Savor the Hearty Comfort of Chicken Pot Pie with Biscuits

Embark on a warm and satisfying cooking adventure with this Chicken Pot Pie with Biscuits recipe, blending a rich, creamy filling with fluffy biscuit topping.

Whether it’s a cozy weeknight supper or a family-friendly weekend meal, this dish brings home the comfort of a beloved classic.\n

Perfect for gathering around the table and sharing smiles, this recipe captures the spirit of comfort food done right. Ready to create something nourishing and fun? Let’s jump into this detailed and inviting recipe.

Creamy Filling and Flaky Biscuits: Your New Go-To Chicken Pot Pie with Biscuits Recipe

This Chicken Pot Pie with Biscuits recipe doesn’t just deliver warmth and flavor—it also gives you the joy of baking and cooking together in one pan. Moreover, the biscuit topping adds a cozy crust that makes each bite memorable. And you’ll find yourself coming back to it again and again.

Here are some pro tips to help you make the best version of this Chicken Pot Pie with Biscuits.

Pro Tips for Making the Best Chicken Pot Pie with Biscuits:

Pre-chill the biscuits: If you prepare your buttermilk biscuits ahead and keep them chilled while you make the filling, the topping holds up better.
Keep chicken gentle: Poach the chicken at a gentle simmer so it remains tender rather than tough.
Deglaze gradually: When adding broth and half-and-half, do so slowly while stirring to develop a silky gravy.
Use a wide skillet or dish: It helps the filling spread evenly and gives the biscuits room to bake properly.
Cover and bake wisely: Top with biscuits and watch carefully—remove cover when biscuits begin to set so they brown beautifully on top.

Chicken Pot Pie with Biscuits – Recipe Details

Preparation time: About 20 minutes
Cooking time: About 40 minutes
Servings: 4-6
Equipment: Large skillet (12-inch wide if possible) or oven-safe dish (8 × 8-inch), saucepan, mixing spoon

With this Chicken Pot Pie with Biscuits, you’ll transform your kitchen into a heart-warming haven where comfort meets home baking.

Ingredients:

Chicken Pot Pie Filling
▢ 2 small boneless skinless chicken breasts (see notes)
▢ Salt and pepper, to taste
▢ 3 cups chicken broth
▢ 4 tablespoons butter
▢ ½ cup onions, finely diced
▢ ½ cup celery, finely diced
▢ ½ cup carrots, finely diced
▢ 2 cloves garlic, minced
▢ ½ teaspoon each: onion powder, dry thyme, dry rosemary
▢ ¼ teaspoon ground sage
▢ ⅓ cup flour
▢ ½ cup half and half
▢ 1 chicken bouillon cube
▢ 1 teaspoon low sodium soy sauce (or substitute Worcestershire sauce)
▢ 1 cup frozen peas

Directions:

For the Biscuits

Prepare buttermilk biscuits but do not bake yet. Store the shaped biscuits on a plate in the fridge while you work on the filling.
When ready to bake, add the formed biscuits to the top of the chicken pie filling. Bake at 425 °F for 15-18 minutes. (Optional: Brush with butter and bake at 450 °F for up to 5 more minutes to brown the top more.)
If you’d rather use a quick shortcut: Use your Cheddar Bay Biscuit recipe: combine the dry ingredients ahead. Then when you’re ready to bake, mix the wet ingredients, form the dough, add the biscuits to the top of your skillet, and bake at 450 °F for 12-15 minutes.
Refrigerated biscuits may also be used. If you prefer a biscuit mix such as Bisquick or a ready-made refrigerated dough: prepare them just before baking. Refer to the package for baking time and temperature.
Another option: bake the biscuits separately on a baking sheet while you prepare the filling, then place them on top of the cooked filling. That gives a crisper bottom biscuit if you like.

For the Chicken Pot Pie Filling

Season each side of the chicken breasts with salt and pepper. Then add them to a medium saucepan along with the chicken broth. Bring to a very gentle bubble with the lid cracked, simmer for about 15 minutes until cooked through—do not let it boil rapidly or the chicken may become tough.
Remove the chicken and use forks to shred it. Set it aside and reserve the cooking broth.
Meanwhile, melt the butter in a wide (12-inch) pan over medium heat. Sauté the onions, celery, and carrots for 5-6 minutes until softened. Add the garlic and seasonings (onion powder, thyme, rosemary, sage). Toss to coat and cook for 1 more minute.
Sprinkle in the flour and toss to coat the vegetables. Cook for about 2 minutes or until you no longer smell raw flour.
Gradually add about ⅔ of the reserved chicken broth in small splashes, stirring constantly to incorporate smoothly. Then add the half and half in the same manner until the mixture becomes creamy and thick.
Add the chicken bouillon cube and the soy sauce or Worcestershire. Then stir in the shredded chicken and combine everything. If you added the liquid slowly, your gravy should be thick. If you want it thicker, bring to a gentle boil and then reduce to a simmer.
Optionally add the remaining ⅓ of the chicken broth if you like a slightly looser filling; the biscuits will absorb some of this during baking.
Stir in the frozen peas and heat through. Remove from heat.
If your skillet is oven-safe you can bake directly in it; if not, transfer the filling to a lightly greased 8 × 8-inch baking dish. Then place the chilled or prepared biscuits on top of the filling.
Bake following the biscuit instructions above until the biscuits are golden and set in the middle. Note: baking the biscuits separately on a baking sheet and placing them on the filling afterwards will produce a crispier bottom biscuit.
Optional: For extra browning, brush melted butter over the biscuits at the end and bake at 450 °F for 3-5 more minutes.

Ready to Relish!

This Chicken Pot Pie with Biscuits offers a rich, comforting outcome and brings the joy of a home-baked meal to your kitchen. It’s perfect for creating memories around the table.

Whether you’re pairing it with a simple salad or sharing it with loved ones, it stands out as a dish that says “home.”

If you enjoyed making this, you might also love these hearty recipes: check out this easy taco soup with ranch for a cozy twist, or explore how to make no-knead bread in a Dutch oven to perfect your baking skills.
And while you’re here, don’t miss the delightful candied carrots or the sticky bun breakfast ring for dessert or brunch inspiration.

So grab your skillet, pre-heat the oven, and let the aroma of this Chicken Pot Pie with Biscuits fill your kitchen. Enjoy every warm, fluffy bite!

Chicken Pot Pie with Biscuits

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