscuits will puff up and cover more as they bake, creating that irresistible topping.

Step 5: Bake

Move your skillet into the oven and bake for 18 to 20 minutes, or until the biscuits are golden brown on top and the filling is bubbling around the edges. This step transforms your dish into that picture-perfect Chicken Pot Pie with Biscuits you’ve been craving.

Step 6: Garnish and Serve

Let the pie cool for a few minutes—if you can wait!—then sprinkle on fresh chopped parsley for a burst of color and freshness. Serve it up warm and watch everyone’s faces light up with that first bite.

How to Serve Chicken Pot Pie with Biscuits

Garnishes

Fresh parsley is the classic finish, but you can also try thinly sliced chives, freshly cracked black pepper, or even a sprinkle of grated parmesan for an extra layer of flavor. Whichever you choose, garnishes add both a pop of color and a punch of freshness to each serving of Chicken Pot Pie with Biscuits.

Side Dishes

This dish is already hearty, but a simple green salad with a zesty vinaigrette or some honey-roasted carrots pairs beautifully. If you’d like to keep things truly comforting, serve with steamed green beans, roasted Brussels sprouts, or a scoop of buttery mashed potatoes. Every bite feels like a hug from the inside out.

Creative Ways to Present

If you want to impress, spoon the hot filling into individual ramekins and top each with a biscuit for personal pot pies everyone can break into. Or bake your Chicken Pot Pie with Biscuits in a cast-iron skillet for rustic charm. Family-style, straight from the ovenproof skillet, always feels welcoming and extra cozy.

Make Ahead and Storage

Storing Leftovers

Leftovers of Chicken Pot Pie with Biscuits keep really well in the fridge. Simply cover the baking dish tightly with foil or transfer portions to airtight containers. They’ll stay fresh and flavorful for up to 3 days, making it easy to sneak an extra comforting lunch or dinner later in the week.

Freezing

You can absolutely freeze this dish! For best results, let the pot pie cool completely before wrapping portions tightly in plastic wrap and then foil, or placing them in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating so your biscuits stay tender.

Reheating

To bring leftovers back to life, reheat in a 350°F oven until piping hot and the biscuits are crisp again, about 15 to 20 minutes. You can also microwave individual servings, but a quick trip under the broiler afterward makes those biscuits nice and golden once more.

FAQs

Can I use homemade biscuits instead of refrigerated dough?

Absolutely! Homemade biscuits turn Chicken Pot Pie with Biscuits into something extra special. If you have a favorite biscuit recipe, just prepare the dough and place rounds on top of the filling before baking. Just keep an eye on the bake time, as it may vary slightly.

What kind of chicken is best for this recipe?

Shredded rotisserie chicken is a wonderful shortcut, but any cooked chicken will work—baked, roasted, or even leftover turkey. The important thing is to use juicy, well-seasoned meat to maximize flavor in your Chicken Pot Pie with Biscuits.

Can I add extra vegetables?

Of course! Feel free to toss in diced potatoes, corn, mushrooms, or even spinach. Just be sure to soften harder veggies ahead of time so everything cooks evenly and you get the perfect bite each time.

Is it possible to make the filling in advance?

Yes, you can prepare the filling a day ahead, then reheat it gently on the stove before topping with biscuits and baking. This is a huge time-saver for busy evenings or casual gatherings when you want Chicken Pot Pie with Biscuits freshly baked.

How do I prevent soggy biscuits?

Make sure your filling is hot before adding the biscuits, and don’t overcrowd them on top. Using an ovenproof skillet also ensures an even bake from top to bottom. If you follow these tips, you’ll get perfectly golden, fluffy biscuits every time.

Final Thoughts

There’s just something magical about serving up Chicken Pot Pie with Biscuits—every bite is a delicious combination of creamy filling and comforting, golden biscuit. It’s cozy, quick, and guaranteed to put a smile on anyone’s face. Give it a try and watch it become the new favorite in your dinner rotation!

Chicken Pot Pie with Biscuits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 6 reviews

Author: Emma
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the comforting flavors of this Chicken Pot Pie with Biscuits recipe. A hearty dish featuring a creamy chicken and vegetable filling topped with golden baked biscuits.

Ingredients

Scale

Main Filling:

3 tablespoons unsalted butter
1 cup diced onion
1 cup diced carrots
1/2 cup diced celery
2 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Salt and freshly ground black pepper, to taste
3 cups shredded cooked chicken
1 cup frozen peas

Biscuit Topping:

1 package refrigerated biscuit dough (8 biscuits)
2 tablespoons chopped fresh parsley (optional, for garnish)

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Instructions

Preheat Oven: Preheat oven to 400°F.
Sauté Vegetables: In a skillet, melt butter and sauté onion, carrots, celery, and garlic until tender.
Add Flour: Sprinkle flour over vegetables and cook to coat.
Thicken: Gradually stir in broth and milk until thickened.
Season and Add Chicken: Season with thyme, sage, salt, and pepper. Stir in chicken and peas.
Top with Biscuits: Place biscuit dough on top of filling.
Bake: Bake for 18–20 minutes until golden and bubbly.
Serve: Garnish with parsley and serve warm.