Last Updated on January 21, 2025 by PorchLightReading
Easy chicken pot pie with a biscuit topping. A delicious golden biscuit crust and a creamy chicken filling, makes this recipe is a family favorite- and ready in no time!
Easy comfort food that’s (mostly) homemade. That’s the type of dinner I’m looking for on a cool, weekday, night.
Fresh vegetables, creamy sauce, and a flakey biscuit on top that I most definitely did NOT make from scratch. Because tonight I just don’t have the energy, but I do have carrots, peas, and milk. And that gives us almost everything we need to make this delicious chicken pot pie with a biscuit topping.
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- Table of contents: Chicken Pot Pie with a Biscuit Topping
- Why you’ll love this recipe
- Pot pie ingredients
- Recipe instructions
- Cooking tips
- Variations
- Storage directions
- Jump to Recipe
CHICKEN POT PIE WITH A BISCUIT TOPPING
Carrot, peas, and milk, are a staple in this household. Every week without fail these ingredients find their way into my grocery cart. And why wouldn’t they? These ingredients are so versatile when it comes to cooking, especially cooking in the cooler months. Stews, soups, casseroles. With just a few simple basics we have almost everything we need for homemade chicken pot pie with a biscuit topping.
Of course you can make your biscuits from scratch, and sometimes I do! Homemade biscuits are better for you and simple to make, but sometimes I just don’t want to. For those days we make this recipe extra easy with refrigerated dough from those tubes. You know the ones I mean.
Flakey, jumbo, buttermilk. Whichever you choose is the right answer for this simple dinner idea. Just be sure to cook them a little longer than normal to avoid a soggy bottom, and be sure to look at the cooking tips below!
WHY YOU’LL LOVE THIS RECIPE
Comfort food- Creamy chicken and veggies paired with a buttery biscuit. It’s easy to see why everyone loves this recipe.
Simple ingredients- With pantry ingredients and simple directions this recipe is beginner friendly and comes together quickly.
Customizable- Swap out the peas and add your favorite veggies or herbs to add a personal touch and cater this recipe to your families liking!
POT PIE INGREDIENTS
- For the filling
- 2 TBS butter
- 1 small onion
- 2 cloves garlic
- 2 chicken breasts
- 3 TBS flour
- 2 carrots
- 2 celery stocks
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 cup frozen peas
- 1 tsp. thyme
- 1 tsp. salt
- pepper to taste
- Biscuit topping
- 1 tube biscuit dough (keep it easy!)
- Or homemade
- 1 3/4 cup flour
- 1 TBS baking powder
- 1/2 tsp. salt
- 6 TBS cold butter, cubed
- 3/4 cup whole milk
RECIPE INSTRUCTIONS
FOR THE FILLING
Preheat oven to 400℉.
Cook the chicken- In a large skillet, melt butter over medium heat. Add diced onions and allow to soften. Add minced garlic and stir until fragrant. Dice chicken breasts and add to the skillet. Season with salt and pepper and fully cook, stirring occasionally. Remove from heat and place in separate bowl to be added back to the skillet later.
Cook the veggies- Add a bit of butter back into the pan and cook the remaining vegetables until soft. Add diced carrots, diced celery, and any other vegetables you might like such as Brussels sprouts. Once soft, sprinkle flour over vegetables and stir well to coat. Cook 1-2 minutes to eliminate the raw flower taste.
Creamy filling- Slowly whisk in the chicken broth, followed by the milk or cream. Simmer a 3-4 minutes stirring constantly until the mixture thickens.
Add seasoning- Add cooked chicken, frozen peas, thyme, salt and pepper. Remove from heat and pour into a 9×13 inch baking dish.
BISCUIT TOPPING
Biscuit dough- Keep it simple by using refrigerated biscuit dough from the tube. Separate each roll and place on top of baking dish in two nice rows of 4.
Homemade dough- In a large bowl whisk together flour, baking powder and salt. Add cold, cubed, butter and use a pastry cutter or fingers to work butter into the flour until it resembles course crumbs. Stir in milk until dough comes together. Scoop biscuit dough into small mounds and drop evenly over filling in baking dish.
BAKE
Bake the pot pie- Place baking dish in preheated oven and bake 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbling around the edges.
Cool and serve- Allow to cool lightly before serving. Enjoy!
COOKING TIPS
- Use fully cooked rotisserie chicken to make this recipe even easier!
- While making the filling, pre cook the tubed biscuit dough halfway before placing on top of the filling. This will avoid a soggy bottom to the biscuits.
- Brush the biscuits with butter for added flavor!
- Remember- Since these biscuits are being cooked on the pot pie filling, they will take longer to cook than recommended on the packaging. Allow for added time and check that they are fully cooked before serving. A golden brown top is a good indicator.
VARIATIONS
You can really customize this pot pie recipe to fit you needs and make it your own! Skip the celery and add Brussel sprouts instead. Use heavy creamy for added rich flavor. Use rotisserie chicken or swap it out for turkey instead. Add a bit of cheddar cheese to each biscuit for a cheesy flavor.
STORAGE DIRECTIONS
Store in the refrigerator in an air tight container for up to three days. Reheat individual portions in the microwave or oven until heated through.
Although chicken pot pie with a pie crust is a more classic way to go, this one using a biscuit topping is quick, easy, and still packed full of flavor, without the added hassle. Making this recipe weeknight friendly and family approved.
RECIPE CARD
Chicken pot pie recipe with a biscuit topping
Ingredients
- 2 TBS butter
- 1 small onion
- 2 cloves garlic
- 2 chicken breasts
- 3 TBS flour
- 2 carrots
- 2 celery stocks
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1 tsp. thyme
- 1 tsp. salt
- pepper to taste
Biscuit topping
- 1 refrigerated biscuit dough
Instructions
- Preheat oven to 400℉
Pot pie filling
- In a large skillet, melt butter over medium heat. Add diced onions and allow to soften. Add minced garlic and stir until fragrant.
- Dice chicken breasts and add to the skillet. Season with salt and pepper. Fully cook chicken stirring occasionally. Remove from heat and place in separate bowl to be added back to the skillet later on.
- Add a bit of butter back into the pan and cook the remaining vegetables until soft. Add diced carrots, diced celery, and any other vegetables you might like such as Brussels sprouts.
- Once soft, sprinkle flour over vegetables and stir well to coat. Cook 1-2 minutes to eliminate the raw flower taste.
- Slowly whisk in the chicken broth, followed by the milk or cream. Simmer a 3-4 minutes stirring constantly until the mixture thickens.
- Add cooked chicken, frozen peas, thyme, salt and pepper. Remove from heat and pour into a 9×13 inch baking dish.
Biscuit topping
- Keep it simple by using already made biscuit dough from the tube. Separate each roll and place on top of baking dish in two nice rows of 4.
Bake
- Place baking dish in preheated oven and bake 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbling around the edges.
- Allow to cool lightly before serving. Enjoy!
Notes
Nutrition
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