Chicken Pot Pie with Biscuits is the kind of dinner that makes the whole house smell like comfort food from the moment it hits the oven. It is creamy, hearty, and topped with fluffy golden biscuits made from scratch. I have been making this one for years and it is requested more than almost anything else in my kitchen.
My kids call this one their favorite rainy day dinner. There is something about that thick, savory filling packed with tender chicken, carrots, celery, and peas under a layer of buttery biscuits that just hits differently than any other weeknight meal. It looks impressive but the whole thing comes together in about 50 minutes.
The biscuit topping is what sets this apart from a regular pot pie. No store-bought crust, no pie dish fuss. Just a skillet full of cozy, satisfying goodness. This is about to become your new favorite.
Table of Contents
Ingredients for Chicken Pot Pie with Biscuits
I have made this chicken pot pie with biscuits enough times to know exactly where corners can be cut and where they cannot. I always use frozen butter for the biscuits — shredding it straight from the freezer into the dough is the move for getting that light, flaky texture every time.
For the Pot Pie Filling
- 4 tbsp unsalted butter
- 1 yellow onion, chopped (about 1.5 cups)
- 3 carrots, chopped small (about 2 cups)
- 3 ribs celery, chopped small
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 0.25 tsp salt
- 0.25 tsp black pepper
- 0.33 cup all-purpose flour — I recommend cooking the flour in the butter for a full minute before adding any liquid; it eliminates the raw flour taste completely from the finished sauce
- 1.75 cups low sodium chicken broth
- 1 cup whole milk — My preference is whole milk here for a richer, creamier filling; low-fat milk works but the sauce will be slightly thinner
- 2 cups shredded or chopped cooked chicken — I usually grab a rotisserie chicken for this; it saves time and the seasoning adds great depth to the filling
- 1 cup frozen peas — In my experience, stirring these in off the heat keeps them bright green and perfectly tender after baking rather than going mushy
For the Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 0.5 tsp salt
- 5 tbsp unsalted butter, frozen for at least 20 minutes — Pro tip: grate the frozen butter directly into the bowl on a box grater; this is the single biggest key to fluffy, layered biscuits
- 0.75 cup whole milk, plus a little more for brushing the tops
Step-by-Step Instructions
I recommend using a 12-inch oven-safe skillet for this recipe from start to finish. It goes straight from the stovetop to the oven and saves you from washing an extra dish at the end of a busy night.
Step 1: Preheat your oven to 425 degrees F.
Step 2: Melt the butter in a 12-inch or larger oven-safe skillet over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes. The vegetables should be tender but not falling apart.
Step 3: Stir in the garlic, thyme, salt, pepper, and flour. Cook, stirring constantly, for 1 full minute. This step is not optional — it cooks out the raw flour taste and forms the base of a smooth sauce.
Step 4: Pour in the chicken broth and milk. Stir and cook until the mixture begins to bubble and thicken slightly, about 4 to 5 minutes. The sauce will look a little thin here — that is normal. It thickens more as it bakes.
Step 5: Turn off the heat. Stir in the cooked chicken and frozen peas. Set the skillet aside while you make the biscuits.
Step 6: In a large bowl, whisk together the flour, baking powder, and salt for the biscuits. Use a box grater to shred the frozen butter directly into the bowl. Stir it into the dry ingredients with a fork until it looks like coarse crumbs. Add the milk and stir with the fork until the dough just clumps together. Stop as soon as it comes together — overworking the dough makes the biscuits tough.
Step 7: Transfer the dough to a lightly floured surface. Pat it into a round about 0.75 inches thick. Use a biscuit cutter or the rim of a drinking glass to cut out the biscuits.
Step 8: Place the biscuits on top of the filling in the skillet. Brush the tops lightly with milk. Bake for 15 to 18 minutes until the biscuits are golden brown on top and the filling is bubbling around the edges.
Step 9: Remove carefully from the oven using oven mitts. The skillet handle will be extremely hot — warn anyone nearby before setting it down. Serve straight from the skillet.
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What to Serve with Chicken Pot Pie with Biscuits
This dish is a full meal on its own, but a light or fresh side can round out the table nicely. Here are the best sides for chicken pot pie with biscuits.
Red Lobster Biscuit Chicken Pot Pie: If you love this recipe and want a fun variation for your next gathering, this Red Lobster Biscuit Chicken Pot Pie uses a similar concept with a buttery, cheesy biscuit topping that the whole table will flip for.
Chicken Pot Pie Soup: On nights when you want all the same cozy flavors but want something a little lighter and faster, this Chicken Pot Pie Soup is worth bookmarking as your backup weeknight option.
Easy Vegetable Soup: A small bowl of this Easy Vegetable Soup served alongside is a simple, no-fuss addition that adds extra vegetables and warmth to the table on a cold night without any competing flavors.
Garlic Roasted Vegetables: Roasted green beans, broccoli, or asparagus add a slight char and a natural sweetness that pairs well with the creamy chicken filling. This Garlic Roasted Vegetables recipe keeps it simple and hands-off while the pot pie bakes.
Autumn Wild Rice Soup: For a fuller spread during colder months, this Autumn Wild Rice Soup pairs beautifully with pot pie and turns dinner into something that feels like a proper cozy feast.
Healing Ginger Garlic Chicken Noodle Soup: A light, brothy soup alongside a hearty pot pie slice makes for a surprisingly satisfying combination, especially during cold and flu season. This Healing Ginger Garlic Chicken Noodle Soup is a warm, nourishing pairing that works well for the whole family.
Cheesy Ranch Potatoes and Smoked Sausage: For a heartier family spread, this Cheesy Ranch Potatoes and Smoked Sausage makes a satisfying and crowd-friendly side that holds up alongside the richness of the pot pie filling.
Storage and Serving Tips
Store leftover chicken pot pie with biscuits in an airtight container in the refrigerator for up to 3 days. The biscuits will soften as they sit and absorb moisture from the filling, but the flavor only gets better overnight. Store with a paper towel on top inside the container to absorb excess moisture and help the biscuits hold their texture a little longer.
To reheat, I recommend using the oven at 350 degrees F, covered loosely with foil, for about 15 minutes until warmed through. This keeps the biscuits from getting rubbery compared to microwaving. For individual portions, the microwave works fine — heat in 60-second intervals and add a small splash of broth if the filling looks too thick.
Pro tip: the filling freezes well on its own for up to 2 months. Freeze it without the biscuits, then thaw overnight in the fridge and make a fresh batch of biscuits when you are ready to serve. The texture will be much better than trying to freeze and reheat the assembled dish.
Frequently Asked Questions
Can I use store-bought rotisserie chicken?
Yes, and I actually recommend it. Rotisserie chicken is already seasoned and incredibly easy to shred. It cuts your prep time down and adds great depth of flavor to the filling without any extra steps.
What if I do not have an oven-safe skillet?
Make the filling on the stovetop in a regular pan, then transfer it to a greased 9×13-inch baking dish. Place the biscuits on top and bake as directed. It works just as well and is a great option if you do not have a cast iron or stainless skillet.
Can I make the biscuit dough ahead of time?
The biscuit dough is best made fresh right before baking. If made too far ahead, the baking powder starts to lose lift and the biscuits will not rise as well. The filling, however, can be made a full day ahead, stored in the fridge, and reheated on the stovetop before topping with fresh-cut biscuits and baking.
Conclusion
Chicken Pot Pie with Biscuits is a weeknight dinner that delivers real comfort with surprisingly simple steps. The creamy chicken filling and golden homemade biscuits make it feel special every single time. Give this one a try tonight and watch it become the most requested meal in your house.
Chicken Pot Pie with Biscuits
Ingredients
Equipment
Method
- Preheat oven to 425 degrees F.
- Melt the butter in a 12-inch or larger oven-safe skillet over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the garlic, thyme, salt, pepper, and flour. Cook, stirring constantly, for 1 full minute to cook out the raw flour taste.
- Pour in the chicken broth and milk. Stir and cook until the mixture begins to bubble and thicken slightly, about 4 to 5 minutes. It will continue to thicken as it bakes.
- Turn off the heat. Stir in the cooked chicken and frozen peas. Set the skillet aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Use a box grater to shred the frozen butter directly into the bowl. Stir into the dry ingredients with a fork until coarse crumbs form. Add the milk and stir until the dough just clumps together. Do not overwork.
- Transfer the dough to a lightly floured surface. Pat into a round about 0.75 inches thick. Use a biscuit cutter or drinking glass to cut out the biscuits.
- Place the biscuits on top of the filling in the skillet. Brush the tops lightly with milk. Bake for 15 to 18 minutes until the biscuits are golden brown on top and the filling is bubbling around the edges.
- Remove carefully from the oven using oven mitts. The skillet handle will be extremely hot. Serve straight from the skillet.
