Chicken Pot Pie With Biscuits Recipe

I just pulled a Homemade Pot Pie With Biscuits from the oven and the bubbling gravy with flaky biscuit tops is exactly the kind of fall dinner meal you’ll want on repeat.

I am obsessed with Chicken Pot Pie With Biscuits because it hits everything I want after a long day. I love the billowy biscuit tops and the way the filling is thick and savory with cooked chicken and frozen peas swimming in buttery, herby gravy.

It’s rustic and loud, not delicate, and the biscuits sop up sauce so you get a mouthful of comfort every bite. Call it Homemade Pot Pie With Biscuits if you want to sound official.

But mostly I just want a pan pulled from the oven, biscuits browned, steam rising, and a big fork ready already.

Ingredients

• Cooked chicken — hearty protein, makes it filling.
• Unsalted butter — silky richness, helps the sauce.
• Olive oil — light cooking fat, prevents sticking.
• Yellow onion — sweet base, adds savory depth.
• Carrots — sweet crunch, bright color.
• Celery — grassy snap, classic pot pie vibe.
• Garlic — warm punch, wakes everything up.
• All purpose flour — thickens the creamy filling.
• Chicken broth — savory liquid, boosts overall comfort.
• Whole milk — creaminess and body, makes it cozy.
• Frozen peas — little pops of sweetness throughout.
• Plus dried thyme — earthy herb, subtle background note.
• Basically parsley — fresh finish, looks pretty on top.
• Salt — brings flavors forward, don’t skip it.
• Black pepper — mild heat, keeps it interesting.
• Refrigerated biscuit dough — easy topping, flaky convenience.
• Flour for biscuits — structure and tender crumb.
• Baking powder — lift and lightness in biscuits.
• Salt for biscuits — balances sweetness, enhances flavor.
• Cold butter for biscuits — makes big flaky layers.
• Milk or buttermilk — tenderizes dough, richer biscuits.

Ingredient Quantities

• Cooked chicken, shredded or diced, about 3 cups (roughly 1 1/2 lb raw)
• Unsalted butter, 4 tablespoons (plus extra for biscuit brush)
• Olive oil, 1 tablespoon
• Yellow onion, 1 medium, finely diced
• Carrots, 1 cup diced (about 2 medium)
• Celery, 1 cup diced (about 2 stalks)
• Garlic, 2 cloves, minced
• All purpose flour, 1/3 cup
• Chicken broth, 2 cups
• Whole milk, 1 cup (or 1/2 cup milk plus 1/2 cup cream for richer filling)
• Frozen peas, 1 cup
• Dried thyme, 1 teaspoon (or 1 tablespoon fresh thyme leaves)
• Fresh parsley, 2 tablespoons chopped (optional but nice)
• Salt, 1 teaspoon (adjust to taste)
• Black pepper, 1/2 teaspoon (freshly ground preferred)
• Refrigerated biscuit dough, 8 biscuits (store bought) or make your own biscuits with the ingredients below
• If making biscuits from scratch: all purpose flour, 2 cups
• Baking powder, 1 tablespoon (for homemade biscuits)
• Salt, 1 teaspoon (for homemade biscuits)
• Cold unsalted butter, 6 tablespoons, cut into small pieces (for homemade biscuits)
• Milk or buttermilk, 3/4 cup (for homemade biscuits)

How to Make this

1. Preheat oven to 400F. If using a cast iron skillet or ovenproof dish, set it out so it’s ready. Pat your cooked chicken dry and shred or dice it into bite sized pieces.

2. Heat 4 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion, carrots and celery and cook about 6 to 8 minutes until softened and onions are translucent. Stir in the minced garlic for 30 seconds more.

3. Sprinkle 1/3 cup flour over the vegetables, stir constantly for 1 to 2 minutes to cook the raw flour taste but don’t let it brown too much. This makes the roux that will thicken the filling.

4. Gradually stir in 2 cups chicken broth, scraping any browned bits from the bottom, then add 1 cup whole milk (or 1/2 cup milk plus 1/2 cup cream for richer filling). Bring to a gentle simmer and cook until the sauce thickens, about 3 to 5 minutes.

5. Stir in the shredded chicken, 1 cup frozen peas, 1 teaspoon dried thyme (or 1 tablespoon fresh), 2 tablespoons chopped parsley if using, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. If the filling seems too thick, add a few tablespoons more broth or milk.

6. If using refrigerated biscuits, separate them and arrange the biscuits on top of the hot filling in the skillet, spacing slightly so they can expand. If making biscuits from scratch, follow step 7 first.

7. To make homemade biscuits: whisk together 2 cups all purpose flour, 1 tablespoon baking powder and 1 teaspoon salt. Cut in 6 tablespoons cold unsalted butter with a pastry cutter or fingers until mixture looks like coarse crumbs. Stir in about 3/4 cup cold milk or buttermilk until just combined, do not over mix. Pat dough to about 3/4 inch thick and cut into 8 rounds, then place on top of the filling.

8. Brush the tops of the biscuits with a little melted butter (reserve a dab to brush the inside edges if you like them extra golden). For extra flavor sprinkle a pinch of salt or some chopped thyme on top.

9. Bake in the preheated oven until biscuits are golden brown and filling is bubbly, about 20 to 25 minutes. If the biscuit tops brown too fast cover loosely with foil. Let rest 5 minutes before serving so filling sets a bit.

10. Serve straight from the skillet or transfer to plates. Leftovers keep well refrigerated for 3 days and reheat in a 350F oven until warmed through.

Equipment Needed

1. Ovenproof skillet or 9-inch cast iron skillet (or a baking dish if you don’t have one)
2. Large sauté pan or skillet for making the filling
3. Mixing bowls (one for biscuit dough, one for mixing/shredding chicken)
4. Measuring cups and spoons
5. Chef’s knife and cutting board for veggies and chicken
6. Wooden spoon or heatproof spatula for stirring the roux and sauce
7. Whisk (to smooth the roux and milk into the broth)
8. Pastry cutter or two forks (for cutting cold butter into the biscuit dough)
9. Biscuit cutter or a glass to cut rounds, plus a baking sheet if using store biscuits or baking separate
10. Oven mitts and a cooling rack for resting the finished dish

FAQ

Chicken Pot Pie With Biscuits Recipe Substitutions and Variations

• Cooked chicken: swap with shredded rotisserie turkey, leftover roast turkey, or canned chicken in a pinch. Turkey keeps the same texture and flavor, but if you use canned, drain it well so the filling doesn’t get watery.
• Unsalted butter: you can use equal amount of ghee for a richer flavor, or olive oil for a lighter, dairy free option. If using olive oil, add a little extra salt to make up for the butter’s seasoning.
• Whole milk: replace with half and half for a creamier filling, or use 1/2 cup milk plus 1/2 cup plain Greek yogurt thinned with a splash of water for tang and body. If using yogurt, stir it in off the heat so it doesn’t curdle.
• Refrigerated biscuit dough: swap with frozen puff pastry, a single pie crust, or drop biscuits made from your favorite quick-biscuit recipe. Puff pastry gives a flaky top, pie crust makes it more classic, and drop biscuits are rustic and forgiving.

Pro Tips

– Don’t skimp on cooking the flour for the roux. Let it cook 1 1/2 to 2 minutes with the veggies so the raw flour taste is gone, but don’t let it brown too much or the filling will taste toasty in a bad way.

– If your filling looks too thin after you add the milk, let it simmer a bit longer off the heat to thicken, or whisk in a tablespoon of extra flour mixed with a little cold broth. If it’s too thick add a few tablespoons of broth or milk until it feels right.

– For even baking, press the outer edge of the biscuits slightly down into the filling so the edges seal a little. Brush the tops with melted butter and sprinkle a pinch of salt or thyme, that little extra makes them feel homemade.

– Make the filling a day ahead and cool it completely in the fridge. It deepens the flavor and the filling firms up so you can pop it in the oven longer without soggy biscuits. Reheat in a 350F oven until bubbly before topping with biscuits.