Easy Chicken Pot Pie With Biscuits Recipe

I turned my weekday pantry staples into a Homemade Chicken Pot Pie with biscuits that hides a creamy, vegetable-packed filling and comes together faster than you’d expect.

I love the sort of meals that pretend to be fancy but are actually lazy dinner wins, and this Easy Chicken Pot Pie is exactly that. I throw in shredded chicken and a handful of frozen peas so you get real bites of flavor without extra fuss.

The top is the best part, more like a Biscuit Chicken Pot Pie vibe than a crust, and for some reason that makes it feel more immediate, you know? It’s quick, pretty forgiving, and somehow everyone asks for seconds.

I’ll admit, I still mess with it each time, but that’s half the fun.

Ingredients

• Cooked chicken: Lean protein that fills you up, adds savory flavor, keeps this pie hearty.
• Unsalted butter: Adds rich mouthfeel and browning, mostly fat so use with some caution.
• Carrots: Sweet, crunchy, adds vitamin A and fiber, brightens texture and color.
• Frozen peas: Little bursts of sweetness, fiber and vitamin C, they keep it poppin.
• All purpose flour: Thickens the gravy, adds carbs, helps glue veggies and chicken together.
• Whole milk: Gives creamy richness, adds calcium and fat for a smooth sauce.
• Biscuit dough: Flaky top that soaks juices, carbs and fat, its comfort-food classic.
• Parsley and egg wash: Parsley adds fresh herbs and brightness, egg wash gives golden shine.

Ingredient Quantities

• 3 cups cooked chicken, shredded (about 1 to 1 1/4 lb, rotisserie or cooked breasts)
• 4 tablespoons unsalted butter, divided
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced carrots (about 2 medium)
• 1/2 cup diced celery (about 1 stalk)
• 1 cup frozen peas
• 1/2 cup frozen corn, optional
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 teaspoon dried thyme
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 2 cups all-purpose flour (for biscuits)
• 1 tablespoon baking powder
• 1/2 teaspoon salt (for biscuits)
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup whole milk or buttermilk
• 1 egg, beaten for egg wash, optional
• 1 tablespoon chopped fresh parsley, optional

How to Make this

1. Preheat oven to 400°F and lightly grease a 9-inch pie dish or 9×13 baking dish; shred about 3 cups cooked chicken (rotisserie or cooked breasts) and set aside.

2. In a large skillet over medium heat melt 2 tablespoons of the unsalted butter, add the finely chopped onion and cook 3 to 4 minutes until soft, then stir in the minced garlic, diced carrots and diced celery and cook another 4 to 5 minutes until they start to soften; stir in the frozen peas and optional frozen corn and heat briefly.

3. Push the veggies to one side, add the remaining 2 tablespoons butter, sprinkle in the 1/3 cup all-purpose flour and stir constantly 1 to 2 minutes to cook the flour, you want a nutty smell but not brown.

4. Gradually whisk in 2 cups low-sodium chicken broth and 1 cup whole milk until smooth, add 1 teaspoon dried thyme and half of the 1 teaspoon salt plus the 1/2 teaspoon black pepper, bring to a gentle simmer and cook until the sauce thickens about 3 to 5 minutes.

5. Stir in the shredded chicken, taste and add the rest of the salt if needed, fold in the chopped fresh parsley if using, then remove the filling from the heat.

6. Make the biscuits: in a bowl combine 2 cups all-purpose flour, 1 tablespoon baking powder and the 1/2 teaspoon salt for the biscuits; cut in the 6 tablespoons cold cubed unsalted butter until the mixture looks like coarse crumbs, then stir in 3/4 cup whole milk or buttermilk until just combined, don’t overmix or they’ll be tough.

7. Spoon the hot chicken filling into the prepared dish, drop the biscuit dough by large spoonfuls over the top to make about 8 to 10 mounds leaving small gaps for steam.

8. If you want a shiny top brush the biscuits with the beaten egg, optional, and sprinkle a little parsley if you like.

9. Bake 20 to 25 minutes until the biscuits are golden and the filling is bubbly; if the biscuits brown too fast loosely cover with foil and finish baking.

10. Let the pot pie rest about 10 minutes before serving so the filling sets up, then scoop and enjoy.

Equipment Needed

1. 9-inch pie dish or 9×13 baking dish for the pot pie
2. Large skillet (10–12 inch) for the veggies and sauce
3. Two mixing bowls one for the filling one for the biscuit dough
4. Cutting board and chef’s knife for chopping onion carrots celery and parsley
5. Measuring cups and measuring spoons for the flour milk broth etc.
6. Whisk and a wooden spoon or heatproof spatula for stirring the roux and sauce
7. Pastry cutter or two forks to cut the cold butter into the biscuit flour
8. Large spoon or ice cream scoop to drop the biscuit mounds on top
9. Pastry brush for egg wash and oven mitts for handling the hot dish

FAQ

Easy Chicken Pot Pie With Biscuits Recipe Substitutions and Variations

• 3 cups cooked chicken: swap with 3 cups shredded cooked turkey (great for leftovers), or 2 cans (12 oz) drained canned chicken, or 3 cups firm tofu, crumbled and pan-seared for a vegetarian option; if using tofu season it well so it doesn’t taste bland.
• 1 cup whole milk: use 1 cup half and half for a richer, creamier filling, or 1 cup evaporated milk diluted with 2/3 cup water for similar richness, or 1 cup unsweetened oat or soy milk for dairy free — full fat works best.
• unsalted butter (filling or biscuits): replace with equal parts cold vegetable shortening or chilled coconut oil for flakier biscuits, or use salted butter but cut the recipe salt by about 1/4 teaspoon.
• 2 cups all purpose flour (biscuits): swap with 2 cups whole wheat pastry flour for a nuttier flavor (may be a touch denser), or use 2 cups gluten free 1:1 baking flour for GF biscuits; you can also try 1 1/2 cups AP flour plus 1/2 cup cornmeal for a slightly crumbly texture.

Pro Tips

1) Keep the butter for the biscuits rock cold, grate it or cube it and chill, then mix just until it comes together — overworking makes them tough. If your kitchen is warm stick the bowl in the fridge for 10 minutes before you shape them, dont skip that.

2) Whisk the flour into the fat until it smells nutty but not browned, then add the liquids slowly to avoid lumps. If the filling is too thin, simmer to reduce or stir in a tiny cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water), if it gets too thick thin with a splash of milk.

3) To avoid soggy bottoms let the filling sit 5 minutes off the heat before you drop the biscuit dough on top, or use a metal or glass dish so the base browns better. Space the biscuit mounds so steam can escape, and if they brown too fast cover loosely with foil.

4) Make the filling a day ahead, it actually tastes better after resting, and you can just top with fresh biscuits when you bake. For freezer meals freeze only the filling (up to 3 months), thaw overnight and bake from cold with fresh dough for best texture.